Cajun Cooking School
This is taken rom their website...I hope that they will be back and making visitors worldwide drool again...
Two of the world’s most popular regional cuisines, Creole and Cajun, blend the flavors of fresh ingredients with New Orleans’ rich French, Spanish and Caribbean heritage. The result is a jazzy, robust taste that enhances even the most everyday foods.Creole cooking requires subtle seasonings and oils resulting in intense flavors. The dishes are rich in texture and often begin with a roux, a browned mixture of flour and oil.
Most Creole dishes reflect the sophistication of Louisiana’s cities and their lively social styles. New Orleans, “The City That Care Forgot,” celebrates more events and holidays than any other place on earth. Cajun dishes are Creole’s country cousins developed by the descendants of French-speaking Acadians who were banished from Nova Scotia in the 1700s.
At Cookin’ Cajun Cooking School, we enjoy sharing our rich culinary heritage of Creole and Cajun through daily classes delicious recipes, techniques and good times.
At the Cookin' Cajun Cooking School in the Riverwalk Mall. You can learn enough in a two hour class to go back home and cook a fabulous feast for your family & friends. In each two hour class our experienced chefs will prepare a full three course meal. While enoying your lunch, you will learn cookking tips and techniques as well as being entertained with humorous stories about New Orleans and Cajun country.
Famous New Orleans Pecan Pie
3 extra large eggs
1 cup brown sugar, packed
1 cup corn syrup, dark or light
1 teaspoon vanilla
1 cup pecans, coarsely chopped or halved
1/8 teaspoon salt
We suggest prebaking the pie shell or tart shells for about seven minutes at 350° F. For best results, use weights in the pie shell.
1. Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350°F oven for 40 to 45 minutes. Yield: (1) 9-inch pie.
BOURBON PECAN PIE
Add one tablespoon bourbon whiskey to the filling before baking.
CREAM CHEESE PECAN PIES
often eight ounces cream cheese. Mix with 1/4 cup powdered sugar and one egg or liquid-egg substitute. Spread over pie or tart shell, and pour in filling.
Substitute sliced or slivered almonds for pecans. Use almond extract instead of vanilla.