Join TWO Louisiana natives- Ann Maloney (former recipes editor at The Washington Post in D.C) and Suzy Fleming Leonard (retired food and dining editor at FLORIDA TODAY) for a fragrant evening recreating the iconic Cajun classic Etouffeé!
Dig into a delicious, homemade Cajun meal in this immersive class that reveals the step-by-step process for making no-fuss shrimp étouffée at home. The dish, now a staple in New Orleans restaurants and homes, got its start in rural Louisiana with Cajun home cooks.
Étouffée (from the French word for “smothered”) is a Cajun and Creole dish traditionally made with shellfish cooked in a fragrant, luscious sauce.
In this class, you’ll discover how the essential trinity of Cajun cooking – onions, celery and bell pepper – is layered with spices and fresh herbs to form the base of so many dishes. And, you’ll master the art of making a butter roux, too. Those skills can help you tackle other classic Cajun recipes with confidence. The étouffée will be served over fluffy white rice. You’ll make a simple crispy cornbread and bright lemony green beans to go with it for a scrumptious feast. As with all Chef Night/Date Night classes, dessert will be a FABulous Surprise!
This an ideal Dynamic Duo class to take with your friends, family members or a sweet Date Night and you can BYOB (we suggest a sauvignon blanc, chardonnay or Chablis)!