Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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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)
Fragrant and refreshing, this is the perfect cocktail for summer in South Louisiana. (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
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.
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