Shrimp Etouffée & Bread Pudding

About this class

This weekend class pairs one of Louisiana's most celebrated savory dishes with its most iconic dessert, walking students through the butter-and-roux smothered sauce that makes a great étouffée both rich and bright at the same time. Participants practice peeling and deveining Gulf shrimp, building the sauce step by step, and learning how to finish with the seasoning adjustments that separate a good étouffée from a great one. The bread pudding section teaches custard ratios, staling technique, and the whiskey sauce recipe that turns a straightforward baked dessert into something genuinely memorable.