Cajun French: le “spinach” (lu “spinach”) – spinach
Spinach Madeleine in its original form was a staple on most south Louisiana tables. John’s mother cooked it every Sunday for our family meal. Once Kraft discontinued their log cheese, cooks searched for a replacement. While using many of the same ingredients, we have altered the recipe for our taste.
Mais C’est Bon!
Enjoy!!
Makes about 8 servings
- 20 oz frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons diced red onion
- 2 cloves garlic minced
- 1/2 cup cream
- 1/2 cup vegetable liquid
- 6-ounce sharp cheddar cheese, cut into small pieces
- 5 dashes Crystal hot sauce
- ½ tsp Cajun seasoning
- 1 ½ teaspoon Worcestershire sauce
- Cayenne to taste
- 1/2 teaspoon black pepper
- Salt
- Cook the spinach according to package directions.
- Drain and reserve the liquid from the spinach.
- Melt the butter in a saucepan over low to medium heat.
- Add the flour, stirring until blended and smooth, but not brown.
- Add the onions & garlic and cook until soft but not brown.
- Add cream and one-half cup of the reserved spinach liquid.
- Stir constantly to avoid any lumps. Cook, stirring, until smooth and thick.
- Add cheese and stir until the cheese is completely melted.
- Add seasonings; except salt & pepper
- Add drained spinach blending
- Taste and adjust seasoning for your taste.
- Serve
Serving Suggestions:
- Side dish
- Pour into a casserole and top with crushed season potato chips. Bake in a preheated 350-degree oven until bubbly, about 30 minutes. Serve warm.
- Dip
- Base for Oysters Rockefellow
- Stuffing for chicken, pork or other meat
- Add crab for hot dip
- Stuffing for tomato
- Pasta sauce
- Squash boat stuffing
- Pizza base
- Stuffing for mushrooms
Use your imagination!
Enjoy
