The Lowcountry region of South Carolina and Georgia is renowned for its rich culinary heritage, where the intersection of African, European, and Native American cuisines has given birth to a unique gastronomic identity. Hearty, comforting dishes made with fresh seafood, slow-cooked meats, and an array of vegetables have become staples of the region’s cuisine. In this article, we’ll explore 18 mouthwatering Lowcountry recipes that showcase the best of Southern cooking, from classic shrimp and grits to innovative takes on traditional favorites.
Whether you’re a native Lowcountry resident or just a fan of Southern cuisine, these recipes are sure to satisfy your cravings for rich flavors, comforting warmth, and nostalgic charm. So grab your apron, gather your ingredients, and get ready to dive into the heart of Lowcountry cooking!
Shrimp and Grits with Andouille Sausage
A Southern classic gets a boost from spicy Andouille sausage and succulent shrimp, served over creamy grits. This hearty dish is perfect for a cozy brunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound Andouille sausage, sliced
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon hot sauce (optional)
Instructions:
1. Bring the water to a boil. Gradually whisk in the grits and reduce heat to low. Simmer for 20-25 minutes or until creamy.
2. In a large skillet, cook the sausage over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. Add the butter, onion, and garlic to the same skillet. Cook until the onion is translucent.
4. Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
5. Stir in the cooked sausage and hot sauce (if using). Season with salt and pepper to taste.
6. Serve the shrimp mixture over the creamy grits.
Cooking Time: Approximately 30-35 minutes
Low Country Boil with Corn and Potatoes
This classic Southern dish is a hearty and flavorful one-pot meal that’s perfect for a family gathering or casual dinner party. With the addition of sweet corn and creamy potatoes, this recipe takes the traditional Low Country boil to new heights.
Ingredients:
– 2 lbs shrimp (thawed)
– 1 lb smoked sausage (such as Andouille), sliced
– 2 large red potatoes, peeled and quartered
– 4 ears of corn, husked and silked
– 2 tablespoons Old Bay seasoning
– 1 tablespoon lemon juice
– 1/2 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 gallons water
Instructions:
1. Fill a large pot with the water and add the shrimp, sausage, potatoes, corn, Old Bay seasoning, lemon juice, and cayenne pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the shrimp are pink and the potatoes are tender.
3. Season with salt and pepper to taste, then serve hot.
Cooking Time: 10-12 minutes
She-Crab Soup with Sherry Cream
A creamy and rich soup that combines the sweetness of crab meat with the tanginess of sherry, perfect for a cozy evening meal.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fish stock
– 1/2 cup heavy cream
– 2 tablespoons sherry wine
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add crab meat, fish stock, and heavy cream. Stir to combine.
3. Bring mixture to a simmer and cook for 5 minutes or until heated through.
4. Stir in sherry wine and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Charleston Red Rice with Smoked Sausage
This classic Lowcountry dish combines the warm spices of red rice with the rich flavor of smoked sausage, creating a hearty and satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 pound smoked sausage (such as Andouille or kielbasa), sliced
– Chopped scallions, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic, paprika, cayenne pepper, salt, and black pepper; cook for 1 minute.
4. Add rice and water to the saucepan; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
6. During the last 10 minutes of cooking, add sliced smoked sausage to the pot.
7. Fluff rice with a fork and garnish with chopped scallions. Serve hot.
Cooking Time: 30-35 minutes
Fried Green Tomatoes with Remoulade Sauce
Savor the classic Southern combination of crispy fried green tomatoes paired with a tangy and creamy remoulade sauce.
Ingredients:
– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Remoulade Sauce (recipe below)
Remoulade Sauce:
– 1 cup mayonnaise
– 2 tablespoons chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip tomato slices into buttermilk, then coat in flour mixture, shaking off excess.
4. Fry tomatoes in hot oil (350°F) for 2-3 minutes per side, or until golden brown.
5. Drain on paper towels and serve with Remoulade Sauce.
Cooking Time: 15-20 minutes
Hoppin’ John with Black-Eyed Peas
Hoppin’ John is a traditional Southern dish that combines black-eyed peas, rice, and spices for a flavorful and nutritious meal. This recipe is a twist on the classic, adding aromatics and smoky flavor from bacon.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 6 slices of bacon, diced
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 cups cooked white rice
Instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Add the chopped onion and minced garlic; cook until the onion is translucent.
3. Add the soaked black-eyed peas, water or broth, cumin, smoked paprika (if using), salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the peas are tender.
5. Stir in cooked rice and serve hot.
Cooking Time: 45-50 minutes
Collard Greens with Smoked Turkey
A classic Southern comfort food recipe that combines the rich flavors of smoked turkey and collard greens.
Ingredients:
– 1 bunch collard greens, cleaned and chopped
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup smoked turkey, shredded or diced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the collard greens to the skillet in batches, cooking until wilted and tender, about 5-7 minutes per batch.
5. Stir in the shredded smoked turkey and season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: About 20-25 minutes
Pimento Cheese Stuffed Fried Chicken
Elevate your fried chicken game with this indulgent twist that combines crispy exterior with creamy, cheesy goodness. This recipe is perfect for a comforting meal or as a show-stopping dish for your next gathering.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup pimento cheese spread (homemade or store-bought)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Stuff each chicken breast with about 2 tablespoons of pimento cheese spread.
4. Dip stuffed chicken breasts in the flour mixture, coating evenly.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry chicken for about 5 minutes on each side or until golden brown and cooked through.
6. Drain on paper towels and serve hot.
Cooking Time: About 20-25 minutes
Okra and Tomato Stew with Bacon
Okra and Tomato Stew with Bacon: A Hearty and Delicious Meal
This Okra and Tomato Stew with Bacon is a classic Southern-style dish that’s perfect for a chilly evening or a quick weeknight dinner. The combination of crispy bacon, tender okra, and juicy tomatoes in a flavorful broth is sure to become a family favorite.
Ingredients:
– 1 pound fresh okra, chopped
– 2 medium tomatoes, diced
– 6 slices of bacon, cut into bits
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy. Remove the bacon from the pot with a slotted spoon.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the paprika and cook for 1 minute.
5. Add the chopped okra, diced tomatoes, and cooked bacon to the pot. Season with salt and pepper to taste.
6. Pour in the chicken broth and bring the mixture to a simmer.
7. Reduce heat to low and let stew cook for 20-25 minutes or until the okra is tender.
Cooking Time: 25-30 minutes
Southern Fried Catfish with Hush Puppies
Get ready to sink your teeth into a crispy, flavorful Southern favorite – Southern Fried Catfish with Hush Puppies. This recipe is a staple of Southern cuisine, and for good reason: the combination of tender catfish, crunchy breading, and sweet hush puppies is absolutely irresistible.
Ingredients:
For the catfish:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
For the hush puppies:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. Dip each catfish fillet in the buttermilk, then coat in the flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the catfish for 4-5 minutes on each side, or until golden brown and cooked through.
5. For the hush puppies, mix together the cornmeal, flour, baking soda, salt, and cayenne pepper.
6. Dip small balls of the mixture into the buttermilk, then roll in additional cornmeal mixture to coat.
7. Fry the hush puppies in about 1/2 inch of vegetable oil over medium-high heat for 2-3 minutes on each side, or until golden brown.
Cooking Time: About 20-25 minutes total.
Gullah Geechee Crab Rice
This traditional Gullah Geechee recipe combines succulent crab meat with fragrant rice, onions, and spices to create a mouthwatering side dish that’s perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 pound jumbo lump crab meat (fresh or frozen, thawed)
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add crab meat, paprika, salt, cayenne pepper, and garlic; stir to combine.
4. Add rice to the skillet and stir to coat with the crab mixture.
5. Cook for 1-2 minutes or until the rice is lightly toasted.
6. Add butter to the skillet and stir until melted.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and creamy.
Cooking Time: 20-25 minutes
Benne Seed Wafers with Honey Butter
These crispy Benne Seed Wafers are infused with the rich flavor of honey and perfect for a quick snack or dessert.
Ingredients:
– 1 cup benne seeds (sesame seeds)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon unsalted butter, melted
– 1 large egg
– Honey Butter (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, salt, and baking powder.
3. In another bowl, whisk together melted butter, egg, and benne seeds.
4. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
5. Drop tablespoonfuls of batter onto the prepared baking sheet.
6. Bake for 12-15 minutes or until golden brown.
Honey Butter:
– Mix 2 tablespoons unsalted butter with 1 tablespoon pure honey until smooth.
– Spread on warm wafers and enjoy!
Cooking Time: 12-15 minutes
Pecan-Crusted Trout with Lemon Butter
Experience the perfect balance of crispy texture and rich flavor with this indulgent trout recipe, featuring a crunchy pecan crust and a zesty lemon butter sauce.
Ingredients:
– 4 trout fillets (6 oz each)
– 1 cup pecans
– 2 tbsp brown sugar
– 1 tsp paprika
– Salt and pepper to taste
– 2 lemons, juiced
– 2 tbsp unsalted butter, softened
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together pecans, brown sugar, paprika, salt, and pepper.
3. Dip each trout fillet into the pecan mixture, pressing gently to adhere.
4. Heat a non-stick skillet over medium-high heat. Cook the trout for 2-3 minutes on each side, until golden brown.
5. Transfer the skillet to the oven and bake for an additional 5-7 minutes, or until cooked through.
6. Meanwhile, mix lemon juice and softened butter in a small bowl.
7. Serve the trout with the lemon butter sauce spooned over the top.
Cooking Time: 15-20 minutes
Cornbread Dressing with Sage and Onion
This classic Southern-style dressing gets a savory boost from the addition of sautéed onions and crispy sage leaves. Perfect for accompanying roasted meats or as a side dish on its own.
Ingredients:
– 2 cups cornbread, crumbled
– 1 large onion, finely chopped
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 teaspoon poultry seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
– 2 tablespoons chopped fresh sage leaves
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chopped onion and butter until the onions are translucent.
3. Add the flour, poultry seasoning, salt, and pepper to the skillet and cook for 1 minute.
4. Stir in the chicken broth and bring mixture to a simmer.
5. Combine the cornbread, cooked onion mixture, and sage leaves in a large bowl.
6. Pour the mixture into a greased 9×13-inch baking dish and bake for 35-40 minutes or until lightly browned.
Cooking Time: 35-40 minutes
Peach Cobbler with Bourbon Whipped Cream
Get ready to savor the sweet taste of summer with this classic peach cobbler recipe, elevated by a rich bourbon whipped cream. This comforting dessert is perfect for warm weather gatherings or cozy nights in.
Ingredients:
For the cobbler:
– 3 cups fresh peaches, sliced
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
For the bourbon whipped cream:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons bourbon whiskey
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine peaches, granulated sugar, flour, and salt. Mix until well combined.
3. Pour in melted butter and beaten egg; mix until the peach mixture is smooth.
4. Pour into a 9×13-inch baking dish and bake for 40-45 minutes, or until golden brown.
5. Meanwhile, whip heavy cream, softened butter, and bourbon whiskey until stiff peaks form.
6. Gradually add powdered sugar, whipping until smooth and creamy.
7. Serve warm cobbler with chilled bourbon whipped cream.
Cooking Time: 40-45 minutes
Sweet Tea Brined Fried Chicken
Experience the magic of sweet tea infused into crispy fried chicken with this mouthwatering recipe!
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, and breasts)
– 1 cup sweet tea
– 1/4 cup buttermilk
– 1 tablespoon hot sauce
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together sweet tea, buttermilk, hot sauce, salt, and pepper.
2. Add the chicken pieces to the marinade, cover, and refrigerate for at least 4 hours or overnight.
3. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Remove the chicken from the marinade, allowing excess liquid to drip off.
5. Dredge the chicken pieces in flour, shaking off any excess.
6. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes per batch.
7. Drain on paper towels and serve hot.
Cooking Time: 20-25 minutes
Savannah Seafood Gumbo
Experience the rich flavors of Savannah’s coastal cuisine with this hearty seafood gumbo recipe, perfect for a chilly evening or special occasion. This slow-cooked stew is loaded with succulent shrimp, scallops, and fish, all nestled in a flavorful roux-based broth.
Ingredients:
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound shrimp, scallops, and fish (such as catfish or tilapia), cut into bite-sized pieces
– 2 cups chicken broth
– 1 cup water
– 2 tablespoons filé powder (optional)
– 2 green onions, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in paprika, cayenne pepper, salt, and black pepper; cook for 1 minute.
4. Add seafood, chicken broth, water, and filé powder (if using); bring to a boil.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until seafood is cooked through.
6. Serve hot, garnished with green onions.
Cooking Time: 25-30 minutes
Bacon-Wrapped Oysters with Hot Sauce
Savor the rich flavors of succulent oysters wrapped in crispy bacon, smothered in spicy hot sauce. This indulgent appetizer is sure to impress your guests.
Ingredients:
– 12 large oysters
– 6 slices of thick-cut bacon
– 1/4 cup hot sauce (such as Tabasco or Frank’s RedHot)
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse oysters under cold water; scrub shells with a brush.
3. Cut bacon slices in half, then wrap each oyster with a piece of bacon, securing it with a toothpick if needed.
4. Place the bacon-wrapped oysters on a baking sheet lined with parchment paper.
5. Dot the top of each oyster with butter and drizzle with hot sauce.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes, or until the bacon is crispy and the oysters are cooked through.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the flavors of the Low Country with these 18 mouth-watering recipes, straight from the heart of Southern cuisine. From classic Shrimp and Grits with Andouille Sausage to Charleston Red Rice with Smoked Sausage, each dish is a masterclass in comfort food. Discover the secrets behind She-Crab Soup with Sherry Cream, Hoppin’ John with Black-Eyed Peas, and Pimento Cheese Stuffed Fried Chicken. These recipes will transport you to the warm, sunny streets of Charleston and beyond.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
