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George Graham's Stories of Cajun Creole Cooking

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French Mustard-Braised Rabbit

March 23, 2015 by George Graham 9 Comments

French Mustard-Braised Rabbit

The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For instance, a delicate roux made by a trained saucier in the kitchen of a Michelin-starred French restaurant takes the same basic technique as a Cajun recipe for one made by a skilled Cajun cook on a home stovetop. Although… 

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Filed Under: Meat Tagged With: Burgundy cooking, cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, Creole mustard recipe, Dijon cooking, French mustard recipe, French rabbit dish, Louisiana cooking, Maille mustard recipe, Mustard-braised rabbit recipe, Rabbit in mustard sauce

Okra and Tomatoes with Stewed Chicken and Sausage

February 9, 2015 by George Graham 5 Comments

Okra and Tomatoes with Stewed Chicken and Sausage

Here’s the thing–okra is a vegetable of extremes.  For the most part, folks tend to categorize okra as a “love it or hate it” relationship.  It’s hard to be indifferent about okra.  True Southerners, and especially good Cajun cooks, identify strongly with okra.  But, even within okra circles there are those that love it in… 

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Filed Under: Meat, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Louisiana cooking, okra and chicken and sausage, okra and rice recipe, okra recipe

Boudin-Stuffed Pork Tenderloin

January 19, 2015 by George Graham 11 Comments

Boudin-Stuffed Pork Tenderloin

It’s 5pm, and I’m heading home from work.  I’m lucky to live just a short ten-minute drive from my office–just enough time to think about supper and I’m in the mood for something a little offbeat.  Time to pull in to see Earl; it’s time for Boudin-Stuffed Pork Tenderloin. Earl’s Cajun Market is a neighborhood grocer that… 

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Filed Under: Meat Tagged With: blackberry sauce, boudin recipe, boudin stuffing, cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, cooking with wine, Louisiana cooking, Stuffed pork tenderloin recipe

Scuppernong-Glazed Bourbon Beef Ribs with Tasso Potato Gratin

November 3, 2014 by George Graham Leave a Comment

Scuppernong-Glazed Bourbon Beef Ribs with Tasso Potato Gratin

I am a meticulous planner by nature as well as by profession.  That attention to detail has served me well these many years, but truth be told, I’ve grown tired of it.  It seems that as I’ve aged, I’ve let loose of the need to fastidiously program every waking minute of my life.  Empty day… 

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Filed Under: Meat Tagged With: Beef short rib recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Louisiana cooking, scuppernong recipe

Grilled Chicken Pasta Salad

August 18, 2014 by George Graham 2 Comments

Grilled Chicken Pasta Salad

Sunday nights are welcome.  Rox and I stay incredibly busy most all week long, and now and then we enjoy just kicking our feet up and relaxing on a Sunday evening.  It is those kinds of evenings that I stumble upon dishes and recipes like this simple Grilled Chicken Pasta Salad that otherwise would not… 

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Filed Under: Meat, Salad Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, chicken salad recipe, pasta salad recipe, pecan oil recipe

Cajun Cracklins

March 24, 2014 by George Graham 45 Comments

Cajun Cracklins

I admit it. Cajun cracklins are addictive,  I am a recovering cracklin’ addict and am now in a 12-step program on the way to enlightenment.  Okay, so I am embellishing a bit.  But, just a bit.  Hear my story. I was first grabbed by the demon porcine pleasure at a later stage of life when… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun cracklin', Cajun food, cajun recipe, Cajun recipes, fried pork skins recipe, grattons, Louisiana cooking, Pork cracklin' recipe

5 Keys To The Perfect Muffuletta

February 24, 2014 by George Graham 19 Comments

5 Keys To The Perfect Muffuletta

Finally, it’s time to relax.  The holiday madness is over, we’ve rung in the New Year and the Super Bowl has officially ended the party season.  Right?  Wrong.  Maybe elsewhere, but here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started.  Parties, balls, parades —… 

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Filed Under: Meat, Sandwich Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Creole dish, George Graham, ham, Italian sandwich, Jazz Festival, Louisiana recipe, New Orleans recipe, olive oil, olive salad, party recipe, sandwich recipe

Cajun Boudin

February 3, 2014 by George Graham 149 Comments

Cajun Boudin

If you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery.  The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating.  There’s even a Louisiana Culinary Trails website and downloadable app to help… 

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Filed Under: Meat Tagged With: Cajun boudin recipe, Cajun Boudin Trail, Cajun Creole food, cajun recipe. cajun cooking, hot boudin, Louisiana Culinary Trails

Pork Rib Fricassée

December 2, 2013 by George Graham 2 Comments

Pork Rib Fricassée

My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana.  Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew.  Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from  Gotreaux Family Farm, it is a satisfying one-dish… 

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Filed Under: Meat, Stew, Vegetables Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, Cajun pork recipe, cajun recipe, Cajun recipes, Gotreaux Family Farm

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

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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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