Preparation / Directions:
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.
Source: Chef John Folse