Up next in 10
Today, Paula's gonna jazz it up with some of her all time Cajun favorites.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #blastfromthepast
First, she's cookin' up authentic New Orleans Jambalaya with all the southern flavors like shrimp, smoked sausage and don't forget the spices! Then she's gonna heat things up with some ragin' Cajun Seafood Balls. And even the dessert is on fire, with an old classic Bananas Foster. So don't go 'way y'all, 'cause we're fixin' to go down to the bayou, and we gonna eat like it's Fat Tuesday!
Cajun Seafood Balls - https://www.pauladeen.com/recipe/cajun-seafood-balls/
New Orleans Jambalaya - https://www.pauladeen.com/recipe/jambalaya-2/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and today I'm
0:03
going to be in the kitchen jazzing it up
0:05
with some of my all-time Cajun
0:08
favorites. First of all, I'm going to be
0:10
having an authentic New Orleans
0:12
jambalaya with all the southern flavors
0:15
like shrimp, smoked sausage, and for
0:18
goodness sakes, don't forget the spices.
0:21
Then I'm going to heat this meal up with
0:24
some raging Cajun seafood balls. And
0:28
even the dessert's going to be on fire,
0:30
y'all, with an old classic bananas
0:34
foster. You know, I think this meal just
0:37
might chase away anybody's blues. So
0:40
don't go away y'all cuz we fix to go
0:42
down to the bayou and we going to eat
0:44
like it's that Tuesday.
1:15
[Music]
1:18
Hey y'all. Welcome to my pantry. You
1:22
caught me in here looking for some
1:24
different things that I can use for the
1:26
next dish that I'm going to be doing.
1:28
And I have more fun when I come into my
1:31
pantry. Uh because I get so many gifts
1:34
that pertain to food. Uh
1:39
how fun. Like Big Daddy Jake's Texas
1:43
Pit.
1:45
People know that Michael loves hot
1:46
stuff.
1:48
And look at look at this. Somebody sent
1:52
me a bottle of their seasoning. Great
1:55
bottle of Cajun Kicking. And put my
1:59
picture on it. Ain't that funny? I think
2:01
I'm going to take this with me, too.
2:04
Oh, and I got a peanut butter spread in
2:06
there. All that stuff looks and sounds
2:10
so good. Uh,
2:12
takes me a long time to use all that
2:14
stuff up, though. All right,
2:18
today is all about
2:21
Cajun cooking. And the first dish I'm
2:24
going to make is Cajun seafood balls.
2:27
So, we're going to start with a half a
2:29
pound of shrimp that have been peeled,
2:33
devained, and cooked.
2:38
So, in here they go. And you'll want to
2:40
make sure that you drain these good. We
2:42
don't want it soupy.
2:44
All right. We're going to kind of just
2:46
coarsely chop these.
2:55
Okay, those minced up
2:58
easy. Real easy because they're tender,
3:01
young shrimp. And you can see I was
3:03
using a smaller shrimp.
3:06
All right, so into our bowl it goes.
3:10
So, we're going to add one can of
3:12
drained crab meat. That canned crab meat
3:16
has a a lot of flavor and kick to it.
3:20
And then we're going to add one of the
3:22
small cans of salmon. So these are going
3:24
to be really, really meaty little
3:28
seafood bites. And I'm going to add two
3:30
tablespoons of dried parsley for pretty.
3:34
All right. Next, I'm going to add one
3:37
tablespoon of Cajun seasoning.
3:41
And I'm going to add one tablespoon
3:44
of a coarse grainy mustard.
3:50
And then I'm going to add, believe it or
3:52
not, a four of a cup of bottled tarta
3:56
sauce.
3:58
And now I'm going to add a half a cup of
4:01
bread crumbs.
4:04
And I'm going to add some pepper, some
4:07
fresh ground pepper.
4:10
All right. Now, I'm going to add a
4:11
little salt and a small can of nibt corn
4:16
that's been drained.
4:20
These are getting more interesting,
4:22
aren't they?
4:25
All right, now we're just going to stir
4:26
this up. That tarta sauce is going to
4:29
help bind them together.
