Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Bold flavors jump from the skillet in this delicious dish. (All photos credit: George Graham)
Louisiana Strawberry Muffins
Apples and onions flavor these pork chops in a tasty black iron skillet classic combination. (All photos credit: George Graham)
Gumbo Z’herbes
This 5-Bean Kale Soup delivers a wallop of flavor. (All photos credit: George Graham)
The depth of flavor comes from beef simmered in beer thickened with dark Cajun roux. (All photos credit: George Graham)
Crispy fried nuggets of catfish with a zesty dipping sauce is a "fryday" celebration in Acadiana. (All photos credit: George Graham)
Thick and spicy chowder with the flavor of a Louisiana crawfish boil. (All ppbotos credit: George Graham)
Warm up to a bowl of Red Bean, Mustard Green, and Green Onion Sausage Chowder. (All photos credit: George Graham)
Sweet and spicy, a tasty combination. (All photos credit: George Graham)
Wild ducks bathed in an aromatic gravy are tender and tasty in this one-pot braise. (All photos credit: George Graham)
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)
Fresh ingredients combine in a comforting bowl of soup. (All photos credit: George Graham)
Wild goose stewed down in red wine gravy is a rich and hearty Cajun dinner. (All photos credit: George Graham)
Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.
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Bundles of flavor. (All photos credit: George Graham)
Captain Quincy on his boat on Bayou Dularge in Theriot, LA. (Photo credit: George Graham)
Quality Louisiana seafood and a dark Cajun roux is essential for this Seafood Gumbo. (Photo credit: George Graham)
Gulf grouper on a brioche bun--the perfect fish sandiwich. (Photo credit: George Graham)
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Grilled Oysters Horiz 5592_
Douglas Olander tells how he brings black drum from boat to table. (Photo credit: George Graham)