CAJUN-FRIED STEAK WITH BOUDIN CREAM GRAVY Cajun-Fried Steak with Boudin Cream Gravy Prep time 30 mins Cook time 30 mins Total time 1 hour Recipe by: George Graham Serves: 4 Ingredients Cajun-Fried Steak Peanut oil, for frying [...]
WHITE BEANS WITH HAMBONE: THE INSTANT POT VERSION Prep time 20 mins Cook time 67 mins Total time 1 hour 27 mins Recipe by: George Graham Serves: 4 to 6 Ingredients 1 tablespoon vegetable oil 1 cup diced [...]
CANE-BRINED ROAST TURKEY Prep time 60 mins Cook time 4 hours Total time 5 hours Recipe by: George Graham Serves: 10 Ingredients 2 cups table salt 2 cups sugarcane molasses 1 cup Acadiana Table Cajun Seasoning Blend, see [...]
WORD ON THE DOCK FIRST WEEK DOWN Waterfowl season has been off to a great start. Most of our blinds have consistently scratched out a limit of ducks. SWLA is expecting a cold front to roll through early next [...]
WILD GOOSE IN RED WINE GRAVY Prep time 45 mins Cook time 135 mins Total time 3 hours Recipe by: George Graham Serves: 4 to 6 Ingredients 2 (4 to 5-pound) wild specklebelly geese, cleaned 3 [...]
HAPPY VETERAN'S DAY WORD ON THE DOCK Hunting Season is here! As we begin the 2024-2025 waterfowl season here in SWLA, it seems that we are going to start out with some very warm temps to deal with [...]
TEAL STUFFED WITH MUSTARD GREENS AND SWEET POTATOES Prep time 30 mins Cook time 3 hours Total time 3 hours 30 mins Recipe by: George Graham - AcadianaTable.com Serves: 4 Ingredients 8 teal, cleaned 3 cups chopped mustard [...]
WORD ON THE DOCK Speckled Trout Beatdown October has come to an end and proved itself yet again as a great month to be out on Calcasieu Lake wetting a line. We were faced with some challenging weather as [...]
CAJUN CABBAGE CASSEROLE Prep time 45 mins Cook time 90 mins Total time 2 hours 15 mins Recipe by: George Graham Serves: 6 to 8 Ingredients 2 strips bacon, chopped 2 pounds 80/20 ground chuck 1 cup chopped [...]
WORD ON THE DOCK Closing out October with a Bang As we near the end of October, it seems the weather has begun returning to its natural state for SWLA...warm. But this hasn’t stopped the action from happening out [...]
