𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐑𝐄𝐀𝐌𝐄𝐃 𝐒𝐏𝐈𝐍𝐀𝐂𝐇| 𝐒𝐓𝐄𝐀𝐊𝐇𝐎𝐔𝐒𝐄 𝐒𝐈𝐃𝐄 𝐅𝐎𝐑 𝐂𝐇𝐑𝐈𝐒𝐓𝐌𝐀𝐒 𝐃𝐈𝐍𝐍𝐄𝐑| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

A classic Creole recipe -- STEAKHOUSE CREAMED SPINACH. Fresh spinach in a rich, creamy béchamel cream sauce. Nutmeg is the secret ingredient for this quick and delicious side dish. Delicious with holiday ham, poultry or beef.
Give this good luvin from the oven recipe for CREOLE CREOLE STEAKHOUSE CREAMED SPINACH a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
2 bunches (10 ounces) FRESH SPINACH
1 tablespoon VEGETABLE OIL
1/3 cup chopped SHALLOTS
½ teaspoon TABLE SALT
2 tablespoon SALTED BUTTER
1 tablespoon ALL-PURPOSE FLOUR
1 cup HALF AND HALF
1 teaspoon CREOLE SEASONING
¼ cup SHREDDED PARMESAN
¼ teaspoon GROUND NUTMEG
1/4 teaspoon COARSE BLACK PEPPER

[@KoolT]

Oh this is great, shared with my sister's.

[@rdottwordottwo2286]

Oh Man!

[@KoolT]

Pot liquor so good for you. Soup stock.