Adult Learning Culinary Classes

Date: Currently Unavailable

Time: Currently Unavailable

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This class is designed to introduce you to Cajun and Creole cuisine. Each class is loaded with tasting samples, topics for discussion, and hands on cooking. We will talk about kitchen safety and knife skills throughout the class. Below is the outline for each class. Over the four weeks we will explore the differences between Cajun and Creole cuisine.

Class 1

We will learn Cajun vs Creole, Basic Knife Skills, and some info on a few Cajun ingredients. We will then make a New Orleans BBQ Shrimp, Chicken and Sausage Jambalaya, and finally my grandmothers Gateau de Sirop (syrup cake). Take home all your creations.

Class 2

We will learn to make boudin, boudin balls, and boudin egg rolls. We will also make a Breaux Bridge Staple – Fried Catfish over jalapeno cornbread topped with a seafood Etouffee. Finally, we will also make a bread pudding with sweet crude rum sauce. Take home all your creations.

Class 3

We will learn the art of making a Cajun dark roux that will be used to make a delicious chicken and sausage gumbo, we will then make a Paul Prudhomme classic – blackened pork chop with twice baked potatoes and smothered green beans, and for dessert we will have bananas foster a la mode. Take home all your creations.

Class 4

We will begin with a classic creamy Creole style Shrimp and Grits, then go right into an alligator sauce piquant just like we would make at the camp. It will be served with a rice pilaf and corn macque choux. We will then have beignets and coffee for dessert.