Southern

One-Pot Southern Wonders

From creoles to jambalayas, these are the greatest hits of one-pot Southern cooking.

ByTommy Werner

May 28, 2015

Photo by Jennifer May

1/10

Chicken and Sausage Gumbo

We say filé, you say "wow." This sassafras-based spice mix gives gumbo thickness and an herbal punch unlike anything else.

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Noel Barnhurst

2/10

Confetti Corn Bread-Crusted Shrimp in Creole Filling

Corn bread makes everything better, especially as a buttery topping for this shrimp and tomato filling. Bring on the soup spoons.

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Levi Brown

3/10

Country Captain with Cauliflower and Peas

Country captain: America's first curry. This take with fresh cauliflower and frozen peas builds flavor from frying chicken thighs in a homemade curry mixture.

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Photo by Lara Ferroni

4/10

Turkey Gumbo

Save time and skip the rice. This classic Cajun and Creole turkey gumbo doesn't need the filler (and you don't need the extra dishes). Without the tricky rice, you can focus on stirring the roux, which can make or break a gumbo.

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Photo by Peden & Munk

5/10

Dirty Fried Rice

The South's dirty rice meets Asian fried rice in this fatty fusion dish. What makes it better than both of the individual dishes? Stirring in a deeply flavored chicken liver base packs some savory punch and unifies the whole.

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Photo by Charles Masters, Food styling by Sue Li

6/10

Our Favorite Texas Beef Chili

What defines a classic Texan bowl of chili? No beans, no tomatoes, and lots of patience. You'll want to wait a day before dolloping on the sour cream: this chili is best a day after cooking.

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Jason Lowe

7/10

Chicken Pot Pie

Chicken pot pie is your oven-busting best friend. What makes this one so special? A filling of pearl onions, fingerling potatoes, and chanterelle mushrooms make this a contender with grandma's pie.

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8/10

Shrimp Boil

Summer in the South wouldn't be the same without a shrimp boil, a one-pot wonder that's easy to recreate at home. Ice is the secret ingredient to make a great boil; add 4 cups shortly after the shrimp finish to steep flavors without toughening the shrimp.

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Brian Finke

9/10

Chicken and Sausage Jambalaya

Don't have the time to fuss over a roux? Jambalaya is your blistering, smoky back up. Add tomatoes for some brightness that's sometimes absent from gumbo.

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Photo by Pornchai Mittongtare

10/10

Red Beans and Rice

If there's one thing to count on in New Orleans, it's red beans and rice every Monday. Use leftover bacon from the weekend and pantry staples to make Monday night dinner a winner.

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Cooking Tips For Kitchen Beginners

Professional chef instructor Frank Proto shares his top tips for beginners, helping you elevate the basic skills you'll need to find your footing in the kitchen.