4:32
All right, now we're going to add 1 and
4:35
1/2 cups of rice. Cooked rice. You can
4:40
use leftover, you know, it doesn't
4:43
matter if it's cold or this is a little
4:45
warm from me cooking it this morning,
4:48
but uh it's perfectly fine to use cold
4:51
leftover rice.
4:56
Now, I'm going to add one egg.
5:00
And that egg is going to help bind our
5:04
seafood balls together.
5:14
All right. Now, you can see how that egg
5:17
has really given it um kind of a sticky
5:22
texture. Now, I'm going to take my other
5:24
egg that I have here and I'm going to
5:26
beat it up. And I've got extra bread
5:29
crumbs.
5:31
And we're just going to form our
5:34
seafood
5:36
into balls.
5:40
Just like that. And I'm going to roll
5:42
them in the egg.
5:46
And then I'm going to roll them into the
5:49
bread crumbs.
5:52
And then I'm going to
5:55
just move them onto the plate and let
5:56
them sit.
6:01
Okay, these are looking good.
6:04
And if you don't have a deep fryer, you
6:06
know, a regular deep fryer, it'll work
6:09
out well frying it on top of the stove
6:11
because it's not going to take that long
6:14
for them. So, it would be a a very
6:17
controllable
6:19
dish to fry without making too big of a
6:22
mess.
6:25
And I'm going to
6:27
drop in just a few in each basket.
6:34
Okay, that looks like enough.
6:39
Going to turn that up a little bit.
6:48
And then drop the others in. And then
6:50
down they go. That won't take any time.
6:55
Man alive. I've got more bowls spread
6:57
out.
7:01
They say just for me to make hot dogs,
7:03
I'll use every dish in the kitchen. And
7:06
for some reason, I do.
7:11
Okay, I think these are probably
7:15
completely ready.
7:21
Look at those.
7:24
I'm just going to let them drain for
7:26
about a second on that
7:29
paper towel and then I'm going to
7:31
transfer them onto
7:33
our serving dish.
7:37
This could be a meal, too.
7:40
Look at that. And I bet they're as hot
7:43
as a $3 pistol, but
7:47
I can't hardly wait to taste one. Look
7:50
at that.
7:52
They're just really, really pretty.
7:59
Oh my gracious.
8:04
And they're really, really good.
8:07
M
8:08
well I'm going to finish eating mine and
8:10
then when we come back I'm going to show
8:13
you a dish that's very New Orleansy and
8:16
it's going to involve these tomatoes. So
8:18
I'll see y'all back in a second.
8:24
[Music]
8:31
Now, if everybody's back from a break or
8:33
getting you something to drink, if
8:35
you're ready to cook, I'm ready. Now, I
8:38
told you before break that I'm going to
8:40
be making an Louisiana dish that has to
8:43
do with tomatoes,
8:45
and the dish is jambalaya. Now,
8:48
Louisiana is a self-proclaimed capital
8:51
of jambalaya, but I think you're going
8:54
to like my recipe. I think you're going
8:55
to find it easy and simple and full of
9:00
Louisiana flavor. We're going to start
9:02
with a cup of rice and we're going to
9:05
add to it a half a teaspoon of thyme and
9:09
that's dried thyme. We're going to add 3
9:12
tablespoon of dehydrated dried onions.
9:18
We're going to add one tablespoon of
9:20
dried parsley.
9:24
We're gonna add, and this is what's
9:26
going to give it its kick. We're going
9:28
to add a half a teaspoon of cayenne
9:31
pepper. So, hold on to your hats, y'all.
9:34
It's going to have a little kick to it.
9:37
And then I'm going to add one tablespoon
9:40
of crushed beef pullan cubes. And then
9:43
we're going to add one bay leaf. And
9:46
then we're going to add a half a
9:48
teaspoon of garlic powder.
9:51
I'm going to just mix that up.
9:54
Now, we're just going to put that in our
9:56
pot. And then we're going to add 2 and
9:58
1/2 cups of water.
10:01
And I'm going to add a 14 oz can of
10:04
diced tomatoes.
10:10
And then we're going to add a 14 oz can
10:13
of tomato sauce. Now, you can't get any
10:16
simpler than that.
