Get swept away by the flavors of the bayou in this Southern-themed, in-person cooking class. With guidance from Chef Jerry, you'll learn to create an authentic Louisiana meal with all the trimmings. Boil up some shrimp and crab claws and concoct a zesty cocktail sauce to serve them with. Then, prepare hush puppy-like boudin balls filled with crab, shrimp and tender rice. Create a traditional jambalaya loaded with chicken and sausage and seasoned in true Cajun style. And for an authentic Louisiana dessert, fry some classic beignets to crisp, sweet perfection.
Shrimp and Crab Claws
With celery, onions, garlic, lemons and cocktail sauce
Seafood Boudin Balls
With crab, shrimp, rice, bread crumbs and flour
With tomato paste, seasoning, chicken, sausage and rice
Chef Jerry showed me how to make seafood boudin balls with shrimp and crawfish. He clearly demonstrated each step of the process. The homemade sauce was a simple sauce of mayo, sriracha and lemon juice but added a nice tang to the final dish. The boudin balls turned out a perfect golden brown and crispy when finished. He shared this was a very popular dish that he serves at festivals.
Chef Jerry’s culinary career began in the United States Marine Corps where he served as an executive chef and received awards for his culinary achievements. After his time in the military, he opened a catering business and family restaurant serving Cajun and Creole fare. Chef Jerry has participated in the Essence Fest as a food vendor for many years, and won the title of Essence Music Fest “Best Chef” in 2014.