When dinner needs to happen fast, a one-pan meal like this Andouille Sausage and Vegetable Skillet is what you need! This recipe comes together in about 20 minutes with only 6 ingredients.
Y’all know I’ve been testing quick skillet meals for years because they’re the type of recipes I like to keep in the rotation for busy nights. This recipe checks all the boxes for what I love in a good skillet meal. It requires very little prep, leaves only one pan to clean, and each serving has less than 4 net carbs. It also uses a different combination of vegetables than some of my other skillet recipes, making it a great option when you want a satisfying dinner without spending a lot of time in the kitchen.
Recipe Ingredients
Here is an overview of the ingredients you will need to make this simple skillet recipe. Scroll down to the printable recipe card below for exact measurements.
- Andouille Sausage: any smoked sausage you have on hand would work but andouille sausage is going to add a little more flavor and heat
- Produce: white onion, mushrooms, kale, and garlic cloves
- All-Purpose Seasoning
How to Make Andouille Sausage and Vegetable Skillet
You will need a large skillet, cutting board, and knife. Follow the step-by-step guide below or scroll to the printable recipe card for detailed ingredients, amounts, and instructions.
- First, heat a large, deep skillet over medium heat and spray with cooking spray. Meanwhile, slice the sausage and produce.
- Then add the sliced andouille sausage, stirring occasionally. Once browned on both sides, remove from skillet and set on a paper towel lined plate to absorb any extra grease.
- Now, add the mushrooms and onion to the skillet, stirring occasionally until the mushrooms and onions are tender. This takes about 7 minutes. Once softened, add the garlic and all purpose seasoning, stir well so the spices are evenly distributed.
- Next, add the kale a handful at a time and sauté until it reaches your desired tenderness (I like mine to be wilted, but not cooked so long that it loses it’s texture completely, this takes about 3 minutes)
- Once the kale has wilted, add the sausage back to the skillet and stir well. Then serve immediately.
Storage and Reheating Instructions
Allow this recipe to cool completely before placing in an airtight container. You can store leftovers in the refrigerator for up to 3 days. The simplest method for reheating is to microwave in 30-second increments until reheated to your desired level. You can also reheat at 350 degrees in the oven for about 5 minutes, toss ingredients, then broil for a minute to create some crispiness. For the crispiest leftovers, reheat in the air fryer at 350 degrees for 2-3 minutes. Be sure to toss the leftovers after 60-90 seconds.
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Andouille Sausage and Vegetable Skillet Recipe
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Ingredients
- 16 ounce package andouille sausage sliced
- 1/2 cup white onion chopped
- 8 ounces mushrooms washed and sliced
- 2 cloves garlic crushed and finely minced
- 2 teaspoons favorite all purpose seasoning
- 2-3 cups kale cut into small pieces
Instructions
- Heat a large, deep skillet over medium heat and spray with cooking spray.
- Add the sliced andouille sausage, stirring occasionally. Once browned to your liking on both sides, remove from skillet and set on a paper towel lined plate to absorb any extra grease.
- Add the mushrooms and onion to the skillet, stirring occasionally until the mushrooms and onions are tender. This takes about 7 minutes.
- Once softened, add the garlic and all purpose seasoning, stir well so the spices are evenly distributed.
- Add the kale a handful at a time and sauté until it reaches your desired tenderness (I like mine to be wilted, but not cooked so long that it loses it's texture completely, this takes about 3 minutes)
- Once the kale has wilted, add the sausage back to the skillet and stir well.
- Serve immediately.
