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George Graham's Stories of Cajun Creole Cooking

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Spicy Creole Shrimp Dip

February 4, 2021 by George Graham 1 Comment

Spicy Creole Shrimp Dip

There are certain party foods that make any event special, and of course, in the Graham family, my brother’s Spicy Creole Shrimp Dip always makes an appearance. To me, this simple recipe just says “time to party” in South Louisiana, and is a sure way to spice up any gathering. My older brother Jackie Graham… 

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Filed Under: Appetizer, Seafood Tagged With: Spicy Creole Shirmp Dip

Oysters Supreme

May 4, 2020 by George Graham 20 Comments

Oysters Supreme

David Bertrand runs Shucks seafood house in Abbeville, Louisiana with an eye for detail. Along with his partner Bert Istre, they share a keen understanding of the tastes of their South Louisiana customers. This is not a tourist haunt, and it’s not an upscale, white-tablecloth eatery with a big-name chef. In fact, David is quick… 

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Filed Under: Appetizer, Seafood Tagged With: Cajun baked oysters recipe, cajun cooking, Cajun food, cajun recipe, chargrilled oysters recipe, Louisiana oysters recipe, raw oysters, Shucks restaurant

Baked Oysters with Collards and Cajun Hollandaise

November 4, 2019 by George Graham 4 Comments

Baked Oysters with Collards and Cajun Hollandaise

With this Baked Oysters with Collards and Cajun Hollandaise, the salty Gulf oyster hides underneath cloaked in a Rockefeller type covering of bacon-infused greens and a spicy hollandaise for a perfect one-bite dish that will send you back for more. Another dozen, please. If you’ve never been to the Grand Hotel in Point Clear, Alabama,… 

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Filed Under: Appetizer, Seafood Tagged With: baked oysters, cajun oyster recipe, gulf oyster recipe, oysters rockefeller

Curried Meatballs Skillet

July 22, 2019 by George Graham 4 Comments

Curried Meatballs Skillet

Hot and spicy, smooth, and saucy, one bite of this Curried Meatballs Skillet will bring your guests back for more. Meatballs meet Asian spice in this Curried Meatballs Skillet, my addictive party food recipe. Curry is one of those ingredients that have a wide following; I don’t know anyone who doesn’t love it. And in… 

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Filed Under: Appetizer, Meat Tagged With: curried meatballs recipe, party recipe

Crawfish Hand Pies

December 4, 2017 by George Graham 37 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

Unbridled Brie Jammin’ with bacon

June 5, 2017 by George Graham 4 Comments

Unbridled Brie Jammin’ with bacon

Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors spiked with the porky flavor of bacon—that’s my Bacon Jam Baked Brie — a down-on-the-bayou, French Louisiana version of a classic baked brie. Baking a round of brie cheese in pastry has been around for decades, and… 

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Filed Under: Appetizer, Bread, Casserole Tagged With: appetizer recipe, bacon jam recipe, baked brie recipe, baked cheese recipe, brie recipe, cajun cooking, Cajun food, cajun recipe

The Italian Side of Cajun

May 15, 2017 by George Graham 14 Comments

The Italian Side of Cajun

There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe  version makes a culinary statement and packs a wallop of flavor. I’ve… 

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Filed Under: Appetizer, Vegetables Tagged With: artichoke recipe, Boscoli olive salad recipe, Cajun appetizer recipe, cajun cooking, Cajun food, cajun recipe, Italian olive recipe, Italian stuffed artichoke recipe, New Orleans stuffed artichoke, party appetizer recipe, Progresso bread crumbs recipe, Sicilian appetiser recipe, stuffed artichoke 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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