Online Cooking Class - Gumbo and Pots de Crème

From a beautiful New Orleans kitchen, Chef Karen teaches you classic Cajun-Creole cooking.

In this online cooking class, discover how to build the signature flavors of Louisiana cuisine using the trinity of foundational ingredients: Onion, celery and green bell pepper. You will learn how to make the perfect roux for a smoky chicken and sausage gumbo, the official Louisiana state dish. For dessert, you’ll prepare French-inspired pots de crème with bananas Foster flambé for a touch of New Orleans flair.

Kit Description

Cajun Gumbo and Bananas Foster Pots de Crème Kit
This kit includes chicken thighs, andouille sausage, okra, butter, whipping cream, green onions, yellow onion, celery, green bell pepper, garlic, ripe banana, stock concentrate, rice, flour, vegetable oil, rum extract, brown sugar, vanilla extract, sugar, aluminum ramekins and Creole seasoning. Serving size: 2. Please note that the packing facility handles all nine federally designated major food allergens. Shipped ingredients for this menu include FDA known allergens: Wheat. This kit ships to the continental U.S. It can also ship to AK, HI, and Puerto Rico with additional fee of $25.

  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Kit Included
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 1.5 hours
  • Shipping Kit and items purchased will ship 10-14 days before your class.
  • Labels Beginner, Classes with Kits, Couples, Gourmet, Group


Ingredients included in the kit:
Chicken thighs
Andouille sausage
Whipping cream
Green onions
Yellow onion
Green bell pepper
Ripe bananas
Stock concentrate
Vegetable oil
Rum extract
Brown sugar
Vanilla extract
Creole seasoning
Aluminum ramekins

Ingredients guest provides:
1/4 cup whole milk
3 large eggs
Dark rum (optional to flambé)

Kitchen Equipment

Cutting board
Sharp knife
Measuring spoons
Large heavy-bottom pot
Medium pot
Cast iron skillet (for flambé)
Large mixing bowl
Baking pan with sides
Ramekins (included in kit)
Tin foil (included in kit)

Cozymeal guest reviews for other experiences with Chef Saul or Resident Chef in the Americas

Joanna P.


15 Feb 2023

Really fun, well-taught class. Thank you!

Bridget B.


01 Jul 2022

Chef Saul is fantastic! He is a wonderful teacher and a talented chef. It was such a great experience to share authentic cuisine from Argentina and the kit made it super simple and so much fun! I highly recommend his classes!

Guest reviews for Chef Saul or Resident Chef in the Americas



18 Jul 2022

The quality of the ingredients shipped were excellent. The chef was so pleasant and accessible- inviting our questions and offering helpful and encouraging feedback. Helpful to hear the questions and observations of others participating in the class. What a fun activity to do with your family and friends. And the result was delicious.

Kit Delivery!

$ 189 Per device + kit

90-minute class hosted on Zoom. Plus shipping and tax.

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Meet your chef

Chef Saul or Resident Chef in the Americas
Chef Saul or Resident Chef in the Americas Verified chef
Food safety certified

Chef Saul’s pride in Argentinian foods (and tango!) shines through as he teaches the secrets of cooking in a place where beef is king and some of the world’s best wines are produced. He and his partner chefs in Peru, Costa Rica and New Orleans love sharing authentic recipes from their own regional and ethnic cuisines, emphasizing seasonal and local ingredients and traditional techniques.

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