Summer Sausage Skillet with Basil Cilantro Crema

This Summer Sausage Skillet is the ultimate one-pan dinner for warm-weather nights easy, vibrant, and packed with flavor. Made with organic Andouille sausage, fresh summer vegetables like zucchini, corn, peppers, and tomatoes, and tossed with gluten-free Jovial pasta, this wholesome meal comes together fast and finishes with a creamy, herb-loaded Basil Cilantro Crema. It’s gluten-free, organic, and made with real, nourishing ingredients you can feel good about. Whether you’re looking for a healthy weeknight meal or a colorful summer dinner to share, this skillet is sure to impress.

This recipe quickly became a staple in our home especially during the busy summer months when I want something filling, flavorful, and packed with veggies. I love how easy it is to customize based on what’s in season or what we have on hand, and that it comes together in one pan with minimal cleanup. The Basil Cilantro Crema takes it over the top with a fresh, creamy finish that ties everything together. If you’re trying to eat clean without sacrificing comfort or taste, this one’s for you.

My Favorite Brands to Use in this Recipe:

Chosen Foods Avocado Mayo – Made with real, wholesome ingredients and heart-healthy avocado oil instead of inflammatory seed oils like canola or soybean. It’s free from added sugars, artificial preservatives, and GMOs, making it a cleaner option for everyday meals. Rich in monounsaturated fats and full of flavor, it’s a nourishing swap that supports better health without sacrificing taste.
Organic Vegetables – Organic produce is grown without synthetic pesticides or GMOs, preserving natural nutrients and flavors while reducing exposure to toxins. Opting for fresh, organic vegetables ensures you’re getting the cleanest, most nutrient-dense ingredients in every bit.
Jovial Gluten Free Pasta – I like opting for gluten free pasta because it’s often easier to digest, especially during times when your body needs a little extra care. Unlike refined wheat pasta, which can spike blood sugar and contribute to inflammation in some people, brown rice is a whole grain that’s easier to digest and gentler on the system. Jovial crafts their pasta from 100% organic brown rice, giving it a deliciously firm texture and mild, nutty flavor without gums, fillers, or additives.
Organic Chicken Andouille Sausage – This option from Whole Foods is made with high-quality, organic ingredients and no synthetic additives or preservatives. Unlike conventional sausages that often contain fillers, nitrates, or questionable meat sources, this one is crafted from responsibly raised organic chicken and seasoned with bold, smoky spices for authentic flavor without the junk. It’s lower in saturated fat than traditional pork sausage, making it a lighter, cleaner protein choice perfect for health-conscious meals without sacrificing taste.

Summer Sausage Skillet

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Ingredients

For the Skillet:

1 pack Organic Andouille Sausage (I like the Whole Foods brand)
1 Red Onion (sliced)
1 large Organic Red Pepper
1 large Organic Orange Pepper
2 Zucchini
2 ears Corn (or the frozen roasted corn from Trader Joes)
1 package Organic Small Tomatoes
1 package Jovial Pasta

Basil Cilantro Crema:

1/2 cup Avocado Mayo (I like the brand Chosen Foods)
1/4 cup Sour Cream
1/3 cup Bail
1/4 cup Cilantro
1 tbsp Extra Virgin Olive Oil
Salt, Pepper, Garlic Powder
Juice from Half a Lime

Instructions

Combine avocado mayo, sour cream, basil, cilantro, extra virgin olive oil, seasonings, and juice from lime to make the crema. Set aside in the fridge.
For the skillet, add extra virgin olive oil to a pan over medium heat. Cut the sausage into 1/2 thick pieces. Cook for 3 minutes per side and remove from pan.
Preheat the grill or skillet and then when it is hot, add the corn cobs. Cook for 4 minute per side over medium heat or if is using frozen options, heat up
Fill a pot with water and bring it to a boil. Once boiling, add the pasta and let it cook for the recommended time.
Back in the skillet, add in the red onion and cook for 3-5 minutes until it softens. Then add in the peppers and cook for another 3-5 minutes.
Add in the zucchini, tomatoes, and seasonings. Mix it all in and cook for another 3-5 minutes. Make sure the zucchini is touching the bottom of the pan to enable it to char a little. Stir regularly to keep it from over cooking.
When the corn is done, cut it off the cob and add the corn, sausage, and pasta to the skillet. Saute for about 2 minutes. Then turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and add in the cilantro and basil.
Serve it over the Basil Cilantro Crema. Season with additional sea salt and fresh cracked pepper as desired.