Nothing captures the essence of coastal living quite like Low Country cuisine. From hearty shrimp and grits to savory seafood boils, these dishes bring the flavors of the South right to your kitchen. Whether you’re craving comfort food or planning a weekend feast, you’ll find plenty of inspiration here. Dive in and discover 27 delicious recipes that celebrate this beloved regional tradition!
Shrimp and Grits with Andouille Sausage
Just last weekend, I found myself craving that perfect balance of coastal comfort and smoky spice, which led me straight to my kitchen for this classic Southern dish—it’s become my go-to when I want something both elegant and deeply satisfying. I love how the creamy grits contrast with the bold sausage and tender shrimp, making every bite an adventure. Honestly, there’s nothing like the aroma of andouille sizzling away to make the whole house feel like a cozy restaurant.
Ingredients
– 1 cup stone-ground grits
– 4 cups chicken stock
– 1 cup heavy cream
– 1 lb large shrimp, peeled and deveined
– 8 oz andouille sausage, sliced into 1/4-inch rounds
– 2 tbsp clarified butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup grated sharp cheddar cheese
– 2 tbsp unsalted butter
– Kosher salt to season
– Freshly ground black pepper to season
– 2 tbsp chopped fresh parsley for garnish
Instructions
1. In a medium saucepan, bring 4 cups of chicken stock to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low and simmer grits for 25 minutes, stirring frequently with a wooden spoon to avoid sticking.
4. Stir in 1 cup of heavy cream and continue cooking for an additional 10 minutes until grits are creamy and tender.
5. In a large skillet, heat 2 tbsp of clarified butter over medium-high heat until shimmering.
6. Add 8 oz of sliced andouille sausage and cook for 5-7 minutes, turning occasionally, until browned and crispy.
7. Remove sausage from skillet and set aside on a plate lined with paper towels.
8. In the same skillet, add 1 finely diced yellow onion and sauté for 4-5 minutes until translucent.
9. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
10. Season 1 lb of shrimp with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, kosher salt, and black pepper.
11. Add seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
12. Return cooked sausage to the skillet and stir to combine with shrimp.
13. Fold 1/4 cup of grated sharp cheddar cheese and 2 tbsp of unsalted butter into the cooked grits until melted and smooth.
14. Season grits with kosher salt and black pepper to taste.
15. Divide grits among serving bowls and top with the shrimp and sausage mixture.
16. Garnish with 2 tbsp of chopped fresh parsley.
Creamy, rich grits provide a luxurious base that lets the smoky andouille and succulent shrimp shine, with a hint of heat from the spices. For a creative twist, try serving it with a side of pickled okra or a drizzle of hot sauce to elevate the flavors even further—it’s a dish that always feels both comforting and impressively gourmet.
Low Country Boil with Crab and Corn
Oh, the joy of gathering around a newspaper-covered table with friends, digging into a steaming pot of Low Country Boil—it’s pure summer magic! I love how this one-pot wonder brings everyone together, and my secret is always loading up on fresh crab and sweet corn for that authentic coastal vibe. Trust me, it’s a crowd-pleaser that never fails to impress.
Ingredients
– 2 pounds live blue crabs, cleaned
– 4 ears fresh sweet corn, husked and halved
– 1 pound small red potatoes, scrubbed
– 1 large yellow onion, quartered
– 4 cloves garlic, smashed
– 2 tablespoons Old Bay seasoning
– 1 tablespoon smoked paprika
– 1 lemon, halved
– 4 cups water
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, chopped
Instructions
1. In a large stockpot, combine 4 cups of water, quartered yellow onion, smashed garlic cloves, Old Bay seasoning, and smoked paprika.
2. Bring the mixture to a rolling boil over high heat, which should take approximately 8-10 minutes.
3. Add the scrubbed small red potatoes to the pot and reduce the heat to medium-high.
4. Cook the potatoes for 15 minutes until they are just tender when pierced with a fork.
5. Tip: For even cooking, ensure the potatoes are similar in size to avoid some being underdone.
6. Gently add the halved fresh sweet corn and live blue crabs to the pot.
7. Cook for an additional 10 minutes until the crab shells turn bright red and the corn is tender.
8. Tip: Avoid overcrowding the pot to maintain a consistent temperature throughout.
9. Squeeze the halved lemon into the pot and add the unsalted butter, stirring gently to melt and combine.
10. Remove the pot from the heat and drain the liquid, reserving it for serving if desired.
11. Tip: For enhanced flavor, let the boil sit off the heat for 5 minutes to allow the ingredients to absorb the spices.
12. Transfer the Low Country Boil to a large serving platter and garnish with chopped fresh parsley.
My favorite part? The tender crab meat pairs perfectly with the sweet, juicy corn and buttery potatoes, creating a harmonious blend of textures and flavors. Serve it family-style on a big platter with extra lemon wedges and crusty bread for sopping up those delicious juices—it’s a feast that feels like a vacation in every bite!
