comscore Back in the Day: Cajun casserole has a spicy edge and holiday appeal | Honolulu Star-Advertiser
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Back in the Day: Cajun casserole has a spicy edge and holiday appeal

  • Video by Craig T. Kojima / ckojima@staradvertiser.com

    Deborah Yu Cooney learned to make this spicy casserole while living in Louisiana. Find out how to make this side dish Cooney cooks every year for the holidays.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Deborah Yu Cooney has been making a Cajun-Creole spinach casserole as a holiday side dish for many years in many places around the world.

    CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Deborah Yu Cooney has been making a Cajun-Creole spinach casserole as a holiday side dish for many years in many places around the world.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Creole seasoning gives a spinach casserole some kick.

    CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Creole seasoning gives a spinach casserole some kick.

A creamy spinach dish reflects Louisiana’s love of spice — garlic salt, celery salt, Worcestershire and a kick from pepper cheese. Read more

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