Monthly Archives: April 2018

1 can potato soup             1 can cream of mushroom soup
2 cans whole kernel corn 1 8 oz block cream cheese
1 pint half & half              2 pkgs (lbs) crawfish tails
1 bell pepper                     1 bunch of green onions
1 stick butter

Chop bell pepper and green onions.  Saute in butter.  Add remaining ingredients, cooking over low to medium heat, til warm.

Easy breezy … Serve with Sensation Salad and French bread for sopping! I have a friend who adds a bag of cubed hash browns to the soup.  Could even substitute shrimp or crabmeat, or add them all!

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6 oz. block romano cheese

¾ C lemon juice

2 tsps. Salt

1-1/2 C vegetable oil

1 head iceberg lettuce

1/3 C blue cheese, crumbled

¼ C white vinegar

½ C olive oil

1 tsp. garlic, finely chopped

1 head romaine lettuce

Grind the romano in a food processor until fine. Add blue cheese & mix well. Refrigerate. Mix remaining ingredients & whisk until blended. Refrigerate. Tear lettuces. Toss with salad dressing and sprinkle with cheese. Hint: This makes a lot of dressing- you will have some left over.

Local Lore: The Advocate reports that the Sensation Salad is a BR culinary creation introduced in the 1950s at Bob & Jake’s Restaurant, which was an upscale locally owned steakhouse. The salad’s fame spread when published in the first edition of River Road Recipes. When you can’t find it offered elsewhere, it’s because it’s a Baton Rouge Sensation!