Broccoli and cheese are a match made in Heaven. Be careful not to overcook the broccoli; this will help to maintain its green color and allow it to stay crunchy. Ingredients: 1/2 cup vegetable oil 1 pound Tasso ham, cubed 1 cup chopped onion 3/4 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon minced garlic 1 cup flour 8 cups chicken broth, heated 2 cups heavy whipping cream 1 pound cheddar cheese 1 pound fresh broccoli, cut into pieces 2 teaspoons Tony Chachere's Creole Seasoning 1/2 teaspoon white pepper 1/4 cup minced parsley 1/4 cup chopped green onions Directions: 1. Heat vegetable oil in a large saucepot over medium heat. Add tasso ham and cook for 5 minutes. Be careful not to brown it. 2. Add onion, red and green bell pepper, celery and garlic. Cook for 5 minutes. 3. Add flour and stir until a roux is formed. Do not brown flour. Then add the heated chicken broth and whip until a light sauce is formed. Simmer for 5 minutes. 4. Stir in heavy cream, cheddar cheese, broccoli, Creole seasoning and white pepper. Cover and simmer for 10 minutes, stirring occasionally. 5. Add parsley and green onions. 6. Divide into 6 large bowls and serve. Yields 6 servings. Recipe Compliments of Chef Patrick Mould.