Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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

Roast Pork with Trinity Stuffing

October 18, 2021 by George Graham 4 Comments

Roast Pork with Trinity Stuffing

Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice…. 

Read More »

Filed Under: Meat Tagged With: Cajun pork recipe, cajun trinity, roast port

Rack of Lamb with Blackberry Wine Sauce

October 11, 2021 by George Graham 2 Comments

Rack of Lamb with Blackberry Wine Sauce

Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my… 

Read More »

Filed Under: Meat Tagged With: lamb chop recipe, lamb chops, lamb recipe, lamb with blackberry sauce, rack of lamb recipe

Stovetop Paella

September 20, 2021 by George Graham 8 Comments

Stovetop Paella

Paella couldn’t be more effortless with this stovetop method that keys on locally sourced ingredients in a tasty combination. This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production… 

Read More »

Filed Under: Meat, Seafood Tagged With: paella recipe

Country-Style Ribs With Bourbon BBQ Sauce

September 6, 2021 by George Graham 12 Comments

Country-Style Ribs With Bourbon BBQ Sauce

These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds. It’s Labor Day and time for one last summer holiday backyard bash. This dish — Country-Style Ribs with Bourbon… 

Read More »

Filed Under: Meat Tagged With: bourbon barbecue recipe, Cajun ribs recipe, country-style ribs recipe, pork rib rub recipe, pork ribs recipe, rib sauce recipe

Summer Shrimp Salad with Citrus Vinaigrette

August 23, 2021 by George Graham 1 Comment

Summer Shrimp Salad with Citrus Vinaigrette

With a bed of just-picked greens, the crunch of farm-fresh vegetables, and the brininess of Gulf shrimp, this Summer Shrimp Salad takes off with a Creole mustard-infused Citrus Vinaigrette. These are the flavors of Louisiana. Summer in the South is glorious. Relaxing by the pool, basking in the sun, and dining on light coastal fare… 

Read More »

Filed Under: Salad, Seafood Tagged With: shrimp salad recipe

Chilled Seafood Salad with Two Dressings

August 9, 2021 by George Graham 12 Comments

Chilled Seafood Salad with Two Dressings

Ice-cold shrimp and chilled lump crabmeat need nothing more than a tasty dressing or two to complete a casual springtime meal. And my recipe for Chilled Seafood Salad with Two Dressings keeps it simple and light—two ingredients for an easy dinner. Anytime Roxanne and I visit Biloxi, Mississippi, we make a beeline to our favorite… 

Read More »

Filed Under: Salad, Seafood Tagged With: Cajun seafood salad recipe, Mary Mahoney's restaurant biloxi, seafood salad recipe

Shrimp Boulettes

July 26, 2021 by George Graham 5 Comments

Shrimp Boulettes

These Shrimp Boulettes are the bomb. When fried crisp, this combination of flavors creates a seafood explosion launched with a kick of spice. Throughout coastal Cajun country, home cooks have engineered seafood into many unique dishes, and boulettes are one of the more popular. Fish, crab, crawfish, and most especially shrimp are pulverized, mixed, rolled,… 

Read More »

Filed Under: Seafood Tagged With: Cajun shrimp recipe, shrimp bouletes

Fettuccine with Softshell Crabs Amandine

May 24, 2021 by George Graham 1 Comment

Fettuccine with Softshell Crabs Amandine

Crispy softshell crabs crown buttery pasta infused with lemon, garlic, and toasty almonds for an unexpected taste explosion. The best of two culinary worlds collide in this delicious recipe. New Orleans is known for its Sicilian influence as immigrants settled the French Quarter, bringing with them a parcel of recipes such as the famous muffuletta… 

Read More »

Filed Under: Seafood Tagged With: amandine sauce recipe, fettuccine recipe, fried softshell crab recipe, Louisiana seafood recipe, soft shell crab recipe, softshell crab

Creole Fried Shrimp and Smoked Gouda Grits

April 26, 2021 by George Graham 9 Comments

Creole Fried Shrimp and Smoked Gouda Grits

The taste explosion of these firecracker-hot Louisiana shrimp against the backdrop of cheesy stone-ground grits is a marriage of culinary cultures. Shrimp and grits are a Southern tradition that usually gets shortchanged in the competitive culinary landscape of Louisiana. While folks in the Carolinas love their grits, Cajun cooks are more rice-focused, and crawfish usually… 

Read More »

Filed Under: Seafood Tagged With: shrimp and grits recipe

Cajun Meatballs and Peppers

April 19, 2021 by George Graham 7 Comments

Cajun Meatballs and Peppers

I love this dish for the tantalizing flavors that surprise you at every bite. Dark, beefy gravy encases tender meatballs accented with the punch of sweet peppers in this delectable Cajun recipe. When sweet bell peppers begin flooding the market, I load up. Red, green, yellow, orange, I love how they paint my culinary world… 

Read More »

Filed Under: Meat Tagged With: bell pepper recipe, meatballs and peppers, meatballs recipe

  • « Previous Page
  • 1
  • …
  • 10
  • 11
  • 12
  • 13
  • 14
  • …
  • 17
  • Next Page »

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