Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Crispy golden brown, these pastries are oozing with fresh flavors. (All photos credit: George Graham)
With its perfect pink center and cracklin' crust, lamb chops stand in a pool of blackberry wine-infused sauce. (All photos credit: George Graham)
Heirloom tomatoes bursting with flavor are the star in this Southern sandwich. (All photos credit: George Graham)
Spicy, buttery, garlicky, and citrusy--boiled crawfish Vietnamese-style. (All photos credit: George Graham)
Creamy risotto with Louisiana shrimp is a lesson worth learning. (All photos credit: George Graham) Creamy risotto with Louisiana shrimp is a lesson worth learning. (All photos credit: George Graham)
An elegant sauce elevates catfish to center stage in this recipe for Catfish Fillets in Satsuma-Lemon Meunière Sauce . (All photos credit: George Graham)
Slowly simmered in a rich broth of smoked ham bones, my Braised Collards in Hock Stock is a journey to the heart of Southern cooking. (All photos credit: George Graham)
Dozens of memories made. (All photos credit: George Graham)
Thick and rich, this Shrimp and Egg Stew is a classic Cajun roots recipe. (All photos credit: George Graham)
With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
The rich, earthy flavors of beef ribs bathed in a dark coffee-infused gravy. (All photos credit: George Graham)
Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Slow-braised in Port wine, my braised lamb falls off the bone with sweet morsels of meat. (Photo credit: George Graham)
Warm up to a bowl of Red Bean, Mustard Green, and Green Onion Sausage Chowder. (All photos credit: George Graham)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Bundles of flavor. (All photos credit: George Graham)
Rubbed and roasted to a perfect medium rare, this Coffee-Rubbed Prime Rib is a memorable dining experience. (Photo credit: George Graham)
With its unstructured piecrust baked in a cast-iron skillet, Lo's Apple Pie is a rustic Southern classic. (All photos credit: George Graham, video by Lo Graham)
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Served up steaming hot in your own personal gumbo mug, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox's Roux.
A French classic translated into a Southern version using Louisiana ingredients. (All photos credit: George Graham)
Creamy, dreamy milkshakes made with Louisiana sweet potato. Welcome to fall in Acadiana! (All photos credit: George Graham)
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)