Gattuso's Oyster Rock Soup


3 cups of Louisiana Oysters
1 quart of heavy cream
2 cups of milk
1/2 cup celery
1/2 cup flour
1/3 cup herbsaint (Pernod)
10 ounces spinach
1 ounce garlic
1/4 cup finely chopped parsley
3/4 cup vegetable oil
1/2 cup diced onion
Salt & Pepper to taste


1. Sautee' onions and garlic, add milk and celery. Cook on medium heat until celery is soft. 
2. Add Oysters and herbsaint, let cook for 5 minutes then add heavy cream. 
3. Reduce heat, let cook for 10 minutes, add spinach, parsley, salt & pepper. Reduce.
4. To thicken mix: Combine oil & flour together and slowly stir in as much as needed.

Best served with fried oysters and hot bread.

Courtesy of Brad Gattuso at Gattuso's Neighborhood Bar, Restaurant & Catering.

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