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George Graham's Stories of Cajun Creole Cooking

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Short Ribs with Coffee Gravy

February 5, 2018 by George Graham 7 Comments

Short Ribs with Coffee Gravy

Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances this dish. It’s not only… 

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Filed Under: Meat Tagged With: beef rib recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, coffee gravy recipe, coffee pan gravy recipe, coffee sauce recipe, Louisiana recipes, short rib recipe

Shrimp and Artichoke Sauté

January 22, 2018 by George Graham 4 Comments

Shrimp and Artichoke Sauté

Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter.  Got your attention?  That’s the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes.  Add artichoke hearts and a splash of… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Louisiana Seafood Promotion and Marketing Board, shrimp recipe

Smoked Rabbit Gumbo

October 30, 2017 by George Graham 8 Comments

Smoked Rabbit Gumbo

When it comes to Cajun roots cooking, my Smoked Rabbit Gumbo is as deep-rooted as it gets.  I love how the spicy flavors mingle with the hardwood smoke in the rich meat of rabbit to create a gumbo that will humble even the most experienced Cajun cook.  It is an exceptional and memorable dish, and… 

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Filed Under: Meat, Soup Tagged With: andouille, cajun cooking, Cajun food, Cajun rabbit recipe, Cajun roux, Creole food, gumbo recipe, Louisiana cooking, rabbit, Rabbit recipe, Rox's Roux, smoked meat, smoked rabbit, smoked rabbit gumbo recipe

Mini Bell Peppers Stuffed with Crabmeat

September 18, 2017 by George Graham 6 Comments

Mini Bell Peppers Stuffed with Crabmeat

Ripe mini bell peppers, when blanched in salt water, lose their raw taste and take on a sweetness that pairs perfectly with crab. With a light hand on the seasoning, a bit of egg, and a handful of bread crumbs to bind it all together, with these Mini Bell Peppers Stuffed with Crabmeat you’ve got… 

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Filed Under: Appetizer, Seafood, Vegetables Tagged With: cajun cooking, Cajun crabmeat recipe, Cajun food, cajun recipe, Cajun recipes, crab stuffed recipe, crabmeat recipe, Creole remoulade sauce, Louisiana seafood recipe, remoulade sauce recipe, Stuffed Bell pepper recipe

7 Ingredients Make This Seven Steak Simple

August 21, 2017 by George Graham 9 Comments

7 Ingredients Make This Seven Steak Simple

Just think about it: The deep, dark onion gravy suspends fall-apart tender beef that drapes across a mountain of long-grain white rice; it is an ascent into the heavens of Cajun cooking. Seven steak (sometimes called seven-steak étouffée) is a classic of rural Cajun recipes, and you can find it on most dinner tables and… 

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Filed Under: Meat Tagged With: 7 steak recipe, Cajun beef recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun seven steak recipe, Rox's Roux, seven steak recipe

The Tastiest Softshell Crabs Ever

August 14, 2017 by George Graham 4 Comments

The Tastiest Softshell Crabs Ever

Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on… 

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Filed Under: Seafood Tagged With: cajun cooking, cajun recipe, crab recipe, Louisiana seafood recipe, soft shell crab recipe, softshell crab recipe

Classic French Flavors in a simple Southern Cobbler

July 24, 2017 by George Graham Leave a Comment

Classic French Flavors in a simple Southern Cobbler

Fresh apricots rock. At their vine-ripened peak, juices flow and the fleshy interior of these little orbs welcome you with just one bite full of flavor. Baked in a honey-kissed recipe with the crunch of pistachios, this Apricot Pistachio Cobbler is one easy summer dessert to cobble together. For me, cobbler is the official dessert of… 

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Filed Under: Sweets Tagged With: apricot cobbler recipe, apricot recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, cobbler recipe, fruite cobbler recipe, Southern cobbler recipe

Delicate, delicious, and delightful: Crabmeat Salad

July 10, 2017 by George Graham 1 Comment

Delicate, delicious, and delightful: Crabmeat Salad

Lumps of flaky white crabmeat picked from the shell of blue crabs fished from the waters of Vermilion Bay just down the road from my home in Lafayette is as fresh as it gets. And when treated delicately with fresh aromatics, creamy avocado, crisp apple, and a smooth cloak of mayo, this light summertime crabmeat… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun crab recipe, Cajun food, cajun recipe, Cajun recipes, crabmeat recipe, Louisiana seafood recipes

When Life Gives You Lemons, Spike It With Rum

June 26, 2017 by George Graham 2 Comments

When Life Gives You Lemons, Spike It With Rum

While a big pitcher of homemade lemonade brings genteel Southern credibility to any backyard gathering, I profess that adding a splash (or two) of rum to the tall glass can only lengthen the slow drawl of the conversation. And clipping fresh sprigs of rosemary to add to the mix brings fragrance to the nose while… 

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Filed Under: Drink Tagged With: Bayou Rum cocktail recipe, Bayou Rum Silver, cajun cooking, cajun recipe, lemon and vodka cocktail recipe, lemon cooler recipe, lemonade recipe

Flounder Favorite: A Fish Dish with Layers of Flavor

June 19, 2017 by George Graham 7 Comments

Flounder Favorite: A Fish Dish with Layers of Flavor

Of all the coastal Louisiana fish species, flounder is at the top of my list. I recall lazy summer afternoons fishing with friends at my camp near Slidell, Louisiana.  We’d troll the mud flats and jetties along the banks of the East Pearl River as it empties into Lake Borgne. We’d fish for hours, share… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, Creole fish recipe, flounder recipe, Flounder with crabmeat recipe, Gulf fish recipe, saffron veloute recipe, Veloute sauce recipe

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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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