How to make Cajun Gumbo with The New Orleans School of Cooking

During our trip to New Orleans, Tom Nagelin of the New Orleans School of Cooking was nice enough to allow us to stop by and grab some cooking lessons! Nagelin details the history of the many cultures that came to Louisiana and helped influence the creation of what is now known as Cajun Food.
You can view our full history trip to New Orleans here: • Historic New Orleans |...
The American Battlefield Trust preserves America’s hallowed battlegrounds and educates the public about what happened there and why it matters. We permanently protect these battlefields for future generations as a lasting and tangible memorial to the brave soldiers who fought in the American Revolution, the War of 1812, and the Civil War.

[@ocrow8079]

yum...slow food at its best...thanks for sharing....our foods are our history...living connections to the past

[@j2c695]

Awesome to see! Different from the usual battle field tour but I’m all here for it!

[@annmcgehee1728]

Excellent- history and food, what could be better! Thanks!!

[@michelehumphrey852]

Love learning a little food history…looks delicious 😋

[@FirstNameLastName-ok4xf]

Really, really good presentation

[@ThreeZeroOne]

Really interesting history of a typical American mishmash! So many influences. Great presentation!

[@daegudiva]

Nice change of pace, well done.

[@bassmangotdbluz]

I grew up in Northern Virginia, so Chesapeake Bay Blue Crabs are something I know well and love. I later lived in Metairie, Jefferson Parish, and later in the French Quarter of New Orleans. While I ate and loved lots of wonderful seafood there, Lake Pontchartrain Blue Crabs are tiny and don't begin to compare, nor do the Oysters from the warmer waters of the deep south. The Tappahannock and points north produce the best Oysters I have personally eaten. Many French influenced dishes in America, like Shrimp and Grits, come from South Carolina. The Low Country of SC around Myrtle Beach, Horry County, was once one single huge Plantation producing Rice, Sweet Potatoes, Watermelons, and Beans of all varieties along with Cotton & Tobacco.

[@HFFCANADA]

I like it with more ingredients and less liquid but im a fatass... It looks great tho 🎉

[@jh2309]

I would rather have watched three guys in civil war uniforms cooking over an open fire. Very boring I do know how to cook Gumbo and when did the history part of the show I to stop before. I am glad that Tom was not one of my culinary instructors in college. I would have quit.

[@bassmangotdbluz]

He is speaking to people with at least some basic rudimentary cooking skills. 30 years ago, I was a Sous-Chef so it was a nice reminder, a refresher course for me, if you will, reiterating ideas and techniques I have known for years. I'm sorry it didn't suit you, I found it entertaining and historically educational.