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George Graham's Stories of Cajun Creole Cooking

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Stuffed Duck with Duck Fat Onions

October 22, 2018 by George Graham 4 Comments

Stuffed Duck with Duck Fat Onions

Moist, tender, and bursting with layers of flavor is a proper description for my Stuffed Duck recipe, and when you add the caramelized Duck Fat Onions to the pot, well, I just run out of words. Stuffing a fat duck with Cajun green onion sausage combined with diced apple is simple enough, but slow roasting… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun duck recipe, Cajun food, Cajun pork recipe, cajun recipe, domestic duck recipe, duck recipe, Louisiana cooking, stuffed duck recipe

Pork Roast with Apple Pan Gravy

October 1, 2018 by George Graham 1 Comment

Pork Roast with Apple Pan Gravy

When I think pork, I think apples. And when I think of the perfect Sunday dinner, my mind is already picturing my sweet and savory Pork Roast with Apple Pan Gravy as the centerpiece for my table. It’s Sunday-Go-To-Eatin’ at the Grahams. In the South, the most important meal of the week is Sunday dinner…. 

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Filed Under: Meat Tagged With: apple gravy recipe, Boston butt recipe, Cajun pork recipe, George Graham, pork and apples recipe, pork roast recipe, Pork Roast with Apple Pan Gravy, Pork Roast with Apple Pan Gravy recipe, pork shoulder recipe, Sunday dinner recipe

Pork Curry

January 29, 2018 by George Graham 1 Comment

Pork Curry

Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my… 

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Filed Under: Soup, Stew Tagged With: Asian pork recipe, Cajun pork recipe, curried pork recipe, pork curry recipe

Pork Belly Porchetta

February 20, 2017 by George Graham 12 Comments

Pork Belly Porchetta

Italians butchers are experts at preparing pork, and their specialty porchetta redefines the pig-eating experience. And my Cajun recipe for Pork Belly Porchetta delivers on the bold flavors of the pork with a Cajun kick of spice. I love how the thick layer of fat bathes the meat while roasting, and as we all know,… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun pork recipe, cajun recipe, pork belly recipe, roast porchetta recipe, stuffed pork roast recipe, whole hog recipe

Smothered Pork Chops in La La Land

January 9, 2017 by George Graham 24 Comments

Smothered Pork Chops in La La Land

“So Dad, would you like an acai bowl?” “Huh?” “Acai! You know what that is, right?” “Nope. Can’t say that I do, Lauren.” “C’mon Dad, it’s a berry harvested from a palm tree, and it’s mixed in a bowl with yogurt and granola, and well, it’s all the rage in the Valley. I’ll bet you… 

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Filed Under: Meat, Stew Tagged With: black iron pot recipe, cajun cooking, Cajun food, Cajun pork recipe, cajun recipe, pork chops and mushroom recipe, smothered pork chops recipe

Crown Roast of Pork with Apple Zucchini Rice Dressing

December 19, 2016 by George Graham 4 Comments

Crown Roast of Pork with Apple Zucchini Rice Dressing

On my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and flavorful. And the thickness of the chops… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, Cajun pork recipe, cajun recipe, Crown roast of pork recipe, Dirty rice recipe, holiday recipe, pork chop recipe, rice dressing recipe

Backbone Stew

January 18, 2016 by George Graham 20 Comments

Backbone Stew

Admit it, when you think of Cajun recipes, gumbo comes to mind. Maybe jambalaya or even crawfish étouffée are in your limited wheelhouse of South Louisiana cooking. But, that’s only scratching at the topsoil of this lush culinary landscape, and it’s my goal to dig deep and get to the roots of Cajun cooking.  Plain… 

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Filed Under: Meat, Stew Tagged With: backbone stew recipe, Cajun backbone stew recipe, Cajun boucherie recipe, cajun cooking, Cajun food, Cajun pork recipe, cajun recipe, Cajun recipes

Pork Rib Fricassée

December 2, 2013 by George Graham 2 Comments

Pork Rib Fricassée

My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana.  Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew.  Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from  Gotreaux Family Farm, it is a satisfying one-dish… 

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Filed Under: Meat, Stew, Vegetables Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, Cajun pork recipe, cajun recipe, Cajun recipes, Gotreaux Family Farm

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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