Cajun & Creole Classics: Shrimp Étouffée and Pralines


ID : 20668   

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Explore the rich flavors of Louisiana cuisine in this Cajun and Creole cooking class. Learn to make a light brown roux as the flavor base for Shrimp Étouffée, leaning Creole in style. Discuss how roux color shapes Cajun and Creole traditions, including dark roux techniques. Enjoy a demonstration of classic Creole pralines and tips behind this Southern favorite. Registration deadline: 9/19/2026.
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Class Details

1 Session(s)
Weekly - Tue

Location
Parkland College Main Campus – X-Wing

Instructor
Doris Klenke 

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Notice

Please read:  Registration deadline: 9/19/2026. Bring two lidded containers.

Tuition:  $99.00

Schedule Information

Date(s) Class Days Times Location Instructor(s)
9/22/2026 - 9/22/2026 Weekly - Tue 06:00 PM - 08:30 PM Champaign, Parkland College Main Campus – X-Wing  Map, Room: X118 Doris Klenke 

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