Cajun Roux Cooking Class in New Orleans: Make Gumbo & Etouffee

You make the dark roux, the light roux, and the meal itself—then you eat it.

A hands-on Cajun cooking class in New Orleans' French Quarter where you learn to make gumbo, shrimp étouffée and bananas foster, then dine on what you've prepared. Classes run three hours with a chef leading you through each step, starting with the Cajun Holy Trinity and finishing with dessert. Groups stay small—minimum two people, maximum eight without advance arrangement—and the kitchen feels more like cooking with friends than taking instruction.

The Experience

You start by learning what makes New Orleans cooking distinct: the Cajun Holy Trinity of onions, celery and bell pepper. You'll chop and prep these foundations yourself, then take a break with your first glass of wine. From there, the class splits into two roux techniques—the dark roux for chicken and andouille sausage gumbo, and the light roux for shrimp étouffée. A chef walks you through the timing and the heat, but your hands are doing the work. Once everything is plated and the table is set, you sit down to eat the three courses you just made.

The last part of the class teaches you bananas foster, a dessert the operator promises is foolproof enough to impress friends and family back home. Wine, soda and water are included throughout. The whole thing takes three hours, and the kitchen is in the French Quarter—the Mardi Gras School of Cooking runs small classes that feel more like a dinner party than a formal lesson, with chefs who are personable and entertaining alongside their culinary skills.

Solo travelers can join a class already scheduled; groups of two to eight book directly. The space is wheelchair accessible, and most dietary restrictions can be accommodated if you contact the operator ahead of time. Children are welcome from age 10.

What’s included

Wine, soda and bottled water throughout the class; a three-course dinner of gumbo, shrimp étouffée and bananas foster that you prepare and eat together.

Good to know

Wheelchair accessibleAccessible transportStroller friendlyPublic transport nearbyInfants must sit on laps

Operated by The Mardi Gras School of Cooking

Is this one for you?The chef-led instruction and small group size mean you're learning technique hands-on without the chaos of a large class—you actually get to ask questions and watch the chef work beside you, not from the back of a crowded kitchen.

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Top questions

What exactly do I make during the three hours?

You make chicken and andouille sausage gumbo using a dark roux, shrimp étouffée with a light roux, and bananas foster for dessert. The class teaches you the Cajun Holy Trinity first, then walks you through each dish from prep to plating.

Is this class suitable for someone who's never cooked before?

Yes. The class is designed as hands-on instruction, so the chef guides you through each step. You're learning authentic New Orleans techniques from the beginning, not assumed to have prior experience.

How many people typically attend?

Classes are small and intimate, with a minimum of two people. Groups of eight or more need to contact the operator directly to arrange a private session.

What's included in the price?

The class includes wine, soda, bottled water and a three-course dinner you prepare yourself. You're not paying separately for the meal or beverages.

Can I join a class if I'm traveling alone?

Yes. Solo travelers can join a class that's already scheduled. Call the Mardi Gras School of Cooking to ask about available dates and times.