Tours from Home: Cajun Cooking in the Bayou with Louisiana Chef, Jess

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1 hour

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Why take this online tour?

America has been coined the “Melting Pot” due to its rich diversity of cultures. Traditions carried across land and sea by individuals who journeyed far from home, settled in the US, and built America into the medley of cultures we celebrate today. The most prominent, and by far the most delicious, are the varied culinary traditions practiced in every home across the United States. Over time, these traditional dishes fused with local resources creating an entire new cuisine - and there is no place this practice is more apparent than in the lush lands of Louisiana. Cajun cuisine is a prime example of how individuals combined their traditions with the native plants and species gathered from the environs along the Louisiana bayou - crawfish, okra, garlic, beans, rice, green bell pepper. If you find yourself in southern Louisiana, this is what you eat. On this edition of our popular Spotlight Series, “Come on in!” the kitchen with Louisiana native, Jess who will be cooking up the dishes he lovingly serves to his family and friends. Cook-along with us for three weekends and prepare dishes like Crawfish Etouffee, Chicken and Sausage Jambalaya, and Chicken and Sausage Gumbo. Learn about the intricacies of the “holy trinity” or poivron of onion, green bell pepper and celery, as well as the history of the Acadian people and the traditions that live on in cuisine, music, dancing and celebrations.

Highlights

  • Created with Sketch.Cook-along and take notes on how to make delicious Cajun-style dishes from your very own kitchen
  • Created with Sketch.Learn about the rich history of the people of Louisiana and how their traditions shaped what we know of as Cajun and Creole cuisine today
  • Created with Sketch.Indulge in the secrets of Cajun and Creole-style cuisine from a native Louisianaian Chef
  • Created with Sketch.Connect to this live online experience from the comfort of home
  • Created with Sketch.Receive a $25 voucher with every online tour you take for future tours around the world

Description

Cook-along with our friend and Chef, Jess, as he and moderator Jason (co-founder of Walks, native Lousianian and brother of Jess) take you on a journey through the bayou by cooking a variety of dishes over the course of a few weeks. Learn secrets to making the perfect gumbo, tips and tricks on making your own stock and learn from personal experiences on how to bring these newly-learned dishes to your own communities.

When the Acadian people settled in Southern Louisiana in the mid-1700’s, they brought with them a strong culture of music, dancing, community and food. Cajun cuisine incorporates West African, French and Spanish cooking techniques and has often been described as “rustic”, m...

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Cook-along with our friend and Chef, Jess, as he and moderator Jason (co-founder of Walks, native Lousianian and brother of Jess) take you on a journey through the bayou by cooking a variety of dishes over the course of a few weeks. Learn secrets to making the perfect gumbo, tips and tricks on making your own stock and learn from personal experiences on how to bring these newly-learned dishes to your own communities.

When the Acadian people settled in Southern Louisiana in the mid-1700’s, they brought with them a strong culture of music, dancing, community and food. Cajun cuisine incorporates West African, French and Spanish cooking techniques and has often been described as “rustic”, meaning that it focuses heavily on locally available ingredients, relatively simple preparation, and delicious sustenance that brings communities together, bowls in-hand.

Cajun meals are their own “melting pot” meal, often broken down into dishes meant to be combined together: a main dish, a steamed rice accompaniment, one dedicated to specially-made sausages or seafood, and vegetables that were plentiful for the season. This simplicity of the preparations and make-up of the dishes, along with the strong culture of the Louisiana bayou, have kept these traditions and recipes alive for hundreds of years.

By the end of these courses, as aromas of cayenne pepper, bay leaves, and green onions swirl around your kitchen and you tuck in to a hearty bowl of Cajun cuisine, you’ll want to recall this quote by Louis Armstrong and ‘travel’ to the bayou: “Do you know what it means to miss New Orleans. When that’s where you left your heart. The moonlight on the bayou a creole tune that fills the air. I dream about magnolias in bloom and I’m wishin’ I was there.”

On the following days, we’ll be cooking:

  • August 1st: Crawfish Etouffee
  • August 8th: Jambalaya
  • August 15th: Gumbo

By booking this online tour, receive a $25 gift voucher valid for 2 years in any of our Walks global destinations.