Savory Red Rice with Bell Peppers
Whenever I’m craving something hearty yet vibrant, this savory red rice with bell peppers always hits the spot—it’s become my go-to weeknight dinner that feels both nourishing and exciting. I love how the colors pop in the pan, making even a simple meal feel special.
Ingredients
– 1 cup long-grain red rice, rinsed and drained
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 1 yellow bell pepper, julienned
– 2 cups low-sodium vegetable broth
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Heat the extra-virgin olive oil in a large, heavy-bottomed skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, approximately 5–7 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Incorporate the julienned red and yellow bell peppers, cooking for 4–5 minutes until they begin to soften but still retain a slight crunch.
5. Add the rinsed long-grain red rice to the skillet, toasting it with the vegetables for 2 minutes to enhance its nutty flavor.
6. Pour in the low-sodium vegetable broth, ensuring it covers the rice mixture completely.
7. Season with smoked paprika, fine sea salt, and freshly cracked black pepper, stirring gently to combine.
8. Bring the mixture to a boil, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
9. Simmer for 25 minutes without lifting the lid to allow the rice to steam properly and absorb all the liquid.
10. Remove the skillet from the heat and let it stand, covered, for 5 minutes to finish steaming and firm up the grains.
11. Fluff the rice with a fork to separate the grains and incorporate the fresh parsley for a burst of color and freshness.
Zesty and aromatic, this dish boasts a delightful chew from the red rice paired with the sweet crunch of bell peppers. Serve it alongside grilled chicken or as a standalone meal topped with a fried egg for extra richness—it’s versatile enough to shine at any table.
Fried Green Tomatoes with Spicy Remoulade
Oh my goodness, let me tell you about these fried green tomatoes—they’re the perfect blend of tangy, crispy, and utterly addictive, especially when paired with that spicy remoulade that I love to whip up on lazy summer afternoons. I first discovered this dish during a trip to the South, and now it’s become my go-to appetizer for gatherings, always reminding me of those warm, golden evenings spent with friends on the porch. Trust me, once you try this recipe, you’ll be hooked just like I am!
Ingredients
– 4 medium green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup fine cornmeal
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon cayenne pepper
– 1 cup vegetable oil for frying
– 1/2 cup mayonnaise
– 2 tablespoons Creole mustard
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon hot sauce
– 1/4 cup finely chopped celery
– 2 tablespoons minced fresh parsley
– 1 clove garlic, minced
Instructions
1. In a medium bowl, combine the all-purpose flour, kosher salt, black pepper, and cayenne pepper, whisking until fully incorporated.
2. Place the lightly beaten pasture-raised eggs in a separate shallow dish.
3. In a third shallow dish, spread the fine cornmeal evenly.
4. Dredge each green tomato slice in the flour mixture, ensuring an even coating on both sides.
5. Dip the floured tomato slice into the beaten eggs, allowing any excess to drip off.
6. Coat the tomato slice in the cornmeal, pressing gently to adhere the cornmeal to the surface.
7. Repeat steps 4 through 6 for all tomato slices, placing them on a wire rack to prevent sogginess.
8. In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F, using a deep-fry thermometer for accuracy.
9. Carefully place the coated tomato slices into the hot oil in a single layer, frying for 2-3 minutes per side until golden brown and crispy.
10. Remove the fried tomatoes using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
11. In a small bowl, whisk together the mayonnaise, Creole mustard, freshly squeezed lemon juice, hot sauce, finely chopped celery, minced fresh parsley, and minced garlic until smooth and well combined.
12. Serve the fried green tomatoes immediately with the spicy remoulade on the side for dipping.
Just out of the fryer, these tomatoes offer a satisfying crunch that gives way to a tender, tangy interior, while the remoulade adds a creamy, spicy kick that balances everything perfectly. For a creative twist, try stacking them with fresh basil leaves and a slice of mozzarella for a Southern-inspired caprese salad—it’s a surefire way to impress at your next dinner party!
She-Crab Soup with Sherry
Every autumn, when the air turns crisp and the crab season peaks in Maryland, I find myself craving the luxurious comfort of she-crab soup. It’s a dish that reminds me of cozy weekends spent with family, where the rich, creamy broth and delicate crab meat felt like a warm hug in a bowl. I always make a big batch to share, because nothing brings people together like a pot of homemade soup simmering on the stove.
