Comfort Food Recipe: Southern Fried Chicken

Nothing says down home comfort food quite like southern fried chicken. That crunchy skin mixed with the perfect spices in the seasoning just takes you home, or at the very least to the South. Serve them with some homemade mashed potatoes, or even a potato salad.

Like any good comfort food recipe,  we were looking to make something that wasn't too difficult. Simply assemble the ingredients and cook with as little fuss in between as possible. At the same time, we wanted to experiment with the coating to find the right spices to add the perfect flavor to the skin that will make this dish a staple in any home. After a little experimenting, we found just the right combination that yielded the perfect taste along with the right skin texture. Keep reading below for our favorite recipe...

Southern Fried Chicken

(makes 6-8 servings)

Ingredients

• 5 large eggs
• 1/2 cup buttermilk
• kosher salt
• 3 cups flour
• 1/2 cup cornstarch
• 1 1/2 tablespoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• 3 1/2 lb chicken cut into 8 pieces
• peanut or vegetable oil for frying

Directions

1. Pat the chicken dry, then set aside.
2. Combine milk and eggs in a bowl with a pinch of salt.
3. In a separate bowl, combine flour, cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons salt, and 1 teaspoon black pepper
4. Line a baking sheet with wax paper.
5. Season the chicken with salt and pepper, then dredge in the flour mixture.
6. Dip the coated chicken in the egg and buttermilk mixture, and dredge once more in the seasoned flour before transferring to the baking sheet. Repeat with the rest of the chicken.
7. In a large cast-iron skillet, heat 3/4" of oil to 360F (use a candy thermometer).
8. While the oil is heating, set up another baking sheet lined with parchment paper, and set a cooling rack over it.
9. Once the oil is at the right temperature, fry half the chicken over medium heat until golden brown, and an instant-read thermometer inserted near the bone registers 165F. (This should take about 16 minutes).
10. Transfer to the cooling rack, then repeat with remaining chicken. Serve hot.
11. Enjoy!

Cajun Recipe: Slow Cooker Jambalaya

Here's a great, hearty, spicy dish that's always a family favorite. It's packed with vegetables, rice, and plenty of meat. Don't forget that great, complex creole flavor from the seasoning that really is the heart of this dish.

Traditionally, Jambalaya is made in a Dutch oven and cooked for a long simmer. We didn't want to take away from the idea of a long simmer, but at the same time we wanted to keep this dish as simple as possible. Using a slow cooker just felt natural. From there, we looked at the right type of sausage to use, and after a few taste tests decided on andouille. If you can't find any, you can substitute for chorizo, or even kielbasa. Keep reading below for this fantastic recipe...

Slow Cooker Jambalaya

(makes about 4 servings)

Ingredients

• 1lb chicken breast halves cut into 1 inch cubes
• 1lb andoille sausage, sliced
• 1 cup uncooked long grain rice
• 1 28oz can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 1/2 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 bay leaves
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2lb medium shrimp, shelled and deveined
• Salt and pepper to taste

Directions

1. In a slow cooker, mix together all ingredients except for the rice and shrimp. 
2. Cover and cook on low for 7 to 8 hours, or 3 to 4 hours on high. Halfway through cooking,  add the rice. 40 minutes before serving, stir in the shrimp. Continue to cook for the remaining 40 minutes or until the chicken is cooked through and the shrimp and has turned pink, then before serving remove bay leaves. Season with salt and pepper to taste. Serve hot with slices of lime, and add Tabasco sauce if desired. 
3. Enjoy!

Southern Slow Cooker Recipe: Chicken and Sausage Gumbo

If there is one dish that just screams southern cooking, it has to be a great gumbo. This Louisiana based dish is full of meat, vegetables, and of course a great stock. We wanted to go ahead an make a fantastic chicken and sausage gumbo, keeping to the spirit of the dish while making it nice and simple at the same time.

While perhaps similar in many ingredients, gumbo is very distinct from a jambalaya. While the rice in Jambalaya is cooked in the dish, they should be kept separate until serving for a gumbo. Further, a gumbo makes use of a flavorful roux for thickening and flavor. Also, any good gumbo should include okra. While most slow cooker recipes would have you throw all the ingredients in at once, we found these distinctions required just a little extra work and prep to really keep to the spirit of the gumbo. Keep reading below for this great gumbo recipe...

