Preheat the oven to 350 degrees. 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.
In a 12 quart saucepan, add the smoked sausage cook until nicely browned. Remove and drain on paper towels. Stir in the onions, celery and fennel and cook until soften. 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.
Pour in the milk and add the salt and potatoes. Cook until potatoes become tender. Add heavy cream, oysters and liquor 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.