Ingredients
– 4 tablespoons unsalted butter
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 1 pound fresh lump crabmeat, picked over for shells
– 1/2 cup dry sherry
– 1 cup heavy cream
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon cayenne pepper
– 2 tablespoons fresh parsley, finely chopped
– Kosher salt, to season
Instructions
1. Melt the unsalted butter in a large Dutch oven over medium heat until it foams slightly, about 2 minutes.
2. Add the finely diced yellow onion and celery stalks, sautéing until translucent and softened, approximately 5-7 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it for optimal flavor.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly to form a roux, and cook for 2 minutes until lightly golden to thicken the soup base.
5. Gradually whisk in the seafood stock, ensuring no lumps remain, and bring the mixture to a gentle simmer over medium-high heat.
6. Reduce the heat to low, add the lump crabmeat, and let it simmer uncovered for 10 minutes to infuse the flavors.
7. Pour in the dry sherry, stirring to incorporate, and simmer for an additional 5 minutes to allow the alcohol to cook off and deepen the taste.
8. Stir in the heavy cream, freshly grated nutmeg, and cayenne pepper, heating through for 3-4 minutes until warmed but not boiling to avoid curdling.
9. Season with kosher salt to your preference, then remove from heat and garnish with finely chopped fresh parsley.
10. Ladle the soup into warm bowls and serve immediately for the best texture and aroma.
Now, this soup boasts a velvety, creamy consistency with a perfect balance of sweet crab and aromatic sherry notes. For a creative twist, I love topping it with a drizzle of extra sherry or serving it alongside crusty, toasted bread to soak up every last drop—it’s an elegant yet comforting dish that always impresses.
Crispy Hush Puppies with Honey Butter
Remember those summer evenings at the lake when the air smelled of fried corn and laughter? I’ve been chasing that perfect crunch ever since, and these hush puppies are my homage to those golden hours. There’s something magical about biting into a crisp exterior to find a fluffy, savory center—it’s pure comfort in a bite-sized package.
Ingredients
– 1 cup fine yellow cornmeal
– ¼ cup all-purpose flour
– 1 tsp baking powder
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper
– ½ cup whole milk
– 1 pasture-raised egg, lightly beaten
– 2 tbsp unsalted butter, melted
– ½ cup vegetable oil, for frying
– 4 tbsp unsalted butter, softened
– 2 tbsp raw honey
Instructions
1. In a medium bowl, whisk together 1 cup fine yellow cornmeal, ¼ cup all-purpose flour, 1 tsp baking powder, ½ tsp smoked paprika, and ¼ tsp cayenne pepper until fully combined.
2. In a separate bowl, combine ½ cup whole milk, 1 lightly beaten pasture-raised egg, and 2 tbsp melted unsalted butter, stirring until homogeneous.
3. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just incorporated; avoid overmixing to maintain a tender texture.
4. Heat ½ cup vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F, verified with a deep-fry thermometer.
5. Using a small cookie scoop, drop tablespoon-sized portions of batter into the hot oil, frying in batches of 4-5 to prevent overcrowding.
6. Fry for 2-3 minutes per side, turning once with a slotted spoon, until golden brown and crispy.
7. Transfer the hush puppies to a wire rack set over a baking sheet to drain excess oil; this keeps them crisp rather than soggy.
8. In a small bowl, whip 4 tbsp softened unsalted butter with 2 tbsp raw honey using a fork until smooth and slightly aerated.
9. Serve the hush puppies immediately alongside the honey butter for dipping.
Serve these warm, and watch how the honey butter melts into the nooks of each hush puppy, creating a sweet-savory harmony that’s utterly addictive. The contrast between the shatteringly crisp crust and the soft, corn-forward interior makes these irresistible for gatherings—or just a quiet night in with nostalgia on the side.
Cajun-Style Blackened Catfish
As a Louisiana native, I’ve always believed that the secret to perfect blackened catfish lies in the sizzle—that moment when spice meets heat and creates magic. After years of perfecting this recipe, I can confidently say this version brings the bayou right to your kitchen, with a crispy crust that gives way to tender, flaky fish every single time.
Ingredients
– 4 (6-ounce) catfish fillets, skin-on
– 2 tablespoons high-smoke-point clarified butter
– 1 tablespoon sweet paprika
– 2 teaspoons garlic powder
– 1½ teaspoons onion powder
– 1 teaspoon dried thyme
– 1 teaspoon cayenne pepper
– ½ teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt
– ¼ teaspoon white pepper
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure proper searing.
2. Combine the sweet paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, sea salt, and white pepper in a small bowl to create the blackening spice blend.
