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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 8 to 10 Servings

• 1 tablespoon vegetable oil

• 2 pounds pork short ribs, cut into 2 pieces

• 3 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon Accent seasoning

• 2 teaspoons Tabasco brand pepper sauce

• 1 1/2 cups chopped yellow onions

• 1/2 cup chopped celery

• 3 garlic cloves, peeled

• 1 cup seeded and chopped bell peppers (green, yellow and red mixed or just green)

• 3/4 cup canned seeded and chopped tomatoes

• 4 cups water

• 1/3 cup chopped fresh parsley leaves

• 1/2 cup finely chopped green onions (green and white parts)

• 3 cups raw long grain white rice

1. Oil a large, heavy pot or Dutch oven with the vegetable oil and place over medium heat. Season the ribs with 2 teaspoons of the salt, 1/4 teaspoon of the black pepper, the Accent, and 1 teaspoon of the Tabasco. When the oil is hot, add the ribs and cover the pot. Cook, stirring occasionally and scraping the browned bits from the bottom of the pan, until the meat is evenly browned, about 45 minutes.

2. Transfer the ribs to a platter and drain off all but 3 tablespoons of the fat in the pot. Add the onions and cook, stirring occasionally and scraping the browned bits off the bottom of the pot, until they are soft and lightly golden, 5 to 6 minutes. Add the celery and garlic and cook for 5 minutes, stirring occasionally. Add the bell peppers and cook, stirring a few times, for 2 to 3 minutes. Add the tomatoes and return the ribs to the pot. Cover and cook over medium- low heat for 30 minutes, stirring occasionally;

3. Add the water, cover, and simmer for 30 minutes longer. Add the parsley; green onions, and rice. With a spoon, stir to submerge the rice in the liquid. Add the remaining 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Tabasco. Stir to mix, cover, and cook until all the liquid is absorbed, about 30 minutes.

4. Remove from the heat and let stand, covered, for about 5 minutes before serving.

More From This Book:

1. Garden Butter Beans

2. Short Rib Jambalaya

3. Mini Doughnuts

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