New Orleans BBQ shrimp isn’t exactly barbecue, but it is damn good. This is a Creole shrimp dish heavily influenced by French cooking.
Southern Recipes
There's more to Southern recipes than fried things, although good fried food like buttermilk fried quail is hard to beat. Here's my collection of Southern classics, mostly focusing on fish and wild game.
That's not to say you can't use them for supermarket meats, too. Pheasant and dumplings works just fine with a chicken, and Brunswick stew doesn't absolutely need squirrel.
I've taken a lot of inspiration from some of my friends and colleagues in the South, like Ronni Lundy and her book Victuals, and John Currence with his fantastic book Pickles, Pigs and Whiskey.
I have Louisiana classics like Creole okra gumbo, and venison sauce piquante, as well as Lowcountry specialties like chicken bog and pickled shrimp.
Appalachia is represented by recipes like sour corn, burgoo and squirrel hand pies, which are a bit like English pasties or Latin empanadas.
In all, there are almost 50 Southern favorites here. Enjoy!
The Latest
Creole Okra Gumbo
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Lowcountry Chicken Bog
Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.
Red Eye Gravy with Quail
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
Sour Corn
Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!
Deviled Crab
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Catfish Courtbouillon
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
Cajun Jambalaya
Wild game Cajun jambalaya is a Bayou version of Spanish paella or African jollof rice.