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George Graham's Stories of Cajun Creole Cooking

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Pan-Griddled Pork Chops with Goat Cheese Mashed Potatoes and Mustard Green Gravy

May 20, 2024 by George Graham Leave a Comment

Pan-Griddled Pork Chops with Goat Cheese Mashed Potatoes and Mustard Green Gravy

I never met a pork chop I didn’t like.  Ok, if you’ve spent any time at my Acadiana Table you know I love pork chops, and the simpler the better.  This weekend, Roxanne decided to make my favorite Cajun recipe for pan-griddled pork chops and mashed potatoes for dinner, and I decided to join in… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, gravy recipe, mustard greens recipe, pork chop recipe, pork recipe

Whole Flounder stuffed with Louisiana Shrimp

May 13, 2024 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

Hopper Poppers: Bacon-Wrapped Rabbit Poppers

April 22, 2024 by George Graham 2 Comments

Hopper Poppers: Bacon-Wrapped Rabbit Poppers

This Hopper Popper might be the best single-bite appetizer you’ve ever tasted. A spicy jalapeno pepper filled with Brie cheese surrounds buttermilk-brined rabbit meat in a smoky bacon-wrapped package that is deep-fried golden brown. Oh yeah! Not quite sure when this whole “popper” thing burst onto the Cajun food scene, but my hunch is it… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun rabbit popper recipe, cajun recipe, Cajun recipes, jalapeno popper recipe, Louisiana cooking, rabbit recipes

Chic Steak Sandwich at the Acme Café

April 15, 2024 by George Graham 27 Comments

Chic Steak Sandwich at the Acme Café

Ding…ding…ding! Order up! Chic Steak Sandwich, extra mayo, hold the pickle! My father, George Graham, Sr., was slinging burgers at White Tower in Michigan in the years before WW II and wound up welding aircraft parts in a factory in Detroit until war’s end. Flush with cash and a dream, he and my mom headed… 

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Filed Under: Sandwich Tagged With: Acme Cafe, cajun cooking, Cajun food, cajun recipe, Cajun sandwich recipe, Chic Steak sandwich, Fried Pork Sandwich, Louisiana cooking

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

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

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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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