Oyster and Chicken Gumbo

What I love about this recipe, which is based on a recipe from The Picayune Creole Cook Book (1928), is that it’s relatively simple, so the flavor of the oysters isn’t lost among too many other ingredients. Except for the chili pepper, this dish is almost identical to a dish popular in France in the 18th century.

You can serve this soup in two ways. The easiest—best for a main course—is just to give everyone a whole piece of chicken surrounded