On my latest trip to the Deep South, I discovered a love I wasn’t necessarily looking for. While I fully expected to be swept away by the region’s exuberant festivals, toe-tapping music, and breathtaking Gulf Shores, this journey became just as much about what was on my plate as what was around me.
The Deep South is far more than just beignets and BBQ. Its beloved cuisine is a melting pot of influences shaped by Native American, West African, and European traditions. Many of these iconic Southern meals were invented by enslaved and working-class communities who made the most of what they had, creating dishes and recipes that have since become the backbone of Southern cooking.
One of the defining characteristics of classic Southern dishes is their emphasis on soulful, home-cooked meals that bring people together. Many of these recipes have been perfected in family kitchens and remain central to Southern hospitality.
Here’s a taste of the dishes that made me fall in love with the South. Y’all ready to eat?
Classic Southern Dishes I Ate in the Deep South
Gulf Shrimp and Grits
The word ‘grits’ might not sound particularly appetising to those of us in the UK—where it brings to mind gritter lorries on a frosty morning—but it’s a cherished dish across the Atlantic. Essentially a type of porridge made from the ubiquitous ground corn, grits are a Southern staple, appearing in all manner of dishes.
Grits have origins dating back thousands of years to the early cultivation of corn in Central Mexico. Still, in the U.S., their roots are also deeply tied to African culinary traditions. Brought over through the transatlantic slave trade, which primarily arrived at Southern ports, corn-based dishes became a key part of the region’s recipes.
Typically simmered in salted water or milk for a richer texture, grits take on a creamy consistency, with added spices enhancing their flavour. As I discovered on my travels through the Deep South, no two bowls of grits are ever quite the same. Some are served as a simple base topped with fish and meats, and others are more subtly seasoned as a breakfast side dish. The version I loved was buttery, cheesy grits paired with plump Gulf shrimp in a spicy gravy-based stew bringing the whole dish to life.
Shrimp and Grits with a buttermilk biscuit
Buttermilk Biscuits
Anyone who has visited the USA will know that British and American food terms don’t always align. In the U.S., biscuits aren’t the crisp, sweet treats we know in the UK but rather soft, flaky rolls with a texture similar to scones. While we enjoy scones with jam and clotted cream, Southern biscuits are typically served savoury dishes such as soups and stews and are a popular alternative to cornbread.
So why is it called a biscuit? The word originates from the Latin panis biscoctus, meaning “twice baked,” referring to the hard, dry biscuits given to Roman soldiers. Most mills in the South were grinding corn, however, as wheat production increased, flour became more affordable in the South, and biscuits became a popular food for all walks of life. The introduction of baking soda revolutionised the recipe, allowing biscuits to rise and take on the soft, fluffy texture that defines them today.
Gumbo
The origins of gumbo can be traced to West Africa, and was brought over in the times of the slave trade. The word itself is believed to come from kimgombo, the West African term for okra, a common thickening agent in early versions of the dish. Over time, the recipe adapted to include a dark, slow-cooked roux introduced by the French settlers in Louisiana, the filé powder (ground sassafras leaves) used by Native Americans, and the bold spices of Creole and Cajun cooking.
The Cajun seafood gumbo I enjoyed on my travels was a rich, layered stew packed with different types of fish—far removed from the fried cheese and cow skin found in its West African origins. But that adaptability is exactly what makes gumbo a Southern classic. Chefs and home cooks “measure with their heart” and sprinkle each pot with their symphony of spices and ingredients to give their take on the old-fashioned gumbo.
Southern Gumbo Soup
Gulf Coast Oysters
We once again return to the ocean for this one, with some of the finest oysters I have ever tasted. The secret lies in their undeniable freshness harvested straight from the Gulf of Mexico and delivered directly to restaurants like the one I dined at in Gulf Shores.
Gulf Coast oysters are a true delicacy, nurtured by the warm, brackish waters of the Gulf of Mexico, where lower salinity promotes their growth. Unlike the smaller, more briny oysters found on the East and West Coasts, Gulf oysters are normally meatier, milder, and delicately sweet. They are served raw on the half shell with countless options for seasoning, such as a simple squeeze of lemon, chargrilled with butter and garlic, green apple mignonette or baked into rich dishes like Oysters Rockefeller.
Beyond their culinary appeal, Gulf oysters are an essential part of the region’s ecosystem and economy. Oyster reefs help protect shorelines from erosion, filter water to improve quality, and provide a habitat for marine life. However, overfishing, hurricanes and environmental changes have challenged the industry, leading to ongoing conservation efforts to preserve these valuable shellfish.
Crimson Bay Oysters
Royal Red Shrimps
Royal Reds are found in the deeper waters of the Gulf of Mexico, typically at depths ranging from 200 to 2,000 feet, where they thrive in colder temperatures. Their preference for deep, chilly waters makes them more difficult to catch, and fishing boats must be equipped with freezers to maintain their low temperature. The warmer conditions of the shallow waters can make the Royal Reds unfit for consumption, so careful handling and quick refrigeration are crucial to preserving their delicate flavour. And, of course, this raises the cost of the Royal Reds.
The natural sweetness of the Royal Reds, combined with their tender flesh, sets them apart from more commonly known shrimp, earning them a reputation as the “lobster of the Gulf.” Unlike other shrimps, they don’t need much in the way of added seasoning because they’re absolutely delicious poached in a simple butter.
Less is more with the Royal Reds, making it a nice change from the heaps of flavour found in most other Southern classics.
Royal Red Shrimps
Blackened Or Fried Catfish
Catfish is a common catch along the Gulf Shores, and blackened catfish owes much of its fame to legendary Louisiana chef Paul Prudhomme, who popularised the dish in the 1980s.
Influenced by the region’s French, African, and Native American culinary traditions, blackened catfish is coated in a bold spice blend, a mix of paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper, then seared in a scorching cast-iron skillet to create its signature smoky crust.
A common Southern saying goes, “It’s not seasoned until you’re sneezing,” and blackened catfish certainly lives up to that reputation. But if the spice level proves too fiery, Southern fried catfish offers a milder alternative, coated in a crispy cornmeal batter. This dish became a Southern tradition on plantations, where enslaved Africans would fish for catfish on Saturdays, turning their catch into a communal meal.
Fried Catfish
Shrimp Po’boy
You’ll soon spot a recurring theme here, with my top classic dishes from the South heavily revolving around seafood and the endless supply of fresh coastal produce.
The Shrimp Po’boy is a classic Louisiana sandwich, named after the “Poor Boy” sandwiches that gained popularity in 1929 when they were created to feed striking streetcar workers in New Orleans. However, there is nothing poor about the shrimp sandwich I tasted. A French bread loaf packed with crispy fried shrimp and toppings of mayonnaise, lettuce, pickle, and tomato, this sandwich is fresh and flavoursome. The perfect Southern lunch.
Shrimp Po’boy
Blue Crab Claws
Blue crab claws are a common delicacy in the Deep South, as they are harvested from the warm waters of the Gulf Coast. The claws are thought to have the most tender meat and the flavour is compared to that of a lobster.
Blue crab claws are often enjoyed fried, steamed or boiled, served with a side of tangy dipping sauce. The process of cracking open the claws adds to the fun of the experience, though I must admit, the effort-to-meat ratio didn’t quite offer the generous rewards I’d hoped for.
Blue Crab Claws
Southern Mac and Cheese
This was one dish I couldn’t wait to try when I landed in the Deep South. As a lover of all things cheesy and carb-filled, I knew there would come a point in my travels when I’d crave this Southern classic dish.
Interestingly, it was the inclusion of mac and cheese in the cookbook ‘The Virginia House-Wife’ by Mary Randolph that made this dish popular across the South. The modern version uses tons of butter, a blend of cheddar, America, and parmesan cheese, and a smooth sauce.
First popularised in the 19th century, mac and cheese was once a luxury dish, thanks to the cost of its core ingredients. Interestingly, it was the inclusion of mac and cheese in the cookbook ‘The Virginia House-Wife’ by Mary Randolph that made this dish popular across the South.
The modern version is made with generous amounts of butter and a blend of cheeses, from smoked cheddar and American to mozzarella and parmesan, all melded into a creamy sauce. To give it an authentic Deep South taste, Southern mac and cheese is often seasoned with a touch of smoked paprika or hot sauce. Simply delicious!
Southern Mac and Cheese
Red Beans and Rice
Red Beans and Rice is a quintessential dish of Louisiana, reflecting the influence of Creole and Cajun cooking. Originally known as a popular Monday meal when laundry day left little time for cooking, with the added bonus that is it incredibly cheap to make.
The dish’s foundation is simple: red beans slowly simmered with vegetables, spices, and a smoky protein like Andouille sausage or ham hocks, all served over a bed of fluffy white rice.
Fried Green Tomatoes
In a bid to include at least one or two fruits and vegetables in this Southern feast, the next stop on our classic round-up is Fried Green Tomatoes. Made famous by the 1991 film of the same name, this dish is a true Southern staple.
Picked straight from the vine while still green, these tomatoes maintain their firm texture and slightly tart flavour beneath a crispy, golden cornmeal coating. If you’re wondering why red tomatoes aren’t used, it’s simple—they would fall apart during the frying process.
Fried Green Tomatoes work for every meal, be it a side dish to a Southern breakfast, as a snack in the middle of the day or a crispy companion to an evening meal.
Fried Green Tomatoes
Black Eyed Peas
“I’ve Gotta Feeling…” that black-eyed peas will remain a Southern staple for generations to come. Not only are they packed with iron, potassium, and fibre, but they’re also incredibly filling and have a superstitious backstory that links them to good fortune. Traditionally eaten on New Year’s Day, they’re believed to bring good luck and prosperity for the year ahead, a custom that dates back to the Civil War and Reconstruction era.
The black “eye” of the pea is thought to ward off the “evil eye,” offering protection, while some communities associate the legume with fertility and abundance. Regardless of the folklore, black-eyed peas have earned their place in Southern cuisine as a nourishing ingredient, often simmered into stews with smoky ham hocks or slow-cooked with greens.
Black-Eyed Peas
Boiled Peanuts
We’ve all tried dry roasted peanuts, and peanuts packed with flavours and funnelled into small packets to be consumed as a snack. But boiled peanuts are made a little differently.
These peanuts have been a Southern staple since the colonial era and can be added to pretty much any dish to give it more of a Southern texture and finish. They are prepared by literally boiling the peanuts in their shells – with the concept of boiled peanuts moving from a necessity and a preservation method to an on-trend dish for weddings and celebrations.
The shelling may take time, and I don’t doubt it’s considered an incredibly fiddly task, but the results are well worth it!
Candied Pecans
Another nutty favourite, candied pecans, is a tasty snack made by coating pecans in a sweet mixture of sugar, cinnamon, and sometimes vanilla, then roasting them until crisp.
The Southern parts of America tend to be where pecans grow best, which plays a big role in why pecans are such a staple in the Deep South. I particularly enjoyed, throughout my travels, coming across multiple dishes and delicacies that use and herald the humble pecan – from pies to snacks (with lemon pecan pie, one particular offering I won’t forget in a hurry!). If the Southern candied pecans are too sweet, roasted pecans may match your palate instead.
Candied Pecans
Pimento Cheese
Last but certainly not least is Pimento cheese, which has become a Southern icon. Shredded cheese, mayo and diced red peppers are mixed to create delicious textures and a burst of salty and sweet.
Even though Pimento Cheese is being hailed as a classic Southern dish, its origins actually lie in New York, where it emerged as a product of industrial food manufacturing. In the late 19th century, American Neufchâtel cheese was blended with imported Spanish pimentos, creating an early version of the spread. Pimento Cheese can be slathered on crackers, stuffed into sandwiches, and served as a dip or a must-have Southern side dish.
Pimento Cheese
Eating Your Way Around the Deep South
Suffice to say I wasn’t expecting to fall so hard for these classic Southern dishes on my road trip along the Gulf Shores. Yet, now that I’m back home, I find myself searching for the perfect recipes to recreate these flavours for my friends and family in the UK. Who wouldn’t want to bring a little taste of the Deep South across the Atlantic?
PIN Classic Southern Dishes
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