New Orleans - Cajun Cuisine
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
New Orleans is the home of jazz and Cajun cuisine. Traditional Creole-African rooted dishes thrive in a North American setting, featuring a richly spiced distinctive flavor profile that blends both land and sea elements, diverging from typical European pairings. Thick gumbo soup with plenty of shellfish, jambalaya with rice and hearty meats, and for dessert—taking a bit of a Yankee twist—bread pudding with whiskey sauce.
MENU
- Cajun tuna patties
- Gumbo with chicken & shrimp
- Brown jambalaya
- New Orleans bread pudding, whisky sauce
DATES
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Book recommendations for the course
Chefparade, the cookbook
There is also a 2 recipe from this course in "Chefparade, the cookbook". in our book.
Look for it in our webshop or you can also buy it from the chef after class...