3. Generously coat both sides of each catfish fillet with the spice mixture, pressing gently to adhere.
4. Heat a cast-iron skillet over high heat until it reaches 450°F, verified with an infrared thermometer for accuracy.
5. Add the clarified butter to the hot skillet and swirl to coat the surface evenly.
6. Carefully place the seasoned catfish fillets skin-side down in the skillet, listening for the immediate sizzle that indicates proper heat.
7. Cook undisturbed for 3 minutes to develop a deep, dark crust without moving the fish.
8. Flip the fillets using a fish spatula and cook for exactly 2 minutes on the second side.
9. Transfer the blackened catfish to a wire rack set over a baking sheet to prevent steaming and maintain crispness.
10. Let rest for 3 minutes before serving to allow the juices to redistribute evenly.
What makes this catfish truly special is the contrast between the aggressively seasoned, crackling exterior and the moist, delicate flesh beneath. I love serving it alongside creamy stone-ground grits or atop a bright citrus salad to cut through the richness, creating a balance that keeps me coming back to this classic week after week.
Sweet Potato Biscuits with Maple Syrup
There’s something magical about the aroma of sweet potatoes and maple syrup wafting through my kitchen on a crisp autumn morning—it instantly transports me back to my grandmother’s farmhouse where she’d bake these biscuits for Sunday brunch. I’ve perfected her recipe over the years, adding a few professional touches that elevate these humble biscuits into something truly extraordinary. Today, I’m sharing my version that balances sweetness with flaky perfection.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– ½ cup unsalted European-style butter, chilled and cubed
– 1 cup roasted sweet potato purée, cooled to room temperature
– ⅓ cup pure maple syrup, grade A dark amber
– ¼ cup whole milk, cold
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter for brushing
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until thoroughly combined.
3. Add the chilled, cubed unsalted European-style butter to the dry ingredients, using a pastry cutter to incorporate until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. In a separate bowl, combine the roasted sweet potato purée, pure maple syrup, cold whole milk, and lightly beaten pasture-raised egg, whisking until smooth and homogeneous.
5. Pour the wet ingredients into the dry mixture, folding gently with a spatula until just combined—avoid overmixing to prevent tough biscuits.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle without kneading.
7. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits and place them 2 inches apart on the prepared baking sheet.
8. Gather the dough scraps, pat them together gently, and cut additional biscuits until all dough is used.
9. Brush the tops of the biscuits lightly with clarified butter using a pastry brush for a golden, crisp exterior.
10. Bake for 15-18 minutes at 425°F (218°C) until the biscuits are puffed and golden brown with a firm top when lightly pressed.
11. Transfer the biscuits to a wire rack to cool for 5 minutes before serving. During baking, rotate the baking sheet halfway through for even browning—this ensures uniform color and texture.
Delightfully tender with a subtle sweetness from the maple-kissed sweet potato, these biscuits boast a flaky, buttery crumb that practically melts in your mouth. Serve them warm with an extra drizzle of maple syrup and a pat of cultured butter for breakfast, or split them and fill with whipped honey butter for an elegant afternoon treat.
Southern-style Pimento Cheese Spread
Y’all, let me tell you—this pimento cheese spread has been my go-to for every potluck since I moved to Georgia. There’s something magical about how the sharp cheddar melts into the creamy base, with those sweet pimentos adding just the right pop of color and flavor. I always make a double batch because it disappears faster than you can say “bless your heart.”
Ingredients
– 8 ounces extra-sharp aged cheddar cheese, freshly grated
– 4 ounces cream cheese, softened to room temperature
– 1/2 cup high-quality mayonnaise
– 1/4 cup finely diced pimentos, thoroughly drained
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 1 minute until smooth and fluffy.
2. Add the mayonnaise and continue mixing on low speed for 30 seconds until fully incorporated—this ensures a silky base without overworking the fats.
3. Fold in the freshly grated extra-sharp aged cheddar cheese using a spatula to maintain a chunky texture rather than a paste.
4. Gently stir in the thoroughly drained, finely diced pimentos to distribute them evenly without crushing.
5. Sprinkle in the Worcestershire sauce, smoked paprika, cayenne pepper, freshly ground black pepper, and fine sea salt.
6. Mix all ingredients by hand with the spatula for exactly 1 minute until just combined; overmixing can cause oil separation.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the spread to firm up.
8. Remove from refrigeration 15 minutes before serving to soften slightly for optimal spreadability.
The spread achieves a perfect balance of creamy and crumbly textures, with the aged cheddar providing a tangy depth that contrasts beautifully with the subtle sweetness of the pimentos. Try it slathered on toasted sourdough or as a decadent filling for celery sticks—it’s versatile enough for elegant gatherings or casual snacking.
