Ingredients:
6 dz oysters
1/2 cup finely diced andouille sausage
2 1/2 qts oyster liquid or water
1 cup melted butter
1 cup flour
1 cup chopped onions
1 pint heavy whipping cream
1 cup chopped celery
1/2 cup sliced green onions
1/2 cup chopped parsley
1/4 cup minced garlic
salt
white pepper
1 10oz pachage cooked frozen spinach (thawed)
1/2 oz pernod or herbsaint
Directions:
In a 2 gallon stock pot, heat butter over medium heat. Add onions, celery, bell pepper, and garlic. Saute` 3-5 minutes or until veggies are wilted. Add spinach and andouille. Using metal spoon, chop spinach and veggie mixture until well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching.
Add oyster liquid or chicken stock one ladle at a time, until all is well blended. Bring to a low boil, reduce fire to a simmer and cook 30 minutes.
Add heavy whipping cream, oysters, green onions and parsley and continue to cook until edges of oysters begin to curl. Season to taste with salt and white pepper. Stir in penrod or herbsaint. Adjust seasoning as necessary.
Serves about 12
