POSTCARD to NEW ORLEANS WORKSHOP

Saturday, January 21st
10 AM – 3 PM

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https://www.lechatgourmet.com/product/postcard-to-new-orleans-workshop/
POSTCARD to NEW ORLEANS WORKSHOP
4012

$135.00

CHEF VINCENT LOVES A GOOD PARTY!
The kitchen will be jumping today as we cook up delicious New Orleans
cuisine, crank up the zydeco music and toss Mardi Gras beads
…‘laissez les bons temps rouler’ (let the good times roll)!

Saturday, January 21st
10 AM – 3 PM

Skills & Techniques:
Making a Dark Gumbo Roux
Working with Yeast I Deep Frying

Recipes include:

JAMBALAYA
– a classic Louisiana Creole dish made with shrimp,
Cajun spice rubbed chicken, smoky andouille sausage
long grain rice, herbs, garlic, spices and sautéed aromatic
holy trinity of sweet onions, green peppers and celery
which builds the deep flavors in our jambalaya

HOLY TRINITY
The ‘holy trinity’ in Cajun and Creole cooking is 
bell pepper, onion, and celery, named this
because it forms the foundation in this cuisine

CREOLE CHICKEN GUMBO with ANDOUILLE SAUSAGE
Gumbo is like a trip to New Orleans without the plane ticket!
– slow simmered Creole spice rubbed chicken
and smoky andouille sausage in a thick dark Gumbo roux,
cooked with chicken stock, bay leaves, sautéed bell peppers,
sweet onions and celery, served with long grain rice
garnished with filé powder and chopped green onions
plus Crystal’s hot sauce on the side!

GUMBO ROUX
– the secret to Gumbo is in the slow-cooked roux,
learn to create a deep dark silky gumbo roux

LONG GRAIN RICE
– we’ll cook our long grain rice in a rice cooker
for perfectly steamed grains, finished fluffed with a fork

NEW ORLEANS BEIGNET DOUGHNUTS
– beignets are a staple of New Orleans food culture,
with tourists making the trek to the famous Café de Monde,
these yeast raised doughnuts are cut into squares then deep fried
until golden and tossed, correction…buried in powdered sugar,
each delicious warm bite results in a cloud of powdery sugar
giving way to a slightly crisp exterior and pillowy interior!

$135 per person

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Saturday, January 21st
10 AM – 3 PM

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