Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Romaine lettuce |
1½ cup | Red leaf lettuce |
6 slices | Bacon |
½ cup | Butter |
½ cup | Chopped onion |
½ cup | Chopped celery |
¼ cup | Chopped bell pepper |
1 tablespoon | Minced garlic |
½ cup | Sliced mushrooms |
6 \N | Cherry tomatoes; halved |
1 quart | Chicken stock |
½ cup | Flour |
½ pint | Heavy cream |
¾ cup | Grated Cheddar cheese |
½ cup | Chopped green onions |
2 tablespoons | Chopped parsley |
\N \N | Salt; red pepper and black pepper, to taste |
½ teaspoon | Tabasco |
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@...> on Jan 13, 1998