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George Graham's Stories of Cajun Creole Cooking

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

January 11, 2021 by George Graham 1 Comment

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 add consistency and quality to any Cajun… 

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Filed Under: Seasonings, Soup, Stew Tagged With: Cajun roux, dark roux, first you make a roux, Rox's Roux

Guinea Gumbo

November 16, 2020 by George Graham 16 Comments

Guinea Gumbo

From the pages of my new cookbook Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, this Guinea Gumbo recipe is an old-school Cajun classic. Steeped in tradition and infused with rich gumbo flavors, every spoonful defines the art of Cajun cooking. I remember it like it was yesterday: the day, over 30… 

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Filed Under: Soup, Stew Tagged With: cajun cooking, Cajun food, Cajun gumbo recipe, cajun recipe, Cajun recipes, chicken gumbo recipe, guinea gumbo recipe, gumbo recipe

Chicken Leg and Sausage Gumbo

October 5, 2020 by George Graham 16 Comments

Chicken Leg and Sausage Gumbo

It’s fall gumbo season, and time to break out the black iron pot and the rice cooker. The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the… 

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Filed Under: Soup Tagged With: Cajun gumbo recipe, chicken and sausage gumbo recipe, chicken leg gumbo recipe, dark Cajun roux recipe, The Art of Gumbo

Gumbo Z’herbes – A Religious Experience

March 9, 2020 by George Graham 4 Comments

Gumbo Z’herbes – A Religious Experience

As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes being an example. In the predominantly Catholic region of Acadiana, meat is consumed sparingly during the Lenten season leading up to Easter and this “gumbo of herbs” has become an alternative usually served on Good Friday.  The… 

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Filed Under: Soup, Vegetables Tagged With: gumbo recipe, gumbo z'herbes recipe, vegan gumbo, vegetable soup, vegetarian soup

Chicken and Smoked Sausage Gumbo

February 24, 2020 by George Graham 35 Comments

Chicken and Smoked Sausage Gumbo

It’s Fat Monday, ya’ll!  Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your… 

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Filed Under: Meat, Soup, Stew Tagged With: cajun cooking, Cajun food, Cajun gumbo recipe, cajun recipe, chicken and sausage gumbo recipe, courir de Mardi Gras, George Graham, Lundi Gras

Speckled Butter Bean, Okra, and Lamb Soup

December 2, 2019 by George Graham 4 Comments

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 4 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

Mushroom Soup

October 7, 2019 by George Graham 5 Comments

Mushroom Soup

Rich, intense flavors explode in your mouth with my Mushroom Soup recipe. As a side dish or soup entrée, this one delivers a wallop of taste. It goes without saying that I’m a meat-lover, but from time to time, my wife requests an all-vegetable dinner. Okay, I’m in. But with bold and meaty flavors, my… 

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Filed Under: Soup, Vegetables Tagged With: mushroom soup recipe, portobello mushroom recipe

Black Bean Soup

August 12, 2019 by George Graham 6 Comments

Black Bean Soup

I’ve had a lifelong Latin love affair with frijoles negros (black beans)—a dark and mysterious recipe that I just can’t get enough of. And once you’ve loaded a spoonful of my steaming hot Black Bean Soup topped with a cold dollop of sour cream and a sprinkle of red onions and chopped cilantro, you’ll become a Latin… 

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Filed Under: Soup Tagged With: black bean soup recipe

Chicken Tortilla Soup

July 8, 2019 by George Graham 7 Comments

Chicken Tortilla Soup

Tangy, spicy, and full of chicken flavor, my Chicken Tortilla Soup is a Mexican soup classic. It brings maximum flavor with minimum effort. For me, soup is a simple dinner meal that delivers flavor and comfort in a bowl. If you’ve spent any time at my Acadiana Table, you no doubt know my love affair… 

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Filed Under: Soup Tagged With: chicken tortilla soup 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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