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This full episode of Paula Deen's home cooking is all about comfort food. Sometimes we all need a bit of comfort food to simply feel better and these are some of our favorites.
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#pauladeen #fullepisodefriday
Creamy Cheddar Soup
https://www.pauladeen.com/recipe/creamy-cheddar-soup/
Gumbo
https://www.pauladeen.com/recipe/gumbo/
Show More Show Less View Video Transcript
0:01
Hey y'all, I'm Paula Dean. Y'all grab a
0:03
blanket and get cozy because today is
0:06
all about comfort food. And I'm going to
0:08
start with a creamy cheddar soup. And
0:11
then a hot gumbo. And then last but not
0:14
least, a shrimp and wild rice casserole.
0:17
I think these dishes are sure to make
0:19
you smile. But make sure you save room
0:22
because it's a caramel apple cheesecake
0:25
for dessert.
0:57
is all about comfort foods. Let me tell
1:01
you what my definition of comfort food
1:03
is. It has to taste good. Has to be rich
1:06
in flavor. But, you know, I think more
1:09
than anything, it's all about who
1:13
prepared this food for you or who you
1:15
ate it with or what was going on in your
1:18
life. But I'm going to start today with
1:21
a nice hearty cheese soup. And you know,
1:24
this soup does bring back all those
1:27
memories of my mother trying to comfort
1:30
me and make me feel better. So, I've
1:32
started with 3 tablespoon of butter. The
1:35
dogs are snoring.
1:37
I'm going to add a small diced onion and
1:43
diced pimeas.
1:45
So, this is going to have a real pretty
1:48
color. Now, I'm going to add some flour
1:51
to our onions and our pimeas. And this
1:54
is going to make our tightening kind of
1:57
like a rue.
2:00
All right. Okay. Now, I'm going to add
2:02
some chicken stock.
2:04
And this can be canned or homemade.
2:09
All right. And then I'm going to add
2:10
some cream.
2:19
All right. I'm going to put that on low
2:22
and cover it and let it thicken up. And
2:25
while that's getting tight, I'm going to
2:27
move over here and make a casserole with
2:30
a couple of tablespoons of butter.
2:34
Before it's over, I'm going to have that
2:35
whole stick gone. I promise y'all.
2:40
All right. Two tablespoons of butter.
2:42
And over here, we're going to sauté our
2:44
onions and our bell peppers.
2:49
All right. And in goes our onions. And
2:52
I've got some shrimp that's been peeled
2:55
and de vained. And I'm going to drop
2:57
these in our boiling water.
3:01
And we're going to cook these just for a
3:03
couple of minutes.
3:09
Rey's just snoring up a storm.
3:13
All right, I'm going to let those cook
3:14
for a few minutes.
3:17
And
3:19
I'm just going to bake mine in a glass
3:21
dish because we're eating this here at
3:23
the house today. The shrimp are ready.
3:28
So, I'm just going to move them over
3:30
here to this bowl.
3:32
Oh, and those smell so good.
3:38
All right. Now, we're going to take our
3:40
shrimp and we're going to add our bell
3:42
pepper and onions to it.
3:46
And then we're going to take our
3:48
long grain and wild rice that we've
3:50
cooked and just toss this all together.
3:57
Going to give it a mix. Now I'm going to
4:00
add a can of cream of mushroom soup.
4:04
That's going to be our binder.
4:07
And then I'm going to add a sharp grated
4:10
cheddar. And then all we have to do is
4:12
pour this into our bowl. And we're going
4:14
to bake this in a preheated 325 degree
4:17
oven for 20 to 30 minutes or until it's
4:20
hot and bubbly.
4:23
So, you'll want to just keep an eye on
4:25
it.
4:28
Oh, I love that rice. And Prima mushroom
4:31
soup makes any rice so good.
4:35
So, that's ready to go in the oven.
4:39
All right,
4:41
this is ready. Now I'm going to put it
4:42
in a preheated 325°ree oven. Going to
4:45
bake it for 20 to 30 minutes or until
4:47
it's hot and bubbly.
4:52
In it goes. And we'll add this cheese at
4:55
the last minute of cooking. Okay. So,
4:58
let's move back to that wonderful
5:01
soup. Oh, and look at the pretty color.
