Fresh, wild American shrimp, pan seared and simply seasoned with salt and pepper, tossed with Cajun andouille sausage and a simple, light sauce made with tomatoes, okra, fresh corn stripped from the cob, the trinity and some flavorful seasonings. Serve over hot, steamed rice.

Cajun Salt and Pepper Shrimp with Andouille

There are all kinds of "salt and pepper" shrimp out there and this is probably not like very many of them. That's because I kind of threw this together with what I had on hand and wasn't sure what to call it. I settled on the name Cajun salt and pepper shrimp because of the one pot preparation and the customary base seasonings.

Asian versions of salt and pepper shrimp, which this is not, prepare the shrimp unpeeled, tossed very lightly with cornstarch and then deep fried in the shell, with the intent of eating the shrimp and the shells. Though I did include that variation in the Cooks Notes at the bottom of the recipe, that just didn't appeal to me. I'm sure I'll get around to at least trying it at some point - I'm game for just about anything food-related, at least once! For this, I really just wanted to keep it peeled, to a simple pan sear, seasoned fairly generously with some sea salt and freshly cracked peppercorns and of course, a little Cajun seasoning, Old Bay, and a few other delicious add-ins!

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A casserole layered in with pasta, pasta sauce, cheese, sausage and pepperoni. All the flavors of a great pizza, in a casserole! Half recipe pictured.

Sausage and Pepperoni Pizza Pasta Casserole

I mean, how can you not love something that has a stack of pepperoni on top, and while it may look like a pizza, there's pasta under there, another favorite of mine. Yum, yum y'all!

I've been trying to get a new post up forever, so not a lot of chat today... some of you who are happening across this blog will be happy about that I'm sure! {I've seen those memes!} Although there is often helpful information to be found in the chatter, I get it. Everybody's in a hurry and so busy today, but here's the solution. You just swipe - or scroll - on past what you don't want to read when you encounter that. The recipe and ingredients are usually toward the bottom, but don't get upset if things don't quite turn out like the picture showed you then, because in your rush, you probably missed some important stuff!

So... here's my chatter for the day. I'm busy as all get out!

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Stewed Blackberries and Dumplings

Fresh blackberries, sweetened and stewed and topped with sweet steamed dumplings. Serve over vanilla ice cream.

Blackberries and Dumplings

Couple years ago, I bought two thornless blackberry plants from Cottage Farms on QVC. Being inexperienced with the plant, the first year, I wasn't sure what was going on with them. They grew like mad, but that's it. Lots of thick vines. Lots of green leaves. But, no blossoms. No berries, and, in fact, after a couple of freezes that winter, I resigned myself that they didn't make it.

Thank goodness I didn't cut them down because lo and behold come spring the next year, I saw new growth sprouting along all of the old canes and before I knew it, blossoms everywhere, followed by the most beautiful, huge, gorgeous and tasty blackberries.

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