Summer Veggie & Andouille Skillet

1 andouille sausage

1 red onion

6-10 cloves garlic roughly chopped

2 zucchinis thick cut

1 red bell pepper

1 orange bell pepper

2 corns (fire roasted)

1 lime

Salt + pepper

2 TBS Worcestershire sauce

1 tsp smoked paprika

1 tbs hot paprika

1 tsp all purpose seasoning

Skillet on higher heat, add oil (I used Avocado Oil) .

Slice and Brown the sausage with a little bit of avocado oil, remove, don't wipe down. Blister your corn on another burner on all four sides, remove (once cooler, cut off cob).

Add onions and garlic until soft to the andouille pan, remove, add bell peppers until slightly charred and remove.

Add zucchini until soft and has some color. ( I like my veggies to have some firmness to them, you can leave for longer)
Add corn and everything else back to skillet, add Worcestershire sauce and seasonings and let cook for 3-4 minutes.

Add juice of one lime. Crack lots of pepper and finish with some salt.