New Orleans Spinach and Crabmeat Gratin

Ingredients

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

Directions

1. In a heavy skillet, melt butter and sauté onions and green onions until they are soft but not brown.
2. Add spinach, sour cream and cheese. Reduce heat and simmer until heated throughout.
3. Add artichoke hearts, salt, pepper, Worcestershire sauce and Tabasco sauce and simmer for 2-3 minutes.
4. Gently fold in crab meat and shrimp.
5. Pour into a 2 quart buttered casserole and bake at 350° for 20-30 minutes.

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 TonyC
• 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