The Cross & Cleaver. From Page to Plate
Great Gatsby (pt.2) – All That Jazz.
As I wrote last time, “The Great Gatsby” covers many topics and offers many opportunities to engage with issues or times. Just as I did previously, I am inviting you to take a step into the world of Jay Gatsby. This time, however, it is about the world that Jay and guests at his parties probably knew nothing about. Though they greatly enjoyed that which this particular world produced.
Many time periods have their own names, relating to what was happening. Descriptions of socio-economic phenomena like the Industrial Age, political drama such as the Nixon Era or the countercultural movement of the Summer of Love. Scott F. Fitzgerald positions his book’s timestamp in the Jazz Age. In fact – did you know that he also wrote a collection of 11 short stories under the common title “Tales of the Jazz Age”? That is what I am inviting you to experience … not from the top, but from the bottom.
Jazz was ever-present at Jay’s parties, attended by the polished, expensively perfumed and champagne-guzzling. That jazz, however, was conceived, born and reared in the speakeasies of New Orleans. While predominantly formed within the African American milieu, it was nonetheless a blend of cultures, racial identities and musical preferences.
That jazz was raw, passionate and unrestrained. No wonder the word “hedonism” is mentioned in most texts trying to analyze jazz and describe its history. However, there is a difference between the hedonism of the upper classes and the hedonism of the lower classes. Between the hedonism of the people formed by the norms, values and restrictions of the Western civilization, and the hedonism of the people who knew what it was like to be slaves, to be underdogs, people who learned how to enjoy moments of freedom.
Shortcut of thinking, or thinking about one thing only, leads many to interpret hedonism as unbridled sex and nothing more. There is more – much more. In my opinion, one of those very specific expressions of hedonism in the Jazz Age is Louis Armstrong’s love of food. Loved it so much, that he wrote it often into the sound of his trumpet. Just look up “Struttin’ with Some Barbecue” or “All that Meat and No Potatoes.” You can easily find online an original recipe for his favourite Creole Beans and Rice.
When I think of jazz, when I listen to jazz (being partial to Charlie Parker) I often get hungry for some Creole food, some soul food, some jazz comfort food. While I have my favourites, here is my own creation, combining this-and-that. I call it gumbalaya… Make sure you put some jazz on while we cook. Hungry?
Heat cast iron pot to med-high. Pour some oil at the bottom.
Toss in 1 cup of each: chopped celery, chopped onion and chopped green pepper.
Sautee, stirring frequently, until onion starts developing golden colour, approx. 20-30 min. 2/3 through, mix in several crushed garlic cloves and heaping tbsp. of Cajun spice mix (or chilli powder if you must).
Add 2 cups of rice, a large can of crushed tomatoes (750+mL) and 1½ L of chicken broth and a generous cup of okra slices.
Stir, bring to a boil, lower the heat and simmer for at least one hour. If it gets too thick add some broth, if it is too watery consider thickening it “old style” – with breadcrumbs.
When rice is cooked, add a cup of sliced ready-to-eat sausage and a cup of thawed-out peeled shrimp. Bring to boil for another 10 min.
Serve with bread and a mandatory side of Cajun-style hot sauce… to jazz it up 😉.
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