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George Graham's Stories of Cajun Creole Cooking

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Crawfish Hand Pies

December 4, 2017 by George Graham 19 Comments

Crawfish Hand Pies

I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky pastry. Hand pies… 

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Filed Under: Appetizer, Bread, Seafood Tagged With: crawfish hand pie recipe, natchitoches meat pie recipe, puff pastry recipe, savory pie recipe

Bottoms Up Creole Tomato and Sausage Pie with Warm Roquefort Sauce

July 22, 2013 by George Graham Leave a Comment

Bottoms Up Creole Tomato and Sausage Pie with Warm Roquefort Sauce

This Creole Tomato and Sausage Pie is stunning in its presentation. Akin to a classic French tart tatin, when you turn this dish out onto a serving plate, you will bow to the applause. Farm stands and roadside sellers peddling fresh-grown vegetables and fruits dot the byways of Acadiana this time of year.  Whenever possible,… 

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Filed Under: Casserole, Meat, Vegetables Tagged With: Acadiana Table, cajun cooking, cajun recipe, Creole Tomato recipe, puff pastry recipe, sausage 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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