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Mastering Cajun Cuisine

Cajun cuisine is all about big flavor. Led by master chefs from New Orleans, this course will introduce you to some of the most beloved and iconic Louisiana recipes. 

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Course Details

Tutorial in this course: 12
Total viewing time: 1 hour
Total course time (including prep): 8 hours

From gumbo to po'boys, Cajun food is known for its emphasis on bold flavors and strong seasonings. This type of cuisine has a rich history in bringing friends and family together over delicious food and drink. With recipes featuring Andoullie sausage, blue crab, and a variety of herbs and spices, these tutorials are sure to light your soul on fire. 

In this course, you’ll learn both basic techniques and sophisticated recipes from the Cajun and Creole cuisines, which are rooted in varied ancestry and, though the terms are used interchangeably, use different ingredients. In the simplest of ways, Cajun food can be described as country cooking, while Creole can be compared to city cooking. Cajun food is all about local ingredients. Due to the lack of dairy in New Orleans at the time of its inception, a traditional Cajun roux is made from oil and flour. Cajun gumbos are roux-based stews, while Creole gumbos are tomato-based soups. Creole cuisine was popularized by wealthy settlers who had access to and could afford ingredients from their home nations. As a result, a Creole roux is like the French roux: made with butter and flour. These tutorials are designed for chefs of all experience levels, and will help you create highly flavorful dishes that are guaranteed to impress. 

Chef Instructors

Chef David Slater

Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.

Chef Wilfredo Avelar

Chef Wilfredo Avelar is the sous chef at Delmonicos in New Orleans where he brings bold tastes and revived tradition to the residents of New Orleans through expertly crafted Cajun and Creole meals.

Chef Alex Heath

Alex Heath is the chef de cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with flair.

Chef Daniel Esses

Chef Daniel Esses is the executive chef of Three Muses in New Orleans. Before Three Muses, Chef Esses had an incredible culinary career working under celebrity chef John Besh at Restaurant August, and eventually became the executive chef at Frenchmen Street’s Marigny Brasserie.

Chef Josh Laskay

Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.

Chef Neal Bodenheimer

Mixologist Neal Bodenheimer is a co-founder of Cure, Belloq, and Cane & Table in New Orleans. These bars have received numerous awards; Cane & Table was named among the 8 Best Southern Cocktail Bars by Conde Nast Traveler, and both Cure and Cane & Table were featured as Top Bars in New Orleans by Travel + Leisure. In addition, Bodenheimer is currently a 2015 James Beard Foundation Award semifinalist.

What You Need


- Julep cup
- Muddler
- Jigger
- Bar spoon
- Straw
- Old-fashioned glass
- Tall mixing glass
- Julep strainer
- Liquid dropper
- Spray bottle
- Peeler

- Blender
- Small mixing bowls
- Medium mixing bowls
- Large mixing bowls
- Small saucepans with lids
- Large pots
- Large sauté pan
- Large cast iron skillet
- Dutch oven or heavy pot
- Medium-sized containers
- Chef’s knife
- Serrated knife
- Cutting board
- Tongs
- Wooden spoon
- Metal spoon  
Slotted spoon
- Whisk

- Fish spatula
- Airtight container
- Small strainer
- Sieve

- Cast iron deep fryer
- Rubber spatula
- Cooking thermometer
- Melon baller, spoon, or similar kitchen utensil 
- Microplane
- Paper towels
- Fine mesh strainer
- Measuring cup
- Blender
- Ladle

- Baking dishes
- Offset metal spatula
- Powdered sugar shaker
- Serving plates and bowls


- Ingredients are listed within each respective tutorial


An Overview of Creole Seasoning

Wilfredo Avelar

This Creole seasoning is essential for southern cooking and can be used to blacken fish, season vegetables, and to top french fries.

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Crawfish and Sausage Jambalaya

Wilfredo Avelar

“This jambalaya is what Creole cooking is all about. And for occasions where a lot of people are invited over, it is the perfect dish to serve.”

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How to Make Hushpuppies

Daniel Esses

These cornmeal fritters are traditionally served with seafood, but can be flavored to compliment any meal.

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The Mint Julep

Neal Bodenheimer

This refreshing Kentucky Derby favorite is sure to be a crowd pleaser.

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The Pimm's Cup

Neal Bodenheimer

“It’s an English cocktail by birthright, but it’s always been served in New Orleans.”

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Louisiana Crab Cakes

Daniel Esses

These cakes are juicy and dense with crab, making for an amazing entrée or appetizer.

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How to Make Grits

David Slater

The creamy texture and rich flavor of homemade grits make a wonderful base for any meal.

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The Sazerac

Neal Bodenheimer

“The Sazerac is an iconic New Orleans cocktail.”

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Louisiana Blue Crab Hushpuppies

Daniel Esses

Blue crab and horseradish add a Cajun twist to this classic favorite.

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Beef Short Rib Po Boy

Alex Heath

Originally a inexpensive way to feed striking streetcar workers in New Orleans, the modern po'boy sandwich is a simple staple with a rich history.

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Crawfish Étouffée

Wilfredo Avelar

This dish is rich, hearty, and bursting with New Orleans personality.

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Gumbo Z'herbes

David Slater

A Creole classic, this gumbo combines ham and fresh herbs to create a warm and flavorful one-pot dish.

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