Charleston Crab Cakes with Lemon Aioli
As a coastal food lover, I first fell for Charleston crab cakes during a summer trip to South Carolina—their perfect balance of sweet crab and crispy exterior had me hooked. I’ve since perfected my own version at home, always making extra because they disappear fast from the plate. Here’s how I create these golden delights with a zesty lemon aioli that elevates every bite.
Ingredients
– 1 pound jumbo lump crabmeat, picked over for shells
– 1/4 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 pasture-raised egg, lightly beaten
– 1 tablespoon Dijon mustard
– 1 teaspoon Old Bay seasoning
– 1/4 cup finely minced celery
– 2 tablespoons chopped fresh parsley
– 1/4 cup clarified butter
– For the lemon aioli: 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and a pinch of sea salt
Instructions
1. In a large bowl, gently combine the jumbo lump crabmeat, panko breadcrumbs, mayonnaise, lightly beaten pasture-raised egg, Dijon mustard, Old Bay seasoning, minced celery, and chopped fresh parsley, being careful not to break up the crab chunks.
2. Tip: Chill the mixture in the refrigerator for 30 minutes to help it hold together better when forming cakes.
3. Shape the chilled mixture into 8 equal-sized patties, about 3/4-inch thick, and place them on a parchment-lined baking sheet.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully place the crab cakes in the skillet without overcrowding, and cook for 4-5 minutes until the bottoms are golden brown and crisp.
6. Tip: Avoid moving the cakes too early to ensure a good sear and prevent sticking.
7. Flip the crab cakes using a spatula and cook for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 145°F.
8. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess butter.
9. For the lemon aioli, whisk together the mayonnaise, minced garlic, fresh lemon juice, lemon zest, and sea salt in a small bowl until smooth.
10. Tip: Let the aioli sit for 10 minutes before serving to allow the flavors to meld together.
11. Serve the crab cakes immediately with a dollop of lemon aioli on top or on the side.
Fresh from the skillet, these crab cakes boast a crisp, golden exterior that gives way to tender, sweet lumps of crab with a hint of herbaceous freshness from the parsley. The lemon aioli adds a bright, creamy contrast that cuts through the richness perfectly—try serving them over a bed of mixed greens for a light lunch or as an appetizer with extra lemon wedges for squeezing.
Okra and Tomato Stew
During my childhood summers in Georgia, my grandmother’s okra and tomato stew was the ultimate comfort food—a vibrant, simmering pot that filled the kitchen with the earthy aroma of fresh produce. I’ve since perfected my own version, balancing the okra’s natural sliminess with a slow-cooked richness that’s utterly addictive. It’s a dish that whispers of Southern traditions and lazy afternoons.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound fresh okra, stems removed and sliced into ½-inch rounds
– 4 ripe heirloom tomatoes, blanched, peeled, and crushed
– 1 cup vegetable stock, preferably homemade
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– 1 tablespoon apple cider vinegar
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Heat the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, approximately 5–7 minutes, stirring occasionally with a wooden spoon.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Incorporate the sliced okra and cook for 5 minutes, stirring frequently to reduce its natural mucilaginous texture—a tip: a pre-sauté helps minimize sliminess.
5. Add the crushed heirloom tomatoes, vegetable stock, smoked paprika, cayenne pepper, apple cider vinegar, fine sea salt, and freshly ground black pepper, stirring to combine all ingredients evenly.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25–30 minutes, until the okra is tender and the stew has thickened slightly.
7. Uncover and simmer for an additional 5 minutes to allow the flavors to meld and the liquid to reduce further, if desired for a thicker consistency.
8. Remove from heat and stir in the finely chopped fresh parsley just before serving.
Rich and velvety, this stew boasts a harmonious blend of tangy tomatoes and tender okra, with a subtle heat from the cayenne. Serve it over a bed of creamy stone-ground grits or alongside crusty artisanal bread to soak up every last drop of its deeply flavorful broth.
Low Country Chicken Bog with Sausage
Haven’t we all craved a comforting, one-pot meal that feels like a warm hug? As a busy food blogger, I love dishes that come together with minimal fuss but deliver maximum flavor, and this Low Country classic never disappoints—it’s my go-to for cozy family dinners or impressing guests with its rustic charm.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 pound smoked andouille sausage, sliced into ½-inch rounds
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, finely diced
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 cup long-grain white rice, rinsed until water runs clear
– 4 cups low-sodium chicken stock, heated to a simmer
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper, to season
– 2 tablespoons unsalted butter
– ¼ cup fresh parsley, finely chopped
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound sliced andouille sausage and sear until browned on both sides, approximately 4–5 minutes, then transfer to a plate using a slotted spoon.
