Method:
Chop oysters and artichoke hearts into bite-sized pieces then set aside. In a large Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in chopped oysters and artichoke hearts and sauté 5–7 minutes. Whisk in flour and stir constantly to create a white roux (see roux recipes). Add heavy whipping cream and 1 cup reserved oyster liquid, stirring constantly until a slightly thickened sauce is achieved. Add Worcestershire, Creole seasoning, green onions, basil, thyme and nutmeg. Season lightly with salt, pepper, granulated garlic and hot sauce. Cook 7–10 minutes then remove from heat. Stir in bread crumbs until mixture resembles a stuffing. Do not use more bread crumbs than necessary to hold stuffing together. Make 3 cuts into the meat of the fish stopping at the backbone. Season fish inside and out with salt, pepper and granulated garlic. Stuff fish with stuffing mixture, place in a large cast iron roaster or porcelain roaster and set aside.

Ingredients for Court Bouillon:
1 pound (21–25 count) shrimp, peeled and deveined
¾ cup vegetable oil
¾ cup flour
2 cups diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 (12-ounce) can diced tomatoes, with liquid
2 quarts fish stock (see recipe)
¾ cup dry red wine
2½ tbsps lemon juice
3 bay leaves
1 tbsp chopped thyme
1 tbsp chopped basil
¼ tsp dried marjoram
⅛ tsp allspice
salt and black pepper to taste
Louisiana hot sauce to taste
1 cup sliced green onions
½ cup chopped parsley
3 slices lemon

Method:
Preheat oven to 375°F. In a large Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with liquid. Add fish stock, one ladle at a time, until a sauce-like consistency is achieved. Add red wine, lemon juice, bay leaves, thyme, basil, marjoram and allspice. Bring to a rolling boil, reduce to simmer and cook 45 minutes, stirring occasionally. Additional stock may be needed to retain sauce-like consistency. Sauce should be slightly thick. When seafood is added, liquid will be rendered and the sauce will thin. Blend in shrimp, bring to a low boil and cook 3–5 minutes. Season to taste with salt, pepper and hot sauce. Stir in green onions and parsley. Pour sauce over fish in cast iron roaster. Bake approximately 1 hour or until fish and stuffing are cooked through. Remove and discard lemon slices and bay leaves. Remove fillets from fish and remove skin. Serve with equal portions of stuffing and top with sauce.