New Orleans: Hands-On Cajun Cooking Class & Dinner Party

Summary

Chop, stir and laugh through real Cajun recipes in the French Quarter

You’ll roll up your sleeves in a cozy French Quarter kitchen and learn real Cajun cooking from local chefs—think gumbo, shrimp étouffée, and Bananas Foster (yes, you’ll set it on fire). Expect laughter over wine, hands-on help with every step, and a dinner party vibe that lingers long after you leave.

What’s the experience like?

I didn’t think I’d ever get so nervous about chopping onions, but there I was in the middle of the French Quarter, sleeves rolled up and eyes watering — not just from the onions, honestly. Chef Ray (who calls himself “your roux therapist”) showed us how to start the Cajun Holy Trinity: celery, bell pepper, onion. He kept saying “don’t rush it,” which is harder than you’d think when you’re hungry and the kitchen smells like warm butter and spice. The whole place felt more like someone’s home than a class — people laughing, wine glasses clinking, that sort of thing.

Once we got our mise en place sorted (I had to Google that later), we started on the dark roux for gumbo. Chef Ray hovered nearby but let us mess up a little — my arm got tired from stirring but he said that’s part of earning your gumbo stripes. There was this moment where everyone went quiet except for the soft scrape of wooden spoons on cast iron. You could almost hear the history in it, you know? Later on, making shrimp étouffée felt easier after surviving the roux. We swapped stories about our favorite meals back home while waiting for things to simmer.

The real surprise was Bananas Foster at the end. I’d never flambéed anything before — pretty sure my eyebrows are still intact. Chef Ray made it look easy and didn’t even flinch when I hesitated with the lighter. The caramel smell mixed with rum was unreal. We all sat down together to eat what we’d made, passing plates around like old friends even though most of us had just met an hour ago. I still think about that first spoonful of gumbo sometimes when I catch a whiff of smoked sausage somewhere random.

Step-by-step itinerary

Day 1 — Hands-on Cajun cooking class

• Arrive at Mardi Gras School of Cooking
• Learn about Cajun Holy Trinity
• Cut and prep ingredients
• Take a break with first glass of wine
• Make dark roux for gumbo
• Make light roux for shrimp étouffée
• Plate your meal
• Dine on prepared dishes
• Learn to make Bananas Foster dessert

Top questions

Is this Cajun cooking class in New Orleans hands-on?

Yes, it’s fully hands-on—you’ll chop ingredients, stir roux, cook each dish yourself with guidance from local chefs.

Where is the cooking class located?

The class takes place at Mardi Gras School of Cooking in New Orleans’ French Quarter.

What dishes do we make during the class?

You’ll prepare chicken & andouille sausage gumbo, shrimp étouffée, and Bananas Foster for dessert.

Are drinks included in this New Orleans cooking class?

Yes—wine, soda/pop, bottled water and other beverages are included during your experience.

How big are the classes?

The minimum size is 2 people; solo travelers can join existing groups. For parties of 8 or more you need to contact directly to book.

Is it wheelchair accessible?

Yes—all areas and surfaces are wheelchair accessible; strollers are also welcome.

Is lunch or dinner included?

Dinner is included—you’ll eat everything you cook during the class.

What’s included

Your evening includes all ingredients for chicken & andouille sausage gumbo, shrimp étouffée and Bananas Foster; plenty of wine or soft drinks; hands-on instruction from local chefs; plus time to enjoy your meal together before heading out into New Orleans’ lively streets again.