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George Graham's Stories of Cajun Creole Cooking

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Wild Goose in Red Wine Gravy

January 25, 2021 By George Graham

Wild goose stewed down in red wine gravy is a rich and hearty Cajun dinner.  (All photos credit: George Graham)

This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it will make your knees wobble, and your belt… 

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Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.

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 great … [Read More...]

RevisedRoux

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox's Roux--the deepest, darkest, and richest commercially available roux. This product will … [Read More...]

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Signs You Are Eating Real Cajun Food

2021 is here, and I'm starting it off by making a culinary New Year's resolution. Here in Louisiana, we love to eat, and for the coming year, I resolve to eat local and buy local whenever possible.  And to ensure Cajun authenticity, I am revisiting my "Signs You Are Eating Real Cajun Food." You … [Read More...]

Bundles of flavor. (All photos credit: George Graham)

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 … [Read More...]

Spicy Creole Shrimp Dip

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 … [Read More...]

Captain Quincy on his boat on Bayou Dularge in Theriot, LA. (Photo credit: George Graham)

Meet The Fisherman: Quincy Verret

For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it's a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom … [Read More...]

Quality Louisiana seafood and a dark Cajun roux is essential for this Seafood Gumbo. (Photo credit: George Graham)

Cajun Seafood Gumbo

The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and … [Read More...]

The "King of Catfish" at his Fresh Water Seafood operation in Loreauville. (Photo credit: George Graham)

Meet The Fisherman: Butch Smith

Butch Smith has been fishing the backwaters, lakes, and inland rivers of Louisiana for as long as he’s been breathing fresh bayou air. He’s seen it all and knows a thing or two about fishing, especially wild-caught catfish. I like to call Butch the “King of Catfish,” and one visit to his … [Read More...]

Gulf grouper on a brioche bun--the perfect fish sandiwich. (Photo credit: George Graham)

Grilled Grouper Sandwich

This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy … [Read More...]

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Meet The Fisherman: Pete Gerica

Pete Gerica has seen it all. As a hard-working, third-generation fisherman making a living off the waters of coastal Louisiana, Pete has weathered storms, oil spills, overfishing, foreign imports, governmental regulations, and a pandemic. But he is a survivor, and he is passionate about the work he … [Read More...]

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Grilled Oysters on the Half Shell

Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Hands down, the invention of the char-grilled oyster … [Read More...]

Douglas Olander tells how he brings black drum from boat to table. (Photo credit: George Graham)

Meet The Fisherman: Douglas Olander

For Douglas Olander, owner of Big D’s Seafood in St. Mary Parish, fishing the waters of coastal Louisiana is a way of life. Working alongside his wife Chrystel and their sons, life on the water is a passion and a career path. For almost twenty years, Douglas has built his business into a successful … [Read More...]

Stuffed Whole Flounder with shrimp and crabmeat is a classic Cajun recipe combination. (All photos credit: George Graham)

Whole Flounder stuffed with Louisiana Shrimp

To me, flounder is flat-out the most delectable of all the Gulf finfish.  And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me.  Whenever I see it on a restaurant menu, I can’t resist.  And I … [Read More...]

Josh Boudreaux beside trailer horiz

Meet The Fisherman: Josh Boudreaux

The seafood supply chain from boat-to-table starts with the fisherman. Sometimes the catch is sold directly from the docks, and other times, it winds up in the refrigerated case of your neighborhood seafood retailer. Josh Boudreaux is out to add another option. Josh is a seafood entrepreneur. … [Read More...]

Guinea gumbo is a Cajun recipe common in Cajun cooking.

Guinea Gumbo

From the pages of my new cookbook Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, this Guinea Gumbo recipe is an old-school Cajun classic. Steeped in tradition and infused with rich gumbo flavors, every spoonful defines the art of Cajun cooking. I remember it like it was … [Read More...]

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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