Chicken and Gumbo Sausage Recipe

(makes 4-8 servings)

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs cut into 1 1/2" pieces
• 3/4lb andouille sausage
• 1/2lb okra, cut crosswise into thick slices
• 1 red bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons flour
• 2 cups chicken broth
• 1 can diced tomatoes with juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Tobasco sauce
• 1 teaspoon Worcestershire sauce
• steamed white rice for serving

Directions

1. In a large skillet, warm 1 tablespoon olive oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides (about 8 minutes). Transfer the chicken to the slow cooker then add the sausage. Scatter the okra, bell pepper, celery, garlic, and onion on top.
2. Return the skillet to medium heat and warm up the remaining tablespoon olive oil. Sprinkle the flour in the pan and cook, stirring constantly until golden brown (about 4 minutes). Stir in the broth and the tomatoes with juice. Increase the heat to medium-high, stirring constantly. When the mixture comes to a boil, remove the pan from the heat. Season with salt, cayenne, Tobasco, and Worcestershire sauce, then pour into the slow cooker.
3. Cover and cook on high for 4 hours, or on low for 8 hours. Taste, then season with salt and cayenne to taste. Ladle the gumbo over the steamed rice and serve immediately.
4. Enjoy!

Southern Recipe: Buttermilk Biscuits with Sausage Gravy

If there's just one breakfast that is decidedly Southern, look no further than a plate of traditional buttermilk biscuits with sausage gravy. It's a simple recipe with many possible variations in how you make the gravy and the biscuits. For this recipe, we used a simple buttermilk biscuit recipe that was simple enough to make ahead of time. We used self-rising flour and a combination of shortening and butter. The biggest variations we've seen in sausage gravy recipes, however, generally involved whether to add the flour to just the sausage fat to create a roux, or to add the flour directly to the sausage. It turns out adding directly to the sausage worked just fine so we stuck with that. Feel free to play around with the ingredients until you find the right mixture that suits your favorite needs. Here's our favorite Southern style biscuits and gravy recipe...

Buttermilk Biscuits with Sausage Gravy

(makes 12 servings)

Ingredients

BUTTERMILK BISCUITS

• 2 1/2 cups self-rising flour (or 2 1/2 cups all-purpose flour, 3 1/4 teaspoons baking powder, and 3/8 teaspoon salt if you don't have self-rising flour)
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 4 tablespoons vegetable shortening
• 4 tablespoons butter (chilled)
• 1 cup chilled buttermilk

SAUSAGE GRAVY

• 1lb sage pork sausage
• 1/4 cup finely chopped yellow onion
• 1/3 cup flour
• 4 cups whole milk
• 1/2 teaspoon salt
• 2 teaspoons black pepper plus more to taste
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon poultry seasoning
• 2 dashes Worcestershire sauce
• a pinch of cayenne pepper

Directions

1. Preheat the oven to 450F. Prepare a floured work surface for shaping the dough and an ungreased baking sheet.
2. whisk together the flour, sugar, and salt in a medium bowl. Use a fork or pastry blender to cut in the shortening and butter. Work quickly to turn the mixture into a coarse, crumbly meal. Don't handle directly with your hands to avoid warming the butter and shortening.
3. Make a well in the flour mixture and pour in the buttermilk. Stir with a spoon until the liquid is absorbed and the dough starts to pull away from the sides, adding an additional tablespoon or two of buttermilk if the dough is too dry. You want the dough to be nice an tacky.
4. Use flour ed hands to turn the dough onto the floured work surface and fold it over on itself 2 or 3 times. Shape into a 3/4" round. Use a 2" biscuit butter and cut out the biscuits, pressing straight down (not twisting). Place the biscuits on the baking sheet so they just barely touch. Reshape the dough scraps and continue cutting until there is no more dough left. Set aside.
5. Set a saucepan over medium-high heat. Once the pan is hot, crumble the sausage unto the pan and let it brown for a minute or two then turn down the heat to medium. Break the sausage into smaller pieces while it cooks until there is no more pink. Stir in the onions and cook until they are transparent.
6. Add the biscuits to the oven and bake for 15-18 minutes.
7. Sprinkle in half the flour and stir so the sausage soaks it up. Add a little more just before the sausage starts to look too dry. Stir it around and cook for another minute or so, then pour in the milk, stirring constantly.
8. Cook the gravy, stirring constantly until the gravy thickens. Sprinkle in the spices (salt, pepper, nutmeg, poultry seasoning, Worcestershire sauce, and cayenne pepper) and continue cooking until the gravy is thick and velvetty. If it gets too thick, splash in 1/2 cup of milk. Taste and adjust the seasonings.
9. Once both biscuits and gravy are done, serve together.
10. Enjoy!

