CLASSES | Learn to Cook | CREOLE with Maggie Perkins

Learn to Cook | Creole
Red Beans & Rice with Andouille Sausage

A little magic, a little science, a little art, Creole Red Beans & Rice with Andouille Sausage is a southern cook’s expression of affection; a one pot love affair for friends and family alike. 

Join market chef and food writer Maggie Perkins of Notes from Maggie’s Farm, as she breaks down the basic bones of this iconic dish, beginning with the proper bean, the proper prep, the proper rice, and the proper sausage-- at least according to southern Louisiana cooks, that is.

Historically, a savory pot of Red Beans & Rice was prepared on Mondays-- wash day in southern homes. The pot could go relatively untended while clothes were washed and hung on the line. These days, you’ll find it on family tables as well as the finest white-tableclothed restaurants, every day of the week. But there’s a little more skill involved than first meets the eye.

You’ll be as entertained as you are enlightened by hints, tips, family secrets, and raucous stories about life in Bayou Country while learning to prepare this iconic dish, and feasting on Red Beans & Rice with Andouille, garlic bread, and traditional Sensation Salad. Just in time for the Mardi Gras season, you’ll be throwing around lagniappes and who-dats by Fat Tuesday. 

Come join us, cher, it’s going to be a BIG TIME. C’est si bon!

February 23-  6:30-8:00pm | BYOB 
TICKETS-----> Learn to Cook | Creole

Class located in S. Austin/Bouldin Creek. Address provided prior to class.  

No refunds, however transfers are allowed.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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