Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Louisiana Crabmeat Stuffed Artichoke
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Pan-Griddled Pork Chops with Goat Cheese Mashed Potatoes and Mustard Green Gravy
Stuffed Whole Flounder with shrimp and crabmeat is a classic Cajun recipe combination. (All photos credit: George Graham)
Louisiana Strawberry Muffins
Hopper Poppers
Chick Steak Sanwiches - Version 2
Crab Avocado Martini 45 degree2
My Acadiana Table version of a French classic baked brie features a secret ingredient. (All photos credit: George Graham)
Fried Green Tomato Remoulade is a spicy Cajun recipe and is featured in Cajun cooking.
Chaurice Sausage and Egg Skillet Pie
Stuffed, wrapped, and brushed—these thighs are ready for their closeup. (All photos credit: George Graham)
Farmhouse Frittata with Lavender Cream
Fresh, creamy, and smoky– Shrimp and Artichoke Fettuccine is a Louisiana recipe favorite. (Photo credit: George Graham)
Asian spices infuse these meatballs for a unique party dish. (All photos credit: George Graham)
Brushed with nutty brown butter, this perfectly cooked ribeye pairs perfectly with my mild shishito peppers. (All photos credit: George Graham)
Gateau Sirop
Stuffed Cucuzza Squash- a classic Cajun recipe
Okra and Rice is one of the classic Cajun recipes and highlights Cajun cooking traditions.
Bundles of flavor. (All photos credit: George Graham)
Oven-baked and dripping with olive oil , this simple stuffed artichoke explodes with flavor. (All photos credit: George Graham)
Spicy Creole Shrimp Dip
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Cajun Cracklin’