Ingredients Jump to Instructions ↓

  1. 6 Freshly shucked oysters

  2. 1/2 cup 73g / 2.6oz Finely diced andouille sausage

  3. 2 1/2 Oyster liquor 1 cup 198g / 7oz Melted butter

  4. 1 cup 62g / 2 1/5oz Flour

  5. 1 cup 62g / 2 1/5oz Chopped onions

  6. 1 Heavy whipping cream

  7. 1 cup 110g / 3.9oz Chopped celery

  8. 1/2 cup 31g / 1.1oz Sliced green onions

  9. 1/2 cup 73g / 2.6oz Chopped bell pepper

  10. 1/2 cup 73g / 2.6oz Chopped parsley

  11. 1/4 cup 23g / 0.8oz Minced garlic Salt and white pepper to taste

  12. 1 Cooked frozen spinach - (thawed)

  13. 1/2 oz 14g Pernod or herbsaint

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a two gallon stock pot, heat butter over medium high heat. Add onions, celery, bell pepper and garlic. Saute three to five minutes or until vegetables are wilted. Add spinach and Andouille sausage. Using a metal spoon or food processor chop spinach and vegetable mixture until all is well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching. Add oyster liquor or chicken stock, one ladle at a time, until all is well blended. Bring to a low boil, reduce to simmer and cook thirty minutes. Add heavy whipping cream, oysters, green onions and parsley. continue to cook until edges of oysters begin to curl. Season to taste using salt and white pepper. Stir in Pernod or Herbsaint. Adjust seasonings if necessary. SERVES: 12


Send feedback