The Lowcountry region of South Carolina and Georgia has a rich cultural heritage, shaped by the intersection of African, European, and Caribbean influences. One of the most iconic aspects of this culture is its cuisine, which is often referred to as Gullah Geechee cooking. This unique style of cooking is characterized by bold flavors, hearty portions, and an emphasis on local ingredients like seafood, rice, and vegetables. In this article, we’ll explore 18 authentic Gullah Geechee recipes that showcase the region’s culinary traditions. From classic dishes like shrimp and grits to innovative twists on traditional favorites, these recipes are sure to satisfy your soulful cravings.
Gullah Red Rice with Smoked Sausage
This hearty, flavorful dish is a staple of Gullah cuisine, a unique blend of African and Southern traditions. With smoked sausage adding depth and richness to the bold red rice, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup uncooked red rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 1 pound smoked sausage (such as Andouille or kielbasa), sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Cook the red rice according to package instructions using the water and vegetable oil.
2. While the rice is cooking, sauté the chopped onion in a separate pan until translucent.
3. Add the sliced smoked sausage to the pan and cook until browned, stirring occasionally.
4. Stir in paprika and season with salt and pepper to taste.
5. Once the rice is cooked, fluff it with a fork and add the butter, mixing until melted.
6. Combine the cooked rice and sausage mixture, stirring until well combined.
7. Serve hot, garnished with chopped scallions or parsley if desired.
Cooking Time: 30-40 minutes
Lowcountry Shrimp and Grits
Experience the quintessential flavors of the Lowcountry with this classic recipe that combines succulent shrimp, creamy grits, and savory spices. This comforting dish is perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons heavy cream (optional)
Instructions:
1. Bring water to a boil. Gradually whisk in grits. Reduce heat to low; cover and simmer for 20-25 minutes or until creamy.
2. Melt butter in a large skillet over medium-high heat. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Add shrimp to the skillet. Cook until pink and fully cooked, about 2-3 minutes per side.
4. Stir in paprika. Season with salt and pepper to taste.
5. Serve shrimp over grits. If desired, top with a dollop of heavy cream.
Cooking Time: Approximately 30 minutes
Gullah Okra Soup with Crab
This traditional Gullah recipe combines the creamy richness of okra soup with the sweet and tender flavor of crab, creating a hearty and comforting dish that’s perfect for any occasion.
Ingredients:
– 1 lb okra, chopped
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup crab meat (jumbo lump or claw)
– 4 cups chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in chopped okra and cook until it starts to soften, about 5 minutes.
4. Add crab meat, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened.
5. If desired, stir in filé powder to thicken further.
Cooking Time: 25-30 minutes
Hoppin’ John with Carolina Gold Rice
This classic Lowcountry dish is a staple of Southern cuisine, perfect for special occasions or everyday meals. With the addition of creamy Carolina Gold Rice, this recipe takes on a new level of comfort and flavor.
Ingredients:
– 1 cup dried black-eyed peas
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup Carolina Gold Rice
Instructions:
1. Rinse the black-eyed peas and soak them in water for at least 8 hours or overnight.
2. Cook the peas according to package instructions, then set aside.
3. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, paprika, salt, and pepper to the skillet and stir to combine. Cook for an additional minute.
5. Combine cooked peas with rice and stir to combine.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Gullah Fried Fish with Pepper Vinegar
This recipe brings together the rich flavors of Gullah cuisine, a fusion of African and American traditions. Crispy fried fish served with a tangy pepper vinegar sauce is a staple in many Lowcountry communities.
Ingredients:
– 1 pound fish fillets (catfish or cod work well)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Pepper Vinegar Sauce (recipe below)
Pepper Vinegar Sauce:
– 1 cup apple cider vinegar
– 1/2 cup water
– 2 tablespoons chopped fresh parsley
– 1 tablespoon hot sauce (such as Tabasco)
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, and cayenne pepper.
2. Pour buttermilk into a separate dish.
3. Dredge fish fillets in flour mixture, then dip in buttermilk, and finally coat with flour mixture again.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry fish for 3-4 minutes on each side or until golden brown.
