Much like the diet of the Gullah people, Southern cooking finds its roots in the Southern land and sea. Because the Lowcountry lies on the coastal region of Georgia and South Carolina, then it is no surprise that Lowcountry cooking uses a lot of seafood such as shrimp, oysters, clams, crabs, lobster, fish, and more! And, of course, the coastal region of Georgia and South Carolina is also known for agricultural goods such as vegetables, fruits, rice, and corn. When you mix and match these ingredients, you get Lowcountry favorites such as pilau rice and grits and our famous frogmore stew.