5:05
All right. Now, I'm going to add some
5:06
cheese
5:08
cuz after all, it is cheese soup.
5:11
And I'm using a nice sharp cheddar.
5:16
Now I'm going to put just a little bit
5:18
of cayenne in it. Not too much.
5:24
That's going to give it a little bite.
5:26
All right. Now, I'm going to add some
5:28
green onions.
5:30
And I'm going to save some of those to
5:32
garnish my soup with.
5:34
There's several soups that I make that
5:36
you can do in almost 5 to 10 minutes.
5:39
And then I've got soups that I love like
5:42
my vegetable beef soup. It probably
5:44
takes me three hours to make, but this
5:47
is one of those wonderful hearty um
5:50
comforting soups that
5:53
is one of those five minute deals. Look
5:57
how pretty.
6:00
[Music]
6:04
How pretty is that? And you saw how
6:07
quickly
6:08
I got that made. That and a piece of
6:12
bread,
6:15
a spoon, and a set of lips.
6:19
That's about all you need.
6:34
And I love the bread dunked in it. I
6:36
think this is one of those dishes that
6:37
your children are just going to love.
6:41
I got to run, but when we come back, I'm
6:44
going to be making the king of comfort
6:46
food for Louisiana,
6:48
gumbo.
6:50
[Music]
6:56
[Music]
7:04
All right, as promised, y'all, I've got
7:07
the shrimp and wild rice casserole
7:09
ready,
7:10
and I'm just going to
7:12
get me a little taste. Look at the steam
7:15
coming off of it.
7:19
Oh my gracious.
7:23
There's just something about rice
7:26
in Savannah. We are tremendous rice
7:29
eaters. I don't know if it's because
7:31
they actually grew rice down there in
7:33
Savannah.
7:35
It's really hot
7:45
and so good.
7:48
This is one of those perfect dishes
7:51
if you're going to a covered dish
7:52
supper. I promise that everybody will
7:55
want the recipe for that one. But right
7:57
now, let's move on to a food that I
7:59
could probably talk about all day long,
8:02
and that's gumbo. Now, I'm going to
8:05
start off with boneless, skinless
8:07
chicken breast. And I'm just going to
8:09
season them up. And I've added a couple
8:13
of tablespoons of olive oil to my
8:15
skillet.
8:18
Now, we're just going to brown off these
8:19
breasts.
8:22
Y'all, excuse me. I've got to got to
8:25
wash my hands. Oh, you want to be very,
8:28
very careful when you're
8:31
cooking poultry and chicken, you want to
8:34
make sure you wash your hands real well
8:36
or if you've had them on a surface that
8:38
you clean that surface well. And you can
8:40
do that by adding a tablespoon of bleach
8:44
to about a gallon of water. And that'll
8:47
clean up your surfaces and kill all the
8:49
germs. But like I said, chicken is one
8:51
of those things that you really want to
8:52
be careful with that you don't
8:55
cross-contaminate.
8:59
Okay. Now, I've just turned our chicken.
9:02
And you don't have to cook this
9:03
completely done. In fact, while this
9:05
side's browning, I'm going to go back to
9:07
my shrimp and rice.
9:09
goes good
9:14
because we're going to be cutting this
9:15
up and we're going to be cooking it some
9:17
more. So, it doesn't have to be
9:19
completely done.
9:22
All right. And now I'm going to add a
9:23
smoked sausage. And we're just going to
9:26
sauté and cook that off just for a
9:29
minute. You can make gumbo any way you
9:32
please as far as the ingredients you put
9:34
in it. And I think this is plenty good
9:38
enough. Just gonna pile this over here
9:40
on our chicken so we can get started on
9:43
our rue.
9:44
You don't have time to make rue. You can
9:47
buy it in the jar, but I sure do like
9:50
making my own, but it can take a few
9:52
minutes. All right, I'm going to put
9:56
couple of tablespoons of margarine
9:59
and a little flour.
10:03
I think I'm going to change to a wooden
10:05
spoon. That metal spoon's making a lot
10:07
of racket.
10:08
Uh rue is one of those things that you
10:11
don't want to walk off from while you're
10:13
cooking it because if you burn it or
10:16
scorch it, it's just no good. So, you
10:19
want to give it your complete and
10:22
undivided attention. All right, but we
10:25
got our r the right color. All right,
10:27
now I'm going to add some onions. In
10:29
fact, that's about one nice size onion.
