Like most children who grew up around New Orleans, Craig Klein was exposed to the rich musical cultures of the brass bands on the streets and traditional jazz at an early age. In third grade, he picked up the trombone. By high school, he was hanging around the French Quarter listening to the music on Bourbon Street and Preservation Hall.
During this time, his uncle, musician Gerry Dallmann, showed Klein the serious side of music and what it takes to be a professional trombone player. While spending time with Dallmann, Klein was also able to meet a lot of the older musicians around New Orleans and learn from them, as well. After graduating high school, and heading into college at Southeastern University, he played in local brass bands and traditional jazz groups.
In 1990, Klein received a call from Harry Connick, Jr. that ended with Klein being offered the job as a trombone player in Connick, Jr.’s band. This led to a 16-year gig that brought many recordings and world tours.
Craig Klein is never one to sit idle. In his downtime from touring or recording with Connick, Jr., Klein formed the Grammy-Winning New Orleans Nightcrawlers in 1994. The band was heavily influenced by the popular Dirty Dozen Brass Band. The Nightcrawlers blend that traditional New Orleans sound with a mix of modern funk and jazz. They have released five albums with their 2020 release, ATMOSPHERE, winning the Grammy for Best Regional Roots Album.
A few years after that, while on a tour stop in New York City, Klein went to the popular jazz club, The Village Gate, where there happened to be a program called Salsa Meets Jazz playing. The band that was performing featured five trombone players in the lineup and Klein began to think about how would that work in a traditional New Orleans jazz band. From this, Klein put together what would be Bonerama.
With Bonerama, Klein has explored genres ranging from rock to funk, all while maintaining the distinct New Orleans brass flavor. The band has become a fixture in the New Orleans music scene, playing at local festivals and touring internationally.
Throughout his career, Klein has collaborated with numerous musicians, such as Dr. John, Harry Connick Jr., Allen Toussaint, The Neville Brothers, George Porter, Leroy Jones, Tori Amos, Dave Bartholomew, REM, Preservation Hall, The Palm Court Jazz Band, The Jazz Vipers, Bruce Hornsby, Storyville Stompers, New Orleans Nightcrawlers, and so many others.
Today, Craig Klein remains one of the most active musicians in New Orleans music. He continues to perform with the Preservation Hall Jazz Band, Bonerama, and the New Orleans Nightcrawlers, while also working on solo projects.
His contributions to the New Orleans music scene have earned him widespread respect both locally and internationally. Craig Klein’s passion for keeping the traditions of New Orleans music alive, while also pushing the boundaries of what can be done with brass, ensures that his influence will be felt for years to come. He is a musician deeply rooted in his city, and his work continues to celebrate the unique sound that defines New Orleans jazz.
What do red beans and rice mean to you?
It always reminds me of family. It seems like as a kid whenever my grandparents cooked red beans the family would be around there. It was always a huge pot and we would stop by throughout the day. When I was older and able to drive I would pass by their house a lot. I knew I’d always get a good meal and red beans seems to be what I remember most. Traditional New Orleans food, like traditional New Orleans music, is part of the culture.
What memories are brought up when you have red beans?
Sitting around my grandparent’s table. Also of my dad and his 4 brothers and 3 sisters. The brothers ate a lot of food. I remember the beans dripping off of my dad’s plate. Hahaha. And that’s how my plates used to look. Still do sometimes. Filled up with good food.
Who makes the best red beans and rice?
If you cook and you like cooking red beans you always say you make the best so I gotta say I do. LOL!
When did you learn to make them and who taught you?
I watched them being cooked all my life. But as I got older and I had small kids (4) I started cooking and it took a while before I really got it together with perfecting the taste I like. I was always asking questions to people who cooked and most of the people I asked questions are Musicians, who I knew cooked Someone told me to put a stick of butter in the beans about an hour before it’s ready.
Well, I was playing with some older musicians who I knew cooked and were good cooks, Topsy Chapman being one of them. I was always asking people questions and I asked her about how she cooked red beans. I said to her I put a stick of butter in mine almost before it’s done and she said….” you betta!”
So now I always add butter. Now about half a stick of butter for 1 pound of beans. I also add some garlic about an hour or two before it’s finished just to give it a little bit of kick garlic. Plus I love garlic, and I put it in everything.
What’s your process for cooking red beans and rice?
Soak the beans overnight then drain that water and using chicken stock and bring it to a boil. I browned the meat/protean in the cast-iron skillet. But I have cut back on using a lot of meat. I don’t like a lot of meat, just enough to give it some flavor. I like to use Best Stop andouille, some chicken sausage, and maybe a ham hock, but not always.
Then, add lots of chopped onions to the skillet with the grease (fat is flavor)…..chopped celery and bell peppers. And garlic. Bay leaves are a must. You don’t have to brown it and skillet. I just like to use that seasoning flavor left over from the meat. I will use a lot of onions because the onions will melt away and become part of the stock. Then seasoning, it to your taste, with salt and pepper always some kind of Creole seasoning. I also like to put a little bit of herbs de Provence. I think that’s everything. It’s never exact and always changes up a little bit every time.
After all the ingredients are added cook really slow, stirring constantly for seven or eight hours or longer. Not letting it burn on the bottom about an hour or two before you’re going to serve it. I put the butter in and a little bit of chopped-up garlic, sometimes if I start really early in the morning, I will turn it off in the afternoon and then turn it back on again later before dinner time. Of course, the next day is when it’s always better.
What do you serve with your beans?
Jasmine rice
Where is your favorite spot anywhere in New Orleans?
I don’t normally order beans when I go out to eat. So I have to say my favorite spot is my house.
What is your favorite comfort food – your go-to meal?
Some kind of pasta dish, preferably with seafood
Did you have any projects that you’d like to pass along?
Every Monday night, I play with The Vipers, been doing this for about 15 or more years, at the Royal Frenchmen Hotel. Nine till midnight. Viper Mondays!
On Wednesdays, I play Preservation Hall, also will fill in on some other days and do some daytime kids in the hall shows.
The Storyville Stompers, been in a band for 43 years are always doing gigs, mostly corporate.
The Nightcrawlers will be popping up in the fall. We’re playing Funk Fest on October 18 and we have a show at Tippitinas’s on November 7. There will be more keep your eyes peeled for that and then you’ll see me here and there, sometimes everywhere.
To stay up to date with Craig Klein, his album releases, and tour dates, be sure to follow him online and on social media:
- Website: www.CraigKleinMusic.com
- Instagram: http://instagram.com/Tromboklein
- FB: https://www.facebook.com/tromboklein
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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