Thanks to a diverse blend of cultures each adding their personal touch, Creole cuisine is all about variety.
Exotic flavors and elegance meld together with soul-warming comfort foods in this hands-on cooking class with Chef Shelley.
You'll start with savory Cajun blackened salmon over a Creole succotash. Next, you will learn how to prepare a dark roux for gumbo with andouille sausage, chicken and okra. You'll finish with an old fashioned banana pudding and a discussion on the difference between Cajun and Creole cuisines as you enjoy the fruits of your labor!
Cajun Blackened Salmon Over Maque Choux
With traditional Creole succotash of corn, tomatoes and seasoning
Gumbo of Chicken and Sausage
With long grain rice
Old Fashioned Banana Pudding
With meringue and vanilla wafers