16 Southern Comfort Food Dinners

A roux needs about 20 minutes of stirring to turn the colour of peanut butter, a chuck roast needs 8 hours on low to fall apart, and buttermilk needs an hour to make chicken tender. Most Southern comfort food dinners come down to small rules like these about heat and time.

There are 16 dinners here, grouped by how they cook: skillet suppers, oven bakes, slow cooker meals and one-pot stews, each with amounts for 4 to 8.

Jump to:

• Chicken Fried Steak With Pepper Gravy
• Shrimp and Cheddar Grits
• Buttermilk Oven-Fried Chicken
• Slow Cooker Pot Roast
• Chicken and Dumplings
• Chicken and Okra Gumbo

From the Skillet

One heavy pan and 30 to 45 minutes.

Chicken Fried Steak With Pepper Gravy (High Protein Pick)

Beef cube steak gets a double dip in seasoned flour, fries until craggy and golden, and comes to the table under a black pepper gravy made in the same pan.

Ingredients

• 4 beef cube steaks (about 1 1/2 lb / 680 g)
• 1 1/4 cups all-purpose flour (155 g), divided
• 1 1/2 teaspoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 1 teaspoon garlic powder
• 2 large eggs beaten with 1/2 cup milk
• 1/2 cup neutral oil
• 2 cups whole milk (480 ml), for the gravy

Steps

1. Mix 1 cup flour with 1 teaspoon salt, 1 teaspoon pepper and the garlic powder. Dip each steak in flour, then egg, then flour again.
2. Fry in the hot oil over medium-high heat for 3 to 4 minutes per side until deep golden and 160°F (71°C) inside.
3. Pour off all but 1/4 cup of the oil, whisk in the remaining 1/4 cup flour for 1 minute, then the milk.
4. Simmer for 3 to 4 minutes until thick, season with the rest of the salt and pepper and spoon over the steaks.

Swap it: Use chicken breast pounded thin; fry it to 165°F.

Smothered Chicken Thighs With Onion Gravy (One-Pan Pick)

Bone-in thighs sear until the skin is crisp, then simmer skin side up in a gravy of soft onions and stock, so the meat turns tender and the skin stays browned instead of soggy.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons neutral oil
• 2 onions, sliced thin
• 3 tablespoons all-purpose flour
• 2 cups chicken stock (480 ml)
• 1 teaspoon dried thyme

Steps

1. Season the thighs with salt, paprika and garlic powder. Sear skin side down in the oil over medium-high heat for 6 to 7 minutes until crisp, flip for 2 minutes and set aside.
2. Cook the onions in the same pan over medium heat for 8 minutes until soft and golden.
3. Stir in the flour for 1 minute, then whisk in the stock and thyme.
4. Return the chicken skin side up, cover with the lid slightly open and simmer on low for 25 minutes until 175°F (79°C). Serve over rice.

Swap it: Boneless thighs cook in 15 minutes.

Blackened Catfish With Lemon Butter (20-Minute Pick)

Catfish takes a heavy coat of smoked paprika, thyme and cayenne and sears in very hot cast iron. Lemon butter balances the spice, and it is as low in carbs as these low-carb dinners.

Ingredients

• 4 catfish fillets (6 oz / 170 g each)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 2 tablespoons neutral oil
• 3 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice and 1 tablespoon chopped parsley
• 1 lemon, halved, to serve

Steps

1. Mix the paprika, garlic powder, thyme, cayenne and salt and press it over both sides of the fish.
2. Heat a cast iron skillet over high heat for 3 minutes and add the oil.
3. Cook the fillets for 2 to 3 minutes per side until dark and the fish flakes, 145°F (63°C).
4. Stir the lemon juice and parsley into the melted butter and spoon it over the fish.

Swap it: Tilapia or cod fillets take the same spice and time for a milder fish.

Shrimp and Cheddar Grits (Weeknight Pick)

Quick grits turn smooth in about 7 minutes, then sharp cheddar goes in. Shrimp seared in garlic butter with smoked paprika, stock and lemon go on top.

