Cajun Oysters Rockefeller Recipe

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Cajun Oysters Rockefeller

Janis McRae


Give me oysters any old way! Fried. raw, au gratin, in a po'boy, Bienville, Rockefeler! They are delish! Here is as great recipe for Oyster Rockefeller. They can be used as a main dish or an appetizer. Cajuns rarely eat an appetizer. They like to save all the room for the main dish!

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4 Tbsp
1/2 c
onion, chopped
8 oz
chopped spinach, cooked, drained
1 Tbsp
1/2 c
water or juice reserved from oysters
1/2 c
fresh parsley, chopped
1 oz
pernod liqueur or another nice pastis liqueur
salt and pepper to taste
dozen oysters, shucked and on the half shell


1Melt butter in a siillet over medium heat until almost brown. Add onions and cook 1 minute. Stir in flour and mix well until slightly thickened. Add spinash, parsley, liquid, and liqueur
2Simmer about 4 minutes. Do not overcook, you want to keep a green color, like Rockefeller's money! Allow mixture to cool completely before spreading over oysters, you don't want to cook oysters at this point. Season to taste with salt and pepper. Spread over oysters on half shell. Bake at 325 degrees for 15 to 20 minutes.

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