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George Graham's Stories of Cajun Creole Cooking

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Cajun Cracklins

March 24, 2014 by George Graham 41 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

Jacked Up Short Ribs

February 10, 2014 by George Graham 23 Comments

Jacked Up Short Ribs

So, here’s the long and short of it.  I am short rib obsessed.  There is something about this underrated cut of beef that I love.  It is incredibly versatile, and I use it for everything from burgers to a center of the plate entrée like this Jacked Up Short Ribs. Although I had cooked beef… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun short ribs, short rib recipe

Cajun Boudin

February 3, 2014 by George Graham 122 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

Cajun Glazed Chicken Lollipops on Sweet Potato Hay

December 9, 2013 by George Graham 5 Comments

Cajun Glazed Chicken Lollipops on Sweet Potato Hay

It’s no secret that Louisiana loves to celebrate, and the holiday season is underway with office parties, neighborhood get-togethers, and family functions at full tilt.  Party menus are legendary in these parts, and whether it’s a full-blown cochon de lait for the neighborhood or just a big pot of gumbo on the stovetop, delicious South… 

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Filed Under: Meat, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, cajun spice recipe, chicken lollipops, chicken wing recipe, Christmas recipe, holiday recipe, New Years recipe, party recipe

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 Leave a 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

Bottoms Up Creole Tomato and Sausage Pie with Warm Roquefort Sauce

July 22, 2013 by George Graham Leave a Comment

Bottoms Up Creole Tomato and Sausage Pie with Warm Roquefort Sauce

This Creole Tomato and Sausage Pie is stunning in its presentation. Akin to a classic French tart tatin, when you turn this dish out onto a serving plate, you will bow to the applause. Farm stands and roadside sellers peddling fresh-grown vegetables and fruits dot the byways of Acadiana this time of year.  Whenever possible,… 

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Filed Under: Casserole, Meat, Vegetables Tagged With: Acadiana Table, cajun cooking, cajun recipe, Creole Tomato recipe, puff pastry recipe, sausage recipe

Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction

June 10, 2013 by George Graham 2 Comments

Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction

Chicken just got a Cajun makeover in this Jockamo Chicken with Fettuccine in a Smoked Tasso Cream recipe featuring the malty flavor of beer in a cream reduction.  Spiked with seasoned tasso ham and grated Romano cheese, we’re elevating chicken to new heights. Not sure exactly how it happened, but there’s been a cruel trick… 

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Filed Under: Meat Tagged With: Abita Beer, Acadiana Table, cajun cooking, cajun recipe, chicken dish, cooking with beer, Fathers Day recipe, fettuccine recipe, George Graham, Italian dish, Jockamo, pasta dish

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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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