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George Graham's Stories of Cajun Creole Cooking

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Orzo, Shrimp and Kale Salad

June 13, 2022 by George Graham 9 Comments

Orzo, Shrimp and Kale Salad

More and more, I see orzo pasta showing up on the Acadiana table of folks who didn’t even know it existed a few years ago.  Cajun and Creole home cooks are a stubborn bunch who hold to Cajun recipe tradition more so than most cultures.  But in my Orzo, Shrimp and Kale Salad recipe, this ingredient… 

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Filed Under: Salad, Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Louisiana cooking, orzo salad recipe, pasta salad recipe

Louisiana Seafood Salad with Creole Citrus Vinaigrette

May 30, 2022 by George Graham 4 Comments

Louisiana Seafood Salad with Creole Citrus Vinaigrette

It’s Memorial Day and time to dine on the water, and it doesn’t get any fresher than this: Gulf shrimp and lump crabmeat combine with a zesty Creole dressing in this light Louisiana Seafood Salad with fresh coastal flavors.  And it’s easy with this simple recipe. With the summer vacation season here, most of Acadiana… 

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Filed Under: Salad, Seafood Tagged With: cajun cooking, cajun recipe, crabmeat, Creole food, fish dish, louisiana seafood, Louisiana Seafood Promotion and Marketing Board, Memorial Day recipe, Regatta Restaurant, seafood salad

Salt-Encrusted Red Snapper

May 16, 2022 by George Graham 2 Comments

Salt-Encrusted Red Snapper

A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, cooking fish with salt, Jefferson Island salt dome disaster, Lake Peigneur disaster, red snapper recipe, salt dome collapse, salt-encrusted fish

Catfish Creole – The Quick and Easy Way

April 11, 2022 by George Graham 4 Comments

Catfish Creole – The Quick and Easy Way

The blast of flavor from Atchafalaya Basin wild-caught catfish fillets bathed in a spicy red tomato gravy defines this classic Catfish Creole, an iconic Louisiana dish. But this recipe takes a few time-saving shortcuts to arrive at a delicious destination. From time to time, I receive comments for my recipes being complicated. “Too many steps,”… 

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Filed Under: Seafood, Stew Tagged With: C'est Tout Dried Trinity Mix, Cajun catfish recipe, catfish creole, Creole red gravy, Dreux Barra

Fried Softshell Shrimp

April 4, 2022 by George Graham 2 Comments

Fried Softshell Shrimp

Just think about it: A pile of hot, crispy Gulf softshell shrimp, just out of the fry pot, placed in front of you. The whole shrimp–head, tail, body, legs, and antenna—is breaded and deep-fried golden brown. They’re crispy and delicious. Hands down, Fried Softshell Shrimp is a culinary surprise that defies logic. With an ice-cold… 

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Filed Under: Seafood Tagged With: fried softshell shrimp recipe

Shrimp and Okra Gumbo

March 21, 2022 by George Graham 41 Comments

Shrimp and Okra Gumbo

Just last week I was telling a good friend that I had plans to make Shrimp and Okra Gumbo for the weekend.  Without hesitation, she asked, “Cajun gumbo or Creole gumbo?”  Oh, here I go again.  After a 10-minute explanation, I could see my friend regretted even asking the question.  But, it is a difficult… 

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Filed Under: Seafood, Soup Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, Cajun gumbo recipe, cajun recipe, Cajun recipes, Louisiana cooking, shrimp and okra gumbo, shrimp dish, shrimp gumbo recipe, shrimp recipe

Sheepshead Sauce Piquante

March 7, 2022 by George Graham 5 Comments

Sheepshead Sauce Piquante

Simmered down in a spicy tomato-based sauce, the tender fillets of fish take on the exotic flavors of a classic Cajun specialty—Sheepshead Sauce Piquante. So what’s a sheepshead, you might ask? Unless you are an experienced coastal fisherman along the shores of Louisiana, you may not have run into this species of Gulf finfish. With… 

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Filed Under: Seafood Tagged With: Cajun sauce piquante recipe, sheepshead recipe

Fried Oyster Sandwich on Brioche Bun

January 3, 2022 by George Graham 1 Comment

Fried Oyster Sandwich on Brioche Bun

This sandwich is perfection on a bun. Crispy, flash-fried Louisiana oysters nestled in a soft, brioche-type bun, studded with jalapeno peppers and slathered with sauce. It is crave-worthy indeed. Rachael’s Cafe in Lafayette, Louisiana, is home to this sandwich perfection. Just off busy Kaliste Saloom Road and tucked into a nondescript strip shopping center that’s… 

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Filed Under: Sandwich, Seafood Tagged With: oyster sandwich, Rachael's Cafe

Shrimp and Artichoke Fettuccine

November 29, 2021 by George Graham 1 Comment

Shrimp and Artichoke Fettuccine

This Shrimp and Artichoke Fettuccine has fast become a Louisiana classic.  Combining fresh Louisiana seafood with pasta is a popular Cajun recipe throughout Acadiana.  There are endless variations, but most favor a white sauce rather than red, and frequently have smoked meat or sausage layering flavor in the dish.  There is even a version of… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, Cajun seafood recipe, Caun shrimp fettuccine recipe

Creole Shrimp Dip – A Holiday Tradition

November 22, 2021 by George Graham 203 Comments

Creole Shrimp Dip – A Holiday Tradition

There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day.  Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before.  For… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun dip recipe, cajun recipe, Christmas recipe, Creole shrimp recipe, holiday recipe, New Years party recipe, shrimp dip recipe, Thanksgiving 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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