An old recipe booklet that brings back family memories and history of Evangeline Hot Sauce | entertainment / life

If the shelf didn’t break, Evangeline’s “Home Creole Kitchen Recipes” would still be stuffed between cookbooks, unnoticed and forgotten.

It’s not that Cheryl Gilbo didn’t know the recipe book. She was taken to her by her grandmother, Carmen Pollard Montegott, whose father, Edmund Poliard, founded Evangeline Pepper & Food Products in Saint Martinsville.



Cheryll Guilbeau holds a copy of ‘Evangeline’s Creole Home Kitchen Recipes’ given to her by her grandmother.




Bulliard published a 19-page pamphlet in 1960 with combined recipes for cush-cush, sucre brule, and chicken-okra gumbo—all for 50 cents.

Gilbo remembers the recipes. The same dishes were from childhood visits to her grandmother’s house.

But the brochure was out of sight and out of mind for years until Guilbeau’s pantry smashed under heavy weight in her Lafayette home. Make the weight of this book, because it’s loaded with some of her collection of over 300 cookbooks.

While cleaning up the mess, the brochure popped up with a mixture of family memories and history, all leading up to a single chimney standing in a field on the edge of Saint Martinville.



Evangeline Factory

Evangeline Pepper & Food Products factory in Saint Martinsville.




All that remains are Guilbeau’s grandfather’s work, although some of his grandchildren and great-grandchildren have revived the work through Peppers Unlimited of Louisiana, Inc. If you download the company’s cookbook online, you’ll see the same recipes found in the Guilbeau brochure.

No wonder there. Same family, same recipes, right? No fix is ​​perfect, and as Guilbeau recalls, those recipes were perfect for the time.

They’re still perfect today, so much so that when Guilbeau saw a recipe posted on the Lafayette Memories group’s Facebook page, she realized it was the same recipe passed down from her grandmother to her great-grandmother.

And if there is any doubt, she has the book.

“When I saw that, I said, ‘Oh, well, this is from the factory my great-grandfather owned, so I sent it back,’” Gilbo said. “It was crazy how many people were interested in this.”



Grandma Cheryl Gilboe

Cheryl Gilbo’s grandmother, Carmen Bulliard Montegote.




The group members started asking questions. Someone even posted a photo of the Edmond Bulliard Factory in St. Martinville with his local mentor, an oversized bottle of Bulliard’s Evangeline Brand Red Hot Sauce, towering over.

Guilbeau is related to the Bulliards through her mother, who passed away last year, and was the founder of Lafayette’s legendary outdoor story, Pack & Paddle. Guilbeau does not claim a direct connection to the revived family business. Her immediate family established themselves in Lafayette, where Gilboat now runs the gift shop at the Hilliard Museum of Art at the University of Louisiana at Lafayette.

However, the family’s history is part of its history.

In 1910, her grandparents, Edmund and Louise Poliard, developed cayenne pepper sauce in bottles in their St Martinville kitchen. In the history on its website, peppersunlimitedofa.com, Peppers Unlimited noted that this was a commercially sold cayenne pepper sauce.

“From neighbors and friends to tastes around the world, Edmund and his nine children have developed their handmade home business into an international industry, which at its peak employed nearly 400 members of our community,” Peppers Unlimited’s history continues. “One hundred years and four generations later, Peppers Unlimited of Louisiana, Inc. carries on the family legacy – packing the perfect pepper with a community-based business with global reach.”

“He was in direct competition with the McElhenney team in those days,” Gilbo said.

It refers to the McKellini family’s spicy Tabasco Brand sauce, which is still mixed and bottled on Avery Island near New Iberia.

Now Peppers Unlimited founder and president George E. Pollard Sr. continues the family tradition.

But for Gilbo, that tradition is in her grandmother’s cookbook. Her copy is dated “circa 1960” in her grandmother’s handwriting on the cover.



Evangeline Hot Sauce Cookbook 1

Her grandmother passed on to Cheryl Gilbo the cookbook “Evangeline’s Master Creole Recipes for the Home Kitchen”.




