The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line, and extending west to Texas.
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• Barbecue - typically pork or beef, but also chicken; seasoning and preparation vary greatly within the region
• Beef brisket - popular especially in Texas
• Pork ribs - popular in and around Memphis, Tennessee; may be prepared "wet" or "dry"
• Pulled pork - popular in North Carolina, South Carolina and Virginia
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• Boudin - spicy sausage, either white boudin, made with dirty rice in a casing, or red boudin, a type of blood sausage
• Chicken and dumplings
• Chicken gizzards - fried
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• Chit'lins (Chitterlings) - fried small intestine of a hog
• Chit'lins and Maw
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• Quail
• Country Captain
• Crab cake - popular along the Chesapeake Bay (Maryland and Virginia), where the crab cake is typically not dredged in bread crumbs; and in Louisiana, where it typically is
• Crawfish - also called crawdad
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• Fried chicken - usually flour battered and pan fried
• Hot chicken - a spicy variant of fried chicken coated in lard and pepper
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• Fried fish and seafood - battered or dredged in cornmeal then pan fried or deep fried
• Calabash-style seafood - popular in the coastal Carolinas
• Catfish - usually fried
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• Fried steak
• Fried turkey - Deep fried using an outdoor frier
• Game meat - venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon also may be eaten, especially in more remote areas
• Grits and grillades - a Louisiana brunch staple
• Ham - usually pan fried, roasted, or smoked; varieties include "sugar cured" or "country" (salt cured)
• Ham hocks
• Jambalaya
• Liver - usually pan-fried pork or chicken liver, but also beef
• Livermush
• Salmon Croquettes
• Shrimp and grits
• Shrimp Creole
• Smithfield ham - a specialty of Smithfield, Virginia
• Souse meat, also called Head cheese
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Also See:
• Comfort Food
• Soul Food
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