Cajun BBQ Shrimp

This decadent dish gets its name from the rich, buttery sauce that gives it that “barbecued” look and flavor. It’s sautéed, not grilled, and made with sweet Gulf shrimp, fresh lemon, garlic, and a splash of beer, 'cause why not, hey.

You can download our easy, ready-to-print candied bacon recipe card for quick use in your kitchen. It includes all the ingredients and steps in a clean and simple format.

Located in the heart of the French Quarter, The Mardi Gras School of Cooking has been teaching Cajun and Creole cooking classes since 1988. It began in Chef Bond’s home kitchen in Algiers Point and grew into a full cooking school where people learn about Louisiana food through hands-on experience.

Guests wear aprons, learn basic cooking skills, and understand the history behind well-known dishes like gumbo, jambalaya, and this classic praline recipe The school also offers private events, team-building sessions, and special classes that bring people together through food and culture.

This creole pecan praline recipe is part of our Creole Class and reflects the warm, welcoming style of the school, simple ingredients, strong flavors, and a love for sharing good food.

If you want to dive deeper into Cajun and Creole cooking, join a class at The Mardi Gras School of Cooking. You can learn how to make more Louisiana dishes, meet new people, and enjoy a fun and interactive cooking experience. The school also offers sessions for small groups, large groups, and corporate events.

Cooking in New Orleans is more than following a recipe, it is about community, culture, and celebration.