Baby Spinach w/ Andouille Cream Sauce ~ Foamheart

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foamheart

Gone but not forgotten. RIP
Original poster
OTBS Member
Where to start, the other day a freind brought a couple of 5 gallon buckets of veggies. I mistakenly assumed I knew what was in them. Today I found a beautiful bunch og baby spinach which I can only assume came from her garden also. I love greens, Mustard, Collard, Spinach, even kale! So I have been making sausage and andouille. Had the tasso come out I would have used it because its what I originally built the sauce around. Mom, when she tasted this said it would make Labrador piles taste good...LOL

So first you have some andouille chips, you don't have andouille chips? Ok, we'll make some.


Render out those great flavors into the pan. Ok I didn't say anything about low calorie right?


 It does two things, it adds more flavor and it insures you understand low and slow or it burns.


Crispy Andouille chips, remove the trying to leave as much grease as possible. (We will get back to them so don't stand there and eat 'em all. They are very addictive!

More ingredients!


And More!


Normally I would suck the flavors out of the onion and garlic and get rid of them but since its for me and its spinach......


So I left them in.......


Added heavy cream..... No quantity, however much you want double that amount because you'll reduce by half.


The fire was a bit high, but it worked out. Now add some spinach and da'shrooms!


OK, normally with a cream sauce you always hide some nutmeg just to play with peoples head. But this is a bold tasting andouille cream sauce. Break out the Tony's "More" spice.


I am thinking napee? Who knows what it means, its when the sauce thickens.


Normally at this point, I'd have dropped twice or three times that amount of spinach, and this being baby too..... well...... I would put this in a grautin dish and top with those plain bread curmbs. But not tonight.

Ok, ready for the Bear shot??


Beef tenderloin, spinach, corn on the cob, and a green house salad.

Try the cream sauce on anything its truely amazing. Seriously.

Thats it. Well I could include the sausage I have been smoking today.... Wanta see? Cool.


Cajun smoked country sausages...... Mmmmmm....... my hands smell so good!

Try the cream sauce. I am not a trained chef and no doubt could have done better, but its worked for years and years in my kitchen.  I guess would be silly to say I made it up, even if I did...

EDITT::

OMG!! I forgot the chips. The chips you have left when ready to use them, crush 'em up small. I put them on top of the spinach and the salad too. Just for good measure!
 
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Nice looking Plate of Chili! Up here in the PNW we serve that in a bowl, lol!

Looks great Kevin!
Thank ya Case.

You guys just need bigger table settings. Sam's has my favorite place setting made by Dixie. I prefer the Dixie Ultra pattern, but the Pathfinder series would be nice for after church on Sundays.
 
How'd I miss this??.....cream sauce is one of my fav's....makes an old boot taste good.....and the creamed spinach was always a favorite of mine back in the days of the Prime Rib joint I worked in. Well done, sir.....and that piece o' meat looks grilled to perfection.....Willie

PS...congrats on making the banner too
 
Man that looks good wish I had that for supper tonight     Great Job    
points.gif


Gary
 
 
How'd I miss this??.....cream sauce is one of my fav's....makes an old boot taste good.....and the creamed spinach was always a favorite of mine back in the days of the Prime Rib joint I worked in. Well done, sir.....and that piece o' meat looks grilled to perfection.....Willie

PS...congrats on making the banner too
Thanks Chef! As I mentioned above, I normally make this with a touch of cheese in the sauce, then I'll top it with Panko and into the broiler.

Steak was pretty good too! Don't usually do bef and when I do I splurge.

Thank you again.
 
Oh Yeah   Congrats on the Banner

Gary
 
Wow, how'd this one get past me ? Very nice Foam... Real nice thread ! Thumbs Up

:kewl:

:points1:
 
 
Foam where is my plate!!!! Looks great nice job on all.

DS

A full plate is a happy Foam LOL
You got hid in the shuffle DS, and I appolligize.

Thank you sir, and you can have a plate anyttime you want it.

LOL.... My plates are not happy for very long then! My sister always told her kids that a clean plate was ahappy plate.
 
Wow, how'd this one get past me ? Very nice Foam... Real nice thread !
icon14.gif


kewl.gif


points1.png
Thank you sir. First off, greens always sell real good around my house. And baby spinach is just too tender not to love. But put a little tasso (or in this case andouille), cream sauce on it, and the neighbors line up with bowls.
 
 
You got hid in the shuffle DS, and I appolligize.

Thank you sir, and you can have a plate anyttime you want it.

LOL.... My plates are not happy for very long then! My sister always told her kids that a clean plate was ahappy plate.
No need to Apologize sir, also I think your sister had the right idea going. 
icon14.gif
 
 
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Ok, ready for the Bear shot??


Beef tenderloin, spinach, corn on the cob, and a green house salad.

Try the cream sauce on anything its truely amazing. Seriously.

Thats it. Well I could include the sausage I have been smoking today.... Wanta see? Cool.


Cajun smoked country sausages...... Mmmmmm....... my hands smell so good!

Try the cream sauce. I am not a trained chef and no doubt could have done better, but its worked for years and years in my kitchen.  I guess would be silly to say I made it up, even if I did...

EDITT::

OMG!! I forgot the chips. The chips you have left when ready to use them, crush 'em up small. I put them on top of the spinach and the salad too. Just for good measure!
I see you brought out the good china for this one.  You warned me about this sausage  2 weeks ago.  Impressive Kev.  And the variation on the cream spinach is over the top. 

Wish I could give you double points. Labrador muffin joke and all.  b

points1.png
 
 
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