A super-easy, homemade, buttermilk batter biscuit, baked in a pool of butter. No kneading, no rolling pin and no cutting necessary! Just pour the batter in a baking dish, score into nine squares and bake.

Butter Swim Batter Biscuits

How can you just not be in love with a biscuit that has "butter swim" in the name? I mean seriously y'all!

These biscuits have been making the round on the internet for awhile now, so I thought I'd finally give them a try, well, my way. All I can say is they sure did not disappoint! Not one bit.

A baked rice dressing, made with freshly shucked Gulf oysters, with sautéed onion, green onion, bell pepper, celery, garlic, rice and seasonings, and always a holiday favorite here in the Deep South.

Oyster Rice Dressing

Rice stands in for bread and cornbread in this common dish here in the Deep South and is what we refer to as a rice dressing.

A mix of meats or seafood, or sometimes, as with this oyster rice dressing, a blend of them, along with onion, green onion, bell pepper and celery, rice and seasonings, it's very often offered as a side dish, though it is also used as a stuffing at times.

One thing is for sure. It's a favorite here in the Deep South year-round, and super popular for  Thanksgiving and Christmas dinner.

Wild-caught American shrimp, preferably Gulf shrimp, nicely seasoned and sautéed in butter with fresh basil and mushrooms, tossed in a sour cream sauce and served with parsley rice.

Shrimp Victoria

This is another one of those easy, yet superb, New Orleans restaurant shrimp dishes, once popular at both Brennan's restaurant and Commander's Palace. It became a classic New Orleans favorite and was, at one time, served in many homes here in the Deep South.

Once again, however, nobody seems to know how the name came to be!

A classic and simple Deep South version of fish stew, made with farm-raised, Mississippi catfish, and gently stewed in a trinity-enhanced, Creole tomato sauce with potatoes.

Catfish Stew

Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the stew to poach near the end of cooking, this is prepared with the catfish stirred into the gently simmering stew, and allowed to lightly break down.