AMERICAN CUISINE

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The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.

Many elements of Southern cooking—squash, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs come from Europe; the Southern fondness for fried foods is Scottish, and the old-fashioned Virginian use of ragouts  comes from the West Country of England. Black-eyed peas, okra, rice, eggplant, sesame, sorghum, and melons, as well as most spices used in the South, are originally African; a preponderance of slaves imported to Virginia in early years were Igbo from the Bight of Biafra, and down to the present day Southern and Nigerian cuisines have many flavors and elements in common.

Easy Stuffed Flounder

Ingredients

55 m

6 servings

820 cals

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1 whole flounder

1 cup butter, divided

1/2 cup chopped celery

1/2 cup chopped onion

3 cups chicken-flavored dry bread stuffing mix

1 (6 ounce) can lump crabmeat

1 (4 ounce) can small shrimp, liquid reserved

1 teaspoon Old Bay Seasoning 

1 teaspoon Cajun seasoning 

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
2. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
3. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
4. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

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