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Narrow Results You've Selected: Southern/Soul Food Vegetables Remove all Source Saveur (6) Difficulty Medium (3) Easy (2) Course Main Course (3) Appetizers (1) Breakfast/Brunch (1) Side Dish (1) Soups & Stews (1) Season Winter (3) Fall (2) Summer (2) Occasion Cocktail Party (1) Easter (1) Technique Saute (4) Fry (1) Roast (1) Slow Cook (1) Stew (1) Topic Recipe (6) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Shrimp,Cuisine:Southern/Soul Food,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 02/15/2007 Seafood Gumbo This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder. Issue #41 01/19/2007 Shrimp Pilau This rich, savory Lowcountry “per-loo” is a Charleston favorite. Issue #1 03/13/2013 Cornmeal-Okra Fritters This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish. Does Not Apply 03/12/2013 Menu: A Colorful Cajun Brunch A brunch menu as hearty as a Southern breakfast with all the spice of Cajun cooking. Does Not Apply