One Skillet Feta, Sausage and Veggie Skillet
This Cajun flavored skillet dinner is made in just one pan on the stovetop! Perfect for warm afternoons when you need to skip turning the oven on. This skillet style dinner packs some serious flavor with Cajun spiced chicken sausage, smoky paprika and bold Athenos Crumbled Traditional Feta cheese.
INGREDIENTS
| 2 ears | corn, cut off the cob |
| 1 | finely diced shallot |
| 2 tbsp | olive oil |
| 12 oz | cooked chicken sausage (Cajun or andouille work best) |
| 1 | large orange bell pepper, cut into large chunks |
| 1 | large green bell pepper, cut into large chunks |
| 1 | zucchini, quartered |
| 1 tsp | garlic powder |
| 1 tsp | smoked paprika |
| 3 oz | Athenos Crumbled Traditional Feta cheese |
| cracked black pepper | |
| kosher salt, if needed |
Method
- Heat 1 tablespoon olive oil in a cast-iron skillet on medium heat.
- Slice cooked sausage into coins and add to the skillet.
- Cook on medium heat in a cast-iron skillet for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Remove from the skillet to a separate bow.
- Add in the remaining tablespoon of olive oil. Add shallots and bell pepper to the skillet and cook for 3-4 minutes or until slightly tender. Add in zucchini and cook for another 3-4 minutes until lightly browned and tender. Add corn kernels, garlic powder, smoked paprika, and a few turks of cracked black pepper. Mix together and cook on medium-low for another 2-3 minutes.
- Taste test vegetables for salt and add a few pinches if desired, although everything should be salted from the sausage. Top skillet with feta cheese crumble and serve.
