Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Crispy golden brown, my Blueberry Basil Pastry is oozing with fresh flavors. (All photos credit: George Graham)
Spicy, buttery, garlicky, and citrusy--boiled crawfish Vietnamese-style. (All photos credit: George Graham)
With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
The rich, earthy flavors of beef ribs bathed in a dark coffee-infused gravy. (All photos credit: George Graham)
Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Cuban horiz lores
Smoked deer sausage takes center stage with Gulf shrimp in this Creole combination. (All photos credit: George Graham)
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
With a crispy finish, this griddled sandwich combines the freshest summer ingredients. (All photos credit: George Graham)
Life just got a little less complicated!
My Acadiana Table version of a French classic baked brie features a secret ingredient. (All photos credit: George Graham)
Oven-baked and dripping with olive oil , this simple stuffed artichoke explodes with flavor. (All photos credit: George Graham)
fresh-ham-roast
Crispy potato chip-crusted, chicken-fried steak crowned with a velvety boudin cream gravy. (All photos credit: George Graham)
Poppy Tooker with George Graham in the studios of the Southern Food and Beverage Museum.
Bacon-wrapped lamb on the bone smoked in pecan wood pairs perfectly with sweet potato risotto. (All photos credit: George Graham)
Piled high with grilled onions, these smoked sausage po'boys are a South Louisiana classic. (All photos credit: George Graham)
Crab Avocado Martini 45 degree2
Chef Christopher's brunch inspiration. (All photos credit: George Graham)
Snapper en Papillote