Whether you prepare this bread dressing in a casserole dish, or use it as a stuffing for your turkey, chicken or pork chops, we guarantee you’ll want to have an extra serving – maybe even two!
“Florentine” implies spinach, and indeed this dish combines tender oysters with that wonderful green. Cooked in a savory cream sauce and served over pasta, oysters have never had it so good! We used baby spinach, which has leaves only 1 to 3 inches long and very small stems, but if it’s unavailable use regular spinach and simply remove all the stems and tear the leaves into 1-inch pieces.
Whether you spell it Courtbouillon, Court Bouillon, Couvillion or even Coubion – this delicious catfish and tomato stew is a Cajun classic that’s always a family favorite. Serve over rice or with Potato Salad – or both!
The chayote, also known as mirliton, is a member of the squash family. They’re also referred to as vegetable pear, christophene, cho-cho, huisquil, and guisquil in other parts of the world. Their thin skin is bumpy and pale green, and the crisp flesh is a very pale greenish-white. Its mild flavor adapts well to a variety of uses – raw in salads, stuffed with seafood or meat, or chopped into casseroles, soups or stews.