The Bayou Kitchen – Jambalaya

In this hands-on cooking class, we will create the tastes from New Orleans and learn about some of the most precious cuisines in the world. Jambalaya is actually a “cousin” of Paella and includes many of the same ingredients. The dish is an amalgamation of African, Native, French, and Spanish culinary traditions. If you love paella? You’ll love jambalaya! Using the reduction technique, Chef Drew Flanders will teach you how to develop deep concentrated flavors in this simple, one-pot dish for “your community” that is beyond “hot and spicy”. You will also learn how to make the perfect rice pilaf without a rice cooker!

You will be greeted with a bowl of Texas Caviar (peppers, onion, black eyed peas & charred corn) and Chips and choice of a Sazerac Cocktail, Beer or Wine

Then we will get busy and make;

  • Traditional Southern Jambalaya with the Cajun trinity of Onion, Celery, Bell Peppers  Chicken, Andouille Sausage, and Sautéed Shrimp
  • Braised Mustard Greens with Bacon Lardons
  • Southern Cornbread with Molasses Butter

Cocktail Time Appetizers

Are you eager to host your friends for a delicious meal but anxious about all the time and preparation involved? Try an appetizer party instead! Join Chef Jen Tarantino Reyes to learn to make savory bites that are perfect for any gathering. She’ll also teach you how to choose the perfect cocktails to complement the food. You’ll leave ready to impress your guests at your next event!


Potato Blinis with Smoked Salmon and Whipped Crème Fraîche

Lamb Meatballs with Spinach and Almonds in a Harissa Tomato Sauce and Garlic Labneh

BLT Salad with Creamy Buttermilk Dressing in Endive Leaves 

Stuffed Mushrooms with Cheese and Herbs

* Chef Jen will demo a cocktail to enjoy with your appetizers