• 1 small baguette, cut into cubes
  • Extra virgin olive oil
  • 1 teaspoon Creole seasoning
  • 2 cloves garlic, diced
  • 6 ounces smoked sausage
  • 1/4 cup onions, diced
  • 1 celery salt, diced
  • 1/4 cup fennel, diced
  • 2 tablespoons Pernod liquor
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1/2 teaspoon kosher salt
  • 2 Yukon gold potatoes, peeled and rough cut
  • 2 tablespoons heavy cream
  • 1 pint shucked oysters
  • Pinch of cayenne pepper
  • 1/2 teaspoon garlic powder
  • Pinch of white pepper
  • Dash of Worcesherhire
  • Hot sauce, for serving


Step 1

Preheat the oven to 350F. Place baguette cubes, a drizzle of olive oil, creole seasoning, and garlic in a bowl and mix well. Place on lined sheet pan and bake in the oven for 15 to 20 minutes until golden brown. Place aside and let cool.

Step 2

In a 12 quart saucepan, add the smoked sausage and cook until nicely browned. Remove and drain on paper towels. Stir in the onions, celery, and fennel and cook until softened. Add in Pernod and cook for 2-3 minutes until alcohol cooks out. Add the butter and then the flour. Cook for 2-3 minutes.

Step 3

Pour in the milk and add the salt and potatoes. Cook until potatoes become tender. Add heavy cream, oysters, and seasonings. Cook on low, for 5-6 minutes to just poach the oysters. Taste for seasoning and serve in a bowl with the croutons.