10:19
All right. Now, to this, I'm going to
10:22
add what really gives it a wonderful
10:24
flavor, and that's smoked sausage. Now,
10:28
I'm using like a smoked breakfast
10:31
sausage, but in Louisiana, they would
10:34
more than likely use Shirazo or an
10:37
Andwey smoked sausage, which is really
10:41
flavorful. I just love this regular
10:45
smoked sausage. And this is what we use
10:47
in our Low Country balls. To me, the
10:50
flavor is just wonderful. All right, so
10:53
we're going to just stir that together
10:54
and let this come to a boil and I'm
10:57
going to cover it. And then I'm going to
11:00
let it simmer for about 20 minutes. And
11:03
right now, I'm going to do a a little
11:06
quick swap on us because I've got some
11:10
that's been simmering.
11:12
And we're going to put this over here.
11:15
And I'm going to turn that on and let it
11:17
cook for about 20 minutes and then I'll
11:20
finish it up. All right. Now you can see
11:22
how it looks
11:24
after about 20 minutes.
11:29
Now we're going to add one more
11:30
ingredient to our jambalaya. Some
11:34
shrimp. And um I'm leaving tails on for
11:38
mine. You can take your tails off if you
11:41
like, but I just love having a little
11:44
handle to help me eat those shrimp. And
11:47
of course, Michael, when I do that, he
11:49
just fusses and fusses and fusses cuz he
11:52
doesn't like anything to slow them down.
11:56
So, in go our shrimp. And it'll take
11:59
just a few minutes for those. It'll
12:01
actually take a little bit longer for
12:04
these because they're not going directly
12:07
into a pot of boiling water. So, that
12:10
will take a few minutes. So, I'm going
12:12
to round me up a bowl because I can't
12:15
wait to taste it.
12:19
It's It's been a right chilly day here
12:21
today. The wind has been whipping
12:24
something fierce. In fact, I could hear
12:26
it whipping down the chimney as I was
12:29
standing up here cooking this morning.
12:31
And ladybirds are a little nervous out
12:33
there because of all the wind. So, this
12:36
is going to be just perfect for this
12:39
kind of day. It looks so wonderful.
12:45
Look at that. Just look at that. And oh,
12:49
I love serving it in white bowls because
12:52
of the red colors. They just stand out
12:56
and look so pretty against the white
12:59
china.
13:01
There's lots of stories about this dish.
13:03
One story goes that it came from the
13:05
Spanish when they took over Louisiana.
13:09
And I can almost understand that because
13:11
to me that looks like I would think a
13:14
Spanish dish would look like,
13:17
you know, I don't care really who gets
13:19
credit for it though. As long as we have
13:22
the dish
13:25
and I mean it's hot.
13:27
Look at that smoke. And if I'm not
13:29
careful, I'm going to burn my mouth. But
13:32
look at that.
13:38
M.
13:41
This is just perfect for this day. I'm
13:43
going to have to take a quick break,
13:45
y'all. But don't go anywhere because the
13:47
next dish is a dessert dish that's going
13:50
to set you on fire.
13:54
[Music]
14:06
Hey, welcome back y'all. And in case
14:08
you've just joined me, today's show is a
14:11
tribute to Louisiana Cooking. I've made
14:14
a wonderful meal, but now it's time to
14:17
put the dessert together. And in order
14:20
to put this dessert together, I'm going
14:22
to need some ice cream.
14:28
And I'm going to use vanilla ice cream.
14:31
But today's dessert is really a hot
14:33
dessert and this this dish is famous in
14:38
Norins and it's bananas foster. I just
14:41
love it and it's so simple to make
14:43
y'all. We're going to start our heat off
14:46
fairly high and we're going to melt a
14:48
stick of butter. Now you know this is a
14:51
good recipe if it's starting with a
14:52
stick of butter. And we're going to let
14:54
that melt. While that's melting, I'm
14:58
going to cut that down just a little
14:59
bit. While that's melting, I'm going to
15:01
get our bananas ready.
15:06
And I'm just going to peel them,
15:10
cut them in half,
15:13
and then split them just like that. I'm
15:16
going to add a half a cup of brown
15:19
sugar. I want to pack that in there
15:21
good.
15:23
You can see that butter is starting to
15:25
cook.
