Cajun Gumbo Evening with Personal Chef Alan

Starter:

French quarter cheese ball (cream cheese, garlic, Worcestershire and Cajun seasoning) topped with a pecan praline mixture served with toasted Leaning Ladder baguette slices.

Salad: Louisiana Sunburst Salad

Mixed baby greens dressed with a Leaning Ladder Olive Oil, Leaning Ladder Raspberry Balsamic Vinegar, Tabasco, cinnamon and honey vinaigrette. Topped with overnight port marinated dried cranberries, toasted sliced almonds and crumbled Blue cheese

Entrée – Classic Sausage, chicken and shrimp gumbo served with steamed rice.

The gumbo is made with a dark roux, celery, green pepper, onion, parsley, garlic, Cajun seasoning, Leaning Ladder Cayenne Olive Oil, chicken stock, chicken thigh, sliced andouille sausage and shrimp.

Dessert:

Dark chocolate ganache and pecan tart. A dark chocolate ganache is made with semisweet dark chocolate, heavy cream and Kahlua mixed with toasted pecans. Served with a dollop of whipped cream flavored with Leaning Ladder Dark Chocolate Balsamic Vinegar.