Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Fall flavors come together in this Praline Pumpkin Pie--a Southern classic with a spike of Louisiana. (All photos credit: George Graham)
Bread pudding goes savory in this mushroom and pepper tart. (All photos credit: George Graham)
Cuban horiz lores
These little peppers are bursting with Louisiana flavor. )All photos credit: George Graham)
Smoky, sweet, and sticky, these glazed wings are full of Cajun flavor. (All photos credit: George Graham)
Smoked deer sausage takes center stage with Gulf shrimp in this Creole combination. (All photos credit: George Graham)
Cherry Pie is served!
Seven steak is a traditional cajun dish.
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
Earthy and healthy, and full of flavor.
With a crispy finish, this griddled sandwich combines the freshest summer ingredients. (All photos credit: George Graham)
Cobbler recipe
These bells pop with flavor!
Lumps of white crabmeat fresh from Gulf waters are treated lightly in this classic salad combination. (Photo credit: George Graham)
Country-Style Ribs
Life just got a little less complicated!
Flounder with crabmeat is a classic Cajun recipe.
With all local ingredients, these watermelon radish tartines are a springtime Cajun recipe.
My Acadiana Table version of a French classic baked brie features a secret ingredient. (All photos credit: George Graham)
Burger Day
Stacked with flavor, this dish is a contrast of texture and taste. (All photos credit: George Graham)
Oven-baked and dripping with olive oil , this simple stuffed artichoke explodes with flavor. (All photos credit: George Graham)
Crispy fried catfish at its best. (All photos credit: George Graham)