Crawfish and Pumpkin Bisque
by George Graham 11 Comments
This hearty Crawfish and Pumpkin Bisque defines the holiday 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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Potato and Brussels Soup
by George Graham 13 Comments
Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup…
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Chicken Tortilla Soup
by George Graham 11 Comments
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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Heirloom Tomato Soup
by George Graham 4 Comments
You say tomato, I say soup. It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean–it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right…
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Short Rib Onion Soup: The Best Soup on Earth?
by George Graham 13 Comments
For days after you’ve had this dish, your memory of it will not fade. In vivid detail, you will recall it all: the sweetness of the onions; the rich beef stock; the notes of rosemary and thyme in the pot; the chunks of tender beef short rib that add hearty flavor: the velvet cloak of…
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The Long, Hot Simmer: Soulful Chicken Soup
by George Graham 18 Comments
Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water…
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How To Make A Dark Cajun Roux: The Story of Rox’s Roux
by George Graham 18 Comments
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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Speckled Butter Bean, Okra, and Lamb Soup
by George Graham 6 Comments
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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Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
by George Graham 2 Comments
These days, home cooks are moving toward freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t always follow conventional wisdom. This time of year, you are just as likely to see a heartyetouffée or a platter of steak, rice, and gravy on the dinner table. But with my Cream of Cauliflower Soup, you can…
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Gumbo Z’herbes
by George Graham 13 Comments
The heady aroma of fresh greens (collards, spinach, chard, and kale, to name a few) simmering on a stovetop is heavenly. And with just one bowl of this roux-infused Gumbo Z’herbes, you’re praying for a second helping. As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes…
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