New Orleans Favorite: Shrimp Creole

Thicker than a gumbo but filled with all the flavors of southern cooking, the tomato-based shrimp creole is definitely comfort food. Served over piping-hot rice and packed with spices (and a bit of a kick), shrimp creole is a favorite in New Orleans.

How can you make it your own? How long you simmer it helps determine its thickness, so you can keep it simmering for even longer if you like a really thick creole. You can also adjust some of the ingredients – like the hot sauce or Cajun seasoning – to match your spice preference.

You can even cook Creole rice – add a little bit of butter and a couple bay leaves to the traditional rice and water combo – when you’re steaming or boiling rice for some added flavor. 

Shrimp Creole

Ingredients: 

• 1 pound of medium shrimp, peeled and deveined
• 1 tablespoon of olive oil
• 1 tablespoon of unsalted butter
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 stalk of celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 28-ounce can of crushed tomatoes, not drained
• 1 tablespoon of all-purpose flour
• 3 tablespoons of chicken broth (or shrimp broth, if you can find it/make it!)
• 1/2 teaspoon of Cajun or Creole seasoning, to taste
• Couple dashes of Worcestershire sauce
• Couple dashes of hot sauce, to taste
• 1 green onion, sliced
• 1 tablespoon fresh parsley, chopped
• Cooked rice 

Directions:

1. If not purchased already peeled and deveined, peel and devein the shrimp and pat them dry with paper towels. Set them aside for now (and consider using the shells to make shrimp stock – click here for a recipe).
2. Put a large skillet over medium heat and add the butter and olive oil. Once heated, then add the onion, green pepper, and celery and sauté for about 5 minutes until they are all tender.
3. Then, add the crushed tomatoes, salt, cayenne pepper, garlic, and bay leaf and bring the mixture to a boil. Reduce the heat to medium low and simmer until reduced and thickened, for about 30 minutes.
4. In a small dish, stir the flour and chicken broth (or shrimp broth/stock) and then stir this into the tomato mixture. Cook for another 5 minutes.
5. Sprinkle the shrimp with the Cajun/Creole seasoning and add them to the tomato mixture. Add the Worcestershire and hot sauces and stir everything together.
6. Cook the mixture for 5 to 6 minutes, or until the shrimp start to look opaque and cooked all the way through.
7. Stir in the green onion and parsley and let the entire mixture get heated all the way through.
8. Once hot enough, serve the mixture over hot rice.
9. Enjoy! 

Southern Specialty: Shrimp Po’ Boys

They’re hoagies in Philly, heroes in New York, grinders in New England, subs around much of the US – but down south, they’re po’ boys. Topped with rémoulade, tomatoes, and pickles – and hot sauce, if you’re like us – these jam-packed sandwiches are irresistible.

For this one, it’s ideal if you have a thermometer for the frying oil so you can keep it at the perfect temperature. The cornmeal and flour combo creates the perfect crunch on the shrimp, while the spices underneath add tons of flavor.

Nothing quite compares to the real deal down south, but you can try to come close with this tasty recipe.

