Join Louisiana native, Chef Mindy Mitchell in the kitchen for this four part, hands-on, cooking series, where the most delicious elements of Creole cuisine will be explored. For the first class, students will make a Creole classic; Crawfish Etouffe! Etouffe comes from the French word “to smother”. It’s basically a thick stew served over rice with plenty of crawfish and Creole seasonings. Students will learn how to build a base using the Holy Trinity of Creole and Cajun cuisine – onions, celery, and bell peppers. Then, it is time to make the perfect roux! Chef Mindy will walk students through the step-by-step process, in creating a delicious Crawfish Etouffe that will wow friends and family for years to come. Leave class with your delicious creations and recipes.