Some of her work includes the titles Who Got the Baby in the King Cake?, How to Dress a Po’boy, Ten Gators in the Bed, Today is Monday in Louisiana (see video below), and Mumbo Jumbo, Stay Out of the Gumbo. Mumbo Jumbo represented the State of Louisiana at the National Book Festival in 2017 while Monday in Louisiana went on to spawn a series that has so far covered Texas, New York, Kentucky, and Mississippi – all written by Downing and published by the Pelican Publishing Company.
Not only has Downing performed for schools throughout Louisiana and on stage at the New Orleans Jazz & Heritage Festival and the French Quarter Festival, but she has also toured the world sharing her music making stops in Nicaragua, Panama, Morocco, Egypt, and South Korea to name just a few. And by using food as a source for inspiration for her work, wherever she goes, children can easily relate to her stories. During a live performance, she can have the children compare the foods of their culture to show them how unique they are.
As a former early-childhood music teacher, her dedication to sharing all that is great about Louisiana isn’t all she intends to accomplish with each performance or workshop. Her end goal is to celebrate childhood and to foster literacy through her music and books by educating the children through engaging and entertaining ways.
Downing, the recipient of twenty-two international awards, continues to be one of the great ambassadors for Louisiana. She has earned the reputation for being the ‘Pied Piper of Louisiana Music Traditions‘ and through her work, has become a state treasure.
Who makes the best red beans and rice?
Though the question was “who makes,” and you probably meant which restaurant, I will have to say my grandmother made the best red beans and rice I have ever eaten. She would roll over in her grave if I gave any other answer, so I am not tempting spirits with this trick question! No, sir.
When did you learn to make red beans and rice?
I learned to make red beans and rice as a child, probably as soon as I was tall enough to reach the stove. Both my grandmother and my mother made mean pots of beans, and I learned how to cook from them.
What do red beans and rice mean to you?
Red beans and rice means New Orleans tradition to me. When I was a child, nearly every restaurant served red beans and rice on Monday, and that is what we ate. As a young adult, there was a “meat and three” restaurant on Esplanade, and people stood in line for red beans and rice, myself included.
Are there any special memories that are brought up when you think back on it?
There are so many special memories that involve red beans and rice for me. As a child, during Mardi Gras season, we always ate red beans and rice, and king cake, before going to parades. After the parades, we would come home and eat the leftovers. Even as an adult, I make red beans and rice for Mardi Gras guests. It is just the perfect dish to feed hungry parade-goers.
Do you only eat red beans and rice on a Monday?
As a child growing up in the New Orleans metro area, we had red beans and rice every Monday. Every now and then in grade school, the lunchroom staff would try to pass off Navy beans on Monday. No offense to Navy beans, but it is not tradition. Sometimes you just need to stick with what works.
What’s your process for cooking a pot of red beans?
My secret to making delicious red beans is using my grandmother’s black iron dutch oven. She used that pot so much that the walls thinned with age. I swear you could cook shoe-sole in that pot and it would taste good.
The next must is Camellia Brand beans that you soak overnight. Don’t come at me with a can of beans! After sauteing the holy trinity, I add a generous dash of Lea & Perrins and add a ham bone with large chunks of ham still attached. There is just something about using the bone that enhances the flavor. My mother threw in a bay leaf for some reason, so I do too. I take it out before serving.
Later during the cooking process, I take out a ladle full of beans and put them in a large measuring cup so that I can mash them. I then return the mashed beans to the pot to help thicken the dish. When all of the ham pieces have fallen off the bone, the beans are generally ready. I like a slow-cooking process so that many of the beans have given up, thrown off their skins, and become a thick, rich base.
What do you serve with your red beans and rice?
Because I make thick, mushy beans, not the whole kind with a watery base, I often forego serving rice. I know, I know, that’s fighting words, so I serve beans over rice for guests. A slightly sweetened cornbread made in a black iron skillet is a perfect side, as are collard greens.
Did you have any new projects that you’d like to pass along?