Shrimp Po’ Boys

(makes 4 sandwiches)

Ingredients:

For the shrimp:

• 2 1/2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon lemon zest
• Vegetable oil for frying
• 1 1/2 pounds medium shrimp (about 36), peeled and deveined
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 cup cornmeal

For the rémoulade:

• 1/2 cup mayonnaise 
• 2 teaspoons fresh lemon juice 
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard 
• 1 teaspoon prepared horseradish
• 1/2 teaspoon Tabasco sauce (if you like spice, add a little more)
• 2 garlic cloves, minced

For the sandwich:

• 4 8-inch-long French rolls, cut horizontally
• Sliced tomatoes
• Dill pickles
• Lettuce

Directions:

1. Prep the rémoulade by mixing the ingredients well, and then cover and refrigerate.
2. For the shrimp, whisk together the salt, cayenne pepper, garlic powder, paprika, oregano, thyme, pepper, onion powder, and lemon zest until well blended.
3. Fill a large pot with about 2 inches of oil and heat over medium heat to about 350 degrees.
4. Put about 2 tablespoons of the spice mix into a medium bowl and coat the shrimp evenly with the spices. Pour the buttermilk into a separate medium bowl, and whisk the cornmeal and flour together in another medium bowl.
5. Working in batches, dip the shrimp into the buttermilk and then the flour/cornmeal before putting into the oil for frying. Cook the shrimp in batches so the pot isn’t too crowded, for about four minutes per batch until the shrimp are golden-brown.
6. Let the shrimp drain on a paper towel before adding to the sandwiches. Spread the top of the bread with rémoulade; line the bread with lettuce, tomatoes, and pickles (if desired); and then add your shrimp. If you want it spicy, definitely dab some hot sauce on there, too. 
7. Enjoy!

Classic Creole Recipe: Louisiana Gumbo

Ladies and Gentlemen, you’re going to want to open up your pantries for this one…. Gumbo is a much-talked-about Southern/Creole specialty and it truly deserves its reputation—it’s amazing! The recipe may seem a little intimidating, lots of veggie chopping involved, so if you’ve got a food processor, put it to work and remember: a big part of making this dish is relaxing with your feet up while the gumbo simmers away on the stove, so don’t let the ingredient list scare you. Bon appetit!

Traditional Louisiana Gumbo

(Makes 10 servings)

Ingredients

• 12 ounces medium shrimp, peeled, deveined and sliced
• 8 ounces boneless, skinless chicken breast; trimmed and cut into 1/2-inch pieces
• 8 ounces andouille sausage, thinly sliced
• 1/2 cup all-purpose flour
• 1/3 cup butter
• 1 large onion, chopped
• 1 large green bell pepper, diced
• 1/2 stalk celery, diced
• 8 cups reduced-sodium chicken broth
• 2 cups water
• 2 cup long-grain white rice
• 15 okra pods, trimmed and cut into 1/2-inch-long pieces (1-2 cups)
• 4 cloves garlic, minced
• 2 bay leaf
• 2 tablespoons canola oil
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• hot sauce, to taste

Directions

1. In a large skillet, start by making a roux. Instead of using bacon fat, melt your butter over medium-low heat and add your flour, whisking constantly until smooth and a deep golden amber color (around 10-15 minutes). Remove from heat and keep whisking until cool.
   
   Tip: It’s very easy for roux to burn, so stir continuously and keep an eye on it; reduce heat if flour is browning too quickly.
   
2. Mix vegetables (onion, pepper, celery and garlic), chicken and sausage into the roux and return to a simmer. Cook for 10-15 minutes or until vegetables are tender. Remove from heat.
3. Bring chicken broth and water to a boil in a heavy stockpot and whisk in roux/vegetable/meat mixture. Reduce to a simmer and add okra, salt and pepper, thyme, oregano, cayenne, bay leaves, Cajun and Old Bay seasoning. Cover and cook for 30 minutes.
4. Stir in rice, cover and cook for another 30 minutes.
5. Add the shrimp and simmer until shrimp is opaque, another 10 minutes. (Chicken and sausage should be cooked through and rice tender.)
6. Remove bay leaves, season with salt and pepper, and/or hot sauce.
7. Serve hot and enjoy! 

Tip: Gumbo will continue to release and develop flavors the longer it cooks, so it’s okay if it stays on low heat for a little longer. It also freezes well if you don’t want to serve immediately.

