Eula Mae Doré is an entirely self-taught Cajun cook who has spent her long life cooking for several generations of the McIlhenny family, as well as for friends, visitors and employees of McIlhenny Company, the manufacturers of TABASCO® Sauce. And now she has compiled her Cajun food recipes to share with the world in EULA MAE'S CAJUN KITCHEN: COOKING THROUGH THE SEASONS ON AVERY ISLAND (Harvard Common Press; October 2002).

Eula Mae's New Year's Day Celebration

"The Cajuns have many traditions and one of my favorites is about Le Petit Bon Homme Janvier, the little man of January. He comes every New Year's Eve, much like Santa Claus comes on Christmas Eve. When little children wake up on New Year's Day, they will find a sack or old stocking left by the little man. It usually contains oranges, pecans, and maybe a small toy, or some candy wrapped in paper. When I was little, it always had an apple, a banana and a big peppermint stick. And we were so grateful that the apple and the banana were all ours. We didn't have to turn it over to put in a dish or return it to the kitchen. It was ours to keep. Can you imagine something so simple was thought to be so grand?" Eula Mae muses.

Many Cajun families who live on Avery Island gather on this special day for a traditional southern meal at their respective homes. The tables are set with old family heirlooms, silverware, crystal and linen. Most of the recipes for New Year's Day are those that have been prepared for years on Avery Island. But that's what makes it so special - the tradition of it all.

"I like to welcome the New Year and think of it as a day to reflect not only on what has passed, but also what lies ahead," says Eula Mae.

Eula Mae's New Year's Day menu:

Bloody Marys by the Pitcher
Smothered Cabbage
Good-Luck Black Eyed Peas
New Year's Glazed Ham
Coconut Pecan Pie

Buy EULA MAE'S CAJUN KITCHEN now at the TABASCO Country Store®.