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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is from the Dat Little Cajun Cook Book by Chef Remy Ingredients:
1/4 pound butter |
1 cup onion minced |
1/2 cup bell pepper, minced |
1/4 cup celery , minced |
2 tbsp garlic . minced |
1 tbsp parsley, dried |
2 tbsp basil, dried |
! tsp whole thyme |
1 tsp salt |
1 tsp black pepper |
1 tsp cajun seasoning ..your favorite or i'll post his later |
2 tbsp all purpose flour |
2 cups heavy cream |
10 oz frozen chopped spinach thawed and drained |
2 dashes pepper sauce |
Directions:
1. In a 2 quart sauce pan, melt butter on high heat.
2. when melted add bubbly, add onion, bell pepper, celery, and garlic.
3. Saute for 5 minutes or until onions are clear.
4. Add parsley, basil, thyme, salt, pepper, and cajun seasoning. stir well
5. add flour and stir in till well blended. Add heavy cream and whisk until mixture begins to thicken.
6. cover and reduce heat to low and simmer for 15 minutes.
7. Remove from heat , stir in pepper sauce and allow to cool at room temperatures.
8. for cold dip refrigerate for 6-12 hours. serve it hot form the pot. or let it cool to refrigerate. freezes well
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