The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.
shared at the event by Robert
recipe can be found here
1 cup finely chopped onion
2 cups finely chopped celery
2 cloves garlic, pressed
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 cup heavy cream
2 dashes hot sauce
1/8 teaspoon ground nutmeg
3 cups fresh breadcrumbs
3 eggs, lightly beaten
1 cup coarsely chopped and drained oyster
Preheat oven to 400°F and butter a loaf pan.
Melt butter in a large skillet, add onions, celery and garlic and cook over medium high heat, stirring until vegetables soften.
Add spinach, cream, hot sauce, nutmeg and salt.
Cook 5 minutes, stirring often.
Remove pan from heat, stir in bread crumbs, eggs and oysters, stirring until well mixed.
Spoon mixture into the prepared loaf pan.
Set pan in a larger baking dish and add about 1 1/2 inchs of boiling water.
Bake 45-50 minutes or until a tooth pick inserted in the middle comes out clean.