This recipe came from <JAllemand@mobiletel.com>, who got it from "an older lady from Larose, Louisiana ... it doesn't get much more 'bayou' than that!" I've tweaked it, of course.
Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve.
- 8 tablespoons butter
- 1 onion, finely chopped
- 1/2 cup flour (depending upon desired consistency)
- 1 pint half-and-half
- 1-1/2 cups evaporated milk
- 2 cups crab or shellfish stock
- 4 ounces fresh spinach
- 1 pound lump crab meat
- Creole seasoning, to taste
Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux.
Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.
For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.
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Chuck Taggart (e-mail chuck)