Easy Slow Cooker Dish: Cheesy Grits & Butter Garlic Shrimp

Grits is a delicious Southern breakfast dish that is the American alternative to polenta. It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take anywhere between 45 minutes to an hour of active cooking; with this recipe, all you have to do is put the grits in the slow cooker overnight or before you leave for work in the morning!

We decided to take slightly unconventional route with these grits by pairing them with shrimp and making a lunch or dinner, instead of breakfast—if you’d like to stick with your grits in the A.M., sounds good to us. If not, try them with these yummy shrimp!

Cheesy Grits and Shrimp

Serves 6-8

 Ingredients

Grits:

• 2 cups uncooked stone-ground grits
• 6 cups water
• 1/4 cup heavy cream
• 1 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan, grated
• 3 tablespoons butter
• 2 teaspoons salt
• 1 teaspoons freshly ground pepper

Shrimp:

• 24 large shrimp, peeled and deveined
• 1 1/4 sticks butter, sliced into pats
• 3 cloves garlic, minced
• 2 1/2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
2. Stir and add in cream, cheeses, salt, pepper and butter.
3. Preheat oven to 350º F.
4. Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
5. Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
6. Add butter directly to baking tray and toss shrimp in it.
7. Spoon grits into bowls and add shrimp and butter on top.
8. Serve warm.

Twist on a Classic New Orleans Favorite: The Muffuletta 2.0

The original Muffuletta is said to have been created by Italian-immigrant Lupo Salvatore when he came to New Orleans in 1906. His version of the sandwich had thinly sliced deli meats (salami, prosciutto, bologna, etc…) and cheeses, with a spicy olive salad to boot. Our recipe for the Muffaletta 2.0 draws from the traditional, but we’ve switched things up: deciding to try just one meat and an olive spread that doesn’t pack as much heat. For Muffaletta enthusiasts, go ahead and raid the deli for this one—or give this new version a try!

Muffuletta Sandwich

Serves 4-6

Ingredients

1 8-10-inch loaf Italian bread or Muffuletta

6 oz. ham, sliced

4 oz. provolone, sliced

4 oz. mozzarella, sliced

2 oz. herb cheese spread

1/2 cup green olives, pitted and rough chopped

1/2 cup kalamata olives, pitted and rough chopped

2 cloves garlic, minced

1-1 1/2 tablespoon capers, drained and rinsed

1/2 cup extra-virgin olive oil

freshly ground black pepper, to taste

Directions

1. Start by making your olive salad in a large bowl. Combine all olives, garlic, capers and olive oil, then sprinkle with pepper. Set aside and refrigerate for at least 1 hour.
2. Take your loaf of bread and cut the top off (or cut in half). Hollow out most of the loaf and drizzle the bottom with olive oil, or juices from olive salad.
3. Start layering your sandwich with olive salad, mozzarella and provolone, slices of ham, and herb cheese spread.
4. Continue with more ham, cheeses and finally, olive spread.
5. Put the top back on the sandwich, quarter and serve.

Hearty Cajun-Inspired Dish: Andouille Sausage Rice and Beans

Louisiana and Creole flavors inspired us for this filling recipe; different variations of which are popular down south. While they’re prepared in different ways (some strictly adhere to cooking the rice separately and topping it with the rice and sausage), all of them are flavorful and tasty, leaving you asking for more. This one-pot meal is simple and straightforward, and it allows for you to kick back and relax while it simmers away; we think everyone deserves a warm, satisfying meal with built-in relaxation time!

Smoked Sausage Rice and Beans

Serves 8

Ingredients

• 1 pound andouille sausage, sliced
• 1 (14 oz.) can kidney (red) beans, rinsed and drained
• 4 cups chicken broth
• 2 cups long grain white rice
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 2 bay leaves

Directions

1. In a large pot, heat olive oil over medium heat and lightly brown the sausage slices, adding in the garlic and beans.
2. Pour in chicken broth, Cajun seasoning, bay leaves and rice, and bring to a boil.
3. Reduce heat and cover, simmering on low for 20-25 minutes, or until rice has absorbed most of the liquid.
4. Remove from heat and fluff rice with a fork, mixing everything again. Discard bay leaves and serve hot.