Eat Like a Local: Iconic Lowcountry Dishes You Need to Try

Each pocket of the South has its own unique flavor, and the Lowcountry is no exception. Here, shrimp reigns supreme, oysters come with their own roasting rituals, and even the rice tells a story. From hearty stews to sweet treats, these are few of the traditional foods that define the Lowcountry.

Gullah and African influences

Gumbo: A rich, flavorful stew combining okra, seafood, sausage and a dark roux. 

Benne wafers: Thin, crispy sesame seed cookies originating from African culinary traditions.

Sea Island red peas: A staple legume used in dishes or simmered as a savory side dish. 

Boiled peanuts: A beloved snack, these soft, salty treats with West African roots are a Lowcountry favorite. 

Seafood dishes

She-crab soup: A rich and smooth bisque filled with chunks of blue crab.

Lowcountry boil (Frogmore stew): A one-pot feast of white shrimp, sausage, corn and red potatoes seasoned with Old Bay.

Oyster roasts: Local oysters steamed and served with cocktail sauce, crackers, horseradish, hot sauce and lemon.

Deviled crab: Blue crab meat mixed with spices and breadcrumbs, stuffed back into a crab shell and baked.

Rice-based dishes

Charleston red rice: Rice cooked with tomatoes, onions, bell peppers and sausage or bacon.

Hoppin’ John: A savory dish made with black-eyed peas, rice and smoky meat like bacon or ham hock.

Chicken bog: A comforting dish of chicken, rice and smoked sausage, often cooked in a single pot.

Snacks and sides

Pimiento cheese: A creamy, tangy spread made with cheddar, mayo and pimientos, served with crackers or veggies.

Pickled shrimp: A tangy snack made with shrimp marinated in vinegar, herbs and spices.

Fried green tomatoes: Slices of unripe tomatoes breaded and fried to crispy perfection.

Sweet treats

Sweet potato pie: A creamy, spiced pie made with mashed sweet potatoes.

Pecan pie: A local favorite featuring a rich, sweet filling made with pecans and corn syrup.

Huguenot torte: A classic Lowcountry dessert made with apples, pecans and a meringue-like batter.

Breads and pastries

Johnnycakes: Thin, crispy cornmeal pancakes that pair beautifully with honey or syrup. 

Cornbread: A staple of Southern meals, often served plain or as cornbread muffins.

Biscuits: Fluffy, buttery biscuits served as a side or with sausage gravy.

Hushpuppies: Deep-fried cornmeal dough balls, perfect alongside seafood.