Southern cuisine by region

Southern cuisine varies widely by region. In Southern Louisiana, there is Cajun and Creole cuisine. Rice was historically an important crop in the coastal areas of North Carolina and South Carolina, leading to local specialties like "Hoppin' John" (a mixture of rice and black-eyed peas flavored with salt pork) and Charleston Red Rice. Although North Carolina, South Carolina, Tennessee and Texas are particularly noted for their particular varieties of barbecue, it is extremely popular throughout the South with many regional variations of its own. Virginia is noted not only for its Smithfield hams but also for its major supplies of apples and peanuts as well. Louisiana is a large supplier of hot sauces with its peppers and Texas is more known for BBQ sauces.

Oklahoma has a reputation in many grain and bean based dishes, such as 'beans & cornbread' or 'biscuits & gravy', a popular breakfast/snack food. Mississippi specializes in farm-raised catfish, found in traditional "fish houses" throughout the state. Arkansas is the top rice-producing state in the nation, and is also noted for catfish, pork barbecue at restaurants such as McClard's in Hot Springs (a one-time favorite of former governor and president Bill Clinton), and chicken from major poultry production at industry leader Tyson Foods and other companies. Florida is home of the Key lime pie and swamp cabbage, and orange juice is the well-known beverage of the state. Georgia is more famous for its peaches, pecans and peanuts.

The Appalachian areas have ramps (onions and their relatives) and berries. Kentucky is famous for Burgoo. Texas has its chili, while Brunswick stew originated in the eastern parts of the South. Generally speaking, many parts of the Upper South specialize more in their pork (such as ham with the hog killings), sorghum, and whiskey, while the low country coastal areas are known for their seafood (shrimp and crabs), rice, and grits. The western parts of the South like Texas and Oklahoma are more beef-inclined and the eastern parts more pork-inclined.

Cajun and Creole cuisine

Southern Louisiana developed significant culinary traditions, Louisiana Creole cuisine in southeastern Louisiana centered on New Orleans, Louisiana, and Cajun cuisine centered on Acadiana in southwestern Louisiana.

Both share influences of traditional cuisine of France with greater use of rice and local Louisiana resources as well as African imports such as okra.

These settlers also had access to many native coastal animals such as crawfish (commonly called crayfish outside the region), crab, oysters, shrimp, and fish. These seafoods were incorporated into their diets and are still seen today in the various dishes of the region.

Fruits such as figs, plums and grapes were also grown in the region. Pecans and peanuts were grown in the region, providing an alternative protein source.

Creole cuisine was long better-known nationally until the explosion of interest in Cajun food in the 1980s.

Cajun cuisine

Cajun cuisine includes influence from Acadia in Canada. Rice, which could be used to stretch meals out to feed large families, became a major staple food. Today we still see that influence in many Cajun dishes which are served over a bed of rice. And again, corn was a major staple.

In addition to the above listed foods, Acadian families were introduced to vegetables such as okra, which is a key ingredient in gumbos and etouffe as well as many other Cajun and Creole dishes. (Many Southerners also enjoy deep-fried okra.)

Louisiana Creole cuisine

Southeastern Louisiana was more heavily influenced by Spain and Latin America than was Acadiana. The region also maintained more trade with France and incorporation of more recent French culinary traditions well into the 19th century. The major city of New Orleans, long known for its fine restaurants, allowed development of more gourmet variations of local dishes.

At the start of the 1980s Cajun chef Paul Prudhomme opened a popular restaurant in New Orleans which started significant influence of Cajun food on to Creole traditions.

Lowcountry cuisine

The Lowcountry region of the costal Carolinas and Georgia shares many of the same food resources as the Upper Gulf Coast--fish, shrimp, oysters, rice, and okra. Not surprisingly, it also displays some similarities to Creole and Cajun cuisines.

Appalachian Mountain cuisine

Food served in the Appalachian Mountains differs slightly from other southern cuisine. Terrible travel conditions and poor roads limited most settlements to only foods that could be produced locally. Seafood, beyond the occasionally locally caught fish, was unheard of. Diets were almost meatless, except for wild game, particularly during the winter. Pigs were raised and the meat cured for later consumption, but often, the meat was used as a flavoring instead of as the main course. For example, sausage was often cooked in small portions primarily to obtain grease for use in gravy instead of as a main course. Cornbread was eaten regularly since corn grew well locally. As flour became available, biscuits and johnny cakes became more popular. Salt was available, notably from Saltville, Virginia, but until black pepper appeared, few other seasonings were used. Women in this area were often herbalists, and may have used local plants in seasoning. 

Chicory, which could be grown locally, was a well known coffee substitute. Corn whiskey, milk, and water were available from the farm. Coffee, sugar, and tea were all slower to become available. Things that tend to be more popular in this area are berries in general as well as apples. Morel mushrooms and ramps (a kind of wild leek that has a very strong smell) are grown here but are much less common in other parts of the South. In the mountains you'll find ramp festivals and recipes for things like fruit dumplings and wilted lettuce with dressing. Home canning is a strong tradition here as well (including "soup beans")