In this hands-on cooking class, we will create the tastes from New Orleans and learn about some of the most precious cuisines in the world. Jambalaya is actually a “cousin” of Paella and includes many of the same ingredients. The dish is a fusion of African, French, and Spanish culinary influences. If you love paella, you’ll love jambalaya! Using the reduction technique, Chef Drew Flanders will teach you how to develop deep concentrated flavors in this simple, one-pot dish for “your community”. You will also learn how to make the perfect rice pilaf without a rice cooker!

• Traditional Southern Jambalaya with Cajun Trinity or with Chef Drews preparation, commonly referred to as “the pope” (onion, bell peppers, celery, jalapeño and garlic) with chucks of Chicken, Andouille Sausage, topped with Sautéed Shrimp
• Mixed Berry Cobbler with Fresh Whipped Cream
• Dinner will be served with homemade Southern Cornbread & Molasses Butter and a Mixed Green Salad with a Herb Dressing