How to Make a Roux
Mmm… gumbo by jeffreyw is licensed under CC BY 2.0.
Cajuns don’t eat to live; they live to eat. And nearly everything they eat starts with a roux. A simple mix of oil and flour is at the heart of every Cajun dish that makes your mouth water. Making a roux is a work of art that must be practiced and perfected.
In this hands-on class, you’ll learn to prepare a roux, a gumbo, and Cajun bread pudding. While the gumbo is simmering and the bread pudding is baking, you’ll learn about the history of Cajun culture and cuisine in Louisiana. We’ll finish the class with a bowl of chicken and turkey sausage gumbo and new friends. Laissez les bon temps rouler!
Please bring $7 in cash to cover the cost of the food. (We waive fees when needed.)
Location
Hostelling International
1009 11th St. NW
Washington,
DC
20001
Neighborhood: Mount Vernon Square
Past event
Instructor
Mallory Domingue was born and raised in south Louisiana. Her first word was “gumbo.” As soon as she could reach the stove, she learned to make a roux and the rest is history. Mallory recognizes four seasons: gumbo, crawfish, shrimp, and Mardi Gras. She lives in Northeast D.C. with her husband, Aaron; their daughter, Lucy; and their cat, Chairman Meow.