| 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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