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George Graham's Stories of Cajun Creole Cooking

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Crawfish Étouffée

February 20, 2023 by George Graham 215 Comments

Crawfish Étouffée

Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But… 

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Filed Under: Seafood Tagged With: Breaux Bridge Crawfish Festival, cajun cooking, Cajun Creole cooking, cajun festivals, Cajun food, crawfish etouffee recipe, etouffee, etouffee cookoff

Speckled Butter Bean, Okra, and Lamb Soup

December 12, 2022 by George Graham 6 Comments

Speckled Butter Bean, Okra, and Lamb Soup

This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out.  Beef, pork and chicken have been… 

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Filed Under: Meat, Soup Tagged With: cajun cooking, cajun cornbread, Cajun cuisine, cajun festivals, Cajun food, cajun recipe, Cajun recipes, cajun soup, cornbread, lamb soup recipe

Pork Jowl and Fried Green Tomato BLT with Spicy Mayo

February 11, 2013 by George Graham 7 Comments

Pork Jowl and Fried Green Tomato BLT with Spicy Mayo

In this Pork Jowl and Fried Green Tomato BLT recipe, pork jowl, when peppered and paired with fried green tomatoes, makes an especially tasty elevated version of a BLT sandwich.  It’s an all-natural use of farm-to-table ingredients celebrating Southern culture and the importance of the whole hog as a food source. Americans are addicted to… 

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Filed Under: Sandwich Tagged With: Acadiana Table, BLT recipe, cajun cooking, cajun festivals, Deep south cooking, Festival Acadiens, Festival International de Louisiane, how to make a blt sandwich, Lafayette travel, Louisiana cookin', sandwich 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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