Andouille Sausage & Veggie Skillet

Updated: Sep 25


We've got a one-pan, 20-minute dinner just for you. This recipe has a nice kick to it from the andouille sausage and some fresh crunch from the mix of vegetables and it's a delicious, well-balanced meal. Did we mention there are less dishes to clean up, too? We'll call that a win.  

Macronutrient Balance:  28g Protein / 18g Fat / 14g Carbohydrates - this makes 4 servings

Ingredients:

  • 8 smoked chicken andouille sausage links - cut however you prefer

  • 1 large yellow onion - (7oz) chopped 

  • 1 garlic clove - minced

  • 2 medium tomatoes - peeled and julienned

  • 1 roma tomato - cut into wedges

  • 11 oz zucchini - chopped

  • 1 Tbsp oil of choice (we used grapeseed oil)

  • Salt and pepper to taste


Instructions:

  1. Bring sauté pan to medium/high heat and add sausage. Cook until browned or a nice crisp and remove from pan. 

  2. Add oil to the pan, onion, garlic, and carrots and sauté for approximately 4-5 minutes until onion and carrot soften. 

  3. Add zucchini and cook for an additional 2-3 minutes until the zucchini starts brown. Season with salt and pepper. 

  4. Add tomato and cook for an additional 2 minutes until it softens and starts to release some of its juice. 


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