Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      dozen         freshly shucked oysters
     1/2  cup           finely diced andouille sausage
   2 1/2  quarts        oyster liquor *
   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 bell pepper
     1/2  cup           chopped parsley
     1/4  cup           minced garlic
                        salt and white pepper to taste
   1      10 oz pkg     cooked frozen spinach -- (thawed)
     1/2  ounce         Pernod or herbsaint

Preparation:

In a two gallon stock pot, heat butter over medium high heat. Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Add spinach and Andouille sausage. Using a metal spoon or food processor chop spinach and vegetable mixture until all is well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching. Add oyster liquor or chicken stock, one ladle at a time, until all is well blended. Bring to a low boil, reduce to simmer and cook thirty minutes. 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 white pepper. Stir in Pernod or Herbsaint. Adjust seasonings if necessary. SERVES: 12 Source: Chef John Folse