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George Graham's Stories of Cajun Creole Cooking

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Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

March 8, 2021 by George Graham 16 Comments

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way… 

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Filed Under: Appetizer, Seafood Tagged With: acadiana table cookbook, Cajun appetizer recipe, cajun cooking, Cajun food, Cajun fried catfish recipe, cajun recipe, Cajun seafood recipe, crispy fried fish recipe, fried catfish nuggets recipe, party appetizer recipe

The Italian Side of Cajun

May 15, 2017 by George Graham 14 Comments

The Italian Side of Cajun

There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe  version makes a culinary statement and packs a wallop of flavor. I’ve… 

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Filed Under: Appetizer, Vegetables Tagged With: artichoke recipe, Boscoli olive salad recipe, Cajun appetizer recipe, cajun cooking, Cajun food, cajun recipe, Italian olive recipe, Italian stuffed artichoke recipe, New Orleans stuffed artichoke, party appetizer recipe, Progresso bread crumbs recipe, Sicilian appetiser recipe, stuffed artichoke recipe

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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