Creamer Cooking Camp

I had signed the kids up for Publix kids cooking camps this week, but unfortunately the class was cancelled due to low enrollment. I had already taken off work to shuttle them around, and I decided to no let it be a total loss. I planned a cooking class for them at home, and we had a great time cooking items from Emeril's New New Orleans Cooking.

Once all of the prepping was completed (George chopped the red and green peppers, Megan chopped the green onion, and Danny chopped the celery), we started on the appetizer, Crawfish Pies. While Danny read off the instructions, everybody took turns stirring and sautéing the filling mix. First George, who showed off his tossing and flipping skills while stirring,

then Danny,

 

and then Megan.

Then, Megan and I rolled out the pie crust and brushed the egg to seal them.

After they were filled and baking, we made the Spinach Salad with Goat Cheese and Warm Andouille Dressing. All I can say is..."Yum." Here are the finished products as we sat down to eat them.

 

 

After the first two courses, we quickly made the main course, Andouille and Crawfish Maque Choux. For this course, we modified Emeril's Tasso Maque Choux recipe to incorporate the sausage and crawfish. This was by far one of the best dishes we've ever eaten.

Our dessert for the evening was Jessica Lagasse's Black and White Brownies.

This is a white chocolate "brownie" with semisweet chocolate pieces melted into the top. In all it was such a successful cooking experience, and the kids were so excited about how much they learned and enjoyed what they created. We will definitely do this again.