Taste of New Orleans
Bring the spirit of the Big Easy to your kitchen, with bold flavors. Build a deeply flavored Chicken, Shrimp & Sausage Gumbo, beginning with the essential roux, and prepare Maque Choux, a savory-sweet corn dish seasoned with Creole flair. Discover ingredients, techniques and flavors of NOLA cuisine.
General Info & Pricing
90 mins
Session Duration
beginner
Level
$50
Private Session
$30
Group Class
I am a culinary instructor and food writer who brings global flavors and cultural inspiration into every cooking class. As a chef leading culinary programs for Columbus State in Columbus, Ohio. I specialize in travel-inspired cuisine rooted in my experience living and working across Europe. My engaging and approachable teaching style helps guests build confidence in the kitchen while exploring the connection between food culture and tradition. I can teach a broad range of classes, ranging from global cuisine such as Indian, Thai, Vietnamese, Korean, and various European dishes, to specialized techniques like hand-making pasta, dumplings, tamales, beef Wellington, paella, and churros. I can also customize menus for a cohesive meal that includes a starter, entree, side, and dessert if guests want a dinner meal plan. I have been teaching for 15 years at a variety of venues, as well as offering private instruction in people's homes and video instruction from my home kitchen
General Info & Pricing
90 mins
Session Duration
beginner
Level
$50
Private Session
$30
Group Class
Ingredients
Tips & Swaps
Bring the spirit of the Big Easy to your kitchen in this class celebrating the bold flavors and soulful traditions of New Orleans. Learn to build a rich, deeply flavored Chicken, Shrimp & Sausage Gumbo, beginning with the essential roux, and prepare Maque Choux, a savory-sweet corn dish with Creole flair. Discover the techniques, ingredients, and layered flavors that capture the warmth and vibrant character of New Orleans cooking. Creole Gumbo Gumbo is a dish that originated in southern Louisiana during the 18th century. The term gumbo comes from the West African word for okra. This dish features meat or shellfish and vegetables, typically green bell peppers, onions, and celery—the “holy trinity” of Cajun cuisine. Gumbo is a rich, hearty soup or stew served over rice, unlike jambalaya, which is a rice-based dish. A deeply developed roux is essential to its signature flavor; take time to cook it to a rich chocolate-brown color. For the most authentic result, use the smokiest andouille sausage you can find. Gumbo can be made up to three days in advance and reheated before serving. Creole gumbo differs from Cajun with the addition of tomatoes. Chef’s Note: Filé powder is made from ground, dried sassafras leaves. It acts as a thickener for stews and should be added at the very end to avoid over-thickening. It's available in the spice section of most supermarkets or specialty spice shops. It is not necessary for the recipe, as the okra serves as a thickener. Corn Maque Choux Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. The popular Creole side dish maque choux translates to smothered corn and has roots in the classic skillet-fried corn. This dish is traditionally made with bell peppers. I've added a jalapeño for some kick, but the cream helps to offset the heat. If you're looking for a hotter version, go heavy on the Cajun seasonings and introduce a hotter pepper or spicy chili flakes.
Preparation
These recipes make 6-8 servings, so I am making a half recipe. Each recipe halves and doubles nicely. In advance: Thaw shrimp, if frozen Chicken thighs: remove any thick bits of fat; dice into 1/2-inch cubes. A little is OK as it renders into the sauce.
Nutrition Facts
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