Classic
Creole and Cajun Cooking
Your Host: Chef Patrick Mould
Louisiana School of Cooking
| DAY 1 | Creole and Cajun Cooking: Spicy Louisiana Shrimp & Cream Cheese Dip, Grilled Garlic Pepper Cowboy Steak, Louisiana Pecan Rice.
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| DAY 2 | Creole and Cajun Cooking: Crawfish Corn Macque Choux, Tasso Green Beans, Praline Cheesecake with Praline Sauce.
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| DAY 3 | Creole and Cajun Cooking: Marinated Shrimp and Artichoke Salad, Chicken and Smoked Sausage Gumbo, Shrimp Creole.
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| DAY 4 | Creole and Cajun Cooking: Cajun Fish Fry with Tartar Sauce, Dirty Rice, Creole Red Beans and Rice.
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| DAY 5 | Creole and Cajun Cooking: Pear, Gorgonzola Sweet and Spicy Pecan Salad w/ Cane Syrup Herb Vinaigrette, Louisiana Blue Point Lump Crabmeat Alfredo, Chicken and Tasso Jambalaya, White Chocolate Bread Pudding with White Chocolate Kahlua Sauce.
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| DAY 6 | Creole and Cajun Cooking: Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce, Broiled Portobello Mushroom Salad, Bronzed Catfish Fillets.
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| DAY 7 | Creole and Cajun Cooking: Broccoli & Tasso Cheese Bisque, Louisiana Shrimp Salad,
Lamb, Smoked Sausage, Rabbit & White Bean Cassoulet.
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| DAY 8 | Creole and Cajun Cooking: Sausage Bread, Oven Roasted Butternut Squash & Tasso Bisque, Pan Fried Eggplant with Lump Crab in a Crema Rosa Sauce.
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| DAY 9 | Creole and Cajun Cooking: Crawfish-Artichoke Havarti Cheese Bisque, Italian Sausage, Tomato, Pepper, Red Onion, Spinach Pasta, Orange Glazed Carrots.
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| DAY 10 | Creole and Cajun Cooking: Louisiana Seafood Gumbo, Creole Potato Salad, Grilled Gulf Fish on a Bed of Roasted Red Pepper Pasta, Ambrosia.
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