Taste of New Orleans: Gumbo

Taste of New Orleans: Gumbo

$49.00 - $79.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: CFA-5221338
Taste of New Orleans: Gumbo
Location:
Change Location
Date:
Change Date
Sorry, there are no other dates available for this class at this location.
We regret to inform you that there are only 0 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
Menu
  • Chicken and Andouille Sausage Gumbo
  • Peel-and-Eat Shrimp with Remoulade Dipping Sauce
  • Red Beans and Rice
  • Bananas Foster and Vanilla Ice Cream
What you will learn
Menu: Chicken and Andouille Sausage Gumbo - Peel-and-Eat Shrimp with Remoulade Dipping Sauce - Red Beans and Rice - Bananas Foster and Vanilla Ice Cream

Class Description: Gumbo bubbling on the stove, peel-and-eat shrimp with a side of remoulade and…poof…a flaming dessert. If you squint, you might swear you were in New Orleans. Bring your appetite for learning Big Easy techniques and get set to rock your taste buds’ world.


What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.