The Harvard Common Press

Eula Mae Doré grew up on a farm in the small rural community of Coteau in southern Louisiana.  Her mother died when she was only ten, and since her father worked sunup to sundown on his farm, she became the cook for this family of five, teaching herself to cook Cajun specialties and learning to make the most of local ingredients.  In 1949 she married Walter “MoNeg” Doré, who worked for the McIlhenny Company, producer of Tabasco Brand Pepper Sauce.  Soon the couple was put in charge of the Tabasco Company Commissary on Avery Island, which sold everything from bread to detergent and serviced both the McIlhenny Company employees and the McIlhenny family.  It was Eula Mae who came up with the idea of selling sandwiches at lunchtime, and they soon became legendary, drawing businessmen from the mainland eight miles away.  Besides cooking and managing the commissary, Eula Mae was often called on to prepare food for Walter McIlhenny, late owner of the McIlhenny Company.  He often asked her to cook for parties and brunches, preferring her down-home cooking to that of his personal chef.
Eula Mae’s reputation grew, and over the years culinary luminaries such as Jacques Pépin, Pierre Franey, Marion Cunningham, and Sheila Lukins journeyed to Avery Island to cook with Eula Mae.  She has been featured in Gourmet and Southern Living, and has made guest appearances on the Food Network and PBS’ The Victory Garden.  Eula Mae’s Cajun Kitchen is the first opportunity for the home cook to access Eula Mae’s extensive collection of traditional Cajun recipes.