When feeding a family of four (three of which are male), the grocery bill tends to get pretty high. And, I don’t know if you’ve noticed lately, but the price of meats/protein has skyrocketed. Well, everything has skyrocketed, but it seems like the price of meat seems so damn high. As a result, I try to soften the blow by making a few dinners cheaper by using sausages or brats. They’re usually on the cheaper side and my boys love them.
I had an extra pack of andouille sausage laying around, and some zucchini that needed to be cooked, like, right now; so I decided to do another Cajun-ish style dish. Andouille sausage is typically used in Cajun dishes and is usually made with smoked pork, garlic, pepper, onions, wine, and then smoked again. I don’t do that. I buy it already done, usually in the form of Johnsonville split rope sausages.
My family loves Cajun seasoning, we have to go a little light-handed for Aidan, my youngest, though. I keep a container of creole seasoning in the pantry, but I also like to blend the spices myself at times, like I did in this recipe. However, John, Seth, and I, did add a dash of the creole seasoning to our bowls for some extra spice before eating. We really need to get Aidan into the spicier dishes!
This recipe is similar to my Cajun Chicken “Pasta” recipe, minus a couple proteins (which would actually be delicious in this recipe) and the sauce. So if you’re on a low carb diet, you may want to add your favorite cheese or some sliced avocado to increase the fat content. I did not do that this time, as my cupboard is practically bare. If you’ve been reading my posts, you’ll notice I’ve been sick for the past month it seems. My normal routine, including my meal prep, house, and time spent with kids, has all suffered greatly! The only thing I’ve made sure to stay on top of was my work. I’m so sick of being sick!
So I hope you enjoy this brief moment where I thought I was feeling better only to realize I was wrong the next day. So wrong.
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Andouille Sausage and Zucchini Skillet
-2 tbsp butter
-13.5 oz Andouille sausage, sliced
-26 oz zucchini, sliced and halved
-56 g green bell pepper, sliced (about 1/2 a pepper)
-56 g orange bell pepper, sliced (about 1/2 a pepper)
-56 g red bell pepper, sliced (about 1/2 a pepper)
-56 g yellow bell pepper, sliced (about 1/2 a pepper)
-109 g yellow onion, sliced (about 1/2 an onion)
-8 oz mushrooms, sliced
-1 tsp garlic paste (or 1 medium clove of garlic)
-1 tsp black pepper
-1 tsp paprika
-1/2 tsp cayenne pepper
-2 tsp Lite Salt
1. Wash and slice all the veggies.
Mushrooms not shown, as they were already sliced, but I did rinse them.
2. Slice sausage into 1/2 inch thick circles (or whatever size desired).
3. Heat a large skillet on medium heat. Add butter, and melt.
4. Add sliced sausage, and brown for 5 minutes, stirring a couple times to brown evenly.
5. Add sliced zucchini and cook for 5 minutes, stirring a couple times.
6. Add remaining ingredients and stir.
7. Cover and cook for 10 minutes, stirring occassionally (or until veggies are at desired doneness).
We got 6 servings out of this, and per serving this came to about 279 calories, 8 grams net carbs, 12 grams of protein, and 22 grams of fat. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
As you can see, there is plenty of room in this recipe for additional fats and proteins if desired. I didn’t have any on hand to try, but I bet this would go great with an egg, over easy, and sliced avocado.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
Andouille Sausage and Zucchini Skillet recipe minus the story:
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