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George Graham's Stories of Cajun Creole Cooking

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Chicken Wings with Alabama White Sauce and Grilled Peaches

September 23, 2019 by George Graham 6 Comments

Chicken Wings with Alabama White Sauce and Grilled Peaches

These chicken wings fly deep into the South where the smokehouse infuses dark hickory flavor, and the BBQ sauce lightens it up with a tangy balance. Spicy and full of chicken flavor, these wings have a smoky finish, and when slathered with a vinegary sauce and paired with grilled peaches, it just may be the… 

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Filed Under: Appetizer, Meat Tagged With: Alabama white BBQ sauce recipe, smoked wings recipe

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

Cheese-Crust Shrimp and Mushroom Pizza

April 8, 2019 by George Graham 3 Comments

Cheese-Crust Shrimp and Mushroom Pizza

This carb-friendly Cheese-Crust Shrimp and Mushroom Pizza is the best thing since sliced you-know-what. The crackle of the cheddar crust is the first signal that this is no ordinary pizza dough. As the ooze of the melted mozzarella cloaks the earthy and ocean combo of Gulf shrimp and button mushrooms, this simple (and quick) recipe… 

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Filed Under: Appetizer, Seafood Tagged With: low carb pizza, shrimp pizza recipe

Crawfish Hand Pies

December 4, 2017 by George Graham 32 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

Crab Claw Sensation

November 6, 2017 by George Graham 14 Comments

Crab Claw Sensation

These are well-dressed claws ready for your next party or holiday get-together. Just slide a cracked claw between your teeth and pull away a meaty morsel of crabmeat licked with just the right combination of spicy flavor. Time to create a Crab Claw Sensation! And I’ve found an easy shortcut to this sensational recipe using… 

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Filed Under: Appetizer, Seafood Tagged With: Cajun crab recipe, crab recipes, Hanley's Sensation dressing, Louisiana crabmeat recipe, louisiana seafood, marinated crab claws recipe, Sensation dressing

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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