Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Wild ducks bathed in an aromatic gravy are tender and tasty in this one-pot braise. (All photos credit: George Graham)
At your holiday party, I guarantee this Spicy Creole Shrimp Dip will become a recipe favorite for your friends and family. (All photos credit: George Graham)
Fresh ingredients combine in a comforting bowl of soup. (All photos credit: George Graham)
Wild goose stewed down in red wine gravy is a rich and hearty Cajun dinner. (All photos credit: George Graham)
Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.
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Bundles of flavor. (All photos credit: George Graham)
Captain Quincy on his boat on Bayou Dularge in Theriot, LA. (Photo credit: George Graham)
Quality Louisiana seafood and a dark Cajun roux is essential for this Seafood Gumbo. (Photo credit: George Graham)
Gulf grouper on a brioche bun--the perfect fish sandiwich. (Photo credit: George Graham)
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Douglas Olander tells how he brings black drum from boat to table. (Photo credit: George Graham)
Stuffed Whole Flounder with shrimp and crabmeat is a classic Cajun recipe combination. (All photos credit: George Graham)
Josh Boudreaux beside trailer horiz
Guinea gumbo is a Cajun recipe common in Cajun cooking.
Timmy Luke (right) and his son Andi (left) fish the coastal waters for blue crabs. (Photo credit: Luke family archive)
Cajun Shrimp Skillet: Jumbo shrimp bathed in a buttery bath of herbs and spices; the perfect appetizer skillet. (All photos credit: George Graham)
Capt Al and Cheryl Granger LDS
Blackened wild Atchafalaya Basin catfish. (All photos credit: George Graham)
Peggy's Fried Chicken--a classic Cajun recipe.
Naomi Porche in the oyster processing plant at Motivatit Seafoods. (Photo credit: George Graham)
A delicious center-of-the-table party dish featuring Louisiana oysters. (Photo credit: George Graham)