Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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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.
Summertime Watermelon Bread
Blackened wild Atchafalaya Basin catfish. (All photos credit: George Graham)