Lowcountry cuisine

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Lowcountry cuisine is the

Description

With its diversity of seafood from the coastal estuaries, its concentration of wealth in Charleston and Savannah, and a vibrant African cuisine influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisine.

The lowcountry includes the coastal regions of South Carolina and Georgia. There is a difference of opinion as to what exactly the

The rich estuary system provides an abundance of shrimp, fish, crabs, and oysters that were not available to non-coastal regions prior to refrigeration. The marshlands of South Carolina also proved conducive to growing rice, and grain became a major part of the everyday diet.

Foods that are traditionally part of Lowcountry cuisine

Appetizers, soups, and salads

• Cooter soup (Turtle soup)
• She-crab soup
• Sweet potato and crab soup^[1]
• Gumbo
• Brunswick stew

Meat and seafood

• Catfish stew
• Lowcountry boil (known as "Frogmore stew" in South Carolina)
• Country captain
• Shrimp and grits
• Shrimp kedgeree
• Oyster roast
• Crab cake

Rice

• Charleston red rice
• Perlau or chicken bog
• Salmon and rice

Sides

• Hoppin' John
• Fried cabbage
• Baked macaroni and cheese

See also

• Cuisine of the Southern United States
• Vertamae Grosvenor
• Marsh Hen Mill, in South Carolina, selling grits from heirloom grains and other local products
•  Food portal

References

• Taylor, John Martin. Hoppin'John's Lowcountry Cooking. Houghton Mifflin Company, 2000.
• The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1993.

External links

• Carolina Cuisine