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George Graham's Stories of Cajun Creole Cooking

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Guinea Gumbo

November 4, 2024 by George Graham 22 Comments

Guinea Gumbo

From the pages of my latest cookbook Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, this Guinea Gumbo recipe is an old-school Cajun classic. Steeped in tradition and infused with rich gumbo flavors, every spoonful defines the art of Cajun cooking. I remember it like it was yesterday: the day, over 30… 

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Filed Under: Roux-Based, Soup, Stew Tagged With: cajun cooking, Cajun food, Cajun gumbo recipe, cajun recipe, Cajun recipes, chicken gumbo recipe, guinea gumbo recipe, gumbo recipe

Cajun Seafood Gumbo

August 5, 2024 by George Graham 25 Comments

Cajun Seafood Gumbo

The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. It’s gumbo time! One sign… 

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Filed Under: Roux-Based, Seafood Tagged With: Cajun gumbo recipe, first you make a roux, gumbo recipe, How to make a roux, Louisiana Direct Seafood, Louisiana seafood gumbo, Rox's Roux, seafood gumbo

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

December 22, 2022 by George Graham 18 Comments

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun… 

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Filed Under: Roux-Based, Seasonings, Soup, Stew Tagged With: Cajun roux, dark roux, first you make a roux, Rox's Roux

Meatball Fricassée – A Classic Roux-Based Recipe

January 17, 2022 by George Graham 26 Comments

Meatball Fricassée – A Classic Roux-Based Recipe

This old-school Cajun recipe for Meatball Fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example of Acadiana roots cooking. And with a jar of our own Rox’s Roux at the ready, this is… 

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Filed Under: Meat, Roux-Based Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, ground meat recipe, meatball recipe, rice and gravy recipe

Wild Goose in Red Wine Gravy

January 25, 2021 by George Graham 15 Comments

Wild Goose in Red Wine Gravy

This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it will make your knees wobble, and your belt… 

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Filed Under: Meat, Roux-Based Tagged With: cajun cooking, Cajun food, Cajun goose recipe, cajun recipe, cooking goose, goose recipe, speckle belly goose recipe, wild goose recipe

Chicken Leg and Sausage Gumbo

October 5, 2020 by George Graham 25 Comments

Chicken Leg and Sausage Gumbo

It’s fall gumbo season, and time to break out the black iron pot and the rice cooker. The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the… 

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Filed Under: Roux-Based, Soup Tagged With: Cajun gumbo recipe, chicken and sausage gumbo recipe, chicken leg gumbo recipe, dark Cajun roux recipe, The Art of Gumbo

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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