Date Night, Made for Entertainers, Meal Prep, In-Depth Learning, Seafood Lovers, Cultural Preservation
2 1/2 hours
Beginner to Advanced
LEARN HOW TO MAKE A CLASSIC ÉTOUFFÉE
If you only want to learn one dish from the south, this is it. (Although we’re pretty certain once you try this class, you’ll make your way through every NOLA dish!) This dish combines all the pieces that make up the heart of Southern cooking: seafood, a roux, the "Holy Trinity" (onion, celery and green pepper), Cajun seasoning and hot sauce. Oh yeah! Bring it on. The literal translation of this dish is “smothering” and it’s actually one of the techniques you’ll be using to make this mouthwatering meal.
The origin of the Étouffée dates back to the 1920’s and was made with crawfish, but it didn’t start to gain popularity until the 1950’s when it made its way to the menu of the restaurants in Breaux Bridge, Louisiana, and then again in the 80’s when it finally reached Bourbon Street.
While there is debate about which spices and ingredients make up a “true” Étouffée, what there is no debate about is the taste. When those spices start to simmer, and the scents start wafting through your kitchen, you know it’s going to be good.
COOKING CLASS MENU
Shrimp Étoufée with Stock from Scratch
Mixed Greens with Spiced Pecans and Creole Style Vinaigrette
WHAT YOU GET
Personal Kitchen Assistant to answer all your questions
2-1/2 hour Private Cooking Class with a World Chef via Skype
Personalized step-by-step coaching
An awesome and authentic meal
Music Playlists featuring artists from the country to get ready for your experience
Cocktail Recipes upon request
Recipe Booklet to recreate your dishes again and again!
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Number of Guests
Includes 2 guests. $ USD
each additional guest (Max 2)
A $50 USD surcharge will apply for the addition of a second kitchen. 2+ locations? These are the classes for you.
Classes are available daily on every continent. If a class shows at a time not suitable in your timezone, your chef is already booked with another class!
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