Smoked Sausage with Vegetables and Tomatoes

2 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (2)
Smoked Sausage with Vegetables and Tomatoes
Cajuns are known for the art of making fresh and smoked sausage. This quick skillet combines smoky sausage with zucchini, mushrooms, onions, and tomatoes in a flavorful one-pan meal. Sausage making is a traditional food preservation technique that can be accomplished by curing, drying, or smoking.

Ingredients

2 servings
  • 6 to 8 ounces of your favorite fully-cooked smoked sausage
  • 1 tbsp oil
  • 2 cups zucchini, thinly sliced
  • 1 small onion, halved and sliced
  • 2 cups mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 cup canned tomatoes
  • 2 ounces shredded processed cheese
  • cooked rice

Step-by-Step Instructions

  1. Slice sausage crosswise into 1/4 inch circles; pan fry in oil in large frying pan, stirring lightly until lightly browned, about 5 minutes.
  2. Push sausage to the side of the pan and add the onions and zucchini to the drippings; pan fry for two minutes.
  3. Add the mushrooms and garlic and continue pan frying for one minute more. Sprinkle basil and oregano over the vegetables then stir in the tomatoes. Combine the sausage from the side of the pan with the vegetables and cook 3 to 5 minutes stirring occasionally.
  4. Stir in the cheese until melted and serve over cooked rice.

Common Problems and Solutions

Q: Can I use fresh sausage instead of smoked?

A: Fresh sausage will work but needs to be fully cooked through (165°F internal temperature) rather than just browned. Smoked sausage is already cooked, so you're just heating and browning it, which is why this recipe is so quick.

Q: Why does my cheese get clumpy instead of melting smoothly?

A: Remove the pan from heat before stirring in the cheese, and add it gradually while stirring constantly. The residual heat will melt it smoothly without the cheese breaking or becoming grainy.

Tips and Techniques

Don’t overcrowd the pan—if you double the recipe, use a larger skillet or cook in batches so the vegetables sauté rather than steam. For extra flavor, deglaze the pan with a splash of white wine or chicken broth when you add the tomatoes.

Ingredient Substitutions

  • smoked sausage: andouille, kielbasa, or smoked turkey sausage
  • zucchini: yellow squash or eggplant
  • processed cheese: mozzarella or provolone
  • canned tomatoes: 2-3 fresh tomatoes, diced

Equipment Needed

  • large frying pan or skillet
  • sharp knife
  • cutting board

Historical Context

Smoked sausage has been a cornerstone of Cajun cooking since the early Acadian settlers in Louisiana needed ways to preserve meat without refrigeration. Smoking, curing, and drying were essential techniques that created the distinctive flavors we associate with Cajun cuisine today.