Featured Cookbook

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1. Garden Butter Beans

2. Short Rib Jambalaya

3. Mini Doughnuts

Book Description

Cajun cooking is the country cooking of Louisiana, the spicy intersection of French and Southern 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 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.

... (more)

Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

Authors: Eula Mae Dore, Marcelle R. Bienvenu

Date: November 2002

ISBN: 155832240X

Publisher: Harvard Common Press

Hardcover

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Makes 4 to 6 servings

• 1 tablespoon vegetable oil

• 1 cup chopped yellow onions

• 1 tablespoon chopped celery

• 1/4 cup seeded and chopped green bell peppers

• 1/4 cup seeded and chopped red bell peppers

• 1/4 cup seeded and chopped fresh tomatoes

• 1 pound baby limas, fresh or frozen

• 1 garlic clove, peeled

• 1 1/2 cups water

• 1 teaspoon salt

• 2 teaspoons sugar

• 1/4 teaspoon Tabasco brand pepper sauce

• 1/4 teaspoon freshly ground black pepper

• 1 large egg yolk

• 1 teaspoon all-purpose flour

1. Heat the oil in a medium-size saucepan over medium heat. Add the onions and celery; and cook, stirring occasionally; until soft and lightly golden, about 5 minutes. Add the bell peppers and cook, stirring occasionally; for about 5 minutes. Add the tomatoes, limas, and garlic, cover, and cook for 30 minutes, stirring occasionally:

2. Add the water, cover, and simmer, stirring occasionally; for 30 minutes.

3. Add the salt, sugar, Tabasco, and black pepper, and stir to mix. Cover and simmer for 10 minutes.

4. Take the egg yolk and, with the tips of your fingers, grab the white nodule that is located around it, slip the pocket off, and let the yolk fall into a small bowl. Beat the yolk, then add the flour and beat again to blend. Add 1 tablespoon of the liquid from the bean pot and whisk to blend. Slowly add the mixture to the pot and stir. Cook for 1 minute, then remove from the heat and serve.

More From This Book:

1. Garden Butter Beans

2. Short Rib Jambalaya

3. Mini Doughnuts

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