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George Graham's Stories of Cajun Creole Cooking

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Coffee-Rubbed Short Rib Burger

May 23, 2022 By George Graham

Coffee-Rubbed Short Rib Burger

Fire up the backyard grill for the upcoming Memorial Day weekend; it’s time for a classic hamburger. With my recipe for a Short Rib Burger featuring a spicy seasoning with Louisiana coffee, I am out to create a new classic burger.  I’ve done it before, and it’s high time to do it again. It’s been… 

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Red Snapper is a familiar Cajun recipe in Cajun cooking.

Salt-Encrusted Red Snapper

A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, … [Read More...]

Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton

Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton

These days, home cooks are moving toward freshly prepared, light, and healthy dishes.  However, Louisiana cooks don't always follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or a platter of steak, rice, and gravy on the dinner table.  But with my Cream … [Read More...]

Roasted Chicken is one of the classic Cajun recipes commonly seen in Cajun cooking.

Perfect Herb-Roasted Chicken

Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking.  Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days … [Read More...]

This Stuffed pork chop recipe is sure to become one of the classic Cajun recipes in Cajun cooking.

Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice

A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a … [Read More...]

Bursting with fresh flavors, this Tomato Cheese Tart is a celebration of springtime. (All photos credit: George Graham)

Tomato Cheese Tart

One bite of the flaky piecrust infused with herbs and cheeses and topped deliciously with ripe heirloom tomatoes will unlock your taste buds and send them to that delicious culinary hiding place in your brain. You know where I mean, and you know that you don’t visit that place as often as you like, … [Read More...]

C'est Tout Dried Trinity Mix makes this Catfish Creole recipe quick and easy. (Photo credit George Graham)

Catfish Creole – The Quick and Easy Way

The blast of flavor from Atchafalaya Basin wild-caught catfish fillets bathed in a spicy red tomato gravy defines this classic Catfish Creole, an iconic Louisiana dish. But this recipe takes a few time-saving shortcuts to arrive at a delicious destination. From time to time, I receive comments … [Read More...]

Crispy softshell shrimp: there's nothing better! (All photos credit: George Graham)

Fried Softshell Shrimp

Just think about it: A pile of hot, crispy Gulf softshell shrimp, just out of the fry pot, placed in front of you. The whole shrimp--head, tail, body, legs, and antenna—is breaded and deep-fried golden brown. They’re crispy and delicious. Hands down, Fried Softshell Shrimp is a culinary … [Read More...]

Gumbo Z’herbes

Gumbo Z’herbes

The heady aroma of fresh greens (collards, spinach, chard, and kale, to name a few) simmering on a stovetop is heavenly. And with just one bowl of this roux-infused Gumbo Z’herbes, you’re praying for a second helping. As in most culinary cultures, religion has an impact on the dishes of South … [Read More...]

Cajun Creole Shrimp and Okra Gumbo

Shrimp and Okra Gumbo

Just last week I was telling a good friend that I had plans to make Shrimp and Okra Gumbo for the weekend.  Without hesitation, she asked, "Cajun gumbo or Creole gumbo?"  Oh, here I go again.  After a 10-minute explanation, I could see my friend regretted even asking the question.  But, it is a … [Read More...]

The depth of flavor comes from beef simmered in beer thickened with dark Cajun roux. (All photos credit: George Graham)

Guinness Beef and Mushroom Stew

This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. … [Read More...]

The spicy sauce infuses this Gulf fish with flavor. (Photo credit: George Graham)

Sheepshead Sauce Piquante

Simmered down in a spicy tomato-based sauce, the tender fillets of fish take on the exotic flavors of a classic Cajun specialty—Sheepshead Sauce Piquante. So what’s a sheepshead, you might ask? Unless you are an experienced coastal fisherman along the shores of Louisiana, you may not have run … [Read More...]

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Let’s Talk Cajun and Creole Cooking!

Acadiana Table was honored this week to be interviewed on the nationally-syndicated What's Cookin' Today show hosted by Mike Horn on CRN Digital Talk Radio. Reaching 11 million listeners, it is the nation’s premiere food, wine, travel and entertainment radio show. You can access my 15-minute … [Read More...]

Chicken and smoked sausage gumbo worth begging for.  (All photos credit:  George Graham)

Chicken and Smoked Sausage Gumbo

It’s Fat Monday, ya’ll!  Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a … [Read More...]

Blackened Bloody Mary

Blackened Bloody Mary

In South Louisiana, celebrations abound on the weekend before Mardi Gras, but one party just keeps on going year-round.  And this Blackened Bloody Mary cocktail pays tribute to one Cajun lady who knew how to party Louisiana-style. Fred’s Lounge located on the main drag in Mamou is an … [Read More...]

The Perfect Muffuletta

5 Keys To The Perfect Muffuletta

Here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started.  Parties, balls, parades -- the Mardi Gras celebration in Louisiana doesn't really stop until early March when the Lenten season calms things down.  So, with plenty of party planning … [Read More...]

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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