Perfectly Imperfect, Vintage

Monday, January 31, 2022

Cajun Shrimp Gumbo

4 ounces butter - 1 stick

2 TSP Cajun seasoning

½ tsp salt

½ tsp fresh ground pepper

1 lb boneless skinless chicken breasts (cubed)

1 lbs Andouille Sausage (cut into small pieces)

1 lb fresh medium shrimp, peeled, deveined and tails removed

1 lb fresh linguine

2 cups clam juice

½ fresh green bell pepper – cut into thin strips

½ fresh red bell pepper – cut into thin strips

½ yellow bell pepper – cut into thin strips

1 medium red onion – cut into thin strips

¾ cup fresh tomatoes - diced

1. In a saute' pan or dutch oven Melt butter slowly

2. Add seasoning to pan and stir together

3. Add Sausage saute' and season with 1/2 salt and pepper – cook until ¼ done.

4. Add chicken saute' – add the rest of the salt & pepper cook until both sausage and chicken are about halfway done.

5. Start your pasta in a separate pan – cook al dente (fresh is better but box will

6. Add clam juice, peppers, and onions. Cook until chicken and sausage are almost done

7.Add shrimp. Toss the ingredients together.

8. Add tomatoes – until sausage and chicken are cooked thoroughly.

9. Place pasta in each bowl. Spoon equal portions of the jambalaya mix.
Can be frozen.

Notes: I use Tony Chachere's seasoning.

Andouille Sausage is a french (Cajun) sausage. It's spiced, heavily smoked pork and wine. Substitute if you must.You can omit the Sausage – it just won't have the Cajun flare.Adjust according to your own taste. For added zip splash in hot sauce.


Tuesday, January 4, 2022

Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms

  • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
  • Salt Black pepper
  • 4 tablespoons flour, divided use
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 small white onions, quartered and sliced
  • 16 ounces (1 pound) sliced mushrooms
  • 4 cloves garlic, pressed through garlic press
  • 1 teaspoon Italian seasoning
  • 1 cup ale
  • 6 cups beef stock, hot
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves


  1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
  2. Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
  3. Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden. Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly. Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
  4. Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup medium-rare to medium.
  5. Finish with the parsley and the thyme.

Blog Layout Designed by pipdig