Acadiana Table

George Graham's Stories of Cajun Creole Cooking

  • About / FAQ
    • Press
    • Photography
  • Recipes
  • Cookbooks
  • Contact
  • Store
  • Faces and Places
  • Collaborate
  • Videos

Chicken Tortilla Soup

May 29, 2023 By George Graham

A spicy bowl of fun—Chicken Tortilla Soup. (All photos credit: George Graham)

Tangy, spicy, and full of chicken flavor, my Chicken Tortilla Soup is a Mexican soup classic. It brings maximum flavor with minimum effort. For me, soup is a simple dinner meal that delivers flavor and comfort in a bowl. If you’ve spent any time at my Acadiana Table, you no doubt know my love affair… 

Read More »

Smoky and meaty, these wings take flight with the addition of my Alabama white sauce. (All photos credit: George Graham)

Chicken Wings with Alabama White Sauce and Grilled Peaches

These chicken wings fly deep into the South where the smokehouse infuses dark hickory flavor, and the BBQ sauce lightens it up with a tangy balance. Spicy and full of chicken flavor, these wings have a smoky finish, and when slathered with a vinegary sauce and paired with grilled peaches, it just … [Read More...]

Black Drum with crispy fish fillets in a butter lemon sauce studded with crawfish tails is a Cajun recipe with an elegant Creole flair. (Photo credit: George Graham)

Black Drum Menuière with Louisiana Crawfish

Drum roll, please! Lightly floured and sautéed to a crispy finish, my Black Drum is topped with a buttery Menuière Sauce infused with Louisiana Crawfish—an easy and delicious recipe. In recent years, black drum has ascended the culinary ladder to become a center-of-the-plate star in its own … [Read More...]

Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)

Shrimp and Artichoke Sauté

Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter.  Got your attention?  That's the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes.  Add … [Read More...]

Stuffed Bell Peppers featuring ground chicken is sure to become one of the classic Cajun recipes in Cajun cooking.

Chicken-Stuffed Bell Peppers with Maque Choux Sauce

When I saw the bin of ripe green bell peppers at my local farmer's market, I immediately thought of stuffing them.  In Cajun country, stuffing sweet peppers with ground anything is a basic Cajun recipe that every home cook knows by heart.  Usually it’s a mixture of beef and pork sausage with just … [Read More...]

Apple Gateau

Apple Gateau with Calvados Crème Sauce

My Apple Gateau with Calvados Crème Sauce balances tart fruit with sweet creaminess against the delicate crumb of a perfectly baked cake.  The French liqueur adds elegance that makes this a special occasion for any dinner. Plus, it's simple to make. If you were to ask me why I love this Apple … [Read More...]

Tomato Soup using Creole tomatoes is one of the Cajun recipes that are key to farm-to-table Cajun cooking.

Heirloom Tomato Soup

You say tomato, I say soup.  It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean--it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right out … [Read More...]

Snapper en Papillote

Creole Snapper En Papillote

What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory?  Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures.  The Italians have their al cartoccio, but the French … [Read More...]

Burssels Sprouts featuring the blackening method is sure to become one of the classic Cajun recipes commonly seen in Cajun cooking.

Blackened Brussels & Kale Salad

Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you would think that all South Louisiana folks burn just about everything they cook. Not so.  But just go to any wanna-be Cajun restaurant outside of Louisiana and you’ll see a menu full of these overdone dishes. … [Read More...]

Rich beef stock cooks down with sweet onions and meaty short ribs in this tasty soup. (All photos credit: George Graham)

Short Rib Onion Soup: The Best Soup on Earth?

For days after you’ve had this dish, your memory of it will not fade. In vivid detail, you will recall it all: the sweetness of the onions; the rich beef stock; the notes of rosemary and thyme in the pot; the chunks of tender beef short rib that add hearty flavor: the velvet cloak of melted gruyère. … [Read More...]

Cuban horiz lores

Top 10 Favorite Sandwiches and How To Make Them

A simple sandwich just hits the spot. But one thing that’s not simple is making a choice among all my favorites. If you’ve been a part of my Acadiana Table for some time, you no doubt understand my pursuit of the perfect sandwich—so many sandwiches, so little time. So here’s a list of my Top 10 … [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...]

Crispy cheese crust is topped with melted mozzarella and tasty toppings. (All photos credit: George Graham)

Cheese-Crust Shrimp and Mushroom Pizza

This carb-friendly Cheese-Crust Shrimp and Mushroom Pizza is the best thing since sliced you-know-what. The crackle of the cheddar crust is the first signal that this is no ordinary pizza dough. As the ooze of the melted mozzarella cloaks the earthy and ocean combo of Gulf shrimp and button … [Read More...]

Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)

Crab Claw Sensation

These are well-dressed claws ready for your next party or holiday get-together. Just slide a cracked claw between your teeth and pull away a meaty morsel of crabmeat licked with just the right combination of spicy flavor. Time to create a Crab Claw Sensation! And I’ve found an easy shortcut … [Read More...]

Crawfish Etouffee recipe

Crawfish Étouffée

Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It's that time of year, and in case you missed it, here is my … [Read More...]

Catfish Head Stew Horiz

Catfish Head Stew

On a crisp, cool Friday morning on my way to Eunice, Louisiana, to stock up on my favorite garlic smoked sausage at my friend Kermit Lejeune's smokehouse, I drove past a little market on the highway heading west out of Opelousas. I did not have seafood on my mind, but it was the colorful exterior … [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…

AT_VideoTitleSlide_WelcomeTo

A VIDEO INVITATION FROM GEORGE GRAHAM | CLICK TO VIEW

FFLA_AtSidebarOrderNow

Discover Lafayette Interview

Great cajun recipes start with Rox's Roux. Buy Now!

FOLLOW ACADIANA TABLE

  • 
  • 
  • 
  • 
  • 
  • 
Louisiana Eats Interview

screen-shot-2016-11-03-at-1-10-16-pm

SAVEUR Best Food Blog Awards Finalist

Acadiana Table Cajun Creole Dictionary

AT_sidebarRoux3

International Association of Culinary Professionals Digital Media Awards Finalist

Copyright © · 2013-2021 Acadiana Table. All rights reserved. · LOG IN