Gumbo

The state dish of Louisiana, Gumbo is a popular Creole stew of shellfish and meat, featuring the Creole “holy trinity” of celery, bell peppers and onions and thickened with a New Orleans style black roux and, optionally, okra or filé powder.

Join Mai Nguyen for her take on this Cajun classic. During your virtual cooking class with Mai, you’ll start with basic knife skills as you prep your holy trinity of veg. Then you’ll follow along, learning how to make a black roux of flour and how to sear and braise your proteins and veg to create your own version of this beloved southern classic.

Class Fee: 

$40.00 plus GST (pricing is per device and allows multiple participants to attend using a single device).

Your Fee Includes: 

A 120 minute cooking class; a recipe pack including info on equipment needed; 7 day access to a recording of your class (you can extend your access to 30 days for an additional $5).

Upon purchase, your Zoom meeting link plus ID and password will be included in your Event Confirmation email – please be sure to save this information as you will need it to join your class.

Our recipes are distributed manually. If you sign up within 24 hours of your class time, you may not receive the recipe before the class starts. A summary of ingredients required follows:

Ingredients, Chicken, Sausage & Shrimp Gumbo: 

All-purpose flour, grapeseed or canola oil, yellow onion, green bell pepper, celery, okra, garlic, andouille sausage (or use Chorizo Sausage or Kielbasa), 1 lb boneless chicken thigh, 1lb large raw shrimp (peeled and deveined), chicken/veg stock, bay leaves, thyme, paprika, oregano, flat leaf parsley, green onion, cooked rice, hot sauce for serving.