“The recipes my grandmother used when I was growing up are the same recipes in my grandmother’s book,” Gilbo said. “My mother was a businesswoman, and did not cook until after she retired. I opened Buck and Paddle in 1974 in Lafayette, and my father was the first pediatric dentist in the area. Buck and Paddle set out, eventually leaving his clinic to help my mother. So, my grandmother taught me to cook.”

Gilbo remembers summer days spent at her grandparents’ camp at the Atchafalaya Basin, which was equipped with a full kitchen. With that, her grandmother, many times, chose to cook outside.



Evangeline Hot Sauce Cookbook 2

The back cover of Evangeline’s cookbook of Creole Home Kitchen Recipes was passed down to Cheryll Guilbeau by her grandmother.




“She was putting a frying pan on a stove that looked like it was boiling lobster,” Gilbo said. “And we loved it. We had a lot of fun at that camp.”

Some of Gilbo’s best memories of those summers can be found in the old pamphlet — memories that might have gone out of sight and out of mind if her pantry hadn’t collapsed.

kush kush

From “Evangeline Creole Home Kitchen Recipes.” states recipes,”An old iron pot is an excellent tool to use; This dish can also be served with ‘Sucre brulee’.

2 cups cornmeal

1½ teaspoon salt

1 teaspoon baking powder

1½ cups milk or water

½ cup cooking oil, heated well

1. Mix the first 4 ingredients well, making sure it is not too dry.

2. Put them in the hot oil and let them form a crust.

3. Stir well and lower the flame to a slow boil, then cover and let it cook for 15 minutes.

4. Serve with milk as a cereal or pour Evangeline Old Tom Pure Cane on top and serve with a glass of milk.

lobster stew

From “Home Creole Kitchen Recipes from Evangeline”

25 pounds of lobster

1 cup cooking oil

3 large onions finely chopped

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1 cup flour

salt to taste

1 clove finely minced garlic (optional)

Dash, red chili powder Evangeline or Evangeline hot sauce

3 pieces of chopped celery (optional)

½ sweet green pepper, finely chopped parsley and onion

1. Throw out the crayfish, remove the dead, wash it well and burn it to kill.

1. Pick and place the fat and tails in a bowl. In cooking oil, gradually add flour, cook over low heat until dark golden brown and the white film from the roux disappears.

3. Add onions, celery and green pepper.

4. Cook until translucent. Add to this the lobster and fat, and let it cook until the fat reaches the top.

5. If the soup is too thick, add boiling water to the appropriate consistency.

6. Add onions and parsley and serve with rice or French bread.

Millie’s Spaghetti Supreme

Serves 12 generously

From “Home Creole Kitchen Recipes from Evangeline”

2 pounds ground beef

2 large onions chopped

2 small cans tomato sauce

1 no. 2 cans whole tomatoes

1 large can of mushrooms

Half a cup of cooking oil

1 stick of butter

1 small can (4 ounces) chopped sweet pepper

½ cup finely chopped celery

cup chopped bell pepper

1½ pounds American cheese

1 12 ounce package of spaghetti

Salt and black pepper to taste

Dash, ground red pepper from Evangeline

1. Fry minced meat and onions in cooking oil, add garlic, tomatoes and tomato sauce and let it cook.

2. In a separate frying pan, fry mushrooms, sweet peppers, celery and green peppers in butter over low heat until soft.

3. Then it is added to the meat. Let it cook a few minutes and season with salt, black and red pepper (if too thick, thin with a little water).

4. Meanwhile, boil the spaghetti and grate the cheese finely.

5. In casserole, place alternate layers of meat mixture, spaghetti, then cheese, ending with cheese.

6. Continue until ingredients are used.

7. Bake in a medium-sized oven for 20 to 30 minutes.

Garlic-O-Les Mayonnaise

Creole Home Kitchen Recipes by Evangeline

Add to mayonnaise made with your favorite recipe:

1 clove finely minced garlic

Chopped olives, celery and green pepper to tastee

1 teaspoon Evangeline Worcestershire sauce

3-5 drops of Evangeline hot sauce

salt to taste

Mixed well, mayonnaise is the perfect salad dressing for grilled fish (gasburgo, red fish, or red snapper), shrimp or crab meat.

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