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Comment: This item shows wear from consistent use but remains in good readable condition. It may have marks on or in it, and may show other signs of previous use or shelf wear. May have minor creases or signs of wear on dust jacket. Packed with care, shipped promptly. Paperback
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Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook Paperback – March 31, 1992

4.6 out of 5 stars 23 customer reviews

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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.
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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: 4.6 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #264,376 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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By A Customer 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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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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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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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.
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Format: Paperback Verified Purchase
Howard Mitcham was a dear friend of ours, and he ranks among the best of seafood chefs, Southern and New England. Lamentably, my inscribed copy got damaged, so I've replaced it. I cannot more highly recommend this cook book for its recipes and for Mitcham's commentary.
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Format: Paperback Verified Purchase
Makes for great reading besides the fantastic recipes. The seafood gumbo is a must. Feel free to use whatever you have on hand: I do, always with good results. Highly recommended by Anthony Bourdain.
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Format: Paperback Verified Purchase
Fastinating! Love the Lower Louisiana food and a book that includes stories about south LA (louisiana) is great reading and great recipes for south LA gourmet eating, yet simple to make!
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