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George Graham's Stories of Cajun Creole Cooking

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Strawberry Muffins

April 12, 2021 By George Graham

Louisiana Strawberry Muffins

Scratch-baking a batch of strawberry muffins sounds like a lot of work for a fruit that is so easily consumed simply piled high atop a scoop of ice cream or morning bowl of cereal, but there is a reason.  When baked, Louisiana strawberries take on a deeper and richer taste–a syrupy sweet depth of flavor. … 

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Apples and onions flavor these pork chops in a tasty black iron skillet classic combination. (All photos credit: George Graham)

Pork Chops with Apple Onion Gravy

Pork and apples are a combination that I can’t resist. The sugary burst of juices from the fruit brings out the sweetness of the pork, and when rounded out with the bite of onions and a hit of tart mustard, this dish is a flavor explosion. An essential for this dish is to source thick, … [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...]

This 5-Bean Kale Soup delivers a wallop of flavor. (All photos credit: George Graham)

5-Bean Kale Soup

With the smokiness of ham and bacon as the backdrop for the assortment of beans, fresh kale, herbs, and spices, my 5-Bean Kale Soup is packed with soul-satisfying flavor. As south Louisiana comes out of hibernation, kale begins showing up at markets everywhere. And when the windy March chill … [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 fried nuggets of catfish with a zesty dipping sauce is a "fryday" celebration in Acadiana.  (All photos credit: George Graham)

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of … [Read More...]

Thick and spicy chowder with the flavor of a Louisiana crawfish boil.  (All ppbotos credit: George Graham)

Crawfish Boil Chowder

Louisiana crawfish, spicy seasoned onions, potatoes, corn on the cob, and smoked sausage are at the base of this Cajun recipe, but it’s the crawfish stock and cream thickened with a blond roux that brings this Crawfish Boil Chowder all together magnificently. But first, the Louisiana crawfish … [Read More...]

Warm up to a bowl of Red Bean, Mustard Green, and Green Onion Sausage Chowder.  (All photos credit: George Graham)

Red Bean, Mustard Green, and Green Onion Sausage Soup

Beans and greens mean winter to me.  And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage.  I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love … [Read More...]

Sweet and spicy, a tasty combination. (All photos credit: George Graham)

Carrot Ginger Soup + Instant Pot Option

When my overnight forecast calls for a record 16-degree low in South Louisiana, you know it's time to bring out the soup pot. And this cold-weather recipe will become one of your all-time favorites. You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, … [Read More...]

Wild ducks bathed in an aromatic gravy are tender and tasty in this one-pot braise. (All photos credit: George Graham)

Teal Stuffed with Mustard Greens and Sweet Potatoes

This hunting lodge recipe for Teal Stuffed with Mustard Greens and Sweet Potatoes combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a … [Read More...]

At your holiday party, I guarantee this Spicy Creole Shrimp Dip will become a recipe favorite for your friends and family.  (All photos credit: George Graham)

Spicy Creole Shrimp Dip

There are certain party foods that make any event special, and of course, in the Graham family, my brother's Spicy Creole Shrimp Dip always makes an appearance. To me, this simple recipe just says "time to party" in South Louisiana, and is a sure way to spice up any gathering. My older … [Read More...]

Fresh ingredients combine in a comforting bowl of soup. (All photos credit: George Graham)

Lentil, Leek, and Mirliton Soup

Beans are a South Louisiana tradition, and I've written much about red beans and white beans, and how they have multiple uses in the Cajun kitchen. But lentils don't normally come to mind in the Cajun cooking conversation.  Not sure why. Lentils are a tradition of French cooking, and the good … [Read More...]

Wild goose stewed down in red wine gravy is a rich and hearty Cajun dinner.  (All photos credit: George Graham)

Wild Goose in Red Wine Gravy

This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it … [Read More...]

Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.

Boudin King Cake

Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many great … [Read More...]

RevisedRoux

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox's Roux--the deepest, darkest, and richest commercially available roux. This product will … [Read More...]

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Signs You Are Eating Real Cajun Food

2021 is here, and I'm starting it off by making a culinary New Year's resolution. Here in Louisiana, we love to eat, and for the coming year, I resolve to eat local and buy local whenever possible.  And to ensure Cajun authenticity, I am revisiting my "Signs You Are Eating Real Cajun Food." You … [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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