Cajun Souffle

(6 servings) Printable Version

1/4 cup butter
1/4 cup onion - minced
1/4 cup green bell pepper - minced
1 clove garlic - minced
1/4 cup all-purpose flour
1 and 1/2 cups milk
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
6 large eggs - divided
1/4 teaspoon cream of tartar
2 Tablespoons diced pimiento
1 and 1/2 cups cooked ham - diced very small

In a medium sauce pan over medium heat, melt the butter. Add the onion, green pepper and garlic. Saute for about 2 minutes. Add flour and stir until smooth - about one minute. Stir in the milk, cumin (or seasoning), salt and pepper. Cook two more minutes - stirring until thickened. Remove from heat and let set 5 minutes.

In a small bowl, beat the egg yolks. Add about 1/4 cup of the warm mixture you just made to the egg yolks and stir quickly to blend. Add the tempered egg yolks to the the mixture in the sauce pan. Add pimiento and ham and stir gently.

Preheat oven to 350°.

In a large bowl, beat egg whites with the cream of tartar until stiff peaks form. Stir about 1/2 cup whites into the sauce pan mixture. Gently fold the
sauce pan mixture in to the large bowl with the remaining whites.

Pour the completed mixture into a lightly greased 2-quart saute dish.

Bake for 45 to 50 minutes until firm.