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George Graham's Stories of Cajun Creole Cooking

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

September 22, 2025 by George Graham 5 Comments

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

Rise and shine: It’s perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy Gouda grits. It’s weekend brunch in Acadiana. Once I decided to create this spectacular dish in my kitchen,  I set out… 

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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

Cajun-Fried Catfish Bánh Mì

September 15, 2025 by George Graham 4 Comments

Cajun-Fried Catfish Bánh Mì

For obvious reason, here in South Louisiana a bánh mì sandwich is referred to as a Vietnamese po’boy. Built upon a similar French bread loaf, it doesn’t take a great stretch of imagination to see the similarities in the two sandwiches. But delving deeper, the two have even more in common than just bread.  And… 

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Filed Under: Sandwich, Seafood Tagged With: banh mi sandwich recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun sandwich recipe, fried catfish po-boy recipe, Louisiana poboy recipe

Roast Pork with Trinity Stuffing

August 25, 2025 by George Graham 12 Comments

Roast Pork with Trinity Stuffing

Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice…. 

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Filed Under: Meat Tagged With: Cajun pork recipe, cajun trinity, roast port

Grilled Grouper Sandwich

August 18, 2025 by George Graham 3 Comments

Grilled Grouper Sandwich

This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy rémoulade all combine to redefine the term “fish sandwich”… 

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Filed Under: Seafood Tagged With: grilled grouper, grouper sandwich recipe, lance nacio, Louisiana Direct Seafood, yellow edge grouper

Peach Muscadine Sangria

August 4, 2025 by George Graham 3 Comments

Peach Muscadine Sangria

Poolside afternoons in the heat of summer are just begging for a fresh, fruity cocktail–ice-cold with just a hint of fragrant sweetness.  I usually revert to a pitcher of margaritas or mojitos, but lately I’ve been thinking a lot about sangria; a recipe for Peach Muscadine Sangria to be exact. I’ll admit it: Sangria is… 

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Filed Under: Drink Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Landrys Vineyard, peach muscadine wine, Peche liqueur, sangria recipe, summer cocktail recipe, white peach sangria recipe

Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice

July 28, 2025 by George Graham 12 Comments

Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice

A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what… 

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Filed Under: Meat Tagged With: andouille sausage recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun stuffed pork chop, Creole rice recipe, pork chop recipe

George Graham’s Novel, Marsh Island Memories, Is Now Available

July 16, 2025 by George Graham 2 Comments

Excited to share something a little different from me. Marsh Island Memories is my new novel, set deep in the bayous and backroads of Cajun country. This isn’t a cookbook but a story close to my heart. Set in the fictional place called Marsh Island, it’s filled with family, love, laughter, and second chances. A… 

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Filed Under: Uncategorized

Sheepshead Sauce Piquante

July 7, 2025 by George Graham 9 Comments

Sheepshead Sauce Piquante

Simmered down in a spicy tomato-based sauce, the tender fillets of fish take on the exotic flavors of a classic Cajun specialty—Sheepshead Sauce Piquante. So what’s a sheepshead, you might ask? Unless you are an experienced coastal fisherman along the shores of Louisiana, you may not have run into this species of Gulf finfish. With… 

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Filed Under: Seafood Tagged With: Cajun sauce piquante recipe, sheepshead recipe

The Bottle Rocket – Cherry Mint Vodka Soda

June 30, 2025 by George Graham Leave a Comment

The Bottle Rocket – Cherry Mint Vodka Soda

Fireworks are flying this 4th of July at the Grahams with my Cherry Mint Vodka Soda, aka The Bottle Rocket. This cocktail explodes with flavor! The ease of this recipe is that it only requires a few key ingredients, but to do it right takes an extra step. Fresh mint leaves are essential, and while… 

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Filed Under: Drink Tagged With: Cherry vodka cocktail

Herbed Potato Salad

June 23, 2025 by George Graham 1 Comment

Herbed Potato Salad

Fresh herbs from my garden shine in this creative take on a popular summertime side dish–my Herbed Potato Salad. And from my trial-and-error experience, marinating overnight is essential for deep flavors to penetrate the potatoes. Granted, I love a traditional Southern potato salad with its creamy mayonnaise base. Everyone has a favorite recipe that’s a… 

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Filed Under: Salad Tagged With: herbed potato salad, potato salad 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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Marsh Island Memories

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