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George Graham's Stories of Cajun Creole Cooking

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Louisiana Oyster Skillet

September 23, 2024 by George Graham 11 Comments

Louisiana Oyster Skillet

Your taste buds light up with the first bite into a plump Louisiana oyster releasing its briny Gulf flavor and combining with a creamy, liqueur-infused sauce for a taste explosion that makes you reach for more. It’s the perfect appetizer or party dish. What’s even better is that this Louisiana Oyster Skillet is a no-fuss,… 

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Filed Under: Seafood Tagged With: Bryan Mobley, Corina Corina Seafood, frozen oysters, Gulf oysters, Louisiana oysters, Louisiana Sea Grant, LSU Ag Center, Motivatit oysters, online oysters, Thomas Hymel, vermilion bay sweet oysters

Overstuffed Fried Crawfish Po’Boy

September 3, 2024 by George Graham 9 Comments

Overstuffed Fried Crawfish Po’Boy

It’s the crispy crunch of the first bite into this sandwich that signals all the good things to come. It’s sensory overload when hot, right-out-of-the-fryer crawfish tails meet the perfectly dressed French bread loaf in the po’boy of my dreams—the Overstuffed Fried Crawfish Po’Boy. Whenever I get close to New Iberia, Louisiana, my car has… 

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Filed Under: Sandwich, Seafood Tagged With: Bon Creole restaurant, fried crawfish po'boy, overstuffed po'boy

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

Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette

July 22, 2024 by George Graham 6 Comments

Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette

Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level. During past travels in southern France, Roxanne and I recall… 

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Filed Under: Salad, Seafood Tagged With: cajun recipe, Creole dish, fish dish, French recipe, George Graham, Louisiana, new orleans, nicoise, salad recipe, tuna dish

Garlic Shrimp Crostini

July 8, 2024 by George Graham 15 Comments

Garlic Shrimp Crostini

As the Louisiana shrimp season kicks into high gear, I’m craving all things shrimp.  Sometimes I feel like a character in the movie Forrest Gump as I reel off my favorite Cajun recipes: shrimp gumbo, shrimp Creole, shrimp jambalaya, fried shrimp, stuffed shrimp, oh well, you get it. My wife Roxanne loves shrimp as much… 

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Filed Under: Seafood Tagged With: garlic shrimp crostini, Gulf shrimp, Louisiana crab, Louisiana crawfish, Louisiana Direct Seafood, Louisiana fish, Louisiana Shrimp, plate frozen shrimp

Fillet of Flounder with Crabmeat Dressing

June 17, 2024 by George Graham 15 Comments

Fillet of Flounder with Crabmeat Dressing

Layers of flavor elevate this dish! The punch of saffron and lemon in the smooth velouté sauce contrasts the sweet blue crab and fresh Gulf fish in this Fillet of Flounder with Crabmeat Dressing. This recipe is exceptional in every way. Of all the coastal Louisiana fish species, flounder is at the top of my… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, Creole fish recipe, flounder recipe, Flounder with crabmeat recipe, Gulf fish recipe, saffron veloute recipe, Veloute sauce recipe

Crabmeat-Stuffed Artichoke

June 3, 2024 by George Graham 15 Comments

Crabmeat-Stuffed Artichoke

When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for a summertime appetizer.  It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle.  But, in the hands of an adventurous cook, the… 

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Filed Under: Salad, Seafood, Vegetables Tagged With: appetizer, artichoke recipe, cajun cooking, Cajun Creole, cajun recipe, crab, healthy recipe, Italian artichoke, Louisiana, new orleans, seafood, Sicilian, stuffed

Whole Flounder stuffed with Louisiana Shrimp

May 13, 2024 by George Graham 9 Comments

Whole Flounder stuffed with Louisiana Shrimp

To me, flounder is flat-out the most delectable of all the Gulf finfish.  And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me.  Whenever I see it on a restaurant menu, I can’t resist.  And I couldn’t resist the… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, crabmeat stuffing, Creole seafood dish, Delcambre, Granger's Seafood, Louisiana, Louisiana cooking, Louisiana Direct Seafood, stuffed whole flounder recipe

Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess

April 8, 2024 by George Graham 3 Comments

Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess

More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed… 

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Filed Under: Salad, Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, crab and avocado salad recipe, creative salad recipe, Napoleon recipe

Fried Green Tomato Shrimp Rémoulade

March 25, 2024 by George Graham 20 Comments

Fried Green Tomato Shrimp Rémoulade

When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade… 

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Filed Under: Salad, Seafood, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun shrimp recipe, creole recipe, French rémoulade sauce, shrimp remoulade recipe, spicy shrimp recipe

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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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