Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Dirty Rice Stuffed Onions

December 9, 2019 by George Graham 1 Comment

Dirty Rice Stuffed Onions

An iconic side dish of Cajun cuisine is rice dressing, commonly referred to as dirty rice, made from a Cajun recipe featuring seasoning and spices along with pork liver. You won’t see a meat-and-three plate lunch without a scoop of the stuff–it’s practically a food group in Acadiana. Here in South Louisiana, there are numerous… 

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Filed Under: Meat Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun rice dish, Creole food, Dirty rice recipe, rice dressing recipe

Speckled Butter Bean, Okra, and Lamb Soup

December 2, 2019 by George Graham 1 Comment

Speckled Butter Bean, Okra, and Lamb Soup

This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out.  Beef, pork and chicken have been… 

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Filed Under: Meat, Soup Tagged With: cajun cooking, cajun cornbread, Cajun cuisine, cajun festivals, Cajun food, cajun recipe, Cajun recipes, cajun soup, cornbread, lamb soup recipe

Crawfish and Pumpkin Bisque

November 18, 2019 by George Graham 2 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

Crabmeat-Stuffed Artichoke

October 14, 2019 by George Graham 9 Comments

Crabmeat-Stuffed Artichoke

When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for my Sunday football party.  It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle.  But, in the hands of an adventurous cook,… 

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Filed Under: Salad, Seafood, Vegetables Tagged With: appetizer, artichoke recipe, cajun cooking, Cajun Creole, cajun recipe, crab, healthy recipe, Italian artichoke, Louisiana, new orleans, seafood, Sicilian, stuffed

Meatball Fricassée – A Classic Roux-Based Recipe

September 30, 2019 by George Graham 9 Comments

Meatball Fricassée – A Classic Roux-Based Recipe

Roux season is in full bloom and the recipe cards and files are coming out of summer hiding. This old-school Cajun recipe for meatball fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example… 

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Filed Under: Meat Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, ground meat recipe, meatball recipe, rice and gravy recipe

Louisiana Shrimp and Roasted Corn Grits

September 16, 2019 by George Graham 12 Comments

Louisiana Shrimp and Roasted Corn Grits

With Cajun spice and a buttery taste, this Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders. Shrimp and grits.  I’ve been dreaming of shrimp and grits.  Not sure why.  It’s not even… 

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Filed Under: Seafood Tagged With: Acadiana, Acadiana Table, barbecue shrimp recipe, bbq shrimp recipe, emeril lagasse, louisiana seafood, new orleans, pascal manale, seafood, shrimp and grits recipe

Fried Grouper Tacos

August 19, 2019 by George Graham 3 Comments

Fried Grouper Tacos

Fried Grouper Tacos are a tasty alternative to a standard grouper sandwich. I especially liked the crunch of the batter, the tang of the sauce against the soft flour tortilla, and the sweet mango salsa. But why fried? First off, my wife would argue that grilling the fish would be a better, healthier direction, and… 

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Filed Under: Seafood Tagged With: Acadiana, cajun cooking, Cajun Creole cooking, Cajun cuisine, cajun recipe, covington, fish dish, Fish tacos, fried fish, Gulf, la, Louisiana, louisiana seafood, mexican, seafood 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

A July 4th Tradition: The Bluesiana Burger

July 1, 2019 by George Graham 6 Comments

A July 4th Tradition: The Bluesiana Burger

The Fourth of July holiday is my favorite family holiday: no last-minute dash for flowers, no arduous trek to the mall for gifts, not even a holiday card.  It’s just a leisurely American celebration of family and freedom.  And it’s the perfect day to fire up the grill. I’ve always had a hunger for hamburgers… 

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Filed Under: Meat, Sandwich Tagged With: America's best burger, award-winning burger recipe, Bluesiana Burger recipe, Build a Better Burger contest winner, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Food Network best burger, George Graham's Bluesiana Burger, Mardi Gras slaw recipe, root beer glaze recipe, Zydeco sauce recipe

Apple Gateau with Calvados Crème Sauce

June 24, 2019 by George Graham 9 Comments

Apple Gateau with Calvados Crème Sauce

My Apple Gateau with Calvados Crème Sauce balances tart fruit with sweet creaminess against the delicate crumb of a perfectly baked cake.  The French liqueur adds elegance that makes this a special occasion for any dinner. Plus, it’s simple to make. If you were to ask me why I love this Apple Gateau with Calvados… 

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Filed Under: Fruit, Sweets Tagged With: Acadiana, apple dessert, apple pie, apple pie recipe, cajun cooking, Cajun desserts, calvados, Louisiana recipes

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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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