Louis “Satchmo” Armstrong and New Orleans Creole Gumbo

New Orleans Creole gumbo recipes below in traditional and vegan forms



Today I going to kill to birds with one stone: I am doing a black history post and one on New Orleans creole cooking in honor of the “Who Dats” first NFL Super Bowl appearance. Let’s return to New Orleans cooking through the life of one of my favorite Jazz artist, Louis “Satchmo” Daniel Armstrong. For me the essence of soul food his delicious lowcome, unemployed, or under-employed, affordable meals. That’s how Satchmo’s mother Mary “Mayann” Albert (1886–1942) cooked during his childhood in New Orleans. Satchmo, born 1901, lived on and off with his mother do to the family’s precarious financial situation and Satchmo’s stints in juvenile detention before he, like many others from the Crescent city, migrated to Chicago in 1918. Speaking of his childhood, Satchmo says, “With fifteen cents Mayann could make the finest dishes you would ever want to eat,” buying rice and other inexpensive ingredients, and using discarded food Satchmo found while dumpster diving in near food markets and behind restaurants. “I thought her creole gumbo was the finest in the world. Here’s a Saint's fan friendly New Orleans Creole gumbo recipe (traditional and vegan). I’ll have similar stories and recipes on New Orleans on Saturday and Sunday as we move closer to game time.





Traditional gumbo recipe: http://www.bigoven.com/170608-New-Orleans-Creole-Gumbo-recipe.html



Vegan gumbo recipe: http://vegweb.com/index.php?topic=27730.0