Baked Cajun Rockefeller (8) Recipe

Prepare spinach

Preheat oven to 375°F (190°C). Rinse spinach and dry thoroughly. In a large sauté pan over medium-high heat, add 1 tablespoon of the butter. When melted, add spinach in batches, wilt until just reduced and bright green (about 2–3 minutes per batch). Transfer wilted spinach to a colander, let cool slightly, then press or squeeze firmly to remove as much liquid as possible. Chop coarsely and set aside.

Cook aromatics & tasso

Wipe the sauté pan, return to medium heat and add remaining 2 tablespoons butter. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Add the diced tasso ham and sauté 2–3 minutes to render a bit of fat and brown slightly. Remove pan from heat and let cool 1–2 minutes.

Combine filling

In a large mixing bowl, combine softened cream cheese, mayonnaise, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Stir until smooth. Add grated Parmesan and cheddar, then fold in the chopped, drained spinach and the cooled onion/garlic/tasso mixture. Taste and adjust seasoning — add up to another 0.5–1 tsp Cajun seasoning if you want more heat/seasoning.

Prepare topping

In a small bowl, combine gluten-free breadcrumbs, melted butter, and the 2 tablespoons grated Parmesan. Mix until crumbs are evenly coated and slightly moist. Stir in optional lemon zest if using.

Assemble

Spoon the spinach-tasso mixture into a shallow ovenproof dish or divide into 8 individual ramekins (this recipe yields approximately 8 appetizer portions). Smooth the tops. Evenly sprinkle the breadcrumb/Parmesan mixture over each portion.

Bake

Place the dish or ramekins on a baking sheet and bake in the preheated 375°F (190°C) oven for 12–15 minutes until the filling is hot and bubbling and the topping is golden. For an extra-crisp/browned top, switch the oven to broil on high for 1–2 minutes, watching closely to prevent burning.

Finish and serve

Remove from oven and let rest 3–5 minutes. Garnish with chopped parsley and serve with lemon wedges alongside. Squeeze a little lemon juice over each portion just before eating if desired.

Serve warm as an appetizer (8 portions). Provide small spoons or crostini made from gluten-free bread if desired. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated covered in a 325°F (160°C) oven until warmed through.