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George Graham's Stories of Cajun Creole Cooking

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Crawfish Boil Chowder

March 1, 2021 By George Graham

Thick and spicy chowder with the flavor of a Louisiana crawfish boil.  (All ppbotos credit: George Graham)

Louisiana crawfish, spicy seasoned onions, potatoes, corn on the cob, and smoked sausage are at the base of this Cajun recipe, but it’s the crawfish stock and cream thickened with a blond roux that brings this Crawfish Boil Chowder all together magnificently. But first, the Louisiana crawfish industry needs your help! First came the 2020 pandemic,… 

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Warm up to a bowl of Red Bean, Mustard Green, and Green Onion Sausage Chowder.  (All photos credit: George Graham)

Red Bean, Mustard Green, and Green Onion Sausage Soup

Beans and greens mean winter to me.  And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage.  I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love … [Read More...]

Sweet and spicy, a tasty combination. (All photos credit: George Graham)

Carrot Ginger Soup + Instant Pot Option

When my overnight forecast calls for a record 16-degree low in South Louisiana, you know it's time to bring out the soup pot. And this cold-weather recipe will become one of your all-time favorites. You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, … [Read More...]

Wild ducks bathed in an aromatic gravy are tender and tasty in this one-pot braise. (All photos credit: George Graham)

Teal Stuffed with Mustard Greens and Sweet Potatoes

This hunting lodge recipe for Teal Stuffed with Mustard Greens and Sweet Potatoes combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a … [Read More...]

At your holiday party, I guarantee this Spicy Creole Shrimp Dip will become a recipe favorite for your friends and family.  (All photos credit: George Graham)

Spicy Creole Shrimp Dip – A Super Bowl Favorite

There are certain party foods that make any event special, and of course, in the Graham family, my brother's Spicy Creole Shrimp Dip always makes an appearance for Super Bowl. To me, this simple recipe just says "time to party" in South Louisiana, and is a sure way to spice up any gathering. … [Read More...]

Fresh ingredients combine in a comforting bowl of soup. (All photos credit: George Graham)

Lentil, Leek, and Mirliton Soup

Beans are a South Louisiana tradition, and I've written much about red beans and white beans, and how they have multiple uses in the Cajun kitchen. But lentils don't normally come to mind in the Cajun cooking conversation.  Not sure why. Lentils are a tradition of French cooking, and the good … [Read More...]

Wild goose stewed down in red wine gravy is a rich and hearty Cajun dinner.  (All photos credit: George Graham)

Wild Goose in Red Wine Gravy

This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it … [Read More...]

Cheese-stuffed boudin regally encased in crusty pepper jelly-glazed bread -- the king of all cakes.

Boudin King Cake

Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many great … [Read More...]

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How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox's Roux--the deepest, darkest, and richest commercially available roux. This product will … [Read More...]

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Signs You Are Eating Real Cajun Food

2021 is here, and I'm starting it off by making a culinary New Year's resolution. Here in Louisiana, we love to eat, and for the coming year, I resolve to eat local and buy local whenever possible.  And to ensure Cajun authenticity, I am revisiting my "Signs You Are Eating Real Cajun Food." You … [Read More...]

Bundles of flavor. (All photos credit: George Graham)

Stuffed Collard Rolls with Red Gravy

Just in time for New Year's Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green … [Read More...]

Captain Quincy on his boat on Bayou Dularge in Theriot, LA. (Photo credit: George Graham)

Meet The Fisherman: Quincy Verret

For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it's a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom … [Read More...]

Quality Louisiana seafood and a dark Cajun roux is essential for this Seafood Gumbo. (Photo credit: George Graham)

Cajun Seafood Gumbo

The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and … [Read More...]

The "King of Catfish" at his Fresh Water Seafood operation in Loreauville. (Photo credit: George Graham)

Meet The Fisherman: Butch Smith

Butch Smith has been fishing the backwaters, lakes, and inland rivers of Louisiana for as long as he’s been breathing fresh bayou air. He’s seen it all and knows a thing or two about fishing, especially wild-caught catfish. I like to call Butch the “King of Catfish,” and one visit to his … [Read More...]

Gulf grouper on a brioche bun--the perfect fish sandiwich. (Photo credit: George Graham)

Grilled Grouper Sandwich

This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy … [Read More...]

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Meet The Fisherman: Pete Gerica

Pete Gerica has seen it all. As a hard-working, third-generation fisherman making a living off the waters of coastal Louisiana, Pete has weathered storms, oil spills, overfishing, foreign imports, governmental regulations, and a pandemic. But he is a survivor, and he is passionate about the work he … [Read More...]

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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