Creole Cajun Fusion
Trout Pontchartrain with Shrimp and Crab Hollandaise Sauce over Rice
Pecan Praline Sauce over Vanilla Bean Ice Cream
Cajun and Creole cuisines have become more and more difficult to separate as time goes on. What has resulted is a fusion of both the regional cuisines; Creole “city food” with French techniques and sauces utilizing Cajun or “country” ingredients. This class will explore a sampling of the best examples of this fusion. A delicate bisque using the Louisiana native “mudbug”, a fresh water river fish paired with an elegant French sauce and a dessert sauce using the native pecan.