Recipe Category: Southern Classics — Page 3

Robert St. John’s Baked Shrimp and Squash

I have always believed that my baked shrimp and squash recipe is a perfect example of Pineywoods cuisine. It makes use of shrimp harvested an hour south in the Gulf of Mexico, it has Creole seasonings from New Orleans and the Louisiana bayous 90 minutes to the southwest. And it draws its main ingredient from the South Mississippi garden.

Chicken Pie

Preheat oven to 325 Melt butter in a medium-sized skillet over low heat. Add flour to make a roux. Cook…

RSJ Sweet Potato Casserole

Topped with crushed pecans, this Sweet Potato Casserole makes for an iconic holiday dish.

Deep South Cornbread Dressing

Cornbread dressing is the cornerstone of any Thanksgiving meal. While this recipe is obviously more work than your off-the-shelf box mix from the grocery store, your family will thank you for stepping up the flavor.

Mushroom Béchamel Sauce

Pair this sauce with Robert's Deep South Cornbread Dressing.

Daddy B’s Hushpuppies

Billy Slay's claim to have the best recipe for hushpuppies has been verified many times over. He spent two years developing the recipe and it was two years well spent.

Chicken and Dumplings

Place all ingredients in a large stockpot and simmer for two hours. Gently remove chicken, cool and pick the meat…

South Mississippi Breakfast Casserole

As a kid I spent a lot of time on the Mississippi Gulf Coast in my family’s fish camp near the source waters of the Pascagoula River. We fished, crabbed, and waterskied every day during the summer. My love for breakfast was fostered in and around those waters. This breakfast casserole is a nod to John’s Bayou and Pine Island.

Cheese Straws

Preheat oven to 300 degrees. Place butter and cheese in the container of a food processor. Add flour, cayenne, and…