“First you make a roux”, the initial step in so many American creole dishes, and so we do: flour and bacon drippings stirred over low heat until transformed to nutty paste, to which the trinity of creole cooking – celery, onion and green pepper – is added to form the base.

Garlic, bay leaf, tomatoes, creole seasoning and Worcestershire sauce follow, and finally the shrimp, ideally drawn from the gulf, together served over steamed white rice.

A red sauce of cayenne and vinegar belongs on the table, though which brand – Crystal and Tabasco are the most argued about – is up to you. Shrimp Creole can be served alone as the meal or as part of a larger feast, and we pair it with our 2015 Albariño or 2016 Cabernet Franc Rosé.

Prep Time: 45 – 60 minutes

Class Details: Tuition $63/person + tax covers all course materials and wine pairing.
Aprons available to borrow or purchase.

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