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George Graham's Stories of Cajun Creole Cooking

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Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess

April 8, 2024 by George Graham 3 Comments

Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess

More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed… 

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Filed Under: Salad, Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, crab and avocado salad recipe, creative salad recipe, Napoleon recipe

Baked Brie with Fig Preserves

April 1, 2024 by George Graham 10 Comments

Baked Brie with Fig Preserves

Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors with the fruity flavors of figs spiked with red pepper—that’s my Baked Brie with Fig Preserves — a sweet French Louisiana version of a classic baked brie. Baking a round of brie cheese in pastry has been… 

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Filed Under: Appetizer, Bread, Casserole Tagged With: appetizer recipe, bacon jam recipe, baked brie recipe, baked cheese recipe, brie recipe, cajun cooking, Cajun food, cajun recipe

Fried Green Tomato Shrimp Rémoulade

March 25, 2024 by George Graham 20 Comments

Fried Green Tomato Shrimp Rémoulade

When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade… 

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Filed Under: Salad, Seafood, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun shrimp recipe, creole recipe, French rémoulade sauce, shrimp remoulade recipe, spicy shrimp recipe

Cajun Chaurice Sausage and Egg Pie

March 11, 2024 by George Graham 10 Comments

Cajun Chaurice Sausage and Egg Pie

Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Breakfast in South Louisiana is a celebration of farm-to-table goodness.  The farming traditions of the region are rooted in a tough work… 

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Filed Under: Breakfast, Casserole Tagged With: cajun cooking, Cajun Creole breakfast recipe, Cajun food, cajun recipe, Cajun recipes, lost bread recipe, Louisiana cooking, Louisiana recipe, pain perdu recipe

Farmhouse Frittata with Lavender Cream

February 26, 2024 by George Graham 3 Comments

Farmhouse Frittata with Lavender Cream

My neighbor Cookie who lives across the alley is a sweet ray of sunshine that brightens my day and occasionally brings breakfast to my back door.  I’m blessed to have a former caterer as my friend, and thankfully, she still delivers.  She is an exceptional cook and this particular morning she brought me one of… 

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Filed Under: Breakfast Tagged With: Acadiana Table, cajun cooking, cajun recipe, Creole breakfast, egg dish, frittata recipe, lavender cream, omelet recipe

Sweet and Simple: Gateau Sirop

January 29, 2024 by George Graham 5 Comments

Sweet and Simple: Gateau Sirop

Nothing could be more pure and simple than a slice of Gateau Sirop—a Cajun syrup cake. This spiced, dark cake oozing with sugarcane is a rich pastry that home cooks nonchalantly describe as an “everyday” cake. This classic dessert is built on sugarcane, one of the essential ingredients of Acadiana, and Steen’s brand cane syrup… 

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Filed Under: Sweets Tagged With: cajun cooking, Cajun Creole cooking, Cajun desserts, Cajun recipes, gateau sirop recipe, steen's molasses, steen's syrup

Stuffed Goo-Gootz

January 22, 2024 by George Graham 16 Comments

Stuffed Goo-Gootz

At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season.  Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced… 

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Filed Under: Vegetables Tagged With: cajun cooking, Cajun Creole cooking, Cajun food, cajun recipe, Cajun recipes, Cajun squash recipe, cucuzza squash recipe, goo-gootz recipe, Louisiana cooking, Stuffed squash recipe

Okra and Tomatoes with Stewed Chicken and Sausage

January 8, 2024 by George Graham 13 Comments

Okra and Tomatoes with Stewed Chicken and Sausage

Here’s the thing–okra is a vegetable of extremes.  For the most part, folks tend to categorize okra as a “love it or hate it” relationship.  It’s hard to be indifferent about okra.  True Southerners, and especially good Cajun cooks, identify strongly with okra.  But, even within okra circles there are those that love it in… 

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Filed Under: Meat, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Louisiana cooking, okra and chicken and sausage, okra and rice recipe, okra recipe

The Italian Side of Cajun

December 11, 2023 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

Creole Shrimp Dip – A Holiday Tradition

December 4, 2023 by George Graham 220 Comments

Creole Shrimp Dip – A Holiday Tradition

There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day.  Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before.  For… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun dip recipe, cajun recipe, Christmas recipe, Creole shrimp recipe, holiday recipe, New Years party recipe, shrimp dip recipe, Thanksgiving 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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