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”. 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 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 Bourbon Butterscotch Pudding
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”. 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
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 chips and Texas Caviar (black eyed peas & charred corn dip) Served with a Sazerac Cocktail Then we will get busy and make; Traditional Southern Jambalaya with with the Cajan trinity (onion, celery bell peppers) Chicken, Andouille Sausages, Rice, and Spices topped with siliced roasted pork Braised Mustard Greens with Bacon Lardons Southern Cornbread with Molasses Butter