Chef Heath starts off with a spicy crab dip to get the ball rolling.
Then it's time to assemble the bread pudding which will bake for much of the class.
Onto the main affair, Chicken, Andouille, & Shrimp Gumbo w/ White Rice.
Andouille sausage is a spicy dry smoked sausage, characterized by a coarse-ground texture.
Gumbo is made by progressively adding ingredients to a stock pot. The Le Creuset heats this dish beautifully.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.
Miraculously, what takes about an hour to prepare, we've accomplished in three photos!
And it's serving time. Chef Heath has brought an authentic filé to sprinkle on top, which consists of dried and ground sassafras leaves. This can also be served over the rice and never goes in the pot.
Chef Heath snuck in another traditional New Orleans special to accompany the dirty rice, called Boudin, which is a type of sausage pork with milk or rice dressing, stuffed into a pork casing.
This is then sliced and placed over bread, with a slice of Andouille sausage with a special bar-b-que sauce. Flavorful and simple, this was plated with the dirty rice and was a meal unto itself.
Laissez Les Bons Temps Roule!
And then it's time to finish the evening with the Bread Pudding and Bourbon Sauce, absolutely delicious!
Chef Heath did a great job, and a good time was had by all!
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