3. In the same pot, add 1 pound chicken thigh pieces and cook until golden brown on all sides, about 6–8 minutes, removing and setting aside with the sausage.
4. Reduce heat to medium and add 1 diced yellow onion and 2 chopped celery stalks, sautéing until softened and translucent, roughly 5 minutes.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
6. Tip: Deglaze the pot with a splash of chicken stock to lift any browned bits for added depth of flavor.
7. Add 1 cup rinsed long-grain white rice, toasting it with the vegetables for 2 minutes to enhance its nutty aroma.
8. Pour in 4 cups simmering chicken stock, along with 1 teaspoon smoked paprika, ½ teaspoon dried thyme, 1 bay leaf, and season with kosher salt and freshly ground black pepper.
9. Return the seared sausage and chicken to the pot, bringing everything to a gentle boil.
10. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes until the rice is tender and has absorbed most of the liquid.
11. Tip: Avoid stirring during simmering to prevent the rice from becoming gummy; trust the process for perfect texture.
12. Remove from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
13. Discard the bay leaf, then fluff the mixture gently with a fork.
14. Stir in 2 tablespoons unsalted butter and ¼ cup chopped fresh parsley until well incorporated.
15. Tip: For a crispy top, uncover and broil on high for 2–3 minutes before serving, but watch closely to avoid burning.
Oh, the result is sheer comfort in a bowl—creamy rice enveloping juicy chicken and smoky sausage, with a hint of herbaceous freshness from the parsley. Serve it straight from the pot for a family-style feast, or top with a fried egg for a brunch twist that’ll have everyone asking for seconds.
Cornbread with Jalapeño and Cheddar
Now that autumn’s crisp air is settling in, I find myself craving the comforting warmth of homemade cornbread—especially this zesty version that always reminds me of my grandmother’s Sunday suppers. Nothing beats pulling a golden, cheesy loaf from the oven as the jalapeños perfume the kitchen with their gentle heat.
Ingredients
– 1 cup stone-ground yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted and cooled
– ¼ cup granulated sugar
– 1 cup sharp white cheddar cheese, grated
– 2 fresh jalapeños, seeded and finely diced
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Generously grease a 9-inch cast-iron skillet with clarified butter, ensuring even coverage to prevent sticking.
3. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and fine sea salt until fully incorporated.
4. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and granulated sugar, whisking until the mixture is smooth and homogeneous.
5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined; avoid overmixing to maintain a tender crumb.
6. Fold in the grated sharp white cheddar cheese and finely diced jalapeños until evenly distributed throughout the batter.
7. Transfer the batter to the prepared cast-iron skillet, spreading it into an even layer with the spatula.
8. Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the skillet from the oven and allow the cornbread to cool in the pan for 10 minutes before slicing.
10. Serve warm, slicing into wedges directly from the skillet.
Lusciously moist with a crisp, buttery crust, this cornbread boasts a perfect balance of sweet corn flavor, sharp cheddar richness, and a subtle jalapeño kick that lingers pleasantly. I love serving it alongside a bowl of spicy chili or slathered with honey butter for a sweet-savory twist that always disappears fast!
Gumbo with Okra and Sausage
Oh, the aroma of gumbo simmering on the stove takes me right back to my grandmother’s kitchen in Louisiana, where she’d stir the pot with such love and patience. I’ve tweaked her classic recipe over the years, adding my own twist with fresh okra and robust sausage, making it a hearty dish perfect for cozy fall evenings. Trust me, once you try this version, it’ll become a staple in your home too.
Ingredients
– 1/2 cup clarified butter
– 1/2 cup all-purpose flour
– 1 cup diced yellow onion
– 1/2 cup diced celery
– 1/2 cup diced green bell pepper
– 2 cloves garlic, minced
– 12 ounces andouille sausage, sliced into 1/4-inch rounds
– 1 pound fresh okra, sliced into 1/2-inch pieces
– 4 cups chicken stock, preferably homemade
– 1 teaspoon filé powder
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Heat the clarified butter in a large, heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Gradually whisk in the all-purpose flour to form a roux, cooking for 15-20 minutes while stirring constantly until it reaches a deep mahogany brown color, being careful not to burn it for optimal flavor development.
3. Add the diced yellow onion, diced celery, and diced green bell pepper to the roux, sautéing for 5-7 minutes until the vegetables are softened and translucent.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Incorporate the sliced andouille sausage, browning it for 3-4 minutes to render the fats and enhance the savory base.
