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George Graham's Stories of Cajun Creole Cooking

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Peggy’s Skillet Fried Chicken

October 26, 2020 by George Graham 4 Comments

Peggy’s Skillet Fried Chicken

Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken that I affectionately call Peggy’s Skillet Fried Chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was… 

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Filed Under: Meat Tagged With: Acadiana Table, bacon waffle recipe, cajun cooking, Cajun Creole recipe, Cajun food, Cajun fried chicken recipe, cajun recipe, Cajun recipes, Fried chicken recipe, Louisiana cooking, perfect fried chicken recipe, savory waffle recipe, Southern fried chicken recipe, Tabasco hot sauce, Tabasco pepper jelly recipe, Tabasco recipes

Crawfish and Pumpkin Bisque

November 18, 2019 by George Graham 4 Comments

Crawfish and Pumpkin Bisque

This hearty Crawfish and Pumpkin Bisque defines the fall season in Acadiana for me and represents the best of rural farm-to-table sourcing.  Combining the sweet tail meat of crawfish and fresh seasonal corn cut from the cob, it is certainly a winning combination.  But, when you introduce pumpkin along with curry powder and cane molasses,… 

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Filed Under: Soup Tagged With: cajun cooking, Cajun Creole recipe, cajun recipe, Chef Jeremy Langlois, crawfish recipe, curry recipe, holiday recipe, Louisiana cooking, New Orleans soup, soup recipe, Thanksgiving recipe

Chicken Braised in Tarragon Cream

July 20, 2015 by George Graham 11 Comments

Chicken Braised in Tarragon Cream

French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish–chicken especially–into a showcase of sublime flavor.  But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite recipe for Chicken Braised in Tarragon Cream. I recall dining years ago at… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, chicken recipe, chicken with cream sauce recipe, tarragon recipe

Cajun Pork Jambalaya

July 6, 2015 by George Graham 86 Comments

Cajun Pork Jambalaya

A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that… 

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Filed Under: Casserole, Meat Tagged With: Cajun black pot cooking, cajun cooking, Cajun Creole recipe, Cajun food, Cajun jambalaya recipe, cajun recipe, Cajun recipes, Louisiana cooking, Pork jambalaya recipe, rural Cajun cooking

French Mustard-Braised Rabbit

March 23, 2015 by George Graham 9 Comments

French Mustard-Braised Rabbit

The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For instance, a delicate roux made by a trained saucier in the kitchen of a Michelin-starred French restaurant takes the same basic technique as a Cajun recipe for one made by a skilled Cajun cook on a home stovetop. Although… 

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Filed Under: Meat Tagged With: Burgundy cooking, cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, Creole mustard recipe, Dijon cooking, French mustard recipe, French rabbit dish, Louisiana cooking, Maille mustard recipe, Mustard-braised rabbit recipe, Rabbit in mustard sauce

Boudin-Stuffed Pork Tenderloin

January 19, 2015 by George Graham 11 Comments

Boudin-Stuffed Pork Tenderloin

It’s 5pm, and I’m heading home from work.  I’m lucky to live just a short ten-minute drive from my office–just enough time to think about supper and I’m in the mood for something a little offbeat.  Time to pull in to see Earl; it’s time for Boudin-Stuffed Pork Tenderloin. Earl’s Cajun Market is a neighborhood grocer that… 

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Filed Under: Meat Tagged With: blackberry sauce, boudin recipe, boudin stuffing, cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, cooking with wine, Louisiana cooking, Stuffed pork tenderloin recipe

Quinoa Salad with Louisiana Shrimp

September 22, 2014 by George Graham 3 Comments

Quinoa Salad with Louisiana Shrimp

I am a Whole Foods Market fanatic. Always have been. Many years ago, I trekked all the way to Houston just to walk the aisles of this foodie fantasyland. Then later, Whole Foods moved closer with the opening of the New Orleans market, and then even closer in Baton Rouge. My wife Roxanne teases that I… 

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Filed Under: Salad, Seafood Tagged With: cajun classic dishes, cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, healthy salad recipe, quinoa salad recipe, shrimp salad recipe, wild rice recipe

Shrimp and Okra Gumbo

April 7, 2014 by George Graham 40 Comments

Shrimp and Okra Gumbo

Just last week I was telling a good friend that I had plans to make a 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… 

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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

Pork Rib Fricassée

December 2, 2013 by George Graham 2 Comments

Pork Rib Fricassée

My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana.  Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew.  Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from  Gotreaux Family Farm, it is a satisfying one-dish… 

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Filed Under: Meat, Stew, Vegetables Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, Cajun pork recipe, cajun recipe, Cajun recipes, Gotreaux Family Farm

Creole Jerk Chicken

October 7, 2013 by George Graham 1 Comment

Creole Jerk Chicken

My first experience with authentic Creole jerk chicken was in Jamaica on my honeymoon some years ago.  The taste still lingers on, and I’ve had nothing like it since.  That is, until just a few weeks ago. Roxanne, Lauren, her friend Regan, and I traveled to the Turks and Caicos islands recently.  Staying in a… 

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Filed Under: Casserole, Meat Tagged With: barbecue chicken recipe, BBQ chicken, cajun cooking, Cajun Creole recipe, cajun recipe, Cajun recipes, Caribbean recipe, jerk chicken recipe, peas and grits recipe, spicy chicken

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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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