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Southern cuisine is one of the true culinary delights native to the United States. From the famous jambalaya to other gumbos of Louisiana to the shrimp and grits of North Carolina, you will find a multitude of solid, home style flavors to suit your taste.
The stars of Southern cooking are the Cajun, Creole, Low Country, Soul Food and Appalachian Mountain cuisines. Together, they create a melting pot of Southern cooking. Each of these cuisines have a story to tell about the land and the people who settled and grew up in its folds.
The immigrants of the Southern Appalachian region down to the Florida Keys have ancestral roots originating in Scotland, Ireland, England, and Germany. They made do with what they could grow, and for the most part, this was corn meal. Native American Indians also heavily influenced the cuisine. In addition, the early African-Americans who came as slaves introduced several plants like black eye peas, okra, sweet sorghum, and watermelons, from which many prized southern dishes are derived. The creative use of food by American Indians, subsistence farmers, and the African-Americans were the major influences on the nature of Southern cooking.
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