| The cuisine of the Southern United States is defined as the historical regional culinary form of states generally south of the Mason Dixon Line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas. |
Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).
This is a delicious flambéed banana dessert with ice cream and a lovely spiced sauce. Truly a decadent dessert for the sweet tooth.
Barbecue Slaw (Red Slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of “Lexington Style” North Carolina barbecue.
This buttermilk pie recipe produces a rich, dense custard pie. It is an old-time favourite pie, served at many Sunday dinners after a meal of fried chicken and other comfort foods.
Cajun Blackening Spice is specifically designed for pan-blackening, but it can also be a good all-purpose Cajun seasoning for gumbos and other southern dishes. It’s significantly spicier than Creole Seasoning, so those who like it hot might prefer this one.
A mouthwatering potato dish for those who like spicy foods. Make sure you have a constant supply of sausages for this recipe. Made with extra sausage, it’s a filling one-dish meal.
This is a simple, old-fashioned chess pie recipe that has a wonderfully rich flavour. This southern specialty is basic but tastes amazing!
This recipe is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, and paprika.
Creamy and thick, pale tan colour, topped with a crunchy chopped peanut … Peanut soup is a staple in Williamsburg Virginia. This peanut soup is also good served ice cold.
Comeback sauce is a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi.
Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store and prepare.
This salad of firm cooked red potatoes combined with the zing of creole seasoning and mustard, then coated with a delicious dressing, is a great side dish at any barbecue or family dinner.
It’s easy to make your own Creole spice mix at home. This mix may be stored up to 3 months.
The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas.
This is Emeril’s version of Creole Seasoning that is used in Creole recipes such as Gumbo. It adds a lovely Southern flavour to any meal you use it with.
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