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George Graham's Stories of Cajun Creole Cooking

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Salt-Encrusted Red Snapper

May 16, 2022 by George Graham 2 Comments

Salt-Encrusted Red Snapper

A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, cooking fish with salt, Jefferson Island salt dome disaster, Lake Peigneur disaster, red snapper recipe, salt dome collapse, salt-encrusted fish

Fillet of Flounder with Crabmeat Dressing

May 31, 2021 by George Graham 11 Comments

Fillet of Flounder with Crabmeat Dressing

Layers of flavor elevate this dish! The punch of saffron and lemon in the smooth velouté sauce contrasts the sweet blue crab and fresh Gulf fish in this Fillet of Flounder with Crabmeat Dressing. This recipe is exceptional in every way. Of all the coastal Louisiana fish species, flounder is at the top of my… 

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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

Whole Flounder stuffed with Louisiana Shrimp

November 23, 2020 by George Graham 7 Comments

Whole Flounder stuffed with Louisiana Shrimp

To me, flounder is flat-out the most delectable of all the Gulf finfish.  And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me.  Whenever I see it on a restaurant menu, I can’t resist.  And I couldn’t resist the… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Cajun recipes, crabmeat stuffing, Creole seafood dish, Delcambre, Granger's Seafood, Louisiana, Louisiana cooking, Louisiana Direct Seafood, stuffed whole flounder recipe

Blackened Catfish with Lemon Rosemary Sauce

November 2, 2020 by George Graham 5 Comments

Blackened Catfish with Lemon Rosemary Sauce

Rich and savory with butter and spices, the first bite of my Blackened Catfish with Lemon Rosemary Sauce will shift your taste buds into overdrive. The browned butter develops an almost nutty taste that balances with the herbs and spices infused with white wine. And if you follow our step-by-step video in this story, it’s… 

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Filed Under: Seafood Tagged With: blackened catfish recipe, blackened recipe, blackened redfish recipe, blackening spice recipe, Cajun catfish recipe, cajun cooking, Cajun fish recipe, Cajun food, cajun recipe, Chef Paul Prudhomme blackened fish

Stuffed Whole Red Snapper

September 28, 2020 by George Graham 8 Comments

Stuffed Whole Red Snapper

When it comes to the tastiest fish preparation, this is it. Whole Red Snapper with basil pesto stuffed with Creole tomatoes and served on a bed of onions and peppers layers flavor on top of flavor. Recently my wife Roxanne and my daughter Lo made this dish for me, and they said it was a… 

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Filed Under: Seafood Tagged With: anna marie seafood, Cajun fish recipe, lance nacio, Louisiana Direct Seafood, Louisiana Seafood Promotion and Marketing Board, red snapper 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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