Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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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)
Ripe juicy strawberries on a mound of pound cake is at the center of this classic dessert. (All photos credit: George Graham)
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
Blood Orange Salad is an elegant start to any dinner.
A spicy shrimp boil is one of the best ways to enjoy Louisiana shrimp. (Photo credit: George Graham)
Louisiana Seafood Salad with Citrus Vinaigrette
Smoky and meaty, these wings take flight with the addition of my Alabama white sauce. (All photos credit: George Graham)
Black Drum with crispy fish fillets in a butter lemon sauce studded with crawfish tails is a Cajun recipe with an elegant Creole flair. (Photo credit: George Graham)
Apple Gateau
Tomato Soup using Creole tomatoes is one of the Cajun recipes that are key to farm-to-table Cajun cooking.
Snapper en Papillote
Burssels Sprouts featuring the blackening method is sure to become one of the classic Cajun recipes commonly seen in Cajun cooking.
Rich beef stock cooks down with sweet onions and meaty short ribs in this tasty soup. (All photos credit: George Graham)
Cuban horiz lores
Crispy cheese crust is topped with melted mozzarella and tasty toppings. (All photos credit: George Graham)
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)
Catfish Head Stew Horiz
Ponce is a Cajun recipe common in Cajun cooking.
Cajun Boudin: The key to many Cajun recipes and the foundation of Cajun cooking.
RevisedRoux
Creative and convenient, my Charcuterie Board makes having a party fun again. (All photos credit: George Graham)
My Roast Beef Po-boy recipe is sure to become one of the classic Cajun recipes in Cajun cooking.