Page 68 - Blues Festival Guide Magazine 2016
P. 68

Cookin' In Louisiana






        With a Side of Blues







        Photo by Ÿ Joseph A. Rosen



                          By Kenny Neal
           Not only was I brought up with the blues – playing guitar and   for our hometown folks, playing the blues. At the end of the night,
        beating drums around the house as a kid – the kitchen was the   it was time for more food, and that’s when my Aunt Gert would
        next room over and there was always something stewing on the   be ready to sell you a potato salad, a fried chicken sandwich or a
        stove. In Louisiana, we have a passion for music, food and fun.   hot sausage link boiled, with a side order of crackers and mustard.
           My family loves to cook outside on burners and in big cast   I was brought up with different types of cooks in my family. My
        iron skillet pots – that way, nobody gets left out, there’s enough   grandmother was a slow cook, she believed in taking her time
        food for everyone. We also like to compete against each other   and letting the food simmer. We’d run into the house and ask if
        when cooking. Nowadays, being the eldest of 10, I sit back and   the food was ready, and she’d say, “No, and get out of here. Go
        watch my younger siblings cook because they all think they’re   back into the yard and play.” We would be really hungry when it
        the best in the world. They show up for a big cookout, each   came to eating time, but it was well worth the wait. My mom is a
        bringing their own burners and covering their seasonings with   fast cook, she can whip it up in no time like magic and still does it
        duct tape so no one will find out their secret recipe. I have a   today – but I guess that’s what happens when you have 10 kids.
        great time because I leave it up to the young ones now, and I go   Everyday it’s like a meeting at my mom’s house. We go by to visit
        around tasting the food, telling each one they are the best… to   and there’s always something on the stove. She can’t help it, she
        stay on everyone’s good side.                         just has a passion for cooking and loves to see people enjoy her
           The biggest day for me as a kid growing up was the 4th of   food. We had a restaurant at the night club called Neal’s Place,
        July. That was the day my mom relaxed and let my dad do the   and everybody came to buy Mommy’s food. When I’m out and
        cooking and barbecuing. After a great day of food and fun,   around town, my friends don’t ask me about my touring, they ask
        we’d pack up the instruments and go to my uncle’s club called   me what my mother has cooked, what’s on the menu for today.
        Spooners  Place,  the  only  spot  where  teenagers  could  go  to   My  favorite  dish  is  okra,  shrimp  and  sausage  over  rice.
        dance and listen to live music. It’s also where my mom and dad   When I come off the road from touring, I go straight to my mom’s
        met each other. We always had a great time performing there   house and she always has okra prepared for me. This dish has
                                                              been passed down from generations. I learned something about
                                                              okra when I toured Africa back in the ’90s. I went to a restaurant
                                                              in Nairobi and noticed the cook was preparing okra, so I asked
                                                              the waiter about how they prepared it. He said, “This is not okra,
                                                              this is gumbo.” That’s when it all came together for me, making
                                                              my connections with Africa. After all the years I’ve been enjoying
                                                              okra, I never knew it was called gumbo in Africa. Now I know
                                                              why we’re all so big on gumbo down here in Louisiana – it’s
                                                              our roots. Gumbo is my other favorite dish to make. A gumbo
                                                              recipe is mostly just a guideline, it’s really a hands-on situation,
                                                              eyeballing  everything.  I  think  it’s  the  most  fun  dish  to  make
                                                              because it’s always different every time you make it.
                                                                 I still do most of the cooking here at home, but I have changed
                                                              the way I cook. I use less grease, I stay away from frying, but I
                                                              can still have the same flavor and taste and enjoy my Southern
        The legendary musical Neal family, circa 1970s  Photo courtesy Kenny Neal  dish. I remember my mother having me stand at the stove stirring



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