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George Graham's Stories of Cajun Creole Cooking

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Chaurice Sausage and Egg Pie

September 14, 2020 by George Graham 6 Comments

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

Lard of the Rings: Crazy-Crisp Cajun Onion Rings

August 31, 2020 by George Graham 12 Comments

Lard of the Rings: Crazy-Crisp Cajun Onion Rings

For me, onion rings are a weakness bordering on obsession; a perfectly fried o-ring is a thing of beauty.  When dining out, I order them constantly and will even pay a couple of bucks more to substitute onion rings for fries.  While some are good, and others just acceptable, I am mostly disappointed.  Even at… 

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Filed Under: Vegetables Tagged With: cajun cooking, Cajun food, Cajun onion ring recipe, cajun recipe, Cajun recipes, Creole dipping sauce recipe, Crispy onion ring recipe, Louisiana cooking, mustard aioli recipe

Hopper Poppers: Bacon-Wrapped Rabbit Poppers

August 11, 2020 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

Crawfish and Pumpkin Bisque

November 18, 2019 by George Graham 9 Comments

Crawfish and Pumpkin Bisque

This hearty Crawfish and Pumpkin Bisque defines the fall season in Acadiana for me and represents the best of rural farm-to-table sourcing.  Combining the sweet tail meat of crawfish and fresh seasonal corn cut from the cob, it is certainly a winning combination.  But, when you introduce pumpkin along with curry powder and cane molasses,… 

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Filed Under: Soup Tagged With: cajun cooking, Cajun Creole recipe, cajun recipe, Chef Jeremy Langlois, crawfish recipe, curry recipe, holiday recipe, Louisiana cooking, New Orleans soup, soup recipe, Thanksgiving recipe

White Beans Supreme with Ham Shank, Tasso and Smoked Pigtails over White Rice

July 29, 2019 by George Graham 7 Comments

White Beans Supreme with Ham Shank, Tasso and Smoked Pigtails over White Rice

Every once in a while, I like to get back to basics like my recipe for White Beans Supreme.  It’s a simple Cajun recipe with easy preparation and satisfying results.  It’s no-fuss, home-style, comfort food that is heart-warming and sticks to your soul like white on rice. Beans and rice are a staple of every… 

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Filed Under: Vegetables Tagged With: beans and rice recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun white beans recipe, Louisiana cooking, Supreme rice

Chic Steak Sandwich at the Acme Café

March 28, 2016 by George Graham 22 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

Braised Beef Shanks with Parsley Pecan Pesto

December 7, 2015 by George Graham 12 Comments

Braised Beef Shanks with Parsley Pecan Pesto

Let’s cut to the meat of this story–whole sectional cuts of beef are irresistible to me.  They harken back to pioneer days and more rustic farm-style butchering techniques.  But beef shanks are rarely seen whole in the supermarket.  My guess is that retailers fear that timid customers will panic and run screaming from the meat… 

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Filed Under: Meat Tagged With: Acadiana Table, Beef shank recipe, Cajun beef recipe, cajun cooking, Cajun Creole recipes, Cajun food, cajun recipe, Cajun recipes, George Graham, Louisiana cooking, pesto recipe, roast beef recipe

Cajun Pork Jambalaya

July 6, 2015 by George Graham 108 Comments

Cajun Pork Jambalaya

A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that… 

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Filed Under: Casserole, Meat Tagged With: Cajun black pot cooking, cajun cooking, Cajun Creole recipe, Cajun food, Cajun jambalaya recipe, cajun recipe, Cajun recipes, Louisiana cooking, Pork jambalaya recipe, rural Cajun cooking

Okra and Tomatoes with Stewed Chicken and Sausage

February 9, 2015 by George Graham 7 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

Stuffed Goo-Gootz

November 17, 2014 by George Graham 12 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

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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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