6. Add the sliced fresh okra, cooking for 5 minutes while stirring occasionally to reduce its sliminess, a tip for better texture.
7. Pour in the chicken stock, scraping the bottom of the pot to deglaze and incorporate any browned bits.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring every 10 minutes to prevent sticking and allow the flavors to meld.
9. Stir in the filé powder, cayenne pepper, smoked paprika, dried thyme, freshly ground black pepper, and sea salt, simmering for an additional 10 minutes to integrate the spices fully.
10. Remove from heat and let it rest for 5 minutes before serving to allow the gumbo to thicken slightly.
11. Garnish with chopped fresh parsley.
Unbelievably rich and complex, this gumbo boasts a velvety texture with the okra adding a delightful thickness and the sausage providing a smoky, spicy kick. Serve it over a bed of steamed white rice or with a side of crusty bread to soak up every last bit of that deeply flavored broth, and don’t forget a dash of hot sauce for an extra zing that’ll make your taste buds sing.
Southern Collard Greens with Smoked Ham
Cooking up a pot of collard greens takes me right back to my grandmother’s kitchen, where the aroma of smoked ham and earthy greens would fill the entire house—it’s the ultimate comfort food that’s both nourishing and deeply satisfying. I love making this on lazy Sundays when I want something that simmers all afternoon and fills the home with that unmistakable Southern charm.
Ingredients
– 2 pounds fresh collard greens, stems removed and leaves chopped into 1-inch ribbons
– 1 pound smoked ham hock
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– 1 teaspoon red pepper flakes
– 4 cups chicken stock, preferably homemade
– 1 tablespoon unsalted butter
– Kosher salt, to season
Instructions
1. Rinse the smoked ham hock under cold running water to remove any surface impurities.
2. In a large Dutch oven over medium-high heat, add the ham hock and sear for 5 minutes, turning occasionally, until lightly browned on all sides.
3. Add the finely diced yellow onion and sauté for 4 minutes, stirring frequently, until translucent and fragrant.
4. Incorporate the minced garlic and red pepper flakes, cooking for 1 minute until aromatic.
5. Pour in the chicken stock and apple cider vinegar, then bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes to allow the ham hock to tenderize and infuse the broth.
7. Remove the ham hock from the pot and let it cool slightly on a cutting board.
8. Shred the meat from the ham hock, discarding the bone and any excess fat, and return the shredded meat to the pot.
9. Add the chopped collard greens to the pot, stirring to submerge them in the liquid.
10. Cover and simmer for 45 minutes over low heat, stirring occasionally, until the greens are tender but still vibrant.
11. Stir in the unsalted butter until melted and fully incorporated.
12. Season with kosher salt to taste, starting with 1 teaspoon and adjusting as needed.
13. Let the collard greens rest off the heat for 10 minutes before serving to allow the flavors to meld.
What I adore about this dish is the way the collard greens soften into a silky, almost melt-in-your-mouth texture while still holding a slight bite, complemented by the rich, smoky depth from the ham. Serve it alongside creamy grits or cornbread to soak up every bit of that savory pot liquor, or top with a fried egg for a hearty breakfast twist—it’s versatile enough to become a staple in your weekly rotation.
Peach Cobbler with Cinnamon and Nutmeg
As the late summer peaches reach their peak sweetness, I find myself craving the warm, comforting embrace of a classic cobbler. There’s something magical about how the cinnamon and nutmeg mingle with the juicy fruit, creating a dessert that feels both nostalgic and utterly irresistible. This version has become my go-to for potlucks and cozy nights alike, always earning rave reviews from friends and family.
Ingredients
– 6 cups fresh ripe peaches, peeled and sliced into ½-inch wedges
– 1 cup granulated sugar, divided
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 1 cup whole milk
– 4 tablespoons unsalted butter, melted and slightly cooled
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. In a large mixing bowl, combine the peach slices, ½ cup of granulated sugar, lemon juice, and vanilla extract, gently tossing until the peaches are evenly coated.
3. Transfer the peach mixture to a 9×13-inch baking dish, spreading it into an even layer.
4. In a separate bowl, whisk together the remaining ½ cup sugar, flour, baking powder, sea salt, cinnamon, and nutmeg until well combined.
5. Add the whole milk, melted butter, and lightly beaten egg to the dry ingredients, stirring just until the batter is smooth with no dry pockets remaining.
6. Pour the batter evenly over the peaches in the baking dish, using a spatula to spread it gently without disturbing the fruit layer beneath.
7. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cobbler rest on a wire cooling rack for at least 15 minutes before serving.
Crisp, buttery topping gives way to tender, spiced peaches beneath, creating a perfect textural contrast in every bite. For an extra indulgent treat, serve it warm with a scoop of vanilla bean ice cream that slowly melts into the fragrant juices.
Bourbon-Glazed Grilled Pork Chops
Huddled around the grill last weekend with friends, I couldn’t help but reminisce about summer cookouts gone by—there’s something timeless about the sizzle of pork chops meeting heat, especially when they’re kissed with a bourbon glaze that caramelizes into pure magic. As a self-proclaimed grill enthusiast, I’ve tweaked this recipe over the years to achieve that perfect balance of smoky depth and sweet sophistication, making it a standout for any gathering. Trust me, once you try these, they’ll become a staple in your rotation too.
Ingredients
– 4 bone-in, heritage-breed pork chops, 1-inch thick
– 1/2 cup high-quality bourbon
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 cloves garlic, finely minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
Instructions
1. In a small saucepan, combine 1/2 cup bourbon, 1/4 cup maple syrup, 2 tablespoons Dijon mustard, 2 cloves minced garlic, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper over medium heat.
2. Bring the mixture to a simmer, stirring frequently with a whisk, and cook for 5–7 minutes until it thickens slightly to a glaze consistency; remove from heat and set aside. (Tip: Avoid boiling vigorously to prevent the alcohol from evaporating too quickly, which preserves the bourbon’s nuanced flavor.)
3. Pat 4 pork chops dry with paper towels to ensure a better sear.
4. Brush both sides of the pork chops evenly with 2 tablespoons olive oil.
5. Preheat a grill to medium-high heat, aiming for 400°F, and oil the grates to prevent sticking.
6. Place the pork chops on the grill and cook for 5–6 minutes per side, or until grill marks form and the internal temperature reaches 145°F on an instant-read thermometer. (Tip: Resist moving the chops too early; this allows for a crisp, caramelized exterior.)
7. During the last 2 minutes of cooking, brush the bourbon glaze generously onto both sides of the chops.
8. Remove the pork chops from the grill and let them rest on a cutting board for 5 minutes to redistribute juices. (Tip: Resting is crucial for tender, juicy meat—skip it, and you’ll lose those precious fluids.)
9. Serve immediately, drizzling with any remaining glaze from the saucepan.
A symphony of flavors awaits with each bite—the pork chops boast a succulent, tender texture from the careful grilling, while the glaze adds a glossy, sweet-smoky crust that’s downright addictive. I love pairing these with a crisp apple slaw or creamy mashed potatoes to balance the richness, making it a dish that’s as versatile as it is impressive for weeknights or festive occasions.
Seafood Jambalaya with Shrimp and Scallops
Warm September evenings always make me crave bold, comforting dishes that bring everyone to the table. There’s something magical about the way spices mingle with fresh seafood, and this jambalaya has become my go-to for impressing guests without spending hours in the kitchen—plus, it lets me use up those lingering veggies in the fridge!
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– ½ pound fresh sea scallops, patted dry
– 2 tablespoons clarified butter
– 1 cup diced yellow onion
– ½ cup diced celery
– ½ cup diced green bell pepper
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups seafood stock
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 tablespoon Cajun seasoning blend
– 1 teaspoon smoked paprika
– 2 bay leaves
– ¼ cup chopped fresh flat-leaf parsley
– Kosher salt, to season
Instructions
1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season shrimp and scallops with kosher salt and sear for 90 seconds per side until lightly golden; transfer to a plate. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Sauté onion, celery, and bell pepper in the same pot for 5–6 minutes until softened and lightly browned.
4. Add minced garlic and cook for 45 seconds until fragrant.
5. Stir in rinsed rice, Cajun seasoning, and smoked paprika, toasting for 2 minutes to enhance flavor.
6. Pour in seafood stock and diced tomatoes with their juices, scraping any browned bits from the bottom. Tip: Deglazing adds depth to the dish.
7. Add bay leaves and bring to a boil; reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
8. Gently fold in seared shrimp and scallops, cooking for 3–4 minutes until heated through. Tip: Overcooking seafood can make it tough, so add it last.
9. Remove from heat, discard bay leaves, and stir in chopped parsley.
Oh, the result is pure comfort—each spoonful offers tender rice infused with smoky spices, plump shrimp, and buttery scallops. I love serving it straight from the pot with a sprinkle of extra parsley and a side of crusty bread to soak up every last bit of flavor.
Conclusion
Gather your ingredients and dive into these 27 Low Country delights! From comforting stews to fresh seafood dishes, there’s something for every coastal cuisine lover. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the coastal cooking love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
