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Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook Paperback – March 31, 1992
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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."
"Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen."
"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
Top Customer Reviews
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 ›
Most Recent Customer Reviews
Gave it as a gift and it was received with great excitement and appreciation.Published 6 months ago by Melissa A Drake
I am thrilled about this cookbook! The wonderful recipes, and reading the history and stories of these recipes and this magical city takes me back to the street of New Orleans.Published 7 months ago by Amphitrite
very clever writing, solid history and good recipes...WHAT NOT TO LIKE!Published 7 months ago by Mark Ross
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... Read morePublished 14 months ago by SPM