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Cooking the Tastes of Cajun and Creole 12.2.20
with Jordan Benissan
Have you ever been curious about Cajun and Creole cuisine? It has amazing origins from several cultures. Jordan Benissen of Me Lon Togo recently added these cuisines to his menu to great success. You will learn the history and culture of this food with possible dishes such as Whole Red Snapper with Red Beans and Rice and Jambalaya, Gumbo, Cioppino (a stew which can include lobster, scallops, king crab legs, shrimp, basil, parsley, fennel, oregano, crushed red pepper, shallots, garlic, a vegetable white wine broth with tomato paste and fresh tomatoes), or the classic New Orleans dish, Étouffée.