Dish of shrimp gumbo.

This exciting class is inspired from Paul Prudhomme, the New Orleans Chef who put Louisiana on the American culinary map.

This hearty, rich creole stew is seasoned with the “holy trinity” – celery, bell peppers and onions.  Join Chef Bridget Charters to learn how to make the official state cuisine in Louisiana.  She will also show you how to make an ace accompaniment, golden brown hushpuppies! Then she will end the class with a buttery bananas foster.

What You’ll Learn and Make:

  • Hush Puppies
  • Paul Prudomme’s Chicken and Sausage Gumbo
  • Brennen’s Bananas Foster

Virtual Classroom:

This class will be very similar to our previous in-person Hot Stove classes, with an instructor that demonstrates how to make each dish “live” via Zoom. As a registered attendee, you will have the ability to watch, learn and interact with the instructor, just as if you were sitting at one of our Hot Stove Society worktables! Feel free to cook along with the group or sit back and let your in-home sous chef do all the work – either way, we promise it will be a fun and educational time in the kitchen!

Accessing the Class:

48-hours before class we will email all registered attendees a Zoom link and class preparation instructions.

Shopping and Equipment List:

Please see the link below to download the ingredient/equipment lists.

Ingredient Kits:  

Save yourself time and effort and order our ingredient kit, specifically made for this class

If you purchase the ingredient kit, you will also receive the finest Spanish ingredients from our friends at Culinary Collective, a Spanish importer of gourmet products. 

Recipes and Login Information:

Recipes and zoom login information will be emailed to you 48 hours before class.


Refund Policy:

Once a class is purchased it is non-refundable.  The ownership, however, is yours and you may send someone else in your stead.

If you have a question about this class, please email [email protected]

Thank you!  We hope to see you in the kitchen!