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smoked sausage and summer vegetable skillet

Recipe by
Alix E
The terminally messy desk, TX

This recipe is as versatile as it is different. Most smoked sausage skillets call for potatoes and cabbage; this is lighter, more summery, and more carb friendly. You can use andouille if you like things spicy, or leftover grilled smoked sausage if you need to use it up. You can go with all zucchini or all yellow squash; you can use any kind of bell pepper -- or leave it out entirely! It's a great go-to for using up garden or on-sale veggies and it's super quick, too! To serve, you can eat it as is or pour it over some hot, steamed rice for a fast, healthy meal.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For smoked sausage and summer vegetable skillet

  • 1 - 14 oz
    polska kielbasa or smoked sausage (pork preferred), sliced into 1/2 inch pieces
  • 1 lg
    sweet onion, diced
  • 2 lg
    carrots, scrubbed, peeled and cut into coins
  • 4 clove
    minced garlic
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1 lg
    bell pepper (any color)
  • 1 lg
    or 2 medium zucchini *see options below
  • 1 md
    yellow squash *optional; see instructions)
  • 1 1/2 c
    cherry tomatoes, split in half
  • 2 tsp
    dried oregano
  • lowry's seasoned salt to taste
  • garlic salt to taste
  • white or black pepper to taste

How To Make smoked sausage and summer vegetable skillet

  • 1
    Heat olive oil and butter in heavy skillet over medium-low heat.
  • 2
    Add diced onion; cook 3-4 minutes or until onion begins to get soft.
  • 3
    Add garlic. Cook and stir for 30 seconds, then add smoked sausage. Cook another 3-4 minutes to warm through. (See optional note below.)
  • 4
    Add carrots, bell pepper and seasonings; cook another 4-5 minutes, covered, stirring occasionally, until the carrots and bell pepper are fork-tender.
  • 5
    Add zucchini and yellow squash (if you are using it) and sliced cherry tomatoes. Cook, partly covered, for another 5 minutes or until the squash is tender (soft, but not soggy.)
  • 6
    Adjust for seasonings, then serve and enjoy!
  • 7
    Note: When I say this is versatile, I mean it. Pork smoked sausage is our favorite, but I've used turkey and andouille as well. Leftover grilled sausage is wonderful, as is diced patty pan squash in place of zucchini or yellow squash. Flex with what you have, be it an extra bell pepper you got on sale or zucchini from the garden. You can also punch up and tweak the seasonings to suit your taste. For example, I've used Cajun seasoning instead of the Lowry's and added some regular salt instead. It's easy, quick, is a good change from potatoes and cabbage in the winter, and cooks fast enough that you don't heat your kitchen up in the summer. Enjoy!

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