Ingredients

• 1 cup quick-cooking grits (160 g), not instant
• 2 cups milk and 2 cups water
• 1 cup shredded sharp cheddar (100 g)
• 4 tablespoons unsalted butter, divided
• 1 teaspoon kosher salt, divided
• 1 lb large shrimp (450 g), peeled and deveined
• 1 teaspoon smoked paprika
• 2 garlic cloves, minced
• 1/2 cup chicken stock and 1 tablespoon lemon juice
• 2 green onions, sliced

Steps

1. Bring the milk, water and 1/2 teaspoon salt to a simmer, whisk in the grits and cook on low for 5 to 7 minutes, stirring, until thick. Stir in the cheddar and 2 tablespoons butter.
2. Toss the shrimp with paprika and the rest of the salt.
3. Melt the rest of the butter in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side until pink. Add the garlic for 30 seconds.
4. Add the stock and lemon juice, bubble for 1 minute and spoon over the grits. Top with green onions.

Swap it: Swap the shrimp for strips of blackened chicken breast for anyone who skips seafood.

From the Oven

Prep, then let the oven work. All four reheat well.

Buttermilk Oven-Fried Chicken (Kid Pick)

A buttermilk and hot sauce soak makes the meat tender, and a panko coat baked on a rack turns crunchy all over with no frying.

Breast pieces bake in 25 to 30 minutes; see these chicken breast dinners for more.

Ingredients

• 3 lb chicken drumsticks and thighs (1.4 kg), about 8 pieces
• 1 1/2 cups buttermilk (360 ml)
• 1 teaspoon hot sauce
• 2 teaspoons kosher salt, divided
• 1 cup panko breadcrumbs (60 g)
• 1/2 cup all-purpose flour (60 g)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter, melted

Steps

1. Soak the chicken in the buttermilk, hot sauce and 1 teaspoon salt in the fridge for at least 1 hour or overnight.
2. Heat the oven to 425°F (220°C) and set a rack over a lined sheet pan.
3. Mix the panko, flour, paprika, garlic powder and the rest of the salt with the melted butter. Lift the chicken from the buttermilk and press it into the crumbs.
4. Bake on the rack for 40 to 45 minutes until deep golden and 165°F (74°C) at the bone.

Swap it: Use rice flour and crushed rice cereal for a gluten-free crust.

Doneness: Chicken is safe at 165°F (74°C) in the thickest part, with the thermometer near the bone but not touching it. Thighs and drumsticks taste best at 175°F, when the meat pulls easily from the bone.

Brown Sugar Glazed Meatloaf (Make-Ahead Pick)

Grated onion and soaked breadcrumbs keep this meatloaf tender, and a brown sugar ketchup glaze caramelises on top.

Ingredients

• 2 lb ground beef (900 g), 85% lean
• 1 onion, grated
• 2 large eggs
• 3/4 cup dry breadcrumbs (45 g) soaked in 1/2 cup milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup ketchup
• 3 tablespoons brown sugar (40 g)
• 1 tablespoon apple cider vinegar

Steps

1. Heat the oven to 350°F (175°C). Mix the beef, onion, eggs, soaked breadcrumbs, salt, pepper and garlic powder with your hands until just combined.
2. Shape into a 9 x 5 inch loaf on a lined sheet pan.
3. Stir the ketchup, brown sugar and vinegar and spread half over the loaf.
4. Bake for 35 minutes, add the rest of the glaze and bake 25 to 35 minutes more until 160°F (71°C). Rest 10 minutes.

Swap it: Use half ground beef and half ground turkey for a lighter loaf with the same glaze.

Baked Chicken Spaghetti (Crowd Pick)

A Southern potluck classic, made here with no canned soup. Spaghetti and chicken go into a cheesy sauce with green chile tomatoes and bake under cheddar.

Ingredients

• 12 oz spaghetti (340 g), broken in half
• 2 tablespoons unsalted butter
• 1 onion and 1 bell pepper, diced
• 2 tablespoons all-purpose flour
• 2 cups chicken stock (480 ml)
• 4 oz cream cheese (115 g)
• 1 can (10 oz) diced tomatoes with green chiles
• 3 cups shredded cooked chicken (450 g)
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups shredded cheddar (150 g), divided

Steps

1. Heat the oven to 350°F (175°C). Boil the spaghetti for 2 minutes less than the packet says and drain.
2. Cook the onion and pepper in the butter for 5 minutes, stir in the flour for 1 minute, then whisk in the stock and simmer for 3 minutes until thick.
3. Stir in the cream cheese, tomatoes, chili powder, salt and half the cheddar, then fold in the chicken and spaghetti.
4. Spread in a 9 x 13 dish, top with the rest of the cheese and bake for 25 minutes until bubbling.

