New Orleans Spinach and Crabmeat Gratin

Ingredients

• 1 lb lump crab meat
• ½ lb cooked shrimp
• 1 can (14 ounce size) artichoke hearts, drained
• 20 ounces frozen chopped spinach, thawed and drained
• 1 cup chopped onions
• ¼ C chopped green onions
• 6 tbs butter
• 1 pint sour cream
• ½ C grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp Worcestershire sauce
• ¼ tsp Tabasco sauce

Directions

1. Sauté Base: In a heavy skillet over medium heat, melt butter. Add onions and green onions and sauté until soft but not browned.
2. Add Dairy & Greens: Stir in spinach, sour cream, and cheese. Reduce heat and simmer until heated through.
3. Finish Filling: Add artichoke hearts, salt, pepper, Worcestershire sauce, and Tabasco. Simmer 2-3 minutes.
4. Fold Seafood: Gently fold in crabmeat and shrimp.
5. Bake: Transfer to a buttered 2-qt casserole and bake @350°F for 20-30 minutes, until hot and bubbly.

Chef's Notes

• 8 oz sour cream, 8 oz half and half
• 1 tbs Dijon mustard
• ½ C parmesan + ½ C Swiss cheese
• 4 oz mushrooms, added after the mirepoix
• Marinate shrimp in salt, white pepper, soy sauce and Cajun seasoning
• Cut the shrimp and artichokes into smaller pieces
• 1 lb rotini pasta, cooked about half-way and baked with the casserole
• Top with parmesan and plain bread crumbs
• If using any other vegetables, add them with the artichokes

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