Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island by Eula Mae Doré and Marcelle Bienvenu

  • Sausage and shrimp gumbo (page 6)

    from Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle Bienvenu

    • Categories: Rice dishes; Stews & one-pot meals; Appetizers / starters; Main course; Cajun & Creole
    • Ingredients: andouille sausages; yellow onions; green bell peppers; chicken broth; okra; cayenne; Tabasco sauce; bay leaves; shrimp; green onions; long-grain white rice
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  • ISBN 10 1558323724
  • ISBN 13 9781558323728
  • Linked ISBNs
  • Published Jul 09 2007
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

Cajun cooking is the country cooking of Louisiana, the spicy intersection of French, African, and Caribbean culinary traditions. One of the world's best-loved regional cuisines, it was developed by descendants of Acadians who were driven south from Nova Scotia in the 1700s because of their religion.

Eula Mae Doré has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco Brand Pepper Sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking.

Eula Mae's Cajun Kitchen is organized into menus reflecting the rhythm of life on Avery Island, such as Mardi Gras, The Trapper's Camp, A Spring Luncheon, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.

Eula Mae Doré has lived and worked on Avery Island, Louisiana, since 1949, first managing the Tabasco Company Commissary and now, retired, cooking for special personal and press events for the McIlhenny family.

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