3 10-oz. pkgs. frozen chopped spinach

1 lb. Louisiana crawfish tailmeat

6 T. butter

3 T. flour

1/2 c. chopped onion

3/4 c. evaporated milk

3/4 c. vegetable liquor, from spinach

1/4 t. cayenne pepper

1/2 t. black pepper

1/2 t. celery salt

1 t. garlic salt

8 oz. grated Monterey Jack cheese

1 t. Worcestershire sauce

1/2 c. bread crumbs

1/4 c. sliced almonds, optional

Cook spinach according to package directions. Drain and reserve liquor. In a large saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add liquids slowly, stirring constantly to avoid lumps, until smooth and thick. Add seasonings, cheese and Worcestershire, stirring until cheese is melted. Add spinach to cheese mixture. Stir in crawfish. Pour into a greased 13” x 9” casserole. Top with bread crumbs and almonds, if desired. Bake at 350 degrees for 25 minutes. Serves 12-14.