r/DixieFood

Fried catfish, butter beans, squash casserole, fried okra, sweet tea

My, South Georgia, wife introduced me to Southern skillet-fried cornbread some 40 years ago in Georgia. Something this South Texan had never encountered until then. Now, I can’t get enough of it, especially with soups, stews, and BBQ. Mine is pretty simple, cornmeal, a little flour, salt and milk to thin it to the right consistency. I have yet to find any place here in South Texas that makes it.

This is a quick version of a Southern Fried Shrimp dish that I do on weekdays. Other times I use cornmeal in my flour and a double dip process. But this recipe is for getting food on the table in under 30 minutes. :)

(Serves 2)
8 oz Shrimp
Peanut Oil for frying
1 cup of AP Flour
1/4 cup Crème Fraiche
1/2 Tbsp Hot Sauce (like Crystal or Tabasco)

Flour Seasoning:
1 tsp Chesapeake seasoning (like Spicewalla or Old Bay)
2 tsp Creole or Cajun seasoning (like Slap Ya Mama or Zatarain's)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
Pinch of Cayenne if you like it spicy!

1. Mix crème fraiche, hot sauce and a little water if needed, in a bowl and set aside.
2. Mix the seasoning and flour in a bowl and set aside.
3. Pat your cleaned shrimp dry. Throw them in the bowl of hot sauce mixture and coat well.
4. Toss in seasoned flour until well coated.
5. Put them on a rack in the refrigerator for 5 minutes.
6. Get a small sized pan and add the peanut oil on medium heat for about 5 minutes. A pinch of flour tossed in the pan will let you know if it's ready by gently sizzling and not browning right away.
7. Place your shrimp in hot oil, flip after 2 minutes. Poke one with a quick read thermometer (take out when they reach 145°

Dipping Sauce:
Remoulade
½ cup mayo and 1 Tbsp Creole mustard (or spicy brown or Dijon). Stir in 1 Tbsp lemon juice, 1 Tbsp minced pickles (or capers), 1 tsp hot sauce, and ½ tsp Cajun seasoning.

Chill in fridge for at least 15 minutes.

Edited to add recipe:

1 rotisserie chicken
1 can cream of chicken soup, undiluted
2 cups of chicken broth/stock/bouillon
1 bag frozen peas and carrots
2 cups Bisquick/Jiffy Mix
2 cups milk
Shredded cheddar - maybe 2/3 cup
Black pepper and garlic powder to taste
1 stick butter, melted

Preheat oven to 350. Butter or spray a 9x13 baking dish.

DO NOT MIX ANY OF THE LAYERS.

Skin the chicken and take all the meat off. Roughly chop the meat into big bite sized pieces. Distribute it evenly across the bottom of the dish.

Mix the cream chicken soup and broth. Pour over chicken.

Break up the peas and carrots if they are stuck together and pour over the chicken mixture (leave them frozen).

Mix the Bisquick/Jiffy Mix, milk, cheese, garlic powder, and black pepper until well combined. Pour over the vegetables.

Pour the butter over the top.

Bake for 45-60 minutes or until the top is nice and brown. Cool slightly before serving so the sauce can thicken up a bit.

Note: There are a lot of slightly different versions of this on the internet. It was a big thing online during the pandemic but I thought a lot of them were too salty and so this is the version I modified that I like.

Pork Tenderloin, mixed greens, black eyed peas, mashed potatoes and gravy. Grab a chair.

Just in time for my birthday vacation week.