Swap it: Use gluten-free spaghetti and cornstarch in place of the flour for a gluten-free bake.

Biscuit-Topped Chicken Pot Pie (Freezer Pick)

A pot pie with no pastry to roll: a thick chicken and vegetable filling bakes under tall biscuits until the sauce bubbles up between them.

Ingredients

• 4 tablespoons unsalted butter
• 1 onion, 2 carrots and 2 celery stalks, diced
• 1/3 cup all-purpose flour (40 g)
• 2 cups chicken stock (480 ml)
• 1 cup milk (240 ml)
• 3 cups shredded cooked chicken (450 g)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 8 large refrigerated biscuits

Steps

1. Heat the oven to 400°F (200°C). Cook the onion, carrots and celery in the butter in a large pan for 8 minutes until soft.
2. Stir in the flour for 1 minute, then whisk in the stock and milk and simmer for 4 minutes until thick.
3. Add the chicken, peas, thyme and salt and pour into a 9 x 13 dish.
4. Lay the biscuits on top and bake for 18 to 22 minutes until the biscuits are deep golden and the filling bubbles.

Swap it: A sheet of puff pastry makes a crisper lid.

Low and Slow

Ten minutes of morning prep and a 6-quart slow cooker.

Slow Cooker Pot Roast (Crowd Pick)

Sear a chuck roast, then leave it 8 hours with carrots, potatoes and garlic until it falls apart; the juices become the gravy. It belongs with these dinner party recipes too.

Ingredients

• 3 to 4 lb boneless beef chuck roast (about 1.6 kg)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons neutral oil
• 1 onion, quartered
• 4 carrots, cut into 2-inch pieces
• 1 1/2 lb baby potatoes (680 g)
• 4 garlic cloves
• 1 cup beef stock with 2 tablespoons tomato paste whisked in
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Steps

1. Season the roast and sear in the oil in a hot skillet for 4 to 5 minutes per side until deeply browned.
2. Put the onion, carrots, potatoes and garlic in the slow cooker, set the roast on top and pour in the stock mixture and thyme.
3. Cook on low for 8 hours or high for 5 hours until the beef pulls apart with a fork.
4. Lift out the meat and vegetables, whisk the cornstarch into the juices and cook on high for 10 minutes until thick.

Swap it: Use turnips in place of potatoes for a lower-carb plate.

Red Beans and Rice With Smoked Turkey (Budget Pick)

A cheap New Orleans Monday classic. Dried red beans cook low with onion, bell pepper and celery, the holy trinity, and a smoked turkey leg.

Boil the soaked beans for 10 minutes first. Raw kidney beans need that hard boil to be safe, and a slow cooker alone may not get hot enough.

Ingredients

• 1 lb dried red kidney beans (450 g), soaked overnight
• 1 smoked turkey leg (about 1 lb)
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme and 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 6 cups water (1.4 liters)
• 1 1/2 teaspoons kosher salt
• 4 cups cooked white rice, to serve

Steps

1. Drain the soaked beans, cover with fresh water and boil hard for 10 minutes, then drain.
2. Put the beans, turkey leg, vegetables, garlic, bay leaves, spices and water in a 6-quart slow cooker.
3. Cook on low for 8 hours until the beans are very soft.
4. Shred the turkey meat back into the pot with the salt, mash a cup of beans to thicken, and serve over rice.

Swap it: Use sliced, browned halal beef sausage in place of the turkey leg.

Season note: For New Year’s Day, swap the red beans for black-eyed peas, the Southern good-luck dish; they need no soaking and cook in 3 to 4 hours on high or 6 to 8 on low. In summer, serve smaller bowls with a sliced tomato salad.

