Authentic Cajun Gumbo

The Art of Cooking with Chef Peter Glatz

The Art of Authentic Cajun Gumbo

Dive into the heart of Louisiana cuisine with this hands-on cooking class focused on mastering the iconic Cajun Chicken and Sausage Gumbo. This course goes beyond a simple recipe, teaching you the foundational techniques and flavor profiles needed to create a truly authentic, unforgettable gumbo. Whether you are a beginner or an experienced home cook, you will gain the confidence to execute this complex and deeply satisfying dish.

What You Will Learn:

The Holy Trinity and Aromatics

• Properly preparing and sautéing the "Holy Trinity" (onions, celery, and bell peppers) to build the gumbo's aromatic base.

Mastering the Roux

• The critical skill of making a dark, mahogany-colored roux—the soul of any great gumbo—without burning it. We will cover the different stages of roux development and how to achieve the perfect depth of flavor.

Protein Preparation

• Preparing and searing the chicken and incorporating high-quality smoked sausage (like andouille) for maximum flavor infusion.

Stock and Seasoning

• Understanding the role of a rich stock and learning to season the gumbo layer by layer, balancing heat and savory notes with traditional Cajun spices, including filé powder.

Finishing and Serving

• The proper technique for simmering and thickening the gumbo, and how to serve it perfectly over rice, just like they do in the bayou.

Note: All ingredients, cookware, and necessary tools will be provided. Please wear comfortable, non-slip shoes.

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.