This truly excellant recipe is from Sherman Crayton of the Vieux Carre Restaurant in New Orleans.


  • 1 stick butter
  • 1 1/2 c. flour
  • 2 c. beef stock or consomme
  • 2 lbs. fresh spinach
  • 2 bunches fresh parsley
  • 3 bunches green onions (enough to make 2 1/2 to 3 cups)
  • salt & pepper to taste
  • 1 tsp. Tabasco sauce
  • 3 Tbs. sherry
  • 1/4 c. Herbsainte (anise or licorice flavor liquer)
  • 18 oysters
  • 18 clean oyster shells


Preheat oven to 350 degrees. Melt butter in a saucepan. Add flour to butter in pan and cook long enough to make a brown roux. Slowly stir in the beef stock. Remove stems from spinach and parsley. Wash vegetables and grind as fine as possible. Add vegetables to the roux-beef-stock mixture, and place in an uncovered Dutch oven over low heat for 1 1/2 hours, stirring periodically to avoid sticking. Add salt, pepper and Tabasco and blend to the consistency of a paste. Remove from heat and stir in sherry and Herbsainte. Pour into a separate pan to cool. Place oysters on the half shells and put in the oven for 5 minutes, just until the oysters have curled. Remove oysters from shells, drain, return to shells and top with cooled sauce. Return to oven and bake for 15 minutes.

Serves 3.

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Submitted 6/13/05.
Source: Creole Feast
Submitted By: Sharon Grundy
Oysters Rockefeller