Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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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’
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
This is the easiest (and tastiest) bread you'll ever make. (All photos credit: George Graham)
With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
Pigs Ear Pastry
Spareribs are a barbecue classic and a Cajun recipe.
Beef Pot Pie is one of the Cajun recipes that are key to Cajun cooking.
Chunks of potato and Brussels sprouts combine in this broth-based soup. (All photos credit: George Graham)
Oysters like no other! (All photos credit: George Graham)
Short Rib rack-- a classic Cajun recipe
Richly marbled Wagyu beef, is the star of this slider sitting atop a brioche bun. (All photos credit: George Graham)
Heirloom tomatoes bursting with flavor are the star in this Southern sandwich. (All photos 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)
Rum-Soaked Coconut Bread Pudding
Whole Red Snapper stuffed with flavor is a dramatic plate presentation. (Photo credit: George Graham)
Tarragon is used in lots of Cajun recipes but is seen less frequently in Cajun cooking than in French cooking.