10:33
And I'm going to add some fresh chopped
10:34
garlic.
10:37
And we're going to give this a stir in
10:38
our R. All right. Now, I'm going to add
10:41
the bell pepper. And the one thing that
10:44
gumbo has in common is the trinity. You
10:48
cannot make a gumbo without the onions,
10:52
the bell pepper, and the celery, which
10:54
is called trinity.
10:58
All right. So, we're just going to sauté
10:59
those off and just pull out the juices
11:02
and the flavors from those vegetables.
11:06
These are starting to soften up a little
11:08
bit. So, I'm going to add a little
11:09
worooster sauce
11:16
and a little salt
11:19
and a little pepper. All right. Now,
11:22
last I'm going to add some parsley. I'm
11:24
going to add stems and all and throw it
11:26
over in there. So, we'll have nice big
11:29
pieces of greenery in there.
11:32
I've got to leave for a minute and when
11:35
we come back and finish up the gumbo,
11:37
we're going to be making a caramel apple
11:40
cheesecake. So, y'all don't go anywhere.
11:43
It's just getting to feeling better and
11:45
better.
11:52
[Music]
12:00
All right. Hey, welcome back y'all.
12:03
All right, our r looks beautiful. And
12:06
now I'm going to add our liquid to our
12:08
gumbo. And I'm going to use four cups of
12:10
water
12:13
and kind of blend it all together.
12:16
All right. Now, I'm going to add to this
12:19
five beef bullion cubes. And that's
12:22
going to give it a nice salty uh beefy
12:25
rich flavor.
12:28
All right. And you know, I told you
12:29
earlier wasn't necessary to cook the
12:31
chicken all the way through. You just
12:33
wanted to kind of sear it off and brown
12:35
the outsides. And you can see it's still
12:38
raw. But I'm going to put this in. And
12:40
we're going to cook this for almost
12:41
another hour and let the the flavor of
12:45
that sausage and chicken uh marry into
12:49
that
12:51
real flavorful rue we've got going.
12:59
All right. So, we're just going to let
13:00
that cook away. While our gumbo is
13:03
cooking, I'm going to show you how to
13:05
put together this caramel apple
13:07
cheesecake. Now, we're going to start
13:09
with just an ordinary can of apple pie
13:13
filling. And I'm going to put about 3/4
13:16
of that can into the bottom of a
13:20
readymade graham cracker crust. All
13:23
right. Now, the rest of that pie filling
13:25
I'm going to throw over here
13:27
into a saucepan.
13:30
And I'm using just a storebought caramel
13:34
sauce that you would put on like top of
13:36
ice cream.
13:39
I'm going to just add that to the pie
13:41
filling. And while that's
13:44
melting and doing its magic, I'm going
13:47
to come over here and I'm going to take
13:48
two softened 8 oz packages of cream
13:51
cheese.
13:56
And I'm just going to whip it until it's
13:59
light. And then I'm going to be adding a
14:01
half a cup of sugar, a teaspoon of
14:03
vanilla flavoring, and two eggs.
14:08
What?
14:10
The dogs are back here just talking to
14:12
me. Uh, they're hungry.
14:19
And we're just going to keep beating
14:20
this until it's nice and smooth.
14:31
Okay,
14:32
you can see that didn't take but a
14:34
second. Now, we're going to pour our
14:36
filling on top of our
14:39
our pie filling.
14:44
Okay, we're going to put this in a
14:46
preheated 325 degree oven and we're
14:49
going to bake this off for about 30
14:51
minutes or until it's set.
14:56
And listen to our gumbo. It's just going
14:58
to town over there. All right, so it's
15:01
ready to go in the oven and we're going
15:03
to cook it for about 30 minutes or until
15:05
it's set. And then we're going to finish
15:07
it by topping it off with those
15:09
wonderful caramel and apple mixture I've
15:11
got over here.
15:13
Okay. So, in we go.
15:20
All right. Let's move on over here now
15:22
and and start on finishing our gumbo up.
15:27
Now, to our pot, we're going to add a
15:30
can of uh peeled and diced tomatoes.
