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George Graham's Stories of Cajun Creole Cooking

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Chaurice Sausage and Egg Pie

September 14, 2020 by George Graham 6 Comments

Chaurice Sausage and Egg Pie

Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Breakfast in South Louisiana is a celebration of farm-to-table goodness.  The farming traditions of the region are rooted in a tough work… 

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Filed Under: Breakfast, Casserole Tagged With: cajun cooking, Cajun Creole breakfast recipe, Cajun food, cajun recipe, Cajun recipes, lost bread recipe, Louisiana cooking, Louisiana recipe, pain perdu recipe

Cajun Crawtator Casserole

April 27, 2020 by George Graham 13 Comments

Cajun Crawtator Casserole

Smashed Yukon Gold potatoes infused with fresh herbs, Cajun spice, and creamy Greek yogurt reaches new culinary heights with the addition of rich Louisiana crawfish tail meat. And the crunch of Zapp’s Crawtator kettle-fried potato chips is the pièce de résistance. It’s pure comfort in a casserole dish. I first crossed paths with the late… 

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Filed Under: Casserole, Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, casserole dish, crawfish recipe, Creole, Potato recipe, Ron Zappe, Zapps

Deer Sausage and Shrimp Jambalaya

September 4, 2017 by George Graham 14 Comments

Deer Sausage and Shrimp Jambalaya

Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold flavors of venison mixed with pork,… 

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Filed Under: Casserole, Meat, Seafood

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

Cajun Pork Jambalaya

July 6, 2015 by George Graham 86 Comments

Cajun Pork Jambalaya

A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that… 

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Filed Under: Casserole, Meat Tagged With: Cajun black pot cooking, cajun cooking, Cajun Creole recipe, Cajun food, Cajun jambalaya recipe, cajun recipe, Cajun recipes, Louisiana cooking, Pork jambalaya recipe, rural Cajun cooking

Creole Jerk Chicken

October 7, 2013 by George Graham 1 Comment

Creole Jerk Chicken

My first experience with authentic Creole jerk chicken was in Jamaica on my honeymoon some years ago.  The taste still lingers on, and I’ve had nothing like it since.  That is, until just a few weeks ago. Roxanne, Lauren, her friend Regan, and I traveled to the Turks and Caicos islands recently.  Staying in a… 

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Filed Under: Casserole, Meat Tagged With: barbecue chicken recipe, BBQ chicken, cajun cooking, Cajun Creole recipe, cajun recipe, Cajun recipes, Caribbean recipe, jerk chicken recipe, peas and grits recipe, spicy chicken

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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