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 [...]
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 [...]
SHRIMP AND ARTICHOKE FETTUCCINE Prep time 45 mins Cook time 60 mins Total time 1 hour 45 mins Recipe by: George Graham Serves: 4 Ingredients Water ½ cup table salt 1 pound package dried fettuccine noodles 4 [...]
LOUISIANA SHRIMP CREOLE Prep time 45 mins Cook time 90 mins Total time 2 hours 15 mins Recipe by: Adapted from Chef Paul Prudhomme Serves: 6 Ingredients 3 pounds jumbo (8/10 count) shrimp, shell and head on 1 cup dried shrimp 4 tablespoons bacon fat 4 tablespoons unbleached all-purpose flour 3 cups diced onions 2 [...]
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 Serves: 4 Ingredients 8 teal, cleaned 3 cups chopped mustard greens 2 [...]
FILLET OF FLOUNDER WITH CRABMEAT DRESSING AND A SAFFRON VELOUTE' Prep time 1 hour Cook time 30 mins Total time 1 hour 30 mins Recipe by: George Graham Serves: 4 Ingredients Velouté Sauce 2 cups light chicken [...]
CREOLE JERK CHICKEN AND TROPICAL SALSA WITH PEAS AND GRITS Prep time 90 mins Cook time 40 mins Total time 2 hours 10 mins Recipe by: George Graham Serves: 6 Ingredients Tropical Salsa 1 ripe papaya, seeded [...]
BBQ LOUISIANA SHRIMP AND ROASTED CORN GRITS BBQ Louisiana Shrimp and Roasted Corn Grits Prep time 45 mins Cook time 90 mins Total time 2 hours 15 mins The classic Louisiana barbecue shrimp is not really [...]
LOUISIANA SHRIMP CREOLE Recipe by Adapted from Chef Paul Prudhomme Prep Time 45 min Cook Time 90 min Total Time 2 hours and 15 min Serves 6 Ingredients 3 pounds jumbo (8/10 count) shrimp, shell and head on [...]
CAJUN BOUDIN This is a basic recipe and simply a starting point for exploring boudin. The key to boudin is the balance of ingredients: meat to liver, rice to meat mixture and overall spice profile. You must experiment [...]
