Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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The perfect cool-down cocktail! (Photo credit: George Graham)
Ground beef and broccoli with perfectly cooked jasmine rice is an easy weeknight dinner. (All photos credit: George Graham)
Louisiana Crabmeat Stuffed Artichoke
This pyrotechnical cocktail is sure to get your 4th of July started. (All photos credit: George Graham)
With just a kiss of spice, the bright vegetable flavors shine in the Summer Squash Soup. (All photos credit: George Graham)
Cannelloni horizlores
Pork laced with pear is a tasty combination. (All photos credit: George Graham)
Flounder with crabmeat is a classic Cajun recipe.
Crispy crab, rich sauce, and crunchy almonds -- the perfect contrast of taste and texture. (All photos credit: George Graham)
My Grouper with Mango Salsa features fish freshly caught from Gulf waters. (All photos credit: George Graham)
Fried golden brown, this bone-in catfish is a treat. (All photos credit: George Graham)
In this Chicken with 40 Cloves of Garlic, you'll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)
Stone-ground grits are the base for my spicy Creole shrimp. (All photos credit: George Graham)
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)