Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald Link and Paula Disbrowe
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Donnie's spice mix (page 15)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Homemade bacon (page 20)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Pork belly cracklins (page 23)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Cajun tasso (page 24)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Simple pork sausage (page 27)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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My boudin (page 30)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Zaunbrecher deer sausage (page 32)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Perfect steamed rice (page 36)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Braised sausage with chiles (page 41)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Southern-fried shrimp (page 52)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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[Cocktail sauce] (page 53)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Billy boy's crawfish étouffée (page 54)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Spicy crawfish fettuccine (page 58)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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My hot sauce (page 59)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Vietnamese marinated shrimp (page 60)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Louisiana crawfish boudin (page 62)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Chile-roasted shrimp (page 64)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Shrimp stock (page 65)
from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Real Cajun by Donald Link and Paula Disbrowe
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Notes about this book
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Reviews about Recipes in this Book
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Smothered pork roast over rice
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Amateur Gourmet
That sauce was mind-bogglingly wonderful. Well, no, it’s not mind-boggling: you developed a ton of flavor by developing that roux.
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Cast-iron hush puppies
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Amateur Gourmet
Hush puppies have the power to do that. They speak of summer fairs and beaches and picnics and bottles of rosé and frisbees and The Beach Boys.
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Super bowl Sunday seafood gumbo
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Leite's Culinaria
By tester Jo Ann Brown: Wow, what an intense experience. It was very delicious and so balanced that aside from a nice kick at the end of each spoonful, everything just melded together.
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Old-school chicken and sausage jambalaya
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Leite's Culinaria
The only way we can think to improve upon this truly authentic recipe? To insist that you rely on a cast-iron pan, as the recipe already suggests. That’s it.
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Donnie's spice mix
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Leite's Culinaria
When I’m at home and want to cook something quick and easy, I love having this Cajun spice mix in my cabinet so I don’t have to fish out a bunch of spices.
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- ISBN 10 0307395812
- ISBN 13 9780307395818
- Linked ISBNs
- 9780770434205 eBook (United States) 6/13/2012
- 9781299074507 eBook (United States) 1/1/2012
- Published Apr 21 2009
- Format Hardcover
- Page Count 256
- Language English
- Countries United States
- Publisher Random House
- Imprint Clarkson Potter
Publishers Text
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area--the Acadiana region of Louisiana--is a tough land that funnels its spirit into the local cuisine. You can't find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award - winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.
Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny's seafood gumbo that always accompany them. The food now famous at Link's New Orleans - based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You'll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.
From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link's famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
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