CULS 161 - A Trip to the “Big Easy” Cajun Style

Credits 1
Chef Booth will take you on a culinary adventure into the heart of Louisiana featuring the traditional classics of both Cajun and Creole cooking. Exploring the origin of New Orleans’ blended and unique flavors through the basics of the “trinity” and roux, and evolving into the nouveau creole cuisine, students will utilize regionally specific ingredients such as okra, merlitons, crawfish, and file to create authentic appetizers, soups, entrees, desserts, and brunch dishes.