| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Cajun | Soups/stews, Vegetables, Cajun | 6 | Servings |
INGREDIENTS
| 1 | Head of broccoli | |
| 1 | qt | Water |
| 1 | md | Onion, chopped |
| 1/2 | Bell pepper, chopped | |
| 4 | Celery ribs, chopped | |
| 1 | pt | Milk |
| 1 | tb | Chicken base or 2 chicken bouillon cubes |
| 2 | tb | Zatarain's Creole Seasoning |
| 1/2 | c | Blond roux |
INSTRUCTIONS
Chop broccoli, and put in stockpot with water; boil for 20 minutes. Add onion, bell pepper, and celery; cook for 20 minutes or until tender. Add milk, chicken base, and seasoning; then thicken with roux. Yield: 6 servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz Date: 01 Dec 96 Posted to MM-Recipes Digest V5 #009 by "John Weber" <hdbrer@ibm.net> on Jan 08, 98
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