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George Graham's Stories of Cajun Creole Cooking

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Boudin King Cake

January 18, 2021 by George Graham 88 Comments

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… 

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Filed Under: Appetizer, Bread, Meat Tagged With: Bob Carriker and boudin, boudin king cake recipe, Boudin Link, Boudin Trail, Boudinlink.com, Cajun boudin recipe, cajun cooking, Cajun food, cajun recipe, king cake, king cake recipe, Mardi Gras New Orleans, mardi Gras recipe

Stuffed Collard Rolls with Red Gravy

December 28, 2020 by George Graham 6 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

Peggy’s Skillet Fried Chicken

October 26, 2020 by George Graham 4 Comments

Peggy’s Skillet Fried Chicken

Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken that I affectionately call Peggy’s Skillet Fried Chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was… 

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Filed Under: Meat Tagged With: Acadiana Table, bacon waffle recipe, cajun cooking, Cajun Creole recipe, Cajun food, Cajun fried chicken recipe, cajun recipe, Cajun recipes, Fried chicken recipe, Louisiana cooking, perfect fried chicken recipe, savory waffle recipe, Southern fried chicken recipe, Tabasco hot sauce, Tabasco pepper jelly recipe, Tabasco recipes

Hopper Poppers: Bacon-Wrapped Rabbit Poppers

August 11, 2020 by George Graham 2 Comments

Hopper Poppers: Bacon-Wrapped Rabbit Poppers

This Hopper Popper might be the best single-bite appetizer you’ve ever tasted. A spicy jalapeno pepper filled with Brie cheese surrounds buttermilk-brined rabbit meat in a smoky bacon-wrapped package that is deep-fried golden brown. Oh yeah! Not quite sure when this whole “popper” thing burst onto the Cajun food scene, but my hunch is it… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun rabbit popper recipe, cajun recipe, Cajun recipes, jalapeno popper recipe, Louisiana cooking, rabbit recipes

Pan-Griddled Pork Chops with Goat Cheese Mashed Potatoes and Mustard Green Gravy

July 20, 2020 by George Graham Leave a Comment

Pan-Griddled Pork Chops with Goat Cheese Mashed Potatoes and Mustard Green Gravy

I never met a pork chop I didn’t like.  Ok, if you’ve spent any time at my Acadiana Table you know I love pork chops, and the simpler the better.  This weekend, Roxanne decided to make my favorite Cajun recipe for pan-griddled pork chops and mashed potatoes for dinner, and I decided to join in… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, gravy recipe, mustard greens recipe, pork chop recipe, pork recipe

Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction

June 16, 2020 by George Graham 16 Comments

Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction

Chicken just got a Cajun makeover in this Jockamo Chicken with Fettuccine in a Smoked Tasso Cream recipe featuring the malty flavor of beer in a cream reduction.  Spiked with seasoned tasso ham and grated Romano cheese, we’re elevating chicken to new heights. Not sure exactly how it happened, but there’s been a cruel trick… 

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Filed Under: Meat Tagged With: Abita Beer, Acadiana Table, cajun cooking, cajun recipe, chicken dish, cooking with beer, Fathers Day recipe, fettuccine recipe, George Graham, Italian dish, Jockamo, pasta dish

Chicken and Smoked Sausage Gumbo

February 24, 2020 by George Graham 35 Comments

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 colorful mask, tank up with your… 

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Filed Under: Meat, Soup, Stew Tagged With: cajun cooking, Cajun food, Cajun gumbo recipe, cajun recipe, chicken and sausage gumbo recipe, courir de Mardi Gras, George Graham, Lundi Gras

Cajun Glazed Chicken Lollipops on Sweet Potato Hay

January 27, 2020 by George Graham 9 Comments

Cajun Glazed Chicken Lollipops on Sweet Potato Hay

Party menus are legendary in these parts, and whether it’s a full-blown cochon de lait for the neighborhood or just a big pot of gumbo on the stovetop, delicious South Louisiana cuisine is always cause to celebrate in Acadiana. And this recipe for Cajun Glazed Chicken Lollipops is sure to be a hit at your… 

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Filed Under: Meat, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, cajun spice recipe, chicken lollipops, chicken wing recipe, Christmas recipe, holiday recipe, New Years recipe, party recipe

A Christmas Tradition: Crown Roast of Pork

December 16, 2019 by George Graham 2 Comments

A Christmas Tradition: Crown Roast of Pork

Christmas dinner menu planning is underway, and on my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun pork recipe, cajun recipe, Crown roast of pork recipe, Dirty rice recipe, holiday recipe, pork chop recipe, rice dressing recipe

Dirty Rice Stuffed Onions

December 9, 2019 by George Graham 21 Comments

Dirty Rice Stuffed Onions

An iconic side dish of Cajun cuisine is rice dressing, commonly referred to as dirty rice, made from a Cajun recipe featuring seasoning and spices along with pork liver. You won’t see a meat-and-three plate lunch without a scoop of the stuff–it’s practically a food group in Acadiana. Here in South Louisiana, there are numerous… 

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Filed Under: Meat Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun rice dish, Creole food, Dirty rice recipe, rice dressing 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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