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!