Let’s Go to New Orleans!
April 17 @ 5:00 pm - 6:30 pm PDT
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Turn up the tunes and come on down to the South, y’all! Let’s Go to New Orleans! We’ll be fixin’ and servin’ up some Hipcooksified favorites with good ol’ Southern hospitality.
There’s no pomp and circumstance to this party. We’ll fix us some Hipcooks Étouffée and Cornbread for smotherin’ — so go grab a frosty one and join us for class! Laissez les bons temps rouler!
Ingredients for Étouffée
2 pounds shrimp*
1 quart seafood stock** or chicken stock
1 stick (4 ounces) butter
flour (or use a gluten-free all-purpose flour blend: Bob’s Red Mill works great)
a medium onion
1 large green bell pepper
1 bunch scallions
4 celery spears
4 cloves garlic
a few sprigs of fresh thyme
*If you don’t eat seafood, make your Étouffée with chicken stock and serve over the protein of your choice: chicken thigh, pork chop, or catfish
** You can purchase seafood stock, or if you buy shell-on shrimp, we’ll send you an easy recipe to make your own delicious stock from the shells. (This will be provided as part of the class prep)
Ingredients for Cornbread
corn oil (you’ll need a little more than half a cup)
milk (2½ cups)
2 cups fine yellow cornmeal
There will be a bit of prep involved before class — we’ll send you a prep list after you sign up for class.
Virtual cooking classes at Hipcooks
Join us for this online cooking class on zoom, or get your own group together for a lively Livestream: Coworkers & clients, Friends & family, and kids for a Private virtual cooking class. We’ll work with you to book a date and time that work for you. More info on our Private virtual cooking classes here.