This, the most famous of all oyster dishes in Cajun country, was first developed at Antoine’s Restaurant, by Jules Alciatore in 1899. Named Rockefeller because of its incredible rich flavor, the original recipe included no spinach.
- 1 dozen shucked oysters with liquid
- 1/4 pound butter
- 1/4 cup diced onions
- 1/4 cup diced celery
- ½ cup chopped green onions
- 2 tbsps diced garlic
- 1 cup cooked frozen spinach (thawed)
- 1 tbsp flour
- 1 pint heavy whipping cream
- ½ ounce Pernod or Herbsaint
- 1 tsp sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Louisiana Gold Pepper Sauce
- salt and cracked black pepper to taste
In a two quart sauce pan, melt butter over medium high heat. Sauté onions, celery, green onions and garlic, approximately three to five minutes or until seasonings are wilted. Add cooked spinach, and using a metal spoon, chop well into the vegetable mixture. Cook until spinach is hot and well incorporated into seasonings. Add flour and blend well into mixture, being sure to remove all lumps. Add whipping cream and oyster liquid, stirring constantly until sauce is thick and bubbly. Add Pernod, sugar, Worcestershire and Louisiana Gold. Continue stirring until all is well blended. Season to taste using salt and pepper. To ensure a sauce-like consistency, additional cream or water may be added. Continue to cook approximately 10 minutes, add oysters and cook 5 minutes. Pour the contents of the sauce pan into a blender and puree on high speed. Serve 2-ounces of the Oysters Rockefeller Sauce with your favorite trout, chicken or veal dish.