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George Graham's Stories of Cajun Creole Cooking

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Stuffed Goo-Gootz

January 22, 2024 by George Graham 16 Comments

Stuffed Goo-Gootz

At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season.  Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced… 

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Filed Under: Vegetables Tagged With: cajun cooking, Cajun Creole cooking, Cajun food, cajun recipe, Cajun recipes, Cajun squash recipe, cucuzza squash recipe, goo-gootz recipe, Louisiana cooking, Stuffed squash recipe

Stuffed Collard Rolls with Red Gravy

December 29, 2023 by George Graham 8 Comments

Stuffed Collard Rolls with Red Gravy

Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy… 

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Filed Under: Meat, Vegetables Tagged With: stuffed cabbage rolls recipe, Stuffed collard rolls recipe

The Italian Side of Cajun

December 11, 2023 by George Graham 14 Comments

The Italian Side of Cajun

There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe  version makes a culinary statement and packs a wallop of flavor. I’ve… 

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Filed Under: Appetizer, Vegetables Tagged With: artichoke recipe, Boscoli olive salad recipe, Cajun appetizer recipe, cajun cooking, Cajun food, cajun recipe, Italian olive recipe, Italian stuffed artichoke recipe, New Orleans stuffed artichoke, party appetizer recipe, Progresso bread crumbs recipe, Sicilian appetiser recipe, stuffed artichoke recipe

Crawfish Hand Pies

November 27, 2023 by George Graham 46 Comments

Crawfish Hand Pies

I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky pastry. Hand pies… 

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Filed Under: Appetizer, Bread, Seafood Tagged With: crawfish hand pie recipe, natchitoches meat pie recipe, puff pastry recipe, savory pie recipe

Pumpkin Bread

October 30, 2023 by George Graham 6 Comments

Pumpkin Bread

The fragrance of the changing season wafts from the hot oven; toasted walnuts and the scent of pumpkin hang in the air. And when you slather butter on a slice of this hot Pumpkin Bread and take the first of many bites—autumn has arrived. This four-ingredient bread is as convenient as it sounds. But don’t… 

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Filed Under: Bread Tagged With: pumpkin bread recipe

Chicken Marsala

October 23, 2023 by George Graham 11 Comments

Chicken Marsala

A boneless breast of chicken pounded a la scallopini, seasoned, breaded, and pan-fried in olive oil and butter is a thing of beauty. But when ignited with a splash of intense Marsala wine and infused with garlic and mushrooms, these ingredients come together in a masterful Chicken Marsala that defines old-school Italian cooking for me…. 

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Filed Under: Meat Tagged With: Chicken Marsala recipe

Les Oreilles De Cochon – Pig’s Ear Pastry

October 16, 2023 by George Graham 13 Comments

Les Oreilles De Cochon – Pig’s Ear Pastry

I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books–usually comb-bound with no photographs–tucked neatly in rows far from the main displays. These are the cookbooks that define… 

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Filed Under: Sweets Tagged With: cajun cooking, Cajun dessert, Cajun food, cajun recipe, Cajun recipes, French pastry, Talk About Good cookbook

Sugarcane-Glazed Spareribs

October 9, 2023 by George Graham 2 Comments

Sugarcane-Glazed Spareribs

“Low and slow, son,” that’s what my daddy always told me was the key to cooking ribs. He’d fire up the pit on a Saturday morning and by the time the afternoon sun was setting, we’d be in pig heaven. Growing up in small town Louisiana, pork ribs–especially spareribs (my father’s favorite)–was the only barbecue… 

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Filed Under: Meat Tagged With: barbecue spareribs recipe, BBQ ribs recipe, BBQ spareribs recipe, Cajun barbecure recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, ribs recipe

Beef and Mushroom Pot Pie

October 2, 2023 by George Graham 4 Comments

Beef and Mushroom Pot Pie

Cooking meat in a rich red wine sauce is classic French and is equally common in French Louisiana. Cajun hunting camp cooks love to braise tough cuts of wild game and infuse the pot with wine and stock.   The technique works with any number of meats and around Acadiana, beef is a natural. Boeuf bourguignon,… 

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Filed Under: Meat Tagged With: beef daube recipe, beef in wine recipe, beef pot pie recipe, Boeuf bourguignon recipe, Cajun food, Cajun pot pie, Cajun recipes

Potato and Brussels Soup

September 25, 2023 by George Graham 13 Comments

Potato and Brussels Soup

Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup… 

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Filed Under: Soup, Vegetables Tagged With: potato and brussels sprout dish, potato soup recipe

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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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