Lately, I’ve been struggling with the food of the great state of Louisiana. I love the idea of Cajun food. I love the history, the influences, the spices. But, apparently, I suck at making it. Just in time to give me a hand is Donald Link book Real Cajun. It hits on hits the swamp classics (etouffee, gumbo, oysters and the like), with personal stories to back them up.

The James Beard Foundation recently gave Real Cajun top honors for the category of ‘American Cooking’. It also wins the Austin Food Journal award for ‘Kick-Assness’ for it’s local ties. Chef McClung at Jeffrey’s cut his teeth at Links top notch New Orleans restaurant Herbsait. And, it’s co-written by one of my favorite cookbook authors, Austinite Paula Disbrowe.