Anyone else feel like this week has just flown by? Granted, it is still only Tuesday, but my day is basically over—so technically I’m on Wednesday time right now.
TV news has been eventful and quick-paced these last two days, despite my fears of the holiday slump. Mondays are typically really slow in news. There’s rarely anything left over from the weekend, and it’s slim pickings on day-of events. Add on top of that a holiday, and you’ve got your perfect storm of scrambling to fill a newscast with very little content.
That wasn’t the case this Labor Day, though.
There were quite a few big stories I found on the wires (AP) and local newspapers (give credit where credit is due), and some breaking news from over the weekend.
I guess that’s why I felt like this week is flying by. I expected the worst, but got the best-case scenario.
I’ve been working so non-stop lately I haven’t really eaten much these last two days. I always skip breakfast and intermittently fast on the weekdays, but even when I eat it’s in very small (for me) portions. I haven’t stepped on the scale for two weeks, but I’m expecting to have at least lost some weight.
I made this quick-and-dirty skillet meal over the weekend to take for lunch this week, and I think I may make it for most of the week on this. I’m absolutely in love with my cast-iron skillet, especially when it comes to these one-pan meals! Cast-iron can be tricky to clean, but it’s well worth having a permanent home in your kitchen.
For this skillet meal I went short and simple. Short ingredient list, simple directions. A quick saute of the cajun trinity (minus celery) and then some protein thrown in on top. Oh, and since it is Squash September, I added some zucchini for good measure.
This was perfect just as it is, but if you’re not on a low-carb diet, try serving it on a bed of rice—or even noodles. It would work perfectly on either!
If you can’t find Cajun seasoning in your local grocer: just use garlic powder, cayenne, paprika, salt and black pepper to season the shrimp and meal with. That’s basically what Cajun seasoning is anyway. I have used the same Cajun seasoning my entire life—Louisiana Fish Fry products. My mom always uses it, and now so do I!
Shrimp & Sausage Skillet
A simple, one-pan meal with shrimp, sausage and Cajun seasoning.
- 1 lb. shrimp, peeled and deveined
- 1 lb. andouille or smoked sausaged, sliced
- 1 zucchini, cut into half-moons
- 4 tsp. Cajun seasoning
- 2 TBS. olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 clove garlic, minced
- Heat oil in a large skillet over medium high heat. Add onion and bell pepper and saute until tender, 4-5 minutes. Meanwhile, season shrimp with half of the Cajun seasoning.
- Add sliced sausage to the skillet and cook for another 3-4 minutes. Add shrimp and garlic and cook until shrimp turns pink, about 2-3 minutes. Add zucchini during last minute cooking and saute. Serve.
Heat oil in a large skillet over medium high heat. Add onion and bell pepper and saute until tender, 4-5 minutes. Meanwhile, season shrimp with half of the Cajun seasoning.
Add sliced sausage to the skillet and cook for another 3-4 minutes.
Add shrimp and garlic and cook until shrimp turns pink, about 2-3 minutes. Add zucchini during last minute cooking and saute. Serve.