For this in-person, hands-on class we will explore Toni Tipton Martin’s Jambalaya recipe. Her recipe includes a parched-rice technique that can be attributed to Creole chefs, or originating in the West Indies. The key to this recipe is to get all of our chopping and dicing out the way first, mise en place, before we start the pork meats rendering.
This tasty dish will finish off in the oven, enough time to get our stations cleaned up and ready to eat. Bring your to-go boxes, there will be plenty to take home!