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 Rabbit Stew
- Okra Gumbo
This gumbo uses okra as the thickener, so there's no roux. This is an easy and tasty gumbo for beginners to try.
- Chef Rick’s Louisiana Seafood Gumbo
- Seafood Muddle
This dish is eaten from Virginia to the Low Country of South Carolina. "Muddle" comes from early English
settlers and means "a mess of fish."
- Brunswick Stew
There are many versions of this Low Country favorite. The meat can be anything from chicken to squirrel, or
any combination. Basically, its whatever you want it to be!
- Chef Rick’s Tomato Basil Bisque
- Spicy Seafood Gumbo
- Lamplighter Gumbo
The Lamplighter was a legendary New Orleans restaurant that closed in the 1980s, but a few of their recipes still
live on. This is my version of their Seafood Gumbo.
- Gumbo Ya Ya
This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He
says its so good, it makes you say YaYa! This is my version of this great dish.
- Duck and Sausage Gumbo
- Brunswick Stew
A favorite in the south, it is served alone as a main course, or as a prelude to barbecue in most places.
- Chicken and Sausage Gumbo
Source: The Ultimate Southern Living Cookbook
- Rick’s Finest Kind Chili
- Oyster Stew
Especially good when fresh oysters are available, this buttery stew will warm you to the bones.
- Shrimp Creole
- Chicken and Seafood Gumbo
- File Gumbo
- Jambalaya
One of my favorite Cajun dishes.
- Creamy She Crab Soup
A Charleston Tradition: Rich, Creamy, and oh so good
- Frogmore Stew
A Classic dish of the South Carolina Low Country
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