Slow Cooker Pulled Beef Sandwiches (Lunch Box Pick)

A spice-rubbed chuck roast cooks until it shreds, then gets barbecue sauce and a pile of coleslaw on a bun. Leftovers pack well, and these slow cooker dinners work the same way.

Ingredients

• 3 lb boneless beef chuck roast (1.4 kg)
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder and 1 teaspoon onion powder
• 1 1/2 teaspoons kosher salt
• 1 onion, sliced
• 1/2 cup beef stock (120 ml)
• 1 1/2 cups barbecue sauce
• 8 soft buns and 2 cups coleslaw, to serve

Steps

1. Rub the beef with the sugar, paprika, garlic powder, onion powder and salt.
2. Lay the onion in the slow cooker, add the beef and pour in the stock.
3. Cook on low for 8 to 10 hours until the meat shreds easily.
4. Shred with two forks, drain off most of the liquid and stir in the barbecue sauce. Serve on toasted buns with coleslaw.

Swap it: Serve the beef over baked sweet potatoes for a gluten-free plate.

Slow Cooker Brunswick Stew (Freezer Pick)

Brunswick stew is thick, tangy and a little sweet: chicken, smoked turkey, corn and lima beans in a tomato barbecue base.

Ingredients

• 1 1/2 lb boneless chicken thighs (680 g)
• 8 oz smoked turkey (225 g), chopped
• 1 onion, diced
• 1 can (14.5 oz) crushed tomatoes
• 1 1/2 cups frozen corn
• 1 cup frozen lima beans
• 1 cup barbecue sauce
• 2 cups chicken stock (480 ml)
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce and 1 teaspoon kosher salt

Steps

1. Put everything except the corn and lima beans in a 6-quart slow cooker.
2. Cook on low for 6 hours until the chicken is 165°F (74°C) and tender.
3. Shred the chicken in the pot with two forks.
4. Stir in the corn and lima beans and cook on high for 30 minutes more.

Swap it: Frozen edamame works if limas are hard to find.

One Big Pot

Stews and rice pots that taste better the next day.

Chicken and Dumplings (Cozy Pick)

Drop dumplings steam on a thick chicken stew; keep the lid on for the full 15 minutes so they cook through. For a half batch use a 3-quart pot, or try these dinners for two.

Ingredients

• 7 tablespoons unsalted butter, divided (4 for the stew, 3 melted for the dumplings)
• 1 onion, 2 carrots and 2 celery stalks, diced
• 1/4 cup all-purpose flour (30 g)
• 6 cups chicken stock (1.4 liters)
• 1 1/2 lb boneless chicken thighs (680 g)
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt, divided
• 2 cups all-purpose flour (250 g), for the dumplings
• 1 tablespoon baking powder
• 3/4 cup milk (180 ml)

Steps

1. Melt 4 tablespoons butter in a large pot and cook the vegetables for 6 minutes. Stir in the 1/4 cup flour for 1 minute, then add the stock, chicken, thyme and 1 teaspoon salt.
2. Simmer for 20 minutes until the chicken is 165°F (74°C), then shred it in the pot.
3. Mix the 2 cups flour, baking powder and the rest of the salt, then stir in the milk and melted butter until just combined.
4. Drop heaping tablespoons onto the simmering stew, cover and cook on low for 15 minutes without lifting the lid.

Swap it: Use a gluten-free flour blend with 1/2 teaspoon xanthan gum for gluten-free dumplings.

Chicken and Beef Sausage Jambalaya (One-Pan Pick)

Everything cooks in one pot, so the rice soaks up the halal smoked beef sausage, tomatoes and Cajun spice. Keep the lid on while it cooks.

Ingredients

• 2 tablespoons neutral oil
• 12 oz smoked beef sausage (340 g), sliced into coins
• 1 lb boneless chicken thighs (450 g), cut into 1-inch pieces
• 1 onion, 1 green bell pepper and 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 teaspoons Cajun seasoning
• 1 1/2 cups long-grain white rice (300 g)
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken stock (480 ml)
• 3 green onions, sliced

Steps

1. Brown the sausage in the oil in a large heavy pot over medium-high heat for 4 minutes, then add the chicken for 5 minutes.
2. Add the vegetables and cook for 5 minutes, then the garlic and Cajun seasoning for 1 minute.
3. Stir in the rice, tomatoes and stock, bring to a boil, then cover and cook on low for 20 to 25 minutes until the rice is tender and the chicken is 165°F (74°C).
4. Rest covered for 10 minutes, fluff and top with green onions.

