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Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook Paperback – March 31, 1992


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Product Details

  • Paperback: 288 pages
  • Publisher: Pelican Publishing (March 31, 1992)
  • Language: English
  • ISBN-10: 0882898701
  • ISBN-13: 978-0882898704
  • Product Dimensions: 9.2 x 6.7 x 0.9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #290,617 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

" . . . hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area."
-Anthony Bourdain

"Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen."
-Today

"A delightful book with excellent recipes . . . "
-New York Times

Here's a dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics-all gathered into a seafood cookbook that celebrates the world-famous cuisine of New Orleans. Author Howard Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes.

Mitcham offers more than three hundred enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Along the way, he offers a list of substitutes for seafood that may be hard to find, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.

Howard Mitcham, renowned chef, poet, artist, and raconteur, practiced the inventive art of New Orleans cuisine for three decades.

About the Author

HOWARD MITCHAM, who died in 1996, was a renowned chef, poet, artist, and raconteur. He practiced the inventive art of New Orleans cuisine for three decades.

Customer Reviews

This will be the third time I've bought this book.
A. Sigur
Enough new material to warrant purchase for the serious seafood cook.
Graavy Master
Makes for great reading besides the fantastic recipes.
CajunOle

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By A. Sigur on February 27, 2010
Format: Paperback
I am born and raised here in New Orleans. Katrina took my first hard cover copy of this book and now my soon to be X wife took the replacement. This will be the third time I've bought this book. It is that good.
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8 of 8 people found the following review helpful By "t_r1" on August 22, 2001
Format: Paperback
I have used this book fro over a decade and am about to order a fresh copy. It is a great read and a great, practical cookbook. I have used it constantly.
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2 of 2 people found the following review helpful By Joseph Cook on August 1, 2013
Format: Paperback Verified Purchase
I picked up the Howard Mitcham books after reading about them in Anthony Bourdain's book, Kitchen Confidential. It's really awesome and gives you more than just recipes, there's a lot of background that makes it an awesome read.
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1 of 1 people found the following review helpful By Audrey Roberts on July 6, 2013
Format: Paperback Verified Purchase
This book gives an excellent background of the accounts of early new orleans as well as a good deal of information about the common ingredients in creole cooking and how they made their way into the melting pot that is new orleans today. I have thoroughly enjoyed reading through it and speaking with my grandpa about his experiences in new orleans during the 40s. He says of many of the dishes that they sound familiar and he just ate it, he didn't have a name for it.

So far I have only tried the Courtbouillon recipe which is pretty standard but delicious anyway.
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1 of 1 people found the following review helpful By janem19327 on May 27, 2013
Format: Paperback Verified Purchase
So many great recipes makes this book a winner. Add in the stories/history and I find myself picking it up again and again. Thus far I have made three recipes from it. Crabmeat Ravigotte, Creole Gumbo and Marinated Crabmeat. Win, Win and Win!
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By SPM on November 19, 2014
Format: Paperback Verified Purchase
I am disappointed and disgusted !!!!! As a regular and consistent customer over the years, I requested this book with the red cover, as advertised, and was sent the book with another cover. This, was done after I spent 15-20 minutes talking with a customer service "person" - Joe B, asking that if no book with a red cover was available to send to me, DO NOT send the book. I had already accepted a book without the red cover. I WANT THE BOOK WITH A RED COVER!!!

I suggest that Amazon stop falsely advertising this book with the red cover and put the picture of the actual product that will be sent.

The book is vey good. in fact, it is a treasure, especially for a native New Orleanian.
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Format: Paperback Verified Purchase
I brought this cook book for my mothers birthday, but my dad notice his nick name in the book as one of the first jazz players. My mother said he thinks the book is for him, because of all the history that's in it. They are both from New Orleans, but live in Chicago. Good book with lots of history
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16 of 25 people found the following review helpful By A Customer on November 14, 1999
Format: Paperback
Creole Gumbo (makes 12 quarts = 48 servings, can be made in smaller batches)
Recipe below evolved and adapted for the beach from "Creole Gumbo and all that Jazz" by Howard Mitcham,who nails it far better than anyone in print. This book is highly recommended.
6 quarts chicken stock or water 6+ washed tomatoes 2+ lbs washed medium shrimp 12+ washed live crabs (essential, buy 18 before boarding ferry)
Bring stock to boil. All in same stock, boil tomatoes 1 minute, skin and seed. Boil shrimp 4 minutes, shell and fridge the meat. Boil live crabs 20 minutes. Eat some crab meat for lunch, return all crab parts, well crushed with shrimp shells, to same stock. Boil vigorously 15 minutes, no longer. Strain stock well e.g. through paper towels and colander.
stick butter flour bunch scallions 3+ onions 1+ heads of garlic 3+ red or green peppers 4+ sticks celery
Melt butter in heavy nonstick. Add flour bit by bit till thick slurry. Stir with spatula over med heat till deep tan or as dark as you dare, without burning. Add chopped veggies (chop garlic and onions at last minute) and saute till soft. Move to heavy gumbo pot if this wasn't it.
3 lbs okra, fresh or frozen 2+ lbs good ham 3 bay leaves bunch fresh thyme bunch parsley 2-3 tbsp Worcestershire sauce 1-3 tbsp tabasco sauce 1+ tbsp freshly ground black pepper 1/2 lb double smoked bacon 2+ lbs fresh Andouille sausage or similar hot sausage, or kielbasa
Add okra sliced into rounds, diced tomatoes, diced ham, thyme tied into bunch, minced parsley, bay, any meat you crave and have (chicken? beef browned in bacon fat?). Add enough stock to cover solids and keep sloppy. Add some Worcestershire, tabasco, pepper. Slice and cook bacon, crumble and add.
Read more ›
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