| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cajun | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Romaine lettuce |
| 1 1/2 | c | Red leaf lettuce |
| 6 | sl | Bacon |
| 1/2 | c | Butter |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped bell pepper |
| 1 | tb | Minced garlic |
| 1/2 | c | Sliced mushrooms |
| 6 | Cherry tomatoes; halved | |
| 1 | qt | Chicken stock |
| 1/2 | c | Flour |
| 1/2 | pt | Heavy cream |
| 3/4 | c | Grated Cheddar cheese |
| 1/2 | c | Chopped green onions |
| 2 | tb | Chopped parsley |
| Salt; red pepper and black pepper, to taste | ||
| 1/2 | ts | Tabasco |
INSTRUCTIONS
This recipe is from Roger's Cajun Cookbook - Favorites by Vernon Roger. Vernon is a local news guy and, while I have not tried this yet, I did see him make it on T.V. one day and it looked delicious. Hope you enjoy. Cook bacon in black skillet until brown. Remove all but 1 tablespoon drippings from skillet. Add butter. Add onion, celery, bell pepper and garlic. Saute' 6 - 7 minutes. Add flour and stir constantly to make a white roux. Add chicken stock, stirring constantly. Add cream, Tabasco and cheese. Simmer until cheese melts. Add tomatoes, green onions and parsley; simmer 7 minutes. Add lettuce and simmer 2 minutes. Posted to recipelu-digest Volume 01 Number 512 by Cooca2 <Cooca2@aol.com> on Jan 13, 1998
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