Category Archives: Jazz

Reflections

Coming from an educational standpoint, it’s not necessarily the teacher’s complete responsibility to guide each and every student to the trough of knowledge and wisdom, that responsibility lies in the laps of the parents and families of the children also, perhaps more than the teachers themselves. My personal educational experiences are a more hands on approach than sitting in lectures about methodologies and pedagogy.
There is a very old adage, “You can lead a horse to water, but you cannot make it drink!”Well, for me, I would drink, but I’m not a horse, I don’t think I am at least, but then, I had the want to know feeling about who and what I am and how I can impact myself and the world around me. There is a wonderful experience in my life, studying with a great mentor, perhaps an icon of artistry and intellect, Mr. Robert Marcellus.

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Beef and Sausage Gumbo

Way down yonder in New Orleans, the gumbo be good! I been making this gumbo for a long time and it good. So good in fact that it don’t take no hot sauce because it be plenty spicy.
There is a difference between Creole and Cajun cooking. The Creole is a combination of French, Spanish and American Indian cuisines and was developed in New Orleans. The Cajun style is from the bayous of Louisiana.
First off, for any good Creole or Cajun dish like this one has to make a good roux. The standard is one to one on the oil and the flour. I use everything from bacon grease, corn oil to butter and even use some of the fat from the roast in this one to give it an extra punch. To make the roux, I use a black cast iron skillet on medium to medium low heat. Heat the oil and for this one I used ¾ cup of oil to ¾ cup flour. The oil was a mix of bacon grease, beef fat and corn oil. Stir the mix frequently or use a whisk for about 30 minutes and don’t try to speed it up. It should be a medium to dark brown for that extra flavor.

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