Big Easy Hors D'oeuvres

The people of New Orleans embrace life. No matter what, the Mardi Gras tradition lives on and is celebrated around the world with great food, costumed revelers and dancing in the streets. Learn to cook irresistible hors d'oeuvres from the Big Easy while celebrating the courage and rich cultural heritage of this great city. SKILLS AND TECHNIQUES Cooking with classic Cajun/Creole ingredients; making a roux; cooking crawfish and shrimp perfectly every time; preparing court-bouillon; making custard for cheesecake. Recipes: Crawfish Étouffée in Phyllo CupsHot Crab and Artichoke Dip with French Bread CroutonsShrimp RémouladePraline Cheesecake Bites Sample Recipes:Cajun Red Bean Dip with Spicy Sweet Potato ChipsMarinated Mushrooms Bonus Recipe:Planter's Punch Adult classes are designed for students 16 years of age or older. Anyone under the age of 18, participating in a cooking class must have a parent signed waiver.  Consuming raw or uncooked shellfish and meats may increase your risk