Gumbo Life Tales From The Roux Bayou

A sprightly, deeply personal narrative about how gumbo—for 250 years a Cajun and Creole secret—has become one of the world’s most beloved dishes. Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: “Momma.” The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans—all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother’s gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn’t a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother’s side, fueled a lifelong quest to explore gumbo’s roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells’ affable prose, makes clear that gumbo is more than simply a delicious dish: it’s an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir—to be enjoyed and shared like a simmering pot of gumbo.

Straight from the roux bayou, a culinary memoir about how a centuries old Cajun and Creole secret―gumbo―has become one of the world's most beloved dishes. The product of a melting pot of culinary influences, gumbo, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans―all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many, in America and around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often got started with a chicken chased down in the yard. In Gumbo Life: A Journey Down the Roux Bayou, Wells shares his lifelong quest to explore gumbo's roots and mysteries. He spends time with octogenarian chefs to make a gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; and observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than a dish: it's an attitude, a way of seeing the world. This is a tasty culinary memoir―to be enjoyed like a simmering pot of gumbo. This edition includes recipe additions as well as a story about the author's quest for authentic Cajun Dark Roux, which involved a hunt for (thankfully scarce) bear lard.

"Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. The author traverses Cajun country to dive in to the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig."--Back cover.

Fifteen-year-old Meely LaBauve comes of age in the Catahoula Bayou, where he struggles to have a relationship with his father, a drunk and an alligator hunter, and survive in a tough neighborhood.

Fifteen years after he tormented fellow students at Catahoula Bayou School, Junior Guidry is broke, drunk, one-legged, and living in a wreck of a trailer on the edge of a snake-infested swamp. He's survived an oil-rig accident that would've killed most men but, with the help of a good lawyer, made him rich instead. But he's squandered his fortune on drink, blackjack, womanizing, and brawling, leaving a wake of wrecked cars and friendships, not to mention lost or stolen wooden legs. Then the mysterious Iris Mary Parfait enters his life. She's on the run from a tragic childhood and a bad, bad man. When news reaches Junior that a bar owner with Mob connections has posted a $100,000 bounty on Iris's head because she knows too much about him, Junior realizes he could regain his fortune—but at what cost? Narrated in Junior's unvarnished voice, Junior's Leg takes the reader on a singular journey through the mind of a troubled man. It is at turns unsettling, ribald, sexy, and poignant—a bold stroke of storytelling that ultimately plumbs the possibilities of love and redemption, even for as unlikely a candidate as Junior.

Hugo has one goal - to conquer the Impossible Thing. At the edge of the forest stood the Impossible Thing. All the animals in the forest often wondered what was beyond the Impossible Thing, but since everyone said getting through it would be impossible, no animal ever tried. Until a brave little dog named Hugo decides he just might be up to the challenge. With determination and some unexpected help from his friends, Hugo learns that what may seem impossible might just be possible after all.

A colossal, panoramic, much-needed appraisal of the visual cultures of Afro-Atlantic territories across six centuries Afro-Atlantic Histories brings together a selection of more than 400 works and documents by more than 200 artists from the 16th to the 21st centuries that express and analyze the ebbs and flows between Africa, the Americas, the Caribbean and Europe. The book is motivated by the desire and need to draw parallels, frictions and dialogues around the visual cultures of Afro-Atlantic territories--their experiences, creations, worshiping and philosophy. The so-called Black Atlantic, to use the term coined by Paul Gilroy, is geography lacking precise borders, a fluid field where African experiences invade and occupy other nations, territories and cultures. The plural and polyphonic quality of "histórias" is also of note; unlike the English "histories," the word in Portuguese carries a double meaning that encompasses both fiction and nonfiction, personal, political, economic and cultural, as well as mythological narratives. The book features more than 400 works from Africa, the Americas and the Caribbean, as well as Europe, from the 16th to the 21st century. These are organized in eight thematic groupings: Maps and Margins; Emancipations; Everyday Lives; Rites and Rhythms; Routes and Trances; Portraits; Afro Atlantic Modernisms; Resistances and Activism. Artists include: Nina Chanel Abney, Emma Amos, Benny Andrews, Emanoel Araujo, Maria Auxiliadora, Romare Bearden, John Biggers, Paul Cézanne, Victoria Santa Cruz, Beauford Delaney, Aaron Douglas, Melvin Edwards, Ibrahim El-Salahi, Ben Enwonwu, Ellen Gallagher, Theodore Géricault, Barkley Hendricks, William Henry Jones, Loïs Mailou Jones, Titus Kaphar, Wifredo Lam, Norman Lewis, Ibrahim Mahama, Edna Manley, Archibald Motley, Abdias Nascimento, Gilberto de la Nuez, Toyin Ojih Odutola, Dalton Paula, Rosana Paulino, Howardena Pindell, Heitor dos Prazeres, Joshua Reynolds, Faith Ringgold, Gerard Sekoto, Alma Thomas, Hank Willis Thomas, Rubem Valentim, Kara Walker and Lynette Yiadom-Boakye.

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.