Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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The hearty casserole showcases Louisiana mirliton squash. (All pbotos credit: George Graham)
This delicious Pork and Rice Casserole is easy. (All photos credit: George Graham)
Tender roast pork is stuffed with the Cajun trinity. (All photos credit: George Graham)
With its perfect pink center and cracklin' crust, lamb chops stand in a pool of blackberry wine-infused sauce. (All photos credit: George Graham)
Colorful multi-colored bell peppers are tasty vessels for stuffing. (All photos credit: George Graham)
A Creole classic made easy: It's Seafood Bisque cooked in an Instant Pot. (All photos credit: George Graham)
Flavors of Spain mingle with local ingredients in this simplified version of a classic paella. (All photos credit: George Graham)
You'll love the dark, rich flavors of this rural Cajun dish. (All photos credit: George Graham)
Country-Style Ribs
The perfect salad for a summer day. (All photos credit: George Graham)
The po'boys at Bon Creole are stuffed high with fried crawfish. (All photos credit: George Graham)
A cold glass of white wine is the perfect pairing for this classic seafood salad.
Blackened Tuna Salad Nicoise--A light and healthy summer salad. (All photos credit: George Graham)
Shrimp Boulettes are a Cajun delight. (All photos credit: George Graham)
The perfect cool-down cocktail! (Photo credit: George Graham)
Ground beef and broccoli with perfectly cooked jasmine rice is an easy weeknight dinner. (All photos credit: George Graham)
Louisiana Crabmeat Stuffed Artichoke
Blue Plate Corn on the Cob
With just a kiss of spice, the bright vegetable flavors shine in the Summer Squash Soup. (All photos credit: George Graham)
Cannelloni horizlores
Pork laced with pear is a tasty combination. (All photos credit: George Graham)
Flounder with crabmeat is a classic Cajun recipe.
Crispy crab, rich sauce, and crunchy almonds -- the perfect contrast of taste and texture. (All photos credit: George Graham)
My Grouper with Mango Salsa features fish freshly caught from Gulf waters. (All photos credit: George Graham)