African Stewed Spinach: An Anti-Inflammatory Delight

Ingredients

• 1 pound shrimp; peeled and deveined
• 1 teaspoon creole seasoning
• 1/2 pound smoked turkey; chopped
• 1 medium onion; chopped
• 2 cloves garlic; minced
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 (28-ounce) can crushed tomatoes
• 1 (10-ounce) package frozen spinach; thawed and drained
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions

• Heat some oil in the skillet over medium heat. Sprinkle the creole seasoning over the shrimp and toss them well. Add them to the skillet and cook for a few minutes; turning them once or twice; until they turn pink and curl up. Take them out of the skillet and put them on a plate.
• The smoked turkey should be added to the same skillet and cooked for approximately 5 minutes; turning regularly; until crispy and browned. There will be some sizzling noises and smokey smells.
• Add the onion to the skillet and cook for about 5 minutes; stirring occasionally
• until it gets soft and translucent. You will see some golden bits on the bottom of the skillet.
• Add the garlic; thyme; cayenne pepper; and paprika to the skillet and cook for about 1 minute; stirring constantly; until they release their flavors. You will smell some spicy and herbaceous notes.
• Add the crushed tomatoes; spinach; chicken broth; salt; and pepper to the skillet and stir everything well. Bring the mixture to a boil; then lower the heat and let it simmer for about 15 minutes; stirring occasionally; until the spinach is wilted and the sauce is thickened. You will see some bubbles on the surface of the sauce.
• Add the shrimp back to the skillet and stir them well with the sauce. Cook for about 2 minutes more; until they are heated through. You will see some pink spots in the green sauce.
• Serve hot in a large bowl or on individual plates. You can enjoy this dish as it is or with some rice or bread.