Sausage And Veggies Skillet Recipe
Sizzling skillet dinners have a special place in my kitchen. They’re quick to throw together, incredibly satisfying, and let’s be honest—there’s something magical about that deep caramelization you can only get in a cast-iron pan. This sausage and veggies skillet has become one of my go-to recipes for weeknights, but it’s far too flavorful and vibrant to keep just for busy evenings. It’s colorful, hearty, and endlessly adaptable, which is why I’m excited to share it with you today.
The first time I made this dish, I was staring at a nearly empty fridge, the kind of situation where you start piecing together meals like a puzzle. I had a lone red bell pepper, a few ears of corn leftover from a barbecue, and half a package of smoked sausage. Tossing them together in my trusty cast-iron skillet, I didn’t expect much—but one bite, and I knew this dish was a keeper. The sweet crunch of the corn, the smoky bite of sausage, and the slightly charred veggies made a combination that was far greater than the sum of its parts. Plus, it smelled so good that my family hovered in the kitchen, plates in hand, well before I was ready to serve.
This dish reminds me of the kind of cooking that feels effortless but delivers big results. It draws on simple ingredients but uses the best parts of each one. Sausage and veggie skillets have long been a staple in Southern and Cajun cooking, where you’ll often see dishes like jambalaya or stir-fries combining spicy meats with fresh produce. Over time, this humble skillet dinner has become popular in kitchens everywhere for its ease and versatility. What’s great is how every region and season brings its spin—swap the zucchini for squash in the fall or add tomatoes when they’re at their summer peak.
Why these ingredients work so well together
Let’s take a closer look at the main stars of this skillet dinner. Each one has a unique role in creating the layers of flavor that make this dish irresistible.
- Sausage: This is the backbone of the dish, providing a rich, smoky base. Cajun or andouille sausage is perfect here because it’s packed with spices, but smoked sausage works too. If you’re out, try kielbasa or even a plant-based sausage for a vegetarian twist. When choosing sausage, look for ones with a good balance of fat and spices—it’s the drippings that flavor the veggies.
- Corn kernels: Corn adds a natural sweetness that contrasts beautifully with the spice of the sausage. Fresh kernels are best (slice them straight off the cob!), but frozen corn works in a pinch. Look for bright yellow, plump kernels—those are the sweetest.
- Red bell pepper: This veggie adds a pop of color and a mild sweetness. If you’re feeling adventurous, swap it out for orange or yellow bell peppers, or even a poblano for some heat.
- Zucchini: Zucchini rounds out the dish with its tender, slightly crisp texture. Opt for smaller zucchini, which tend to have fewer seeds and a firmer texture. Yellow squash can step in if needed.
- Chili powder: A sprinkle of chili powder ties everything together, adding a touch of warmth without overwhelming the dish. You could also experiment with smoked paprika or Cajun seasoning for a flavor boost.

The tools that make life easier
For this dish, a cast-iron skillet is your best friend. Its even heating and ability to develop a flavorful crust make it perfect for browning sausage and veggies. If you don’t have one, a stainless steel pan works, but avoid nonstick, as it doesn’t achieve the same browning magic. Other essentials include a sharp knife for slicing veggies and a sturdy spatula to scrape up all those delicious bits from the bottom of the pan. Don’t forget a heat-proof bowl to reserve that golden sausage oil—it’s liquid flavor gold.
Step-by-step: Making the skillet magic happen
Cook the sausage
Start by heating olive oil in your skillet over medium heat. While it warms up, slice your cooked sausage into coins—around ¼ inch thick is ideal. Add the slices to the pan in a single layer, letting them sizzle undisturbed for five minutes. This is where the magic happens: the sausage browns, releasing flavorful oil into the pan. Flip them over, cook for another three minutes, and then transfer the sausage to a large plate. Pro tip: Don’t clean the pan—you’ll want those brown bits stuck to the bottom.
Cook the veggies
In the same skillet, toss in the diced bell pepper. If the pan looks dry, add a bit of the reserved sausage oil to prevent sticking. Sauté for about four minutes, just until the peppers are tender and slightly charred. Move them to the plate with the sausage. Next up is the zucchini. Add it to the skillet and cook for three minutes. You’re looking for those golden brown edges that give the zucchini a nutty, almost buttery flavor. Finally, slice the corn kernels off the cob (carefully!) and set them aside.
Bring it all together
Now for the fun part. Return the sausage, bell pepper, zucchini, and corn to the skillet. Toss everything together gently, making sure each piece gets coated in those smoky, spicy drippings. Sprinkle with chili powder, stirring to distribute the seasoning evenly. If you’re like me, you might sneak a quick bite at this stage—just to “check the seasoning,” of course. Reheat everything on low, then top with a handful of chopped fresh cilantro right before serving.

