Sunday, March 10, 2013

Mardi Gras Cooking Class

On Friday, we had a team outing back at Paulding & Co. for a cooking class. We did this back in December and also I did it with another team back in 2009. Love going here. Terry is so cool and teaches you a lot.

Today, we made an amazing meal with a New Orleans/Mardi Gras theme.We started with a salad with crab cakes and remoulade. I cracked the crabs and removed the meat. While we did this, another team made a big salad and homemade salad dressing.

 We made these little spicy squash cakes, too. 

Then, we had Jambalaya with shrimp, chicken, and chicken andouille sausage. Deeeelish. One surprising ingredient in this dish is the rice. We used plain old Uncle Ben's white rice. Terry said this is a NOLA staple that is traditionally used in dishes. It's perfect for this type of dish because it holds a lot of flavor. 

We finished with chocolate souffles with creme anglaise (which I only had a bite of since I don't care for chocolate).

Everyone had a great time and LOVED the food. We are hoping to go back another time this year and do it again! Terry also has a ton of cooking classes. Maybe Erik & I will do one now that we live a lot closer to the kitchen!

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