Monday Demonstration Class

10 a.m. - 12:15 p.m.

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors

Bread Pudding

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

$35 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

Tuesday Demonstration Class

10 a.m. - 12:15 p.m.

Chicken & Andouille Gumbo

A hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffé

A smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bread Pudding

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

$35 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

Wednesday Demonstration Class

10 a.m. - 12:15 p.m.

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux.

Seafood Gumbo

A staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables. 

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$35 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

Thursday Demonstration Class

10 a.m. - 12:15 p.m.

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors

Chicken & Andouille Gumbo

A hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

$35 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

Hands On Classes

2 p.m.- 5:30 p.m.

Available everyday

List of the entrees you could potentially make in the hands on classes: 

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion

 

-Shrimp Remoulade

-Grillades and rice or grits

-Chicken Fricassee (if we know 7 days in advance, we can substitute rabbiT)


-Red Beans & Rice 


-Seafood Gumbo 


-Chicken & Andouille Gumbo

-Turtle Soup


Desserts:
Bread Pudding


Bananas Foster


Pecan Pie

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station. We will not put more than 12 people in a class.

 

You select two (2) entrees and  one (1) dessert.
By request, we can make vegetarian and gluten-free variations for most of these dishes.
 

See more information below!

Friday Demonstration Class

10 a.m. - 12:15 p.m.

Seafood Gumbo

A staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables. 

Ètouffé

A smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bread Pudding

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

$35 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

Saturday Demonstration Class

10 a.m. - 12:15 p.m.

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux.

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

Bread Pudding

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

$35 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

Sunday Brunch Demonstration Class

10 a.m. - 12:15 p.m.

BBQ Shrimp & Grits

The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40 per person

***By request, we can make vegetarian and gluten-free variations for most of these dishes.

RESERVATIONS

Phone 504-529-1600

Email:cookingclasses@att.net

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201 Chartres St
New Orleans, La 70130
French Quarter
HOURS

Sunday-Wednesday 

9am-6pm

Thursday-Saturday

9am-7pm

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