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George Graham's Stories of Cajun Creole Cooking

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Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

March 8, 2021 by George Graham 16 Comments

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way… 

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Filed Under: Appetizer, Seafood Tagged With: acadiana table cookbook, Cajun appetizer recipe, cajun cooking, Cajun food, Cajun fried catfish recipe, cajun recipe, Cajun seafood recipe, crispy fried fish recipe, fried catfish nuggets recipe, party appetizer recipe

Crawfish Boil Chowder

March 1, 2021 by George Graham 25 Comments

Crawfish Boil Chowder

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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Filed Under: Seafood

Spicy Creole Shrimp Dip

February 4, 2021 by George Graham 1 Comment

Spicy Creole Shrimp Dip

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. To me, this simple recipe just says “time to party” in South Louisiana, and is a sure way to spice up any gathering. My older brother Jackie Graham… 

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Filed Under: Appetizer, Seafood Tagged With: Spicy Creole Shirmp Dip

Meet The Fisherman: Quincy Verret

December 18, 2020 by George Graham 1 Comment

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 processing facility that… 

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Filed Under: Seafood Tagged With: Louisiana Direct Seafood, Quincy Verret

Cajun Seafood Gumbo

December 14, 2020 by George Graham 12 Comments

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 Cajun spice. It’s gumbo time! One sign… 

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Filed Under: Roux-Based, Seafood Tagged With: Cajun gumbo recipe, first you make a roux, gumbo recipe, How to make a roux, Louisiana Direct Seafood, Louisiana seafood gumbo, Rox's Roux, seafood gumbo

Grilled Grouper Sandwich

December 7, 2020 by George Graham Leave a Comment

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 rémoulade all combine to redefine the term “fish sandwich”… 

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Filed Under: Seafood Tagged With: grilled grouper, grouper sandwich recipe, lance nacio, Louisiana Direct Seafood, yellow edge grouper

Grilled Oysters on the Half Shell

November 30, 2020 by George Graham 5 Comments

Grilled Oysters on the Half Shell

Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Hands down, the invention of the char-grilled oyster on the half shell is a… 

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Filed Under: Seafood Tagged With: charbroiled oysters, chargrilled oysters, drago's oysters, Louisiana Direct Seafood, Louisiana oysters, Motivatit Seafood, oysters on the half shell

Meet The Fisherman: Douglas Olander

November 27, 2020 by George Graham 2 Comments

Meet The Fisherman: Douglas Olander

For Douglas Olander, owner of Big D’s Seafood in St. Mary Parish, fishing the waters of coastal Louisiana is a way of life. Working alongside his wife Chrystel and their sons, life on the water is a passion and a career path. For almost twenty years, Douglas has built his business into a successful venture…. 

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Filed Under: Seafood Tagged With: Big D's Seafood, black drum, douglas olander, Louisiana Direct Seafood

Whole Flounder stuffed with Louisiana Shrimp

November 23, 2020 by George Graham 2 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

Meet The Fisherman: Josh Boudreaux

November 20, 2020 by George Graham 1 Comment

Meet The Fisherman: Josh Boudreaux

The seafood supply chain from boat-to-table starts with the fisherman. Sometimes the catch is sold directly from the docks, and other times, it winds up in the refrigerated case of your neighborhood seafood retailer. Josh Boudreaux is out to add another option. Josh is a seafood entrepreneur. With his 20-foot “rolling freezer” on wheels, Josh… 

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Filed Under: Seafood

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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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