Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.
RevisedRoux
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Bundles of flavor. (All photos credit: George Graham)
Spicy Creole Shrimp Dip
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)
The "King of Catfish" at his Fresh Water Seafood operation in Loreauville. (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)
Stuffed Whole Flounder with shrimp and crabmeat is a classic Cajun recipe combination. (All photos credit: George Graham)
Josh Boudreaux beside trailer horiz
Guinea gumbo is a Cajun recipe common in Cajun cooking.
Timmy Luke (right) and his son Andi (left) fish the coastal waters for blue crabs. (Photo credit: Luke family archive)
Cajun Shrimp Skillet: Jumbo shrimp bathed in a buttery bath of herbs and spices; the perfect appetizer skillet. (All photos credit: George Graham)
Capt Al and Cheryl Granger LDS
Blackened wild Atchafalaya Basin catfish. (All photos credit: George Graham)
Peggy's Fried Chicken--a classic Cajun recipe.
Naomi Porche in the oyster processing plant at Motivatit Seafoods. (Photo credit: George Graham)
A delicious center-of-the-table party dish featuring Louisiana oysters. (Photo credit: George Graham)
Our newest cookbook will be shipping November 17, 2020. (Photo credit: George Graham)
Rox's Roux and Supreme Rice: A match made in gumbo heaven. (All photo credit: George Graham)