Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs

4 slices thick-cut chopped bacon

3 cups chopped onions

1 1/2 cups chopped green bell pepper

1 1/2 cups chopped celery

1 teaspoon Essence, recipe follows

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pint oysters, drained and patted dry

1 recipe Dijon Creamed Spinach, recipe follows

1/3 cup bread crumbs

1/3 cup finely grated Parmesan

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Dijon Creamed Spinach:

1 bay leaf

1/2 cup julienned yellow onion

1 tablespoon olive oil

1/4 cup Dijon mustard

2 cups heavy cream

2 teaspoons all-purpose flour

1 tablespoon minced garlic

1 sprig fresh thyme

Salt and freshly ground white pepper

2 pounds spinach, cooked, squeezed dry and coarsely chopped