Oyster Rockefeller (Rockerfeller) Dip

6-8 servings servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
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Oyster Rockefeller (Rockerfeller) Dip
Rockefeller should have only two R’s, one at each end, but not one in the middle. However the spelling is so popular both ways, we’ve decided to list both spellings for this classic Louisiana appetizer dip made with oysters, spinach, and butter roux. The rich oyster flavor combined with sautéed vegetables creates an elegant dip perfect for special occasions.

Ingredients

6-8 servings servings
  • 1 can chopped spinach
  • 6 oysters chopped fine
  • 3 medium onions chopped fine or grated
  • 1 bell pepper finely chopped or grated
  • 1 tbsp flour
  • 1/4 block of butter (1/4 pound)
  • seasonings to taste

Step-by-Step Instructions

  1. Original recipe says to cook flour in butter but not to burn it. However, I usually make a roux as I think it gives it a better flavor. Melt the butter in a heavy-bottomed pot over medium heat, add the flour, and stir constantly until you reach a light blonde roux, about 5-8 minutes.
  2. Add onions, bell pepper and seasonings to the roux. Sauté about 30 minutes or until vegetables are very tender and translucent. Add spinach and chopped oysters. Simmer an additional 30 minutes, stirring occasionally. If you prefer more of an oyster taste add some of the oyster juice. Serve hot with crackers or toasted bread.

Common Problems and Solutions

Q: Why is my dip too watery?

A: Make sure to drain the canned spinach thoroughly before adding it to the pot. You can also squeeze out excess moisture with your hands or a clean kitchen towel. If it's still too thin, simmer uncovered for an extra 10-15 minutes to reduce the liquid.

Q: Can I use fresh oysters instead of canned?

A: Absolutely! Fresh oysters will give you better flavor. Use about 6-8 fresh shucked oysters, chop them fine, and reserve some of the oyster liquor to add for extra flavor. Fresh oysters may release more liquid, so you might need to simmer a bit longer.

Q: My roux separated or looks greasy. What happened?

A: This can happen if the heat is too high or if you add the vegetables before the roux is properly formed. Make sure to cook the flour and butter together over medium heat, stirring constantly, until they're fully combined before adding the vegetables.

Tips and Techniques

Drain the spinach very well and consider sautéing it separately for a minute to drive off excess moisture before adding to the roux. This prevents a watery dip. For richer oyster flavor, reserve the oyster liquor and add it gradually at the end to taste.

Ingredient Substitutions

  • fresh oysters: canned whole oysters (drained and chopped)
  • fresh spinach: frozen chopped spinach (thawed and well-drained)
  • butter: olive oil or mixture of butter and oil

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • wooden spoon for stirring roux
  • knife and cutting board

Historical Context

Oysters Rockefeller was created at the famous Antoine’s Restaurant in New Orleans in 1899 by Jules Alciatore. Named after John D. Rockefeller because of its richness, the original recipe remains a closely guarded secret. This dip version became popular throughout Louisiana as a way to share those luxurious flavors at parties and gatherings.