Variations to make it your own
- Vegetarian version: Swap the sausage for plant-based alternatives or skip it entirely and add hearty mushrooms for a meaty texture.
- Spicy twist: Add a diced jalapeño or a dash of cayenne for extra heat.
- Cheesy finish: Stir in shredded Parmesan or a sprinkle of feta for a creamy touch.
- Seasonal swaps: Try sweet potatoes or butternut squash in the fall, or throw in cherry tomatoes in the summer.
- Global flavors: Experiment with spices like curry powder or add a drizzle of soy sauce and sesame oil for an Asian-inspired twist.
How to serve it up
This skillet dish is a meal on its own, but I love serving it over a bed of fluffy rice or quinoa to soak up all the juices. For a low-carb option, cauliflower rice works beautifully. Garnish with extra cilantro and maybe a squeeze of lime for brightness. If you’re feeling fancy, serve it in the skillet itself—it looks rustic and inviting straight from the stove to the table.
Drinks that pair perfectly
This dish pairs wonderfully with a crisp, cold drink. For wine lovers, a chilled Sauvignon Blanc or a dry rosé balances the spice and sweetness. Beer drinkers, reach for a light lager or a citrusy IPA. For a non-alcoholic option, try sparkling water with a splash of lime or a glass of iced tea—sweetened or unsweetened, depending on where you’re from!
Leftovers and storage tips
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the skillet on low to keep everything crisp, adding a splash of water if it looks dry. Avoid the microwave if you can—it tends to make the veggies mushy. This dish also freezes well, though the zucchini may soften slightly.
Scaling up or down
Cooking for a crowd? Double the recipe and use a larger skillet, or cook the sausage and veggies in batches. For a smaller portion, just halve the ingredients, but keep the chili powder measurement the same for full flavor.
Troubleshooting tips
- Veggies sticking to the pan: Don’t forget to add a splash of the reserved sausage oil or olive oil as needed.
- Too much grease: If the sausage releases too much oil, simply spoon some out—save it for another recipe!
- Veggies too soft: Be careful not to overcrowd the pan, as this can cause steaming instead of browning.
This sausage and veggies skillet is a recipe worth repeating—and tweaking to suit your mood or the season. I hope it becomes a favorite in your kitchen, as it has in mine. There’s nothing better than a dish that feels like home, tastes amazing, and leaves you with only one pan to wash.

Frequently asked questions
1. Can I use frozen corn instead of fresh?
Absolutely! Just thaw it first and pat it dry to avoid extra moisture in the skillet.
2. What’s the best sausage to use?
Cajun or andouille sausage adds a spicy kick, but smoked sausage or kielbasa works just as well.
3. Can I make this dish ahead of time?
Yes, you can prep the veggies and cook the sausage a day in advance. Just store them separately and combine everything when reheating.
4. How do I keep the zucchini from getting soggy?
Cook it in a single layer and avoid overcooking—it only needs about three minutes for a nice sear.
5. Is this recipe gluten-free?
It can be! Just check your sausage label to make sure it’s gluten-free.

Sausage And Veggies Skillet Recipe
This sausage and veggies skillet is the ultimate one-pan meal! Sweet corn, smoky sausage, and crisp veggies come together in under 30 minutes.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 cup corn kernels (3 ears completely cooked)
- 1 tablespoon olive oil
- 12 oz sausage cooked, such as cajun sausage, andouille sausage, or smoked sausage
- 1 large red bell pepper diced
- 1 large zucchini large, sliced
- ½ teaspoon chili powder
- fresh cilantro chopped
Instructions
Cook the sausage
Start by heating olive oil in your skillet over medium heat. While it warms up, slice your cooked sausage into coins—around ¼ inch thick is ideal. Add the slices to the pan in a single layer, letting them sizzle undisturbed for five minutes. This is where the magic happens: the sausage browns, releasing flavorful oil into the pan. Flip them over, cook for another three minutes, and then transfer the sausage to a large plate. Pro tip: Don’t clean the pan—you’ll want those brown bits stuck to the bottom.
Cook the veggies
In the same skillet, toss in the diced bell pepper. If the pan looks dry, add a bit of the reserved sausage oil to prevent sticking. Sauté for about four minutes, just until the peppers are tender and slightly charred. Move them to the plate with the sausage. Next up is the zucchini. Add it to the skillet and cook for three minutes. You’re looking for those golden brown edges that give the zucchini a nutty, almost buttery flavor. Finally, slice the corn kernels off the cob (carefully!) and set them aside.
Bring it all together
Now for the fun part. Return the sausage, bell pepper, zucchini, and corn to the skillet. Toss everything together gently, making sure each piece gets coated in those smoky, spicy drippings. Sprinkle with chili powder, stirring to distribute the seasoning evenly. If you’re like me, you might sneak a quick bite at this stage—just to “check the seasoning,” of course. Reheat everything on low, then top with a handful of chopped fresh cilantro right before serving.
Notes
How to serve it up
This skillet dish is a meal on its own, but I love serving it over a bed of fluffy rice or quinoa to soak up all the juices. For a low-carb option, cauliflower rice works beautifully. Garnish with extra cilantro and maybe a squeeze of lime for brightness. If you’re feeling fancy, serve it in the skillet itself—it looks rustic and inviting straight from the stove to the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner