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 the basics for most Cajun and Creole dishes; the holy trinity, roux, and stocks. We will also learn the differences in smoke sausage and andouille. We will also taste tasso. We will use local beer to make a classic dish, New Orleans BBQ Shrimp. We will learn how to make jambalaya, and learn the differences between Cajun Brown Jambalaya and the Creole Red Jambalaya. Finally, we will learn about Steen’s Syrup, Acadiana’s favorite cane syrup and make a Gateau de Sirop also known as Syrup Cake.
Class 2
We will learn to master the Cajun Roux, learning the stages from blonde all the way to a dark roux. We will also continue learning about stocks, by preparing a seafood stock that will transform our basic seafood dishes to extraordinary ones. We will also learn about the boudin trail and even make our own boudin for boudin egg rolls with a pepper jelly dipping sauce. We will learn how to make a blond roux to make a classic Etouffee sauce to go over our crispy catfish filets. It will be served with jalapeno cornbread. We will also learn how to make our ever-popular bread pudding with Lafayette’s own Sweet Crude Rum sauce.
Class 3
We will continue to make a Cajun Roux so we can make a Cajun Gumbo. We will also discuss gumbo file and the best way to use it. We will also learn how to make our blackening seasoning to make mouthwatering blackened pork chops. It will go with twice baked potatoes and smothered green beans. We will also learn about the classic banana’s foster sauce.
Class 4
We will explore more food options in the Cajun and Creole kitchen. We will learn how to make shrimp & grits using a Creole based sauce. We will also make a fusion between Cajun and Creole with our Alligator Sauce Piquant served with rice pilaf and corn macque choux. We will end this meal with beignets inspired by Café du Monde and Community Coffee.
Details:
Instructor-Chef Colt Patin
Classes will be held on Thursdays: July 17th, July 31st, August 7th and August 14th from 6pm - 9pm.
The cost for all of the classes combined is $500. A bundle for two people can also be purchased at the discounted cost of $900. To participate you must be 16 years or older.
**Credit earned for this class can potentially be used toward LCI's Culinary Program
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