As we devoured our bowl of gumbo, Chef Michael began to saute the sausage. Once they were the perfect color, he moved the sausages to one side of the pot, and ladled in a little bit of chicken stock. All those drippings dissolved right into the broth and added another layer of flavor. It’s very important to get all those brown bits!
Then he added some green onions,
I love cooking and I always want to learn about the history of food, different techniques, and unique recipes. Every time I see cooking classes online I always want to sign up. So when I found out that New Orleans School of Cooking was only a couple of blocks from our hotel, I knew I had to sign us up. As a matter of fact, I signed us up for two classes.
Since the school was so close to our hotel, we arrived a little early for our morning class. It was a good thing we did because there were so many fun things to look at in their little shop. Shelves and counters were filled with spices, books, jams, jellies, and even pralines they make right in the shop.