15:36
All right, we're going to add some cut
15:38
okra. Now, if you've got fresh,
15:41
certainly use it, but the frozen just
15:44
works nicely.
15:47
And then I've got a few green onions.
15:49
I'm going to save some for the top.
15:53
All right, our gumbo's ready. It's
15:54
looking so good. Just all cooked
15:56
together. Now, I'm going to add the
15:57
shrimp. Let them cook for just a minute
16:02
because these are tiny and they won't
16:04
take but just a minute.
16:11
While those shrimp are cooking, I want
16:13
to show you how to finish off this
16:15
delicious pie. Isn't that beautiful?
16:18
Now, I'm going to take our apple pie
16:20
filling that I mixed with the caramel
16:22
sauce, and we're just going to top it on
16:26
our pie. We're just going to kind of
16:28
push it around.
16:33
All right.
16:34
And then I'm just going to come around
16:36
here with some pecan halves and just
16:39
kind of line our pie with those.
16:42
And then I'm going to take some crushed
16:44
pecans
16:46
and just kind of put them in the center
16:48
just like that.
16:51
The way that looks, you would almost
16:53
think it was one of those difficult pies
16:55
to make, and it's not.
16:59
Oh, and the shrimp are done. Doesn't
17:01
that look comfortable?
17:07
Oh, it looks so comfortable, doesn't it?
17:10
And let's cut us a piece of pie.
17:18
Then we're just going to fold back that
17:20
tinfoil.
17:25
How does it look?
17:28
Any of these dishes
17:31
will offer so much taste
17:35
and so much comfort.
17:39
[Music]
17:43
So delicious. I love the sausage and the
17:46
shrimp flavor together. And oh, the
17:49
cheesecake. You can see the the apples
17:52
underneath the cheesecake.
17:57
[Laughter]
18:03
I feel so bad. I need comforting.
18:07
I'll see y'all in a few minutes because
18:09
I got some tips for you that's going to
18:12
make this even more comfortable.
18:16
[Music]
18:23
[Music]
18:31
Do y'all hear Gertie talking to me?
18:34
What? Gertie, what? She wants me to
18:37
hurry up and show y'all how to make
18:38
French bread croutons. Now, I've got
18:41
some peanut oil here. Uh, you'll want
18:44
the temperature of your oil about 350°.
18:47
Are you getting all this gerty? And the
18:50
secret to making your croutons is you
18:52
kind of constantly want to keep them
18:54
moving about in that grease. And this
18:57
will take just a couple of minutes from
18:59
turning a a nice golden brown.
19:05
This is pitiful. Gertie needs
19:06
comforting, don't you?
19:09
And I'm going to turn that off. And I'm
19:11
going to use my spider to pull them out
19:13
with. And you don't want to overfill
19:15
your pan
19:17
while you're cooking these. You want to
19:20
have plenty of room for them to move
19:22
around in. All right. Now, I'm going to
19:24
put these on a paper towel and let them
19:26
drain just for a minute. And then I'm
19:29
going to transfer them over to here.
19:32
And we're going to put our seasonings on
19:34
them. Now, I personally love mine with
19:37
just dried parsley for a little color
19:41
and parmesan cheese. And you want to do
19:44
this is while they're warm because it'll
19:46
stick to them. And this is my house
19:48
seasoning. This contains salt, pepper,
19:51
onion powder, and garlic powder.
19:54
All right, Gertie, tell me what you
19:56
think. So good.
19:59
It'll be the perfect topper for any of
20:01
your soups.
20:03
You know, at one time or another, we all
20:05
need comforting, don't we? There's
20:08
nothing like good old comfort food to
20:12
help fill some of those holes. And I
20:14
think these dishes that I've done up
20:16
today will be perfect to fill the need
20:19
for a good old comforting dish. Whether
20:22
it's a shrimp and the wild rice
20:24
casserole
20:26
or the caramel apple cheesecake,
20:29
the gumbo, or that smooth, delicious
20:33
cheese soup.
20:36
It's going to make anybody feel better
20:39
no matter what the situation is. And
20:41
don't forget those delicious homemade
20:43
croutons cuz they're just going to kick
20:46
up an already fabulous dish. So until
20:49
next time, America, I hope the dishes
20:51
bring you comfort when you need it. And
20:53
I send you love and best dishes from my
20:56
kitchen to yours.
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