Contact Us

Oyster Rockefeller Soup

This creamy and delicious soup is an adaptation of the famous New Orleans dish, "Oysters Rockefeller," which was named for how rich it is. Ms. Lou loves to also save a few oysters to fry and throw on top as garnish!

Ingredients

 1 cup melted butter
 1 cup chopped onions
 1⁄2 cup chopped bell pepper
 1⁄4 cup chopped garlic
 1 package cooked spinach, 10 ounces
 1 cup andouille sausage, chopped
 1 cup flour
 1 1⁄2 cups chicken stock
 1 quart strained oyster liquid
 1 cup chopped celery
 1 pint heavy cream
 6 dozen fresh shucked oysters
 1⁄2 cup green onion, chopped
 1⁄2 cup chopped parsley
 Salt and white pepper to taste
 1⁄2 ounce Pernod or Herbsaint

Directions

1

In a two gallon heavy stock pot, heat butter over medium heat. Add onions, bell pepper and garlic, cook for five minutes.

2

Add spinach and andouille sausage. With a metal spoon,
 chop spinach into vegetable mixture until it
 is well incorporated. Sprinkle in flour evenly.
 Blend it well in to spinach mixture. Stir
 constantly to avoid scorching

3

Add chicken 
stock and oyster liquid, one ladle at a time until 
all is well blended. Bring to a low boil, reduce to
 a simmer and cook for thirty minutes.

4

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 pepper. Stir in Pernod or Herbsaint.

You May Also Like:

Chicken and Sausage GumboLet’s get this on the record: There is no such thing as gumbo season. Gumbo season is whenever you’re craving something comforting and delicious – a taste of home, if you’re from Louisiana. And if you think seafood gumbo is the only way to go, we’re about to prove you wrong. The fact that Blue Runner makes it so easy to make gumbo that tastes this homemade is gobsmacking – not to mention lip smacking.
Crawfish EtoufféeEtouffée means “smothered” and this recipe is smothered in love – not to mention tradition. After the crawfish boil, keep peeling until you have enough mudbugs to add to your étouffée. As with all Blue Runner products, you’ll be amazed how easy it is to get that “from scratch” flavor.
15-Minute Seafood Gumbo Ya-YaWhen our ancestors settled in Louisiana, we’re pretty sure what kept them here was the seafood (it sure wasn’t the humidity). The good thing about living in our time instead of there’s, is we can make a great pot of seafood gumbo in 15 minutes with Blue Runner Ya-Ya Gumbo Base. Not convinced it will be as good as the gumbo grandmère used to make? One taste from your wooden spoon as you lean over the stove will back up our claim.

Helpful Links

Resources

Follow Us

Facebook Twitter Instagram Youtube

Copyright © 2021 Blue Runner Foods, Inc.