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George Graham's Stories of Cajun Creole Cooking

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Whole Flounder stuffed with Louisiana Shrimp

November 23, 2020 by George Graham 2 Comments

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 couldn’t resist the… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, crabmeat stuffing, Creole seafood dish, Delcambre, Granger's Seafood, Louisiana, Louisiana cooking, Louisiana Direct Seafood, stuffed whole flounder recipe

Alligator Sausage and Creole Red Onions with Beer Gravy over Crab-Boiled Smashed Potatoes

September 28, 2015 by George Graham 15 Comments

Alligator Sausage and Creole Red Onions with Beer Gravy over Crab-Boiled Smashed Potatoes

There is an area just west of Lafayette, Louisiana that is known for its German heritage. Roberts Cove is at the center of it, and it is home to a long lineage of German immigrants who settled the Acadiana prairie in 1880.  This was a little over a century after the French Acadians found their… 

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Filed Under: Meat Tagged With: Alligator recipe, alligator sausage, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun smoked sausage recipe, creole recipe, German sausage recipe, Germanfest, Louisiana, Robert's Cove, Savoie's smoked sausage, Zatarain's crab boil recipe

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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