Commander’s Oysters Rockefeller is a classic way to enjoy Oysters. Oysters are cooked with green herbs, butter, and other seasonings. These were originally named for Rockefeller when they were created. You don’t have to be Rockefeller to enjoy this classic dish.


For more great Commander’s Palace recipes check out The Commander’s Palace New Orleans Cookbook . 

Commander’s Oyster Rockefeller

Yield: 4 to 6 appetizer servings.

8 ounces finely chopped bacon

6 cloves garlic, chopped

1/2 cup butter or 1 stick butter

1 bunch green onions, finely chopped

6 cups finely chopped cooked spinach with juice

1 tablespoon celery salt

1/4 teaspoon cayenne pepper

1 cup oyster liquid

4 ounces absinthe

Salt to taste
bread crumbs

6 dozen oysters with shells

Brown bacon; add garlic when nearly brown. Add butter and shallots. After cooking a few minutes, add spinach and all other ingredients. Thicken with enough breadcrumbs to make thick, and simmer for about 10 minutes. Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Top each oyster at room temperature in its shell until heated through and browned on top.

While you can’t get real absinthe here in the United States, it is illegal, you can get many other liquors that taste very similar, and they are labeled as absinthe.