Cajun and Creole Cooking Class

When you arrive we will take a few minutes to get to know each other. Once we all get settled in, we will wash our hands and put on our aprons. Prep work first, chopping Bell Peppers, Onions, Garlic, Chicken and Andouille Sausage. After all the chopping, knives are put away and the wine starts to flow. After a short break we will learn about and make the Dark Roux for the Gumbo. Once the Gumbo is simmering we will make the Light Roux for the Etouffee. Once the Etouffee is simmering we will plate the Gumbo. You will learn secrets and tips to plating each dish. We start with the Gumbo, then Etouffee and finish it off with a blaze; Bananas Foster.