This is the third, and final, installment on New Orleans music selected by my personal shopper in the Quarter last November with a few I added. The Jambalaya recipe follows the music. These music selections start with two examples of the Mardi Gras Indians. These groups continue a tradition from the 1800's when the tribes were formed to pay homage to the native-Americans who befriended runaway slaves and afforded them a safe haven. In New Orleans, on Mardi Gras Day these Indian tribes conduct street parades called second lines. These second lines are conducted all over New Orleans with 16 Indian tribes; whose members total close to 400. I could go on forever on New Orleans music with artists like the Neville Brothers, Harry Connick, Jr., Al Hirt, Pete Fountain, Allen Toussaint, Jelly Roll Morton, and the Marsalis family that I do not cover, but it is time to move to other topics. These descriptions were taken from several Web sites.
The Wild Magnolias is led by 'Bo Dollis, Big Chief of The Wild Magnolias and Monk Boudreaux, Big Chief of the Golden Eagles. In 1975, Dollis and Monk recorded James "Sugarboy" Crawford's 1954 R&B hit "Jockomo, Jockomo." They are childhood friends and the only two professional Chiefs now performing in New Orleans. In 1970, they appeared at the first New Orleans Jazz and Heritage Festival and have led many second lines on Mardi Gras. The Wild Magnolias have toured with Robbie Robertson, Lionel Richie, George Clinton, Bob Dylan, War, Dr. John, The Neville Bros, and do their own tours of Europe, Japan, and several US Cities. Our critic selected “Life is a Carnival,” which will certainly have you dancing and start a party.
Monk Boudreaux and the Golden Eagles also produced another critic pick, “Mr. Stranger Man.” On this CD he is backed up by Cyril Neville and Dr. John on some cuts. Monk has been chief of the Golden Eagles since 1966 and first put on his mask in 1957. This CD begins with Jockomo. It is difficult to sit still while listening to their music.
Dejan’s Olympia Brass Band represents the many street bands that also played at funerals. When I was a kid, about once a month in the late afternoon, a black funeral procession solemnly passed on foot down the middle of Lowerline Street, where we lived, on its way to a special section of the Carrolton Cemetery near our house. On the way back the music and the procession was much more likely as the members felt the deceased had now gone to a better land and they could celebrate this person’s life. Saxophonist Harold "Duke" Dejan revived the Olympia Brass Band, first formed in 1883, to help save this important New Orleans musical culture. His band has a number of CDs, including “The Best of New Orleans Jazz” with the standard, “When the Saints go Marching In,” and “New Orleans: Mardi Gras,” recorded live with one of my favorites, “Lil’ Liza Jane.” You can also get "Here Come Da Great Olympia Band" - Dejean's Olympia Brass Band, recorded in 1974 at the Preservation Hall site. This i sone I have on vinyl.
Professor LongHair grew up playing blues clubs on Rampart Street and later became the patron saint of Tipitina's, the club itself named after one of his most popular songs. He was also instrumental in establishing the New Orleans Jazz and Heritage Festival. Professor Longhair became the embodiment of New Orleans rhythm and blues at the peak of his musical career in the late '70s. He influenced many musicians, including Fats Domino, and Dr. John. His "rhumba-boogie" piano style, with heavy, percussive left hand, had a significant impact on R&B piano. Our critic picked, “Professor LongHair: Way Down Yonder in New Orleans,” which nicely demonstrated his piano style. The first tracks are from his first recording in 1947 at the Hi-Hat club in New Orleans and the last cuts were made in the 1970s.
Dr. John is a veteran New Orleans jazz and bluesman whose gravel voice has been well known since the late '60s. Our music critic picked, “Dr. John, All by Himself” recorded live in 1986 as his favorite Dr. John. It includes an excellent DVD of Dr. John playing and discussing New Orleans music, demonstrating different piano styles, including Fats Domino, Ray Charles, and Professor LongHair. Dr. John said Ray influenced New Orleans musicians but they modified his style with their own flavor. He also discusses the Mardi Gras Indians who he saw as a young boy. His most recent album, "Creole Moon," was released in 2001 and he will issue a new album, "N'Awlinz: Dis, Dat or D'Udda," on July 13, 2004. The new set features special guests B. B. King, Mavis Staples, The Dirty Dozen Brass Band, Cyril Neville, Randy Newman, Willie Nelson and others. There is also his “On a Mardi Gras Day” recorded in 1983 in London with many standards.
Preservation Hall, 726 St. Peters Street opened in 1961, created as a sanctuary to protect New Orleans Jazz, which had lost much of its popularity at the time to modern jazz and rock n roll. Allan and Sandra Jaffe, the hall’s founders, wanted a place where New Orleans musicians could play traditional New Orleans Jazz. I first went in 1967. At that time Sweet Emma was the band leader and the 1964, “Sweet Emma and her Preservation Hall Jazz Band” captures their music. I bought a vinyl record and many band members autographed the cover. Emma Barrett began playing the piano bars and dance halls in 1910 at age 12 and continued almost up to her death in 1983. I returned in 1987 and some of her band members were still there. I purchased another vinyl, “Preservation Hall Jazz Vol. 3,” recorded in 1983. Willie Humphrey and Percy Humphrey signed this album. Josiah Frazier, on drums, was also there from the 1964 recording and Narvin Kimball on banjo was there in 1967 but not on the 1964 recording. William Russell, curator of the New Orleans Jazz Archives at Tulane wrote the notes to both albums. Volume Three appears to be no longer available but you can get Volume Two at the Preservation Hall site.
Louis Armstrong is probably the most famous jazz performer from anywhere. Like many of the early jazz artists, he started in New Orleans, born in 1901. He started listening to music in dance halls. Joe "King" Oliver was his favorite and the older man acted as a father to Louis, even giving him his first real cornet. He then began playing in a series of bands. In the 1930s Louis’ own band became one of the most popular in the US. He also began touring on a global basis. In 1963 Armstrong made an international hit with his version of "Hello Dolly." He spent his later years in New York until he passed away in 1971. The Armstrong house, a National Historic Landmark and a New York City landmark, is open to the public. There are 712 hits on Louis Armstrong in Amazon. Some recommendations include, “Satch Blows the Blues” which has many traditional tunes, “Louis Armstrong: Jazz Around Midnight,” also with a lot of standards, and “Ella Fitzgerald and Louis Armstrong” with many classic ballads.
Now for the food: Making Brown Jambalaya
This recipe is loosely based on Emeril Lagasse’s recipe on the Food Network as he provides a good show. However, I made some important changes based on personal taste and what I remember of Cajun cooling. First, I took out the tomatoes. This is brown jambalaya which is country (Cajun) jambalaya versus city (Creole) jambalaya which includes tomatoes. Then, I took out the celery and substituted red bell peppers for the more traditional green ones just because I like this better. You can really add any type of meat or seafood and try different combinations of vegetables. You can use many types of seasoning Cajun or Creole seasoning and there are a lot of packaged versions like Emeril’s. Others are: New Orleans School of Cooking and Zatarain’s.
1 tablespoon jambalaya seasoning, (recipe at bottom of post)
2 tablespoons olive oil
1/4 cup chopped onion
1 red bell pepper
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
In a bowl combine shrimp, chicken and seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. The important thing is to make sure the rice and meat are cooked. You can let it simmer as long as you add more water to keep the rice from drying out. I always make a big pot and would double or triple this recipe as its better the second day after the flavors sit together over night. Be sure to play Cajun music or other New Orleans selections while you eat this.
Emeril's Essence Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Good eating and good listening.
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