Cajun & Creole Adult Culinary Class (2 of 4)

****This class is part 2 of our Cajun & Creole Adult Culinary Class series. Only purchase if you cannot attend the other dates or only wish to attend this class. Purchase the four-week class here: https://www.lci.edu/store/Cajun-&-Creole-Adult-Lea... ****

We will learn to master the Cajun Roux, learning the stages from blonde all the way to a dark roux. We will also continue learning about stocks, by preparing a seafood stock that will transform our basic seafood dishes to extraordinary ones. We will also learn about the boudin trail and even make our own boudin for boudin egg rolls with a pepper jelly dipping sauce. We will learn how to make a blond roux to make a classic Etouffee sauce to go over our crispy catfish filets. It will be served with jalapeno cornbread. We will also learn how to make our ever-popular bread pudding with Lafayette’s own Sweet Crude Rum sauce.