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George Graham's Stories of Cajun Creole Cooking

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Crawfish Étouffée

February 20, 2023 by George Graham 195 Comments

Crawfish Étouffée

Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But… 

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Filed Under: Seafood Tagged With: Breaux Bridge Crawfish Festival, cajun cooking, Cajun Creole cooking, cajun festivals, Cajun food, crawfish etouffee recipe, etouffee, etouffee cookoff

Ponce Upon A Time: Sweet Potato-Stuffed Smoked Ponce

January 16, 2023 by George Graham 94 Comments

Ponce Upon A Time: Sweet Potato-Stuffed Smoked Ponce

Long ago the French came to the bayous of Louisiana and brought with them a vast wealth of recipes.  Over generations of influence, the tastes and flavors of most of those Cajun recipes have evolved.  These classic Cajun recipes and the artisan skills that go into Louisiana’s culinary cultural uniqueness are fascinating to me.  The… 

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Filed Under: Meat Tagged With: Cajun chaudin recipe, cajun cooking, Cajun food, Cajun ponce recipe, cajun recipe, Cajun recipes, chaudin recipe, ponce recipe

The Long, Hot Simmer: Soulful Chicken Soup

January 9, 2023 by George Graham 18 Comments

The Long, Hot Simmer: Soulful Chicken Soup

Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water… 

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Filed Under: Soup, Uncategorized Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, chicken soup recipe, Dark chicken stock, soup stock

Cajun Boudin

January 2, 2023 by George Graham 198 Comments

Cajun Boudin

It’s time to start off the new year with tasty adventure and if you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery.  The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating. … 

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Filed Under: Meat Tagged With: Cajun boudin recipe, Cajun Boudin Trail, Cajun Creole food, cajun recipe. cajun cooking, hot boudin, Louisiana Culinary Trails

Speckled Butter Bean, Okra, and Lamb Soup

December 12, 2022 by George Graham 6 Comments

Speckled Butter Bean, Okra, and Lamb Soup

This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out.  Beef, pork and chicken have been… 

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Filed Under: Meat, Soup Tagged With: cajun cooking, cajun cornbread, Cajun cuisine, cajun festivals, Cajun food, cajun recipe, Cajun recipes, cajun soup, cornbread, lamb soup recipe

Louisiana Oyster Loaf

November 7, 2022 by George Graham 9 Comments

Louisiana Oyster Loaf

With one bite of this classic New Orleans recipe – Louisiana Oyster Loaf – I am transported back to a long ago time when simplicity reigned in Creole cooking.  It is a basic recipe that elevates Louisiana oysters to spiritual heights. For a born and bred Louisiana boy, I was raised that eating oysters in… 

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Filed Under: Sandwich, Seafood Tagged With: cajun cooking, cajun recipe, creole recipe, Magazine Street, New Orleans recipe, oyster loaf recipe, oyster recipe, sandwich recipe, seafood recipe

Tomahawk Ribeye

October 31, 2022 by George Graham 28 Comments

Tomahawk Ribeye

Now and then, I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the… 

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Filed Under: Meat Tagged With: bone-in ribeye steak, cajun cooking, Cajun food, cajun recipe, Cajun steak rub, coffee-rubbed steak, Community coffee recipe, Louisiana cooking, Tomahawk ribeye recipe

Creole Stuffed Turkey Wings

October 24, 2022 by George Graham 28 Comments

Creole Stuffed Turkey Wings

The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana.  Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations add amazing depth to our local folkways.  Stuffed Turkey Wings… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, creole recipe, rice and gravy recipe, stuffed turkey wing recipe

Louisiana Shrimp Creole

October 3, 2022 by George Graham 20 Comments

Louisiana Shrimp Creole

Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve. All hail, Chef… 

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Filed Under: Seafood Tagged With: Acadiana, cajun cooking, Cajun Creole cooking, Cajun food, cajun recipe, Cajun recipes, Chef Paul Prudhomme, elegant dinner entree, ethnic dishes, Gulf, Lafayette travel, Louisiana Seafood Promotion and Marketing Board, Louisiana Shrimp, Louisiana Tourism, seafood recipe, spicy recipe, tomato recipe

French Mustard-Braised Rabbit

September 19, 2022 by George Graham 11 Comments

French Mustard-Braised Rabbit

Smothered down in a wine-infused braise of two mustards, the rich white meat of rabbit cooks low and slow in this tart and tantalizing combination of flavors. It’s Louisiana French meets European French in this French Mustard-Braised Rabbit recipe. The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For… 

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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

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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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