Acadiana Table

George Graham's Stories of Cajun Creole Cooking

Categories

Archives

Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
Earthy and healthy, and full of flavor.
With a crispy finish, this griddled sandwich combines the freshest summer ingredients. (All photos credit: George Graham)
Cobbler recipe
These bells pop with flavor!
Lumps of white crabmeat fresh from Gulf waters are treated lightly in this classic salad combination. (Photo credit: George Graham)
Country-Style Ribs
Life just got a little less complicated!
Flounder with crabmeat is a classic Cajun recipe.
With all local ingredients, these watermelon radish tartines are a springtime Cajun recipe.
My Acadiana Table version of a French classic baked brie features a secret ingredient. (All photos credit: George Graham)
Burger Day
Stacked with flavor, this dish is a contrast of texture and taste. (All photos credit: George Graham)
Oven-baked and dripping with olive oil , this simple stuffed artichoke explodes with flavor. (All photos credit: George Graham)
Crispy fried catfish at its best. (All photos credit: George Graham)
The perfect party dip. (All photos credit: George Graham)
Oysters Supreme --Cajun recipe classic
Constructed with farm-fresh Louisiana ingredients, this rice bowl brings home the Cajun flavor. (All photos credit: George Graham)
fresh-ham-roast
Duck combines with creamy brie cheese in this one-of-a-kind pizza masterpiece. (Photo credit: George Graham) Duck combines with creamy brie cheese in this one-of-a-kind pizza masterpiece. (Photo credit: George Graham)
The essence of springtime, this pasta is bright with color and flavor. (All photos credit: George Graham)
Succulent morsels of pork clinging tenderly to the bone swim in a bowl of dark roux-based gravy. (All photos credit: George Graham)
For some, tackling a platter of steaming hot boiled crawfish is unfamiliar territory. (All photos credit: George Graham)
The crunch of cracklins contrasts with the creamy ooze of mac and cheese spiked and spiced with shrimp and tasso. (All photos credit: George Graham)