Smoky andouille and a skillet of zucchini, yellow squash, bell pepper and red onion, tossed in a quick Cajun spice mix. One pan, done in under 30 minutes, and it keeps well for make-ahead lunches.

Ingredients

For the skillet

• 14 oz pork andouille sausage
• 1 zucchini (about ½ lb)
• 1 yellow squash (about ½ lb)
• 1 red bell pepper
• 1 red onion
• 2 Tbsp cooking oil, divided
• 2 Tbsp chopped fresh parsley

For the seasoning

• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp cayenne pepper
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper

Instructions

1. Cut the zucchini and yellow squash into half-moons, and slice the bell pepper and red onion into strips. Put all the vegetables in a large bowl.
2. Slice the sausage into rounds. Heat 1 Tbsp of the oil in a large skillet over medium heat and cook the sausage until well browned. Move it to a clean bowl and take the skillet off the heat.
3. Drizzle the vegetables with the remaining 1 Tbsp oil, sprinkle over the smoked paprika, garlic powder, cayenne, salt and pepper, and toss until evenly coated.
4. Set the same skillet back over medium-high heat. Don’t wipe it out: the vegetables pick up the flavor the sausage left behind. Once the pan is very hot, add the vegetables and sauté just until slightly tender.
5. Take the skillet off the heat, add the sausage and parsley and toss to combine. Taste and adjust the salt or spices.

Notes & substitutions

Photos