Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Tomato Soup using Creole tomatoes is one of the Cajun recipes that are key to farm-to-table Cajun cooking.
Snapper en Papillote
Burssels Sprouts featuring the blackening method is sure to become one of the classic Cajun recipes commonly seen in Cajun cooking.
Rich beef stock cooks down with sweet onions and meaty short ribs in this tasty soup. (All photos credit: George Graham)
Cuban horiz lores
The depth of flavor comes from beef simmered in beer thickened with dark Cajun roux. (All photos credit: George Graham)
Crispy cheese crust is topped with melted mozzarella and tasty toppings. (All photos credit: George Graham)
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)
Crawfish Etouffee recipe
Catfish Head Stew Horiz
Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.
Crispy potato chip-crusted, chicken-fried steak crowned with a velvety boudin cream gravy. (All photos credit: George Graham)
Crawfish stuffed and twice baked, this Cajun recipe for Crawfish Baked Potato will change the way you look at baked potatoes. (All photos credit: George Graham)
Ponce is a Cajun recipe common in Cajun cooking.
Soulful Chicken Soup is one of the classic Cajun recipes and highlights Cajun cooking traditions.
Cajun Boudin: The key to many Cajun recipes and the foundation of Cajun cooking.
Bundles of flavor. (All photos credit: George Graham)
RevisedRoux
Creative and convenient, my Charcuterie Board makes having a party fun again. (All photos credit: George Graham)
Lamb Soup
A classic South Louisiana recipe, Redfish Sauce Piquante is rich with tomatoes and spice. (All photos credit: George Graham)
My Roast Beef Po-boy recipe is sure to become one of the classic Cajun recipes in Cajun cooking.
The favorite dessert on my dinner table. (All photos credit: George Graham)
Louisiana Oyster Loaf