Commander’s Oysters Rockefeller you can enjoy a taste of New Orleans anytime with this restaurant recipe.
For more great Commander’s Palace recipes check out The Commander’s Palace New Orleans Cookbook .
8 oz. finely chopped Bacon
6 cloves Garlic, chopped
1 stick Butter
1 bunch Green Onions, finely chopped
6 C. finely chopped cooked spinach with juice
1 Tbsp. Celery Salt
1/4 tsp. Cayenne Pepper
1 C. Oyster Liquid
4 oz. Absinthe
Salt to taste
Bread Crumbs
6 Dozen with shells
Brown bacon; add garlic, when nearly brown. Add butter and shallots and after cooking a few minutes, add spinach and all other ingredients. Thicken with enough bread crumbs 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 heated through and browned on top.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
What is Oyster Liquid?
Oysters are usually packed in juice. That liquid would be the juice they get packed in.
You cant get Absinthe anymore. At one time was used as a very addictive narcotic. I have a very old cook book from Louisiana, there are recipes in it that call for Absinthe.
Absinthe is legal and available once again – try Lucid.