Spinach & Andouille Souffle PDF Print E-mail
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Thursday, 23 June 2011 16:18

This recipe, once mastered, is a sure to impress dinner guests!

Ingredients:

  • 3 packages frozen chopped spinach
  • 1 cup minced andouille sausage
  • ¼ cup butter
  • ¼ cup minced onions
  • ¼ cup minced celery
  • ¼ cup minced red bell pepper
  • 1 TBS minced garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 ½ cups Half & Half
  • 3 eggs, beaten
  • 1 cup bread crumbs
  • 1 cup grated Swiss cheese

Directions:

  1. Butter a 6-cup souffle mold and line bottom with parchment paper; set aside
  2. Thaw spinach overnight or in microwave at 30% power, drain and squeeze out all excess liquid; remove to cutting board and chopped even finer
  3. In large sauté pan, melt butter over medium high heat; add onions, celery, bell pepper, and garlic; sauté 4 minutes until wilted
  4. Add andouille sausage and cook additional 3 minutes;
  5. Add spinach, salt, pepper, and nutmeg; blend well; cover and cook 8 minutes, stirring occasionally; remove from heat
  6. Blend in Half & Half and eggs slowly, stirring constantly; once blended, add bread crumbs and cheese
  7. Pour souffle mixture into molt and place in baking pan with 3” lip
  8. Pour 1” water into pan to form water bath around souffle mold
  9. Bake at 350° for 50 minutes or until a knife inserted into souffle comes out clean

Serves 6-8

 

Last Updated on Monday, 13 January 2014 19:57