Swap it: Add 1/2 lb peeled shrimp for the last 5 minutes.

Chicken and Okra Gumbo (Make-Ahead Pick)

Gumbo starts with an oil and flour roux stirred for 20 to 30 minutes until milk chocolate brown, which gives the deep toasty flavour. It freezes as well as these freezer-friendly dinners.

Ingredients

• 1/2 cup neutral oil
• 1/2 cup all-purpose flour (60 g)
• 1 onion, 1 green bell pepper and 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken stock (1.4 liters)
• 1 1/2 lb boneless chicken thighs (680 g)
• 2 cups sliced okra (300 g), frozen is fine
• 2 bay leaves and 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• Cooked white rice and sliced green onion, to serve

Steps

1. Stir the oil and flour in a heavy pot over medium-low heat for 20 to 30 minutes, without stopping, until milk chocolate brown.
2. Add the onion, pepper and celery and cook for 5 minutes, then the garlic for 1 minute.
3. Slowly whisk in the stock, then add the chicken, okra, bay leaves, thyme, cayenne and salt.
4. Simmer uncovered for 45 minutes, shred the chicken (165°F / 74°C), and serve over rice with green onion.

Swap it: Skip the okra and stir in 1 teaspoon filé powder off the heat.

Storage: Gumbo keeps 4 days in the fridge and freezes for 3 months; always store it without the rice. Reheat over medium-low heat until it simmers, and add a splash of stock if it has thickened.

Cornbread-Topped Beef Chili (Budget Pick)

Chili and cornbread in one skillet: the batter goes on the hot chili and bakes into a golden crust. Self-rising cornmeal mix keeps the topping short.

Ingredients

• 1 1/2 lb ground beef (680 g)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 teaspoon kosher salt
• 1 1/2 cups self-rising cornmeal mix (210 g)
• 1 cup buttermilk (240 ml)
• 1 large egg
• 3 tablespoons neutral oil

Steps

1. Heat the oven to 400°F (200°C). Brown the beef and onion in a 12-inch oven-safe skillet for 8 minutes until no pink remains (160°F / 71°C), then add the garlic, chili powder and cumin for 1 minute.
2. Stir in the tomatoes, beans and salt and simmer for 15 to 20 minutes until thick enough that a spoon leaves a trail.
3. Whisk the cornmeal mix, buttermilk, egg and oil, and spoon it evenly over the hot chili.
4. Bake for 20 to 25 minutes until the top is golden and a toothpick comes out clean.

Swap it: Use ground turkey and pinto beans for a milder, cheaper skillet.

Before You Cook

What sides go with Southern comfort dinners?

These dinners are rich, so a sharp or green side keeps the plate balanced. Collard greens braised with smoked turkey, coleslaw, sliced tomatoes or green beans all work, and rice or mashed potatoes soak up the gravy dishes.

How do you keep a roux from burning?

A roux burns when the heat is too high or the stirring stops, and a burned roux tastes bitter and has to be thrown out. Keep the heat medium-low, use a flat wooden spoon or whisk, and stir the whole time. Have the chopped vegetables ready; adding them stops the cooking.

Which of these freeze best?

Stews and saucy dishes freeze best because liquid protects the texture. The gumbo, red beans, Brunswick stew, pulled beef, pot pie filling and chicken spaghetti all keep 3 months. Fried and crumb-coated dishes lose their crunch, so make those on the day and freeze only leftovers.

One Thing Before You Cook

Check the timing before you start. A skillet supper takes 30 minutes, but the pot roast and red beans need the morning, the gumbo needs half an hour of stirring, and the oven-fried chicken needs an hour in buttermilk.

Almost every dinner here tastes better when the meat is browned properly before it simmers. Dry it with a paper towel, use a hot pan, and leave each piece alone for 3 to 4 minutes until it releases on its own. That dark crust is where the flavour of the gravy comes from.