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George Graham's Stories of Cajun Creole Cooking

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Braised Beef Shanks with Parsley Pecan Pesto

December 7, 2015 by George Graham 12 Comments

Braised Beef Shanks with Parsley Pecan Pesto

Let’s cut to the meat of this story–whole sectional cuts of beef are irresistible to me.  They harken back to pioneer days and more rustic farm-style butchering techniques.  But beef shanks are rarely seen whole in the supermarket.  My guess is that retailers fear that timid customers will panic and run screaming from the meat… 

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Filed Under: Meat Tagged With: Acadiana Table, Beef shank recipe, Cajun beef recipe, cajun cooking, Cajun Creole recipes, Cajun food, cajun recipe, Cajun recipes, George Graham, Louisiana cooking, pesto recipe, roast beef recipe

Beef and Mushroom Pot Pie

November 30, 2015 by George Graham 4 Comments

Beef and Mushroom Pot Pie

Cooking meat in a rich red wine sauce is classic French and is equally common in French Louisiana. Cajun hunting camp cooks love to braise tough cuts of wild game and infuse the pot with wine and stock.   The technique works with any number of meats and around Acadiana, beef is a natural. Boeuf bourguignon,… 

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Filed Under: Meat Tagged With: beef daube recipe, beef in wine recipe, beef pot pie recipe, Boeuf bourguignon recipe, Cajun food, Cajun pot pie, Cajun recipes

Sugarcane-Glazed Spareribs

August 31, 2015 by George Graham 2 Comments

Sugarcane-Glazed Spareribs

“Low and slow, son,” that’s what my daddy always told me was the key to cooking ribs. He’d fire up the pit on a Saturday morning and by the time the afternoon sun was setting, we’d be in pig heaven. Growing up in small town Louisiana, pork ribs–especially spareribs (my father’s favorite)–was the only barbecue… 

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Filed Under: Meat Tagged With: barbecue spareribs recipe, BBQ ribs recipe, BBQ spareribs recipe, Cajun barbecure recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, ribs recipe

Smoked Turkey Leg Stew over White Rice with Tasso-Spiked Green Beans and Sweet Peas in Garlic Cream

July 27, 2015 by George Graham 10 Comments

Smoked Turkey Leg Stew over White Rice with Tasso-Spiked Green Beans and Sweet Peas in Garlic Cream

Noontime in Acadiana means heading for your favorite lunchroom for a meat-and-three plate of down-home Cajun cooking.  Throughout South Louisiana, the cafes and diners are lined with all sorts of folks bellying up to the counters and tables in search of a hearty lunch.  It’s not unusual to see a truck driver sitting next to… 

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Filed Under: Meat, Vegetables Tagged With: blue plate special, cajun cooking, Cajun dinner, Cajun food, cajun recipe, Cajun recipes, Creole lunch, meat and three recipe, turkey leg recipe

Cajun Pork Jambalaya

July 6, 2015 by George Graham 108 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

Stuffed Chicken with Mushroom Madeira

May 4, 2015 by George Graham 2 Comments

Stuffed Chicken with Mushroom Madeira

Food can be boring.  Ok, I’ve said it, and you know exactly what I’m talking about.  Slapping a spoonful of mashed potatoes on a plate along with a plain baked chicken breast doesn’t exactly set the world on fire with excitement. Why can’t we serve up a bit more creativity at mealtime? Now, don’t get… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, chicken breast recipe, creole recipe, Marsala wine recipe, mashed potato recipe, mushroom recipe

Okra and Tomatoes with Stewed Chicken and Sausage

February 9, 2015 by George Graham 7 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

Cajun Cracklins

March 24, 2014 by George Graham 56 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

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

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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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