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George Graham's Stories of Cajun Creole Cooking

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Summer Shrimp Salad with Citrus Vinaigrette

August 23, 2021 by George Graham Leave a Comment

Summer Shrimp Salad with Citrus Vinaigrette

With a bed of just-picked greens, the crunch of farm-fresh vegetables, and the brininess of Gulf shrimp, this Summer Shrimp Salad takes off with a Creole mustard-infused Citrus Vinaigrette. These are the flavors of Louisiana. Summer in the South is glorious. Relaxing by the pool, basking in the sun, and dining on light coastal fare… 

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Filed Under: Salad, Seafood Tagged With: shrimp salad recipe

Overstuffed Fried Crawfish Po’Boy

August 16, 2021 by George Graham 5 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

Chilled Seafood Salad with Two Dressings

August 9, 2021 by George Graham 12 Comments

Chilled Seafood Salad with Two Dressings

Ice-cold shrimp and chilled lump crabmeat need nothing more than a tasty dressing or two to complete a casual springtime meal. And my recipe for Chilled Seafood Salad with Two Dressings keeps it simple and light—two ingredients for an easy dinner. Anytime Roxanne and I visit Biloxi, Mississippi, we make a beeline to our favorite… 

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Filed Under: Salad, Seafood Tagged With: Cajun seafood salad recipe, Mary Mahoney's restaurant biloxi, seafood salad recipe

Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette

August 2, 2021 by George Graham 5 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

Shrimp Boulettes

July 26, 2021 by George Graham 5 Comments

Shrimp Boulettes

These Shrimp Boulettes are the bomb. When fried crisp, this combination of flavors creates a seafood explosion launched with a kick of spice. Throughout coastal Cajun country, home cooks have engineered seafood into many unique dishes, and boulettes are one of the more popular. Fish, crab, crawfish, and most especially shrimp are pulverized, mixed, rolled,… 

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Filed Under: Seafood Tagged With: Cajun shrimp recipe, shrimp bouletes

Crabmeat-Stuffed Artichoke

July 5, 2021 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

Crawfish Cannelloni

June 14, 2021 by George Graham 19 Comments

Crawfish Cannelloni

With a sauce of creamy béchamel spiked with Louisiana crawfish layered over stuffed pasta, my Crawfish Cannelloni is baked bubbly hot. And thanks to my sister, this is one of the classic dishes that helped propel my lifelong culinary journey. My sister Marie Graham Huguet introduced me to a perfect plate of Italian cannelloni some… 

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Filed Under: Seafood Tagged With: Cajun pasta dish, cannelloni recipe, Crawfish Cannelloni recipe, crawfish pasta recipe, seafood pasta recipe

Fillet of Flounder with Crabmeat Dressing

May 31, 2021 by George Graham 11 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

Fettuccine with Softshell Crabs Amandine

May 24, 2021 by George Graham 1 Comment

Fettuccine with Softshell Crabs Amandine

Crispy softshell crabs crown buttery pasta infused with lemon, garlic, and toasty almonds for an unexpected taste explosion. The best of two culinary worlds collide in this delicious recipe. New Orleans is known for its Sicilian influence as immigrants settled the French Quarter, bringing with them a parcel of recipes such as the famous muffuletta… 

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Filed Under: Seafood Tagged With: amandine sauce recipe, fettuccine recipe, fried softshell crab recipe, Louisiana seafood recipe, soft shell crab recipe, softshell crab

Pan Seared Grouper with Mango Salsa and Coconut Rice

May 17, 2021 by George Graham 2 Comments

Pan Seared Grouper with Mango Salsa and Coconut Rice

Lightly pan seared in coconut oil and served over a bed of jasmine rice perfumed with freshly grated coconut, this Grouper with Mango Salsa is an island recipe that brings back memories of a time long ago. Ask my daughter Lauren, and she will tell you the best family vacation she’s ever taken was to… 

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Filed Under: Seafood Tagged With: Belizean recipe, Cajun Creole cooking, coconut recipe, coconut rice recipe, grouper recipe, Louisiana seafood recipe, mango salsa recipe, Supreme rice

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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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