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Two recipes with notes for optional variations. First, Gullah style red rice made with long grain rice, smoked meat, and bacon grease. Next, recipe with notes in Gullah and English languages, for sweet potatoes, boiled then baked with butter, brown sugar, and cinnamon.

Uses long-grain rice, bacon, onion, celery, bell pepper, and 1 pound of cooked crabmeat. Serves 2 as a full meal, or 4 as a side dish. Adapted from Gullah Home Cooking the Daufuskie Way by Sallie Ann Robinson.

Fried corn cakes, Low Country Peaches and Cream Pie, Sautéed Shrimp and Okra, Shrimp and Grits, and Gullah rice, using Andouille sausage and skinless chicken, adapted from the Gullah Cuisine Restaurant in Mt. Pleasant, South Carolina.

Uses chopped shrimp with birds-eye chile peppers, and topped with pickled cabbage slaw. From "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day".

Traditional recipe has a tomato flavor, and smokiness from pork sausage. From Kardea Brown of Gullah/Geechee descent, on Food Network's show Delicious Miss Brown.

Explains what foods are associated with the cuisine, and provides recipes for a Low Country Crab Boil, Geechee Girl Rice Cafe’s Blackeye Peas and Ham, boiled peanuts, and King and Prince Shrimp and Grits in Tasso Cream Sauce.

Appetizer-sized burgers made of shrimp, celery, eggs, a bird's-eye chili, soy sauce, and panko, on ready-made potato bread buns. From Food and Wine.