(Fast Fiddle music) ^ – Today, at the New Orleans school of Cooking ^ you’re going to watch Chef Ann prepare traditional Cajun Creole dishes. – We’re making Gumbo, and Jambalaya and Pralines. – I learned how to do this in Cajun French, because my paternal grandmother didn’t speak a lick of English. Do you smell it, it smells like it’s burning right now? – [female] Yeah. – Or it’s not? – Right now we’re making a roux for some Gumbo. – [Chef] All right, now here’s where you separate the men from the boys, pour a couple of drinks first. (Laughter) – [Host] Right now she’s adding the juices from the meats into the Jambalaya pot. – This is really a good recipe, and that it’s very easy. ^ This is five cups of rice, the chicken stock, ^ and you just stir this in. – This is my second time to come to this class because I thought it was so good the first time. – Too bad they don’t have smell-o-vision on … – Chicken, Andouille Sausage Gumbo, with a little bit of true New Orleans Abita Beer. Mmm, that is so good. – Southern is for laid back, you know, we just kind of take it easy. The Yankees became what the Americans I’m talking about. Hustle and bustle, they came and always- – Mmm, so this is the Jambalaya. Gosh, it smells so good. Mmm! – Sugar cane is now the dominant crop in South Louisiana. That’s the pot talking to me. (Chef speaks Quickly) Why don’t you just pour them on a sheet pan? I said, “No! That’s not the New Orleans way!” (Laughter) She was a Yankee. (Laughter) – Mmm, a homemade Praline. – Oh my gosh, oh! So delicious. – We say in Cajun French, “Laissez les bon temps roulez, which means let the good times roll.” Make the most of your time here. (Applause) – That was so much fun. Now I’ve got to go get some of those seasonings so I can make this at home.