Gumbo & Jambalaya Workshop

About this class

Students build a proper dark roux from scratch, learning to control color and flavor at each stage before adding the Holy Trinity of celery, onion, and bell pepper that forms the base of authentic Louisiana gumbo. The second half of the class focuses on jambalaya, covering the distinction between the Creole and Cajun versions and the timing required to cook rice directly in the pot without turning it to mush. Every participant eats the meal they prepared and leaves with a printed recipe card along with the roux technique that makes these dishes repeatable at home.