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George Graham's Stories of Cajun Creole Cooking

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Redfish Sauce Piquante

April 1, 2019 by George Graham 9 Comments

Redfish Sauce Piquante

Diving deep into a bowl of Redfish Sauce Piquante is an exploration of the spicy side of Louisiana’s culinary culture. It is a saucy and richly flavored dish that doesn’t hold back on taste. This recipe delivers a heavy wallop of deliciousness in a Magnalite pot. My friend Lee Robicheaux grew up in Houma, Louisiana… 

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Filed Under: Seafood, Stew Tagged With: cajun recipe, Cajun sauce piquante, creole recipe, new orleans recipes, redfish sauce piquante

Guinness Beef and Mushroom Stew

March 11, 2019 by George Graham Leave a Comment

Guinness Beef and Mushroom Stew

This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every… 

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Filed Under: Meat, Stew Tagged With: beef stew recipe, Cajun stew recipe, Guinness beef stew recipe, roux recipe

Venison Bourguignon

October 8, 2018 by George Graham 4 Comments

Venison Bourguignon

With a depth of wild flavor bathed in red wine and a bouquet of herbs, this Venison Bourguignon is a Southern backwoods expression of a classic French dish. There are flavors here that tantalize: Wild game simmered down in a dark roux-infused gravy spiked ever-so-gently with red wine and punched with fragrant herbs, umami-rich mushrooms,… 

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Filed Under: Meat, Stew Tagged With: beef Bourguignon recipe, Cajun stew recipe, deer meat recipe, venison recipe

Pork Curry

January 29, 2018 by George Graham 1 Comment

Pork Curry

Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my… 

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Filed Under: Soup, Stew Tagged With: Asian pork recipe, Cajun pork recipe, curried pork recipe, pork curry recipe

Squirrel Stew

October 16, 2017 by George Graham 22 Comments

Squirrel Stew

This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring. Of all the small game species, squirrel is a… 

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Filed Under: Stew Tagged With: Cajun squirrel recipe, cooking squirrel, squirrel recipe, squirrel stew recipe

Chicken and Smoked Sausage Gumbo

February 27, 2017 by George Graham 28 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

Catfish Head Stew

February 29, 2016 by George Graham 11 Comments

Catfish Head Stew

On a crisp, cool Friday morning on my way to Eunice, Louisiana, to stock up on my favorite garlic smoked sausage at my friend Kermit Lejeune’s smokehouse, I drove past a little market on the highway heading west out of Opelousas. I did not have seafood on my mind, but it was the colorful exterior… 

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Filed Under: Seafood, Stew Tagged With: best Louisiana seafood recipe, Cajun catfish courtbouillon, cajun cooking, Cajun food, cajun recipe, catfish in red gravy recipe, Catfish stew recipe, Creole fish recipe, Creole fish stew recipe

Catfish Courtbouillon

March 9, 2015 by George Graham 70 Comments

Catfish Courtbouillon

My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than… 

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Filed Under: Seafood, Stew Tagged With: cajun cooking, Cajun courtbouillon recipe, Cajun food, cajun recipe, Cajun recipes, catfish recipe, Creole seafood recipe, Louisiana seafood recipe, Southern recipe

Pork Rib Fricassée

December 2, 2013 by George Graham 2 Comments

Pork Rib Fricassée

My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana.  Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew.  Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from  Gotreaux Family Farm, it is a satisfying one-dish… 

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Filed Under: Meat, Stew, Vegetables Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, Cajun pork recipe, cajun recipe, Cajun recipes, Gotreaux Family Farm

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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