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George Graham's Stories of Cajun Creole Cooking

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Wild Goose in Red Wine Gravy

January 25, 2021 by George Graham 10 Comments

Wild Goose in Red Wine Gravy

This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it will make your knees wobble, and your belt… 

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Filed Under: Meat, Roux-Based Tagged With: cajun cooking, Cajun food, Cajun goose recipe, cajun recipe, cooking goose, goose recipe, speckle belly goose recipe, wild goose recipe

Boudin King Cake

January 18, 2021 by George Graham 92 Comments

Boudin King Cake

Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many… 

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Filed Under: Appetizer, Bread, Meat Tagged With: Bob Carriker and boudin, boudin king cake recipe, Boudin Link, Boudin Trail, Boudinlink.com, Cajun boudin recipe, cajun cooking, Cajun food, cajun recipe, king cake, king cake recipe, Mardi Gras New Orleans, mardi Gras recipe

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

January 11, 2021 by George Graham 1 Comment

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun… 

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Filed Under: Roux-Based, Seasonings, Soup, Stew Tagged With: Cajun roux, dark roux, first you make a roux, Rox's Roux

Stuffed Collard Rolls with Red Gravy

December 28, 2020 by George Graham 7 Comments

Stuffed Collard Rolls with Red Gravy

Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy… 

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Filed Under: Meat, Vegetables Tagged With: stuffed cabbage rolls recipe, Stuffed collard rolls recipe

Meet The Fisherman: Quincy Verret

December 18, 2020 by George Graham 1 Comment

Meet The Fisherman: Quincy Verret

For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it’s a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom processing facility that… 

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Filed Under: Seafood Tagged With: Louisiana Direct Seafood, Quincy Verret

Cajun Seafood Gumbo

December 14, 2020 by George Graham 12 Comments

Cajun Seafood Gumbo

The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. It’s gumbo time! One sign… 

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Filed Under: Roux-Based, Seafood Tagged With: Cajun gumbo recipe, first you make a roux, gumbo recipe, How to make a roux, Louisiana Direct Seafood, Louisiana seafood gumbo, Rox's Roux, seafood gumbo

Meet The Fisherman: Butch Smith

December 11, 2020 by George Graham 1 Comment

Meet The Fisherman: Butch Smith

Butch Smith has been fishing the backwaters, lakes, and inland rivers of Louisiana for as long as he’s been breathing fresh bayou air. He’s seen it all and knows a thing or two about fishing, especially wild-caught catfish. I like to call Butch the “King of Catfish,” and one visit to his Fresh Water Seafood,… 

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Filed Under: Seafood Tagged With: Butch Smith, catfish recipe, fresh water seafood co., Louisiana Direct Seafood, Louisiana Seafood Promotion and Marketing Board, LSU Ag Center, wild catfish, wild caught catfish

Grilled Grouper Sandwich

December 7, 2020 by George Graham Leave a Comment

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

Meet The Fisherman: Pete Gerica

December 4, 2020 by George Graham Leave a Comment

Meet The Fisherman: Pete Gerica

Pete Gerica has seen it all. As a hard-working, third-generation fisherman making a living off the waters of coastal Louisiana, Pete has weathered storms, oil spills, overfishing, foreign imports, governmental regulations, and a pandemic. But he is a survivor, and he is passionate about the work he has chosen. To him, it’s a labor of… 

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Filed Under: Uncategorized Tagged With: Crescent City Farmers Market, Lake Pontchartrain Fishermen’s Association, Louisiana Crab Task Force, New Orleans Farmers Market, pete gerica

Grilled Oysters on the Half Shell

November 30, 2020 by George Graham 3 Comments

Grilled Oysters on the Half Shell

Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Hands down, the invention of the char-grilled oyster on the half shell is a… 

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Filed Under: Seafood Tagged With: charbroiled oysters, chargrilled oysters, drago's oysters, Louisiana Direct Seafood, Louisiana oysters, Motivatit Seafood, oysters on the half shell

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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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