Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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A spicy bowl of fun—Chicken Tortilla Soup. (All photos credit: George Graham)
(Photo credit: George Graham
Chunks of potato and Brussels sprouts combine in this broth-based soup. (All photos credit: George Graham)
My Pulled Pork Tacos are just as easy as they are tasty. (All photos credit: George Graham)
Springtime in a bowl—fresh Asparagus Soup. (All photos credit: George Graham)
Cajun-Injected Pulled Pork Sandwich
Comforting and cozy—Potato and Broccoli Soup. (All photos credit: George Graham)
A unique take on a French classic: Venison Bourguignon. (All photos credit: George Graham)
Richly marbled Wagyu beef, is the star of this slider sitting atop a brioche bun. (All photos credit: George Graham)
These Peppered Pork Chops bring me back to beautiful Bluefields Bay. (Photo credit: George Graham)
Fragrant and refreshing, this is the perfect cocktail for summer in South Louisiana. (All photos credit: George Graham)
Fresh salmon, briny shrimp, and a garden of vegetables combine in the perfect summer salad. (All photos credit: George Graham)
The Lot-O-Burger: the burger that fed my appetite for the future. (Photo credit: George Graham)
Brushed with nutty brown butter, this perfectly cooked ribeye pairs perfectly with my mild shishito peppers. (All photos credit: George Graham)
Crispy golden brown, my Blueberry Basil Pastry is oozing with fresh flavors. (All photos credit: George Graham)
Heirloom tomatoes bursting with flavor are the star in this Southern sandwich. (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)
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