Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Creative and convenient, my Charcuterie Board makes having a party fun again. (All photos credit: George Graham)
A unique take on a French classic: Venison Bourguignon. (All photos credit: George Graham)
Richly marbled Wagyu beef, is the star of this slider sitting atop a brioche bun. (All photos credit: George Graham)
Blackened Tuna Salad Nicoise--A light and healthy summer salad. (All photos credit: George Graham)
This Romano Chicken with Tasso Cream explodes with flavor. (All photos credit: George Graham)
These Peppered Pork Chops bring me back to beautiful Bluefields Bay. (Photo credit: George Graham)
Fragrant and refreshing, this is the perfect cocktail for summer in South Louisiana. (All photos credit: George Graham)
Fresh salmon, briny shrimp, and a garden of vegetables combine in the perfect summer salad. (All photos credit: George Graham)
The Lot-O-Burger: the burger that fed my appetite for the future. (Photo credit: George Graham)
Brushed with nutty brown butter, this perfectly cooked ribeye pairs perfectly with my mild shishito peppers. (All photos credit: George Graham)
Crispy golden brown, my Blueberry Basil Pastry is oozing with fresh flavors. (All photos credit: George Graham)
Spicy, buttery, garlicky, and citrusy--boiled crawfish Vietnamese-style. (All photos credit: George Graham)
Dozens of memories made. (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)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George 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.
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)
Cuban horiz lores
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
With a crispy finish, this griddled sandwich combines the freshest summer ingredients. (All photos credit: George Graham)