Mardi Gras Time

The season of Mardi Gras, the final big blowout before the period of fasting and sacrifice called Lent, begins this weekend.  Feel free to party as you please; here’s some music to help you on your way.

These are some Louisiana-style tunes to spice up your Mardi Gras mixtape. Play ‘em loud, play ‘em often and play ‘em all year – make every day a Mardi Gras Day.

MP3: “Between Eunice & Opelousas” by Steve Riley & the Mamou Playboys

MP3: “Zydeco Et Pas Sale” by Clifton Chenier & His Red Hot Louisiana Band

MP3: “Grow Too Old”  by Bobby Charles

MP3: “Shake Your Tambourine” by the Neville Brothers

MP3: “Ooo Poo Pah Doo” by Trombone Shorty

MP3: “St. James Infirmary” by Allen Toussaint

MP3: “Meet De Boys On De Battlefront” by the Wild Tchoupitoulas

MP3: “My Indian Red” by Dr. John

MP3: “It’s You I Love” by Fats Domino

MP3: “Tip On In (Part 2)” by Slim Harpo

MP3: “Give Him Cornbread” by Beau Jocque & The Zydeco Hi-Rollers

MP3: “Hot Tamale Baby” by Marcia Ball

Rock and Roll Recipe: Gumbo Time

 

Ooh, baby, it’s cold outside!  In Texas that means it’s about 53 degrees, and a warm front is going to blow back from the Gulf tomorrow, kickin’ everything up to about 75.   Hey, we take what winter we can get.  Anyway, let’s dig out a deep pot and make some gumbo today.

Gumbo is, of course, that stew-like dish popular in South Louisiana and crummy restaurants across the country.  Although it apparently originated in New Orleans, gumbo is most closely associated with the Cajuns of South Louisiana – like my mother from Catahoula and my dad from Cecilia.  Those folks used to make gumbo that was thicker than Atchafalaya Basin swamp water.  I don’t know how they did it – our good friend Dr. Michael DeBakey (from Lake Charles, La.) used to insist the secret to good, thick gumbo was okra.  And he lived to be 99 years old and was pretty much always right, so who knows?