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The New Orleans Kitchen – Jambalaya

The Spanish had a big influence on the cuisine of Louisiana, running the colony and the city of New Orleans from mid 1760’s to 1800. Jambalaya was born out of their attempt to reconstruct their native paella from locally sourced ingredients. So, if you love Paella you will love Jambalaya. Jambalaya is a flavorful and fundamental part of both Creole and Cajun cuisine. This one-pot wonder can be the star of the show or savored as a side, but should never be passed up! Join Chef Drew Flanders as he shares some Cajun secrets to making a flavor packed jambalaya, traditional greens, and his own Grandma’s southern banana pudding. Techniques that Drew will focus on in this hands on class are reduction and concentration of flavors and the pilaf method of rice cookery, both key to the perfect Jambalaya for your next gathering.

You will make 

Chicken and Andouille Sausage Jambalaya 

Braised Mustard Greens with Smokey Bacon

Traditional Southern Banana Pudding



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