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 SautĂ©ed Shrimp
  • Braised Mustard Greens with Bacon Lardons
  • Southern Cornbread with Molasses Butter