15:27
Looks delicious already. Now I'm just
15:29
going to slip our bananas in there
15:35
and cook them until they're kind of soft
15:39
here. I think we can just do that. Yeah,
15:41
there we go. And while those are
15:43
cooking, I'm going to measure out a half
15:46
a cup of dark rum.
15:54
That's what's going to give it the fire
15:56
and the flavor.
15:59
And you can see that that butter and
16:00
brown sugar is really starting to
16:03
incorporate. And I'm just going to flip
16:06
our bananas
16:08
around over it. Bananas is probably the
16:13
fruit that I love to eat the most. But
16:15
of course, naturally, it's not nearly as
16:18
low calorie as an apple or something
16:20
like that. I mean, you might know my
16:22
favorite fruit would be one of the most
16:24
fattening
16:30
That is starting to look real good. Now
16:32
I'm going to pour in that half a cup of
16:35
rum. And you never want to pour the
16:38
liquor directly from the bottle into
16:40
your pan. Now we're going to set it on
16:43
fire.
16:48
And I'm gonna kind of stand back for
16:50
this one because y'all will want to make
16:53
make sure that you're very careful while
16:57
you're fixing this dish. Be careful of
16:59
your eyelashes and your hair, girls. Cuz
17:02
if you're like me and wear a lot of
17:03
hairspray, your whole head could go up
17:06
in flames.
17:09
Look how pretty that is, though.
17:12
Okay, our flame has dissipated. I can
17:16
smell that rum in those bananas. And now
17:19
it's time for us to fix a plate and see
17:23
what our bananas foster tastes like.
17:26
Homemade pound cake would be fabulous
17:28
with this, but the storebought cake
17:30
works nicely, too.
17:35
All right, my ice cream has gotten nice
17:37
and soft. You know, you just can't go
17:40
wrong with ice cream.
17:43
Look at that. Just look at that.
17:48
Oh,
17:55
look at that. I like lots of juice with
17:58
mine.
17:59
Okay.
18:08
Oh,
18:13
this is so good, y'all. And you don't
18:16
have to be a rocket scientist to put
18:19
this dish together.
18:22
While I'm eating this, y'all go grab you
18:24
a cup of coffee. And when we come back,
18:28
I'm going to give you some good Cajun
18:30
gift ideas that you won't want to miss.
18:34
Make this tonight, y'all.
18:41
[Music]
18:46
Nothing says a gift like one that comes
18:48
from your kitchen. I made the jambalaya
18:50
today and if you want to give somebody a
18:52
nice little gift, you can go to the flea
18:55
market or yard sale or an antique shop
18:58
and find all kind of beautiful little
19:00
jars. Now, I've put our jambalayia mix
19:04
in the jar. is the rice, the the
19:06
parsley, the dried onions, everything it
19:09
takes. The only thing that the recipient
19:12
of your gift will have to have is the
19:14
meat and the tomatoes. It'll make a
19:16
wonderful little gift. And if you want
19:19
to have a nice kind of bitey sauce to go
19:22
along with those crab balls, you can
19:24
make a quick quick sauce by putting a
19:28
half a cup of mayonnaise
19:30
in the food processor along with a
19:33
tablespoon of vinegar,
19:36
a little bit of onion,
19:38
two cloves of fresh garlic,
19:42
two seeded jalapeno peppers,
19:46
and about a half a teaspoon of sugar.
19:51
[Music]
19:56
Pulse it
19:59
until all the ingredients are mixed up.
20:02
[Music]
20:06
Put it in a jar and stick it in a little
20:09
basket. It's going to make a great gift.
20:12
But now, this gift will have to be
20:14
refrigerated. So, make sure your friend
20:16
that you're giving it to knows that.
20:23
I hope that you've enjoyed the tribute
20:26
today, not to just Louisiana, but
20:29
Mississippi, Alabama, and Texas. And we
20:32
hope that you'll enjoy these recipes.
20:34
The jambalalaya
20:36
is so very, very good. And the seafood
20:40
balls, oh my goodness. But I have to
20:43
tell you, today's showstopper is that
20:46
bananas foster. I can see why it's on
20:49
y'all's menus down there. So until next
20:51
time, y'all, we send you love and best
20:54
dishes from our kitchen to yours.
#Food & Drink
#Hobbies & Leisure