Recipe courtesy of Avery's on Tulane

Oysters Rockefeller Sandwich (Po-Boy)

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: one 3 1/2-foot sandwich
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Ingredients

Rockefeller Sauce:

2 sticks (16 tablespoons) unsalted butter

1 1/2 cups diced onions 

3 ounces diced garlic

4 ounces anise liqueur, such as Herbsaint

4 cups half-and-half, plus more as needed

4 ounces hot sauce 

2 tablespoons granulated garlic 

2 tablespoons granulated onion 

1 tablespoon ground white pepper 

1 tablespoon ground thyme 

2 pounds frozen spinach, thawed 

2 cups breadcrumbs, plus more if needed

1 1/2 cups grated Parmesan, plus more if needed

Fry Dredge:

3 cups yellow corn flour

1 cup all-purpose flour 

1 cup lemon pepper 

1 cup Creole seasoning 

Oysters Rockefeller Sandwich (Po-Boy):

4 tablespoons unsalted butter

2 tablespoons chopped garlic 

1 loaf French bread (about 3 1/2 feet long)

Vegetable oil, for frying

1 quart shucked Louisiana oysters 

Grated Parmesan, for garnishing

Directions

  1. For the Rockefeller sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic and bring to golden brown, about 10 minutes. Add the liqueur (CAUTION: Skillet will flame up when using a gas range.) Add the half-and-half, hot sauce, granulated garlic, granulated onion, white pepper and ground thyme. Stir and bring to a simmer.
  2. Add the spinach and bring back to a simmer. Turn off the flame and add the breadcrumbs and cheese. Check for consistency. If there's too much liquid, add more breadcrumbs and cheese. If it's too thick, add more half-and-half.
  3. For the fry dredge: Whisk together the corn flour, all-purpose flour, Creole seasoning and lemon pepper in a large bowl.
  4. For the sandwich: Melt the butter and garlic in a small skillet. Cut the French bread and "paint" the inside of the bread with the garlic butter. Firmly the press the inside of the bread down on a large skillet or flat-top grill to toast the bread.
  5. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Dredge the oysters in the fry dredge and then deep-fry, in batches if necessary, until golden brown and firm to the touch, about 2 minutes.
  6. Arrange the oysters on the inside of the bread. Top with Rockefeller sauce and garnish with Parmesan.