Jazz Funerals: A Celebration of Life, Music, and the best food in the world.
Jazz funerals are a unique cultural tradition that is deeply rooted in the history of New Orleans. This vibrant city has a rich cultural heritage that is reflected in its music, food, and traditions, and the jazz funeral is a perfect example of this.
The history of jazz funerals dates back to the early 19th century, when New Orleans was a melting pot of different cultures and traditions. Thus, a fusion of different musical styles, including African rhythms, European harmonies, and American blues was born. It was a reflection of the city's diverse population, and it quickly became a symbol of the city's identity.
At the same time, New Orleans was experiencing a rapid increase in its population, which often results in overcrowding and poor living conditions; a perfect opportunity for disease to spread. While it’s difficult to determine an exact average number of deaths per year in New Orleans during the rise of what we now refer to as jazz funerals, historical records indicate that New Orleans experienced high mortality rates in the late 19th and early 20th centuries, also due in part to its humid climate which made it a breeding ground for diseases like yellow fever, malaria, and cholera.
For instance, in the 1878 yellow fever epidemic, an estimated 20,000 people were infected and around 4,000 died in New Orleans alone. In 1918, the city was hit hard by the influenza pandemic, with an estimated 4,500 deaths attributed to the disease. Additionally, the city was vulnerable to frequent outbreaks of typhoid fever and tuberculosis, which were prevalent during this time.
It was during this time that the jazz funeral emerged as a new tradition. Jazz funerals were a way to celebrate the life of the deceased, and to send them off in style. They were also a way to bring the community together, to mourn collectively, and to find solace in music.
Jazz funerals typically begin with a solemn procession to the cemetery, led by a brass band playing mournful music. As the procession makes its way through the streets, mourners join in the music, dancing and singing as they make their way back to the home or reception area. The music and movement are a way to express grief, but also to celebrate the life of the person who has passed away.
After the burial, a reception or "repast" is typically held, where family and friends gather to share a meal and remember the deceased. The food is often traditional New Orleans fare, such as gumbo, jambalaya, or red beans and rice, and it's a time for people to come together, tell stories, and support each other.
Jazz funerals have evolved over time, but they remain an important part of New Orleans' cultural heritage. They have been featured in literature, music, and film, and they are still practiced today. Some of the most famous jazz funeral songs include "When the Saints Go Marching In," "Just a Closer Walk with Thee," and "A Closer Walk."
Jazz funerals are a celebration of life, music, and community. They remind us that even in the face of loss, there is still joy to be found in life. So if you ever find yourself in New Orleans and see a procession led by a brass band, don't be afraid to join in the celebration. It's a chance to honor the memory of the deceased, and to celebrate the beauty of life and music.
There are way way too many amazing dishes associated with New Orleans, and I know that to write any of them vegan is a sin, but if you’re still on board with me, I’ve written a few very basic starting recipes. I would say if you can get these down then you can begin to expand with more elaborate additions. I would highly recommend Vegan Cajun, it’s one of my favorite cookbooks available!
Gumbo
Gumbo is a type of stew that originated in Louisiana, particularly in the Creole and Cajun cultures. It typically consists of a strongly flavored broth, meat or shellfish, vegetables like celery, peppers, and onions, and a thickener like roux (a mixture of flour and fat) or okra. It is often served over rice and is considered a staple dish of Louisiana cuisine.
The word "gumbo" is derived from the Bantu word "ki ngombo," which means "okra." Okra is a vegetable that is commonly used as a thickener in gumbo, particularly in recipes that are popular in West Africa and the African diaspora.
It is believed that the dish was originally created by enslaved West Africans who were brought to the Gulf Coast region of the United States, particularly Louisiana. These enslaved Africans were forced to adapt to the local ingredients that were available to them, and they drew upon their culinary traditions and techniques to create new dishes. The use of okra as a thickener in gumbo is thought to have originated from West African cooking, where okra is a staple ingredient in many soups and stews.
Gumbo can be made with a variety of ingredients depending on what's available or preferred. Some common proteins used in gumbo include chicken, sausage, shrimp, crawfish, and even alligator meat. The vegetables used can also vary depending on the recipe or season, but typically include the "holy trinity" of Cajun and Creole cooking: onions, bell peppers, and celery. Some gumbo recipes also include additional ingredients like tomatoes, garlic, and spices like thyme, bay leaves, and cayenne pepper.
One of the key components of gumbo is the thickener. Traditionally, gumbo is thickened with roux, which is made by cooking equal parts flour and fat (such as butter or oil) together until the mixture turns a dark brown color. However, some gumbo recipes use okra as a natural thickener instead of roux, and others use both roux and okra to achieve a thicker consistency.
Gumbo has a complex and savory flavor profile that is both spicy and comforting, making it a beloved dish in Louisiana and beyond. It is often served at social gatherings like Mardi Gras and is a popular dish in restaurants throughout the state.
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups vegetable broth
1 can (14 ounces) diced tomatoes
1 can (14 ounces) kidney beans, drained and rinsed
1 can (14 ounces) okra, drained
Salt and black pepper, to taste
2 cups cooked rice
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and celery and cook until the vegetables are soft, about 5 minutes.
Add the garlic, smoked paprika, thyme, oregano, and cayenne pepper and cook for another minute.
Add the flour and stir until the vegetables are coated. Cook for 2-3 minutes, stirring constantly.
Slowly add the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
Add the diced tomatoes, kidney beans, and okra. Simmer for 20-30 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Serve over cooked rice.
Jambalaya
Jambalaya is another traditional Louisiana dish that shares some similarities with gumbo, but is distinct in its own right. Jambalaya is a one-pot dish that typically consists of meat (such as chicken, sausage, or seafood), vegetables, and rice, all cooked together with spices and broth.
Like gumbo, jambalaya has roots in Louisiana's Creole and Cajun cultures, and its origins can be traced back to the Spanish and French settlers who brought their own culinary traditions to the region. Some historians believe that jambalaya may have even been inspired by the Spanish dish paella, which features a similar combination of rice, meat, and vegetables.
One of the main differences between gumbo and jambalaya is their method of preparation. Gumbo is typically made by first creating a roux or using okra to thicken a broth, and then adding in meat, seafood, and vegetables. Jambalaya, on the other hand, is made by cooking the meat and vegetables together first, and then adding in the rice and broth to cook together in the same pot. The result is a dish with a thicker, more cohesive texture than gumbo.
Another key difference between gumbo and jambalaya is their flavor profile. While both dishes are known for their bold and complex flavors, jambalaya tends to have a more pronounced tomato flavor, due to the use of canned or fresh tomatoes in some recipes. Gumbo, on the other hand, often has a richer and more nuanced flavor, thanks to the use of a variety of spices and seasonings.
Overall, gumbo and jambalaya are both delicious and beloved dishes that are integral to Louisiana's rich food culture. While they share some similarities, each dish has its own unique history, ingredients, and preparation method that sets it apart from the other.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 can (14 ounces) diced tomatoes
1 cup uncooked long-grain rice
1 1/2 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt and black pepper, to taste
1 can (14 ounces) kidney beans, drained and rinsed
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, garlic, green and red bell peppers, and jalapeño pepper. Cook until the vegetables are soft, about 5 minutes.
Add the diced tomatoes, rice, vegetable broth, smoked paprika, thyme, and cayenne pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender.
Stir in the kidney beans and season with salt and black pepper to taste.
Serve hot.
Red Beans and Rice
Red beans and rice is another iconic dish that has deep roots in Louisiana's history and culture. The dish typically consists of red beans cooked with vegetables (such as onions, celery, and bell peppers), and served over rice. It is often flavored with smoked meat, such as ham hocks or andouille sausage, as well as a variety of spices and seasonings.
The origins of red beans and rice can be traced back to the African diaspora and the cuisine of West Africa, where beans and rice were commonly consumed together in stews and other dishes. Enslaved Africans brought this culinary tradition with them to the United States, particularly to Louisiana, where they adapted their cooking techniques and ingredients to the local cuisine.
During the 19th century, red beans and rice became a popular dish among New Orleans' working-class population. The dish was affordable and could be easily prepared in large quantities, making it a staple for laborers who needed a filling and nutritious meal to sustain them throughout the day. Red beans and rice became especially popular on Mondays, which were traditionally wash days for many households in New Orleans. On these days, leftover ham hocks and other smoked meats from Sunday dinner would be used to flavor the beans, resulting in a flavorful and comforting meal that could be enjoyed throughout the week.
Today, red beans and rice remains an important part of Louisiana's food culture, and it is enjoyed by people of all backgrounds and socioeconomic levels. The dish has even been designated as the official state meal of Louisiana, and it is celebrated each year with a festival in New Orleans. Red beans and rice is not only a delicious and satisfying dish, but also a symbol of the state's rich culinary heritage and cultural diversity.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 stalks celery, chopped
1 can (14 ounces) diced tomatoes
2 cans (14 ounces) kidney beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper, to taste
4 cups cooked brown rice
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, garlic, green bell pepper, and celery. Cook until the vegetables are soft, about 5 minutes.
Add the diced tomatoes,
Add the kidney beans, thyme, smoked paprika, and cayenne pepper. Stir to combine.
Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the flavors have melded together and the beans are heated through.
Season with salt and black pepper to taste.
Serve over cooked brown rice.
Cornbread
Cornbread is another staple food in the Southern United States and has a rich history that dates back to pre-colonial times. Native Americans were the first to cultivate maize, which eventually became an important staple crop throughout the region.
Cornbread was a simple and versatile food that could be made with just a few ingredients and cooked quickly over an open fire. The recipe for cornbread has evolved over time, and today there are many variations depending on the region and personal preference. Some recipes call for white cornmeal, while others use yellow, and some use a combination of both. Some recipes include sugar or honey for sweetness, while others are savory and may include bacon, cheese, or other ingredients.
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup non-dairy milk (such as almond milk or soy milk)
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
Instructions:
Preheat the oven to 400°F. Grease an 8-inch square baking dish.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk together the non-dairy milk, vegetable oil, and apple cider vinegar.
Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cornbread cool in the pan for 5-10 minutes before slicing and serving.