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4 Fall Comfort Food Recipes - Paula is sharing cozy fall recipes, like her Southern gumbo recipe, a shrimp and rice casserole, one of her fall soup ideas, and a caramel apple cheesecake recipe. Paula’s Home Cooking, Season 5, Episode 6.
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00:00 Intro
0:49 Creamy Cheddar Soup Recipe: https://www.pauladeen.com/recipe/creamy-cheddar-soup/
1:58 Shrimp and Wild Rice Casserole Recipe: https://www.pauladeen.com/recipe/shrimp-and-rice-casserole-recipe/
7:34 Southern Gumbo Recipe: https://www.pauladeen.com/recipe/gumbo/
12:46 Caramel Apple Cheesecake Recipe: https://www.pauladeen.com/recipe/caramel-apple-cheesecake/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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0:01
- Hey, y'all I'm Paula Dean,
0:03
go and grab a blanket and get cozy because today
0:06
is all about comfort food.
0:08
And I'm gonna start with a creamy cheddar soup
0:11
and then a hot Gumbo.
0:13
And then last but not least,
0:14
a shrimp and wild rice casserole.
0:17
I think these dishes are sure to make you smile,
0:20
but make sure you save room because there's a caramel,
0:23
apple cheesecake for dessert.
0:27
Today's show is all about comfort foods.
0:30
Let me tell you what my definition of comfort food is.
0:34
It has to taste good, has to be rich in flavor,
0:38
but you know, I think more than anything,
0:40
it's all about who prepared this food for you,
0:44
who you ate it with or what was going on in your life.
0:48
But I'm gonna start today with a nice hearty cheese soup,
0:53
and you know, this soup does bring back
0:56
all those memories of my mother,
0:59
trying to comfort me and make me feel better.
1:02
So I've started with three tablespoons of butter.
1:05
The dogs are snoring.
1:07
I'm gonna add a small diced onion and diced pimentos.
1:15
So this is gonna have a real, pretty color.
1:19
Now I'm gonna add some flour to our onions and our pimentos
1:24
and this is gonna make our tightening,
1:27
kind of like the Roux.
1:30
All right, now I'm gonna add some chicken stock
1:34
and this can be canned or homemade.
1:39
All right, and then I'm going to add some cream.
1:49
All right, I'm gonna put that on low
1:52
and cover it and let it thicken up.
1:55
And while that's getting tight,
1:57
I'm gonna move over here and make a casserole
2:00
with a couple of tablespoons of butter.
2:04
Before it's over, I'm gone have that whole stick going,
2:07
I promise y'all.
2:10
Two tablespoons of butter.
2:12
And over here, we're gonna saute our onions
2:15
and our bell peppers.
2:19
All right, and in goes our onions
2:22
and I've got some shrimp that's been peeled and de veined,
2:26
and I'm gonna drop these in our bowl and water.
2:31
And we're gonna cook these just for a couple of minutes.
2:38
(laughs) He's just snoring up a storm.
2:43
All right, I'm gone let those cook for a few minutes.
2:47
And I'm just gonna bake mine in a glass dish
2:51
because we're eating this here at the house today.
2:55
The shrimp are ready.
2:58
So I'm just gonna move them over here to this bowl.
3:03
Oh and those smell so good.
3:08
All right, now we're gonna take our shrimp
3:11
and we're gonna add our bell pepper and onions to it.
3:16
And then we're gonna take our long grain
3:19
and wild rice that we've cooked
3:21
and just toss this all together.
3:27
Give it a mix.
3:29
Now I'm gonna add a can of cream of mushroom soup,
3:34
and that's gonna be our binder.
3:37
And then I'm gonna add a sharp grated cheddar.
3:41
And then all we have to do is pour this into our bowl.
3:43
And we're gonna bake this in a preheated 325 degree oven
3:48
for 20 to 30 minutes, so until it's hot and bubbly.
3:53
So you'll wanna just keep an eye on it.
3:58
Oh, I love that rice and cream of mushroom soup
4:01
makes any rice so good.
4:05
So that's ready to go in the oven.
4:09
All right, this is ready now,
4:12
I'm gonna put it in a preheated 325 degree oven,
4:15
gonna bake it for 20 to 30 minutes
4:17
or until it's hot and bubbly.
4:22
In it goes, and we'll add this cheese
4:25
at the last minute of cooking.
4:27
Okay, so let's move back to that wonderful soup.
4:32
Oh, and look at the pretty color.
4:35
All right, now I'm gonna add some cheese
4:38
because after all it is cheese soup
4:41
and I'm using a nice sharp cheddar.
4:46
Now I'm gonna put just a little bit of cayenne in it.
4:51
Not too much.
4:54
And it's gonna give it a little bite.
4:56
All right, now I'm gonna add some green onions
5:00
and I'm gonna save some of those to garnish my soup with.
5:04
There's several soups that I make that you can do
5:07
in almost five to 10 minutes.
5:09
And then I've got soups that I love,
5:11
like my vegetable beef soup.
5:13
It probably takes me three hours to make,
5:16
but this is one of those wonderful hearty, comforting soups
5:22
that is one of those five minute deals, look how pretty.
5:34
How pretty is that?
5:35
And you saw how quickly I got that made.
5:41
That and a piece of bread,
5:46
a spoon, and a set of layups.
5:49
That's about all you need.
5:54
Mmm.
6:04
Oh and I love the bread dunked in it.
6:06
I think this is one of those dishes
6:07
that your children are just gonna love.
6:12
I've gotta run, but when we come back,
6:14
I'm gonna be making the king of comfort food
6:16
for Louisiana, Gumbo.
6:23
I so hope y'all are enjoying the show.
6:26
And if you do.
6:28
Be sure to click like, subscribe and
6:30
notification bell so you'll never miss a video.
6:35
And we'll be right back after the break.
6:41
All right, as promised y'all,
6:43
I've got the shrimp and wild rice casserole ready.
6:47
And I'm just gonna get me a little taste.
6:51
Look at the steam coming off of it.
6:56
Oh, my gracious.
7:00
There's just something about rice in Savannah.
7:04
We are tremendous rice eaters.
7:07
I don't know if it's because they actually grew rice
7:10
down there in Savannah.
7:12
It's really hot.
7:22
And so good.
7:25
This is one of those perfect dishes.
7:28
If you go into a covered dish stopper,
7:30
I promise that everybody will want the recipe
7:33
for that one.
7:35
But right now let's move on to a food
7:36
that I could probably talk about all day long.
7:39
And that's Gumbo.
7:41
Now, I'm gonna start off with boneless,
7:43
skinless chicken breast,
7:45
and I'm just gonna season them up.
7:48
And I've added a couple of tablespoons of olive oil
7:52
to my skillet.
7:55
Now we're just gonna brown off these breast.
8:00
Now excuse me, I've got to wash my hands.
8:04
Oh, you wanna be very, very careful
8:06
when you're cooking poultry and chicken.
8:10
You wanna make sure you wash your hands real well.
8:14
Or if you've had them on a surface
8:15
that you clean that surface well,
8:17
and you can do that by adding a tablespoon of bleach
8:21
to about a gallon of water.
8:23
And that'll clean up your surfaces and kill all the germs.
8:26
But like I said, chicken is one of those things
8:28
that you really wanna be careful with,
8:31
that you don't cross contaminate.
8:34
(food sizzles)
8:37
Okay, now