Saucisse et légumes à la poêle : un repas complet en 30 minutes

Ingrédients

• 2 cups corn kernels (from 3 ears, completely cooked)
• 1 tablespoon olive oil
• 12 oz cooked sausage (Cajun sausage, andouille sausage, or smoked sausage)
• 1 large red bell pepper, diced
• 1 large zucchini, sliced
• 1/2 teaspoon chili powder
• Fresh cilantro, chopped for garnish

Préparation

1. 1

   Heat the oil and cook the sausage: Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add them to the skillet. Cook for about 5 minutes on one side, then flip and cook for an additional 3 minutes. Remove sausage from the skillet and set aside on a large plate.

2. 2

   Manage sausage oil: Keep some of the oil rendered from the sausage in the skillet for cooking the vegetables, and transfer any extra oil to a small heat-proof bowl for later use.

3. 3

   Sauté the bell pepper: Add the diced red bell pepper to the same skillet and cook over medium heat for about 4 minutes. Add some reserved sausage oil if needed to prevent sticking. Once cooked, remove to the same plate as the sausage.

4. 4

   Sauté the zucchini: In the same skillet, add the sliced zucchini and cook for about 3 minutes on medium heat, again adding reserved oil if necessary to prevent sticking.

5. 5

   Prepare the corn kernels: Slice the cooked corn kernels off the cobs with a knife.

6. 6

   Combine and reheat: Return the cooked sausage, bell pepper, zucchini, and corn kernels to the skillet. Mix well, add the reserved sausage oil, sprinkle ½ teaspoon chili powder, and warm everything together over low heat.

7. 7

   Finish and garnish: Remove from heat and top with freshly chopped cilantro before serving. Optionally, season with salt if desired, keeping in mind the sausage already provides saltiness.