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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.

Cajun Andouille Sausage

Andouille

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…

Bananas-Foster

Bananas Foster

This is a delicious flambéed banana dessert with ice cream and a lovely spiced sauce. Truly a decadent dessert for the sweet tooth.

Buttermilk Pie

Buttermilk Pie

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…

Cajun Blackening Spices

Cajun Blackening Spices

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…

Chess Pie

Chess Pie

This is a simple, old-fashioned chess pie recipe that has a wonderfully rich flavour. This southern specialty is basic but tastes amazing!

Comeback Sauce

Comeback Sauce

Comeback sauce is a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi.

Creole Boiled Rice

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…

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