Happy Monday, Y’all! I hope everyone had a wonderful weekend. Are y’all ready to have your stomach’s groan for some good Southern cooking? Well, here’s this week’s edition of Southern Foods, from the wikipedia article I found. These all look super yummy to me! Are any of these your favorites? What’s left off the list, that you like? My favorites are she-crab soup and Frogmore stew. YUM! Football season always gives all of our friends plenty of reasons to cook Frogmore stew. The more people, the better!
- Burgoo – served at barbecues in western and central Kentucky; similar to Brunswick stew
- Chicken Sauce-Picquante – chicken cooked in a tangy stew with tomatoes and spices, often served over rice; a favorite in southern Louisiana
- Conch chowder
- Gumbo – made with seafood or meat and okra; a Cajun/Creole delicacy (shown below)
- Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
- Low Country boil – any of several varieties (also known in some areas as a “bog”)
- Frogmore Stew – made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina, aka Seafood Muddle (shown below)
- She-crab soup – mainly served in the area around Charleston, South Carolina from Atlantic crabs
And the best part about all of this food? Washing it down with a glass of this…sugary sweet, please?