Oysters Rockefeller Dip

1/4 lb margarine
1/4 cup flour
1 green pepper, chopped
1 onion, chopped
2 ribs celery
1 pkg frozen, chopped spinach
3 cloves garlic, minced
1 pint oysters, drained and chopped
2 tbs anisette
1 tsp anise seeds

Make a light roux with margarine and flour. Add the chopped vegetables and cook an low heat for 1/2 hour. Stir often. If too thick add a little juice from the oysters. Add chopped oysters and spinach and cook 15 minutes more. Serve as a dip with crackers.

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Cajun Country -- New Iberia, Louisiana