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 for poaching shrimp.

Adult classes are designed for students 16 years of age or older. Anyone under the age of 18, participating in a cooking class must have a parent signed waiver. 

Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.