Cajun and Creole Cooking

Cajuns and Creoles have a grand time sharing passionately prepared food with family and friends. In Louisiana, where the living is slow and easy, the cuisine has managed to maintain its originality and local flavor. Learn the culinary secrets of the Bayou State while developing an understanding of the unique culture. Too much fun to miss!

SKILLS AND TECHNIQUES Making a dark roux; pan-searing pork tenderloin; making melt-in-your-mouth tender biscuits; peeling and deveining shrimp; making court bouillon… Show more for poaching shrimp.

Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)

Recipes:

Chicken and Andouille Gumbo
Cajun Pickled Shrimp
Blackened Pork Tenderloin with Sweet Potato Biscuits and Creole Mustard Sauce
Sample Recipe:
Praline Ice Cream
Bonus Recipe:
New Orleans Mint Juleps

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