Course Description

Explore South Louisiana’s greatest resource, its cuisines! Each week we will discuss Cajun and Creole cuisines; what they are and where they come from, how they differ and how they are alike, as well as their role in our unique culture. Already familiar with cooking and eating these cuisines? Enhance your knowledge and cooking expertise by delving into the history, interesting regional differences, and techniques that simplify the cooking process and build dishes packed with flavor, just like our Grandmas used to! The course will feature classes on classic and time-honored recipes, seasonal ingredients, and common cooking methods practiced in South Louisiana. Traditional and evolving Cajun and Creole recipes will be demonstrated and shared for tasting by the class. And you know there’s going to be some Lagniappe…each participant will receive a can of the instructor’s own Le Bon Papa Creole Seasoning to take home. We’ll also share recipes and resources to make it easy to enjoy these recipes at home.

For more information about this course, contact: OLLI at LSU at 225-578-2500.

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