Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Crown Roast of Pork with Apple Zucchini Rice Dressing

December 19, 2016 by George Graham 4 Comments

Crown Roast of Pork with Apple Zucchini Rice Dressing

On my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and flavorful. And the thickness of the chops… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun pork recipe, cajun recipe, Crown roast of pork recipe, Dirty rice recipe, holiday recipe, pork chop recipe, rice dressing recipe

Pure Vegetable Soup

November 28, 2016 by George Graham 2 Comments

Pure Vegetable Soup

Ok, I’ll admit it: I grew up eating vegetable soup out of a can and at the time, I liked it. You know the kind I’m talking about—the alphabet noodle kind. I’m not proud of it and as I grew into adulthood, I came to realize how disgusting the tin can taste of that mushy… 

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Filed Under: Soup Tagged With: cajun cookingm, Cajun food, cajun recipe, Cajun soup recipe, farm to table recipe, vegetable soup recipe

Crab Étouffée

November 7, 2016 by George Graham 16 Comments

Crab Étouffée

Étouffée, like gumbo, is one of the defining dishes of Cajun and Creole cuisine. It is steeped in tradition and held in reverence for its depth of decadent deliciousness. But just like gumbo, there are numerous interpretations of étouffée that sometimes confound and confuse aficionados of this multi-faceted genre of cooking.  Truth is, if the… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun crab recipe, Cajun food, cajun recipe, crab étouffée recipe, crab stew, etouffee recipe

Pecan-Smoked Lamb Shanks with Sweet Potato Risotto

October 17, 2016 by George Graham 4 Comments

Pecan-Smoked Lamb Shanks with Sweet Potato Risotto

At the first sign of cold weather, most men instinctively crave large slabs of meat. Not sure why. Maybe the caveman in all of us, or the need to store up protein for a long winter hibernation. Or maybe I’m just overthinking this. Yes, come to think about it, I crave it year round. Lamb… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun lamb recipe, cajun recipe, Cajun rice recipe, lamb shanks recipe, risotto recipe, sweet potato recipe, sweet potato risotto recipe

Beer-Braised Smoked Sausage Po’Boy with Griddled Vidalia Onions and Sauce Duo

October 10, 2016 by George Graham 11 Comments

Beer-Braised Smoked Sausage Po’Boy with Griddled Vidalia Onions and Sauce Duo

Smoked sausage is a familiar food item throughout Acadiana, and not a festival goes on without a booth serving up a smoked sausage po’boy. This Cajun recipe doesn’t get any simpler and don’t look for me to complicate it…much. First, the basics: My bread is classic–a soft po’boy bun from Evangeline Maid Bread in Lafayette…. 

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Filed Under: Meat, Sandwich Tagged With: cajun cooking, Cajun food, Cajun po'boy recipe, cajun recipe, po'boy recipe, po-boy recipe, smoked sausage po'boy recipe

Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess

September 19, 2016 by George Graham 3 Comments

Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess

More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed… 

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Filed Under: Salad, Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, crab and avocado salad recipe, creative salad recipe, Napoleon recipe

Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits

September 5, 2016 by George Graham 2 Comments

Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits

Weekend brunch is always a special treat for me, and the Eggs Atchafalaya I was presented at Grand Coteau Bistro was the ultimate attraction. Perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes was topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy… 

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Filed Under: Breakfast Tagged With: brunch recipes, cajun cooking, Cajun food, cajun recipe, eggs benedict recipe, fried green tomatoes recipe, Grand Coteau Bistro, hollandaise recipe, poached eggs recipe

I Found My Thrill: Blueberry Cream Pie

August 22, 2016 by George Graham 10 Comments

I Found My Thrill: Blueberry Cream Pie

With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream.  And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie recipe could be so easy?  My… 

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Filed Under: Sweets Tagged With: blueberry cream pie recipe, blueberry dessert recipe, blueberry filling recipe, cajun cooking, Cajun food, cajun recipe, cream pie recipe

Strawberry Shortcake Jars

July 1, 2016 by George Graham 1 Comment

Strawberry Shortcake Jars

In the South, strawberry shortcake and the 4th of July just go hand-in-hand. There’s no better way to top off a backyard holiday barbecue than with fresh seasonal fruit topped with whipped cream. These Strawberry Shortcake Jars are the simplest recipe that delivers crowd-pleasing results every time. So, how can we improve upon perfection? I grew… 

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Filed Under: Sweets Tagged With: 4th of July recipes, cajun cooking, Cajun food, cajun recipe, Fourth of July recipes, July 4th recipes, Mason jar dessert recipes, strawberry dessert recipe, strawberry shortcake recipe, summer dessert recipes

Creole Snapper En Papillote

June 13, 2016 by George Graham 3 Comments

Creole Snapper En Papillote

What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory?  Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures.  The Italians have their al cartoccio, but the French seem to seal the… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, Creole fish recipe, En Papillote recipe, New Orleans recipe, pompano En Papillote recipe, red snapper recipe

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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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