6. Serve fried fish hot with Pepper Vinegar Sauce drizzled over the top.
Cooking Time: 12-15 minutes
Gullah Benne Seed Cookies
These chewy cookies are a staple of Gullah Geechee culture, where benne seeds (sesame) were a prized ingredient. With a hint of sweet and nutty flavor, they’re perfect for snacking or sharing with loved ones.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup benne seeds
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, benne seeds, baking soda, and salt in a medium bowl.
3. In a separate bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Gullah Crab Rice
Gullah Crab Rice: A Classic Lowcountry Dish
This hearty side dish is a staple of Gullah cuisine, combining succulent crab meat with flavorful rice and aromatic spices. Perfect for accompanying your favorite seafood or as a main course.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound jumbo lump crab meat (fresh or frozen)
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic; sauté until translucent.
4. Stir in crab meat, paprika, cayenne pepper, salt, and pepper. Cook for 5-7 minutes or until the crab is heated through.
5. Combine cooked rice with the crab mixture; stir well to combine.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the rice is lightly toasted.
Cooking Time: 40-45 minutes
Gullah Sweet Potato Pie
This classic Southern dessert has its roots in the Gullah culture of the Lowcountry region, where sweet potatoes were a staple ingredient. This recipe captures the warm, comforting essence of this beloved pie.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 2 large eggs, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed sweet potatoes, heavy cream, sugar, flour, salt, nutmeg, and cinnamon. Mix until smooth.
3. Beat in the eggs until well combined.
4. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the sweet potato mixture.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Gullah Collard Greens with Smoked Turkey
This hearty dish is a staple of Gullah cuisine, a unique fusion of African and Southern traditions. The combination of tender collard greens, rich smoked turkey, and savory spices will transport you to the Lowcountry.
Ingredients:
– 1 pound fresh or frozen collard greens, chopped
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 ounces smoked turkey breast, diced
Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and smoked paprika; cook for an additional minute.
4. Add the collard greens and stir to combine with the spice mixture.
5. Cook the greens until tender, about 15-20 minutes.
6. Stir in the diced smoked turkey and season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions or a dollop of creamy rice.
Cooking Time: 25-30 minutes
Gullah Cornbread
This recipe is a classic representation of traditional Gullah cuisine, brought to you by the descendants of West African slaves who preserved their cultural heritage through food. Our Gullah Cornbread is a staple in many coastal communities, perfect for serving with soups, stews, or as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1 teaspoon salt
– 1/4 teaspoon baking soda
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons vegetable oil
– Honey or sugar to taste (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornmeal, salt, and baking soda.
3. In a separate bowl, combine buttermilk, egg, and melted vegetable oil. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour into a greased 9-inch round cake pan or skillet.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Gullah Frogmore Stew
Gullah Frogmore Stew: A Hearty Coastal Delight
This classic Lowcountry stew originates from the Gullah Geechee culture of South Carolina, where it’s a staple at family gatherings and celebrations. This recipe serves 4-6 people.
Ingredients:
– 1 pound okra, sliced
– 1 pound shrimp, peeled and deveined
– 1 pound crab meat (jumbo lump or claw)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 stalks of celery, chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 4 cups fish stock (or water)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, celery, and paprika; sauté until vegetables are tender.
3. Add sliced okra and cook for an additional 5 minutes.
4. Add potatoes, shrimp, crab meat, salt, and pepper. Stir to combine.
5. Pour in fish stock (or water), bringing the mixture to a boil.
6. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
Cooking Time: Approximately 30 minutes
Gullah Perlo with Chicken
This traditional Gullah recipe combines the rich flavors of chicken, rice, and spices to create a comforting one-pot meal that’s perfect for a chilly evening. With its origins in the African American culture of the Lowcountry region, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp chopped fresh parsley
Instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the rice, cumin, paprika, salt, and pepper; stir to combine.
5. Add the chicken broth and bring to a boil.
6. Return the chicken to the pot, cover, and simmer for 25-30 minutes or until the liquid is absorbed and the chicken is cooked through.
7. Fluff with a fork and garnish with parsley.
Cooking Time: 30-40 minutes
Gullah Oyster Roast
Experience the rich flavors of the Lowcountry with this traditional Gullah oyster roast recipe, perfect for gatherings and celebrations. This mouthwatering dish is a staple in many African American coastal communities, where the rich history and culture come alive through food.
Ingredients:
– 2 pounds fresh oysters
– 1/4 cup chopped green onions
– 2 cloves garlic, minced
– 1/4 cup butter
– 1/2 cup white wine (optional)
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large saucepan, melt butter over medium heat. Add green onions and garlic; sauté until softened.
3. Add oysters, white wine (if using), chicken broth, salt, and pepper. Stir to combine.
4. Transfer the mixture to a baking dish and bake for 15-20 minutes or until oysters are tender.
5. Garnish with fresh parsley or thyme before serving.
Cooking Time: 15-20 minutes
Gullah Okra and Tomatoes
This classic Lowcountry dish combines tender okra with sweet summer tomatoes, onions, and spices to create a flavorful and nutritious side dish that’s perfect for any occasion.
Ingredients:
– 1 lb fresh or frozen okra
– 2 large ripe tomatoes, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp cayenne pepper (optional)
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large skillet 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 diced tomatoes and cook until they start to break down, about 5 minutes.
5. Stir in the okra, salt, black pepper, and cayenne pepper (if using).
6. Reduce heat to medium-low and simmer for 15-20 minutes or until the okra is tender.
7. Serve hot alongside your favorite main dishes.
Cooking Time: 25-30 minutes
Gullah Peach Cobbler
This classic Southern dessert is a staple of Gullah cuisine, featuring sweet and tender peaches topped with a crumbly biscuit crust. Perfect for warm weather gatherings or cozy nights in.
Ingredients:
– 3 cups fresh or frozen peaches, sliced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/2 cup cold butter, cut into small pieces
– 1/2 cup heavy cream
– 2 eggs, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together peaches, sugar, cornstarch, cinnamon, nutmeg, and salt.
3. Roll out the biscuit dough on a floured surface to about 1/4 inch thickness. Place over the peach mixture.
4. Fold edges of crust up over filling, pressing gently.
5. Brush crust with heavy cream and sprinkle with sugar.
6. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
Gullah She-Crab Soup
A classic Lowcountry recipe from South Carolina’s Gullah Geechee culture, this hearty soup is a flavorful blend of blue crab, vegetables, and spices. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 lb fresh blue crab meat
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups fish stock or chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or scallions for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender.
3. Add paprika, cayenne pepper, and crab meat; stir 1 minute.
4. Add diced tomatoes, fish stock or broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with parsley or scallions.
Cooking Time: 30-40 minutes
Gullah Fried Green Tomatoes
A classic Southern delight, Gullah Fried Green Tomatoes is a staple of Lowcountry cuisine. This recipe captures the essence of African American traditions, with its crispy fried exterior and tender green tomato interior.
Ingredients:
– 4 large green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Pour buttermilk into a separate dish.
3. Dip each tomato slice into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry tomato slices in batches until golden brown and crispy, about 2-3 minutes per side.
6. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Gullah Limpin’ Susan
This traditional Lowcountry dish has been a staple of Gullah cuisine for generations, made with tender lima beans and savory meat. Our recipe is a simplified take on this beloved classic.
Ingredients:
– 1 cup dried lima beans, soaked overnight
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound ground beef or pork
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
Instructions:
1. Preheat oven to 350°F (180°C).
2. Drain and rinse lima beans; set aside.
3. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Add ground meat and cook, breaking apart with spoon, until browned, about 5-7 minutes.
6. Stir in salt, pepper, and chicken broth; bring to a simmer.
7. Add lima beans and transfer mixture to a baking dish. Cover with foil.
8. Bake for 45-50 minutes or until lima beans are tender.
Cooking Time: Approximately 1 hour
Summary
Get ready to taste the soulful flavors of the American South with these 18 authentic Gullah Geechee recipes! From hearty dishes like Gullah Red Rice with Smoked Sausage and Lowcountry Shrimp and Grits, to sweet treats like Gullah Sweet Potato Pie and Peach Cobbler, these recipes celebrate the rich cultural heritage of the Gullah Geechee people. With a focus on fresh seafood, local ingredients, and traditional cooking methods, this collection is sure to delight anyone looking for a taste of authentic Southern cuisine.