Shrimp quesadillas with peppers, onions, pineapple

This is another one of my hunting and gathering meals. When I don't have anything planned, quesadillas are my go-to, easy to assemble, last minute meals. Even easier when I always have a pack of tortillas in the fridge. I also found some frozen shrimp, a bag of frozen mixed peppers and onions, shredded cheddar cheese (which I also keep in the freezer), and some of my pineapple salsa (click here for the recipe).

I rinsed the shrimp in some warm water to thaw them out a bit, then peeled off the shells. I added some seasonings to the shrimp: chili powder, garlic powder, cayenne, dried cilantro, salt, and pepper. I also squeezed the juice of half a lime onto the shrimp. Just don't let the shrimp sit too long in the lime juice, or they will cook from the acid.

Put a frying pan on medium-high heat with a splash of olive oil. Cook the shrimp for no more than a minute on each side. They cook very quickly.

Take the shrimp out of the pan, and add the peppers and onions to the pan to cook until soft. Season with salt and pepper. When the peppers and onions are soft, add the pineapple salsa. You just want the salsa to heat through, no need to cook it for very long.

Remove the salsa mixture. I give the pan a quick rinse with water, and put it back on the stove on medium-low heat. Add a tortilla to the pan and layer with cheese, the salsa mixture, and the shrimp. Sprinkle the shrimp with more cheese, and add another tortilla to the top.

I like to add some weight to the top of the quesadilla to press it down, so I use a plate with my tea pot on top of it. Let the quesadilla brown on one side before flipping over. Use a large spatula to help with the flip, otherwise you might lose some of the stuffing. It's done when the cheese is melted and the tortilla is crisp.

Slice the quesadilla into wedges, and serve with sour cream, salsa, guacamole, whatever you like. It also works great with leftover chicken, pork, or steak. Even something as simple as a stuffing of cheese with a sprinkle of chili powder can be a fabulous snack.

Make what you like, and like what you make!

A Cajun-inspired shrimp, andouille sausage, and rice dish from the pantry

Or as I like to call it: a hunting and gathering meal. I didn't have anything planned for dinner last night, so I hunted and gathered in my house to find ingredients to put a dish together. This is what I came up with.

From my freezer, I gathered a diced onion and pepper seasoning blend, raw shrimp, and 2 links of Kowalonek's andouille sausage. From the pantry, Cajun seasoning, boil-in-a-bag brown rice, garlic, and a tomato, and some fresh parsley and oregano from my window. As always, kosher salt and freshly ground pepper to season. I also wrangled some butter, olive oil, and flour.

The rice takes 10 minutes in the microwave, so that gets going first. Meanwhile, I pulled the shells off the shrimp and sprinkled them with the Cajun seasoning, salt, and pepper. I had some dried cilantro on hand, so I added a few shakes of that, too. If you want more heat, add some cayenne. Then the garlic, tomato, herbs, and sausage get chopped and sliced. It's important to have all your ingredients prepped and ready to go before you start cooking.

Put a frying pan on medium heat with a tablespoon of butter and an equal splash of olive oil. The oil prevents the butter from burning. When it's hot, throw in the sausage to brown on each side.

Remove the sausage from the pan and put on a plate with a paper towel to remove the excess oil. Next, add the shrimp to the same pan and cook on both sides until pink. Just don't overcook the shrimp. It takes only a minute on each side.

Remove the shrimp from the pan and throw in the frozen veggies. Season with salt and pepper. When they are soft, add the garlic. Let the garlic cook for a minute, and then add the tomato. Season the tomato with salt and pepper. Allow to cook for another minute.

At this point, you may need to add additional olive oil if there's not enough fat in the pan. Sprinkle the veggies with a couple tablespoons of flour and stir to coat. Allow the mixture to cook for at least 2 minutes, stirring constantly. If I had the time, I would make a proper Cajun roux - thick and chocolate brown. But I didn't plan ahead, so my apologies to the state of Louisiana for making a roux that is as pale as my winter legs.

Now that the flour and veggies are cooked together, you need to add liquid to make a sauce. If you've got chicken stock, throw it in. If you've got bouillon cubes, add water and throw one in. I added only water and then seasoned with salt and pepper. Allow it to come up to a boil, so the sauce thickens. I like a thick sauce, so this is what mine looks like:

Once you've got the sauce seasoned to your liking, everyone gets in the pool.

The andouille gives it a kick, the sauce is creamy, and the shrimp have a nice snap to them. You can use kielbasi if you don't like the heat of andouille. This would be great with chicken, too. Throw in whatever veggies you can find: okra, peas, black beans. It's a wonderfully warming dish for a cold winter's day. Make a big batch and put it in the crock pot for a crowd.

You should always make what you like, and like what you make!