Creole & Cajun: New Orleans Foundations

About this course

Learn the four colors of roux, the holy trinity, and the Black cooks who built Louisiana cuisine — then cook gumbo, jambalaya, red beans, and etouffee with confidence.

Curriculum

1. 01
   Roux: The Four Colors

   Blond to chocolate, and what each one is for.
   20 min
2. 02
   The Trinity and the Seasoning

   Onion, celery, bell pepper, and how Creole seasoning is built.
   15 min
3. 03
   Gumbo

   Okra, file, and the line between Creole and Cajun.
   22 min
4. 04
   Jambalaya and Red Beans

   Rice cooked in the pot, and Monday wash day.
   20 min
5. 05
   Etouffee, Remoulade, and Beignets

   Smothered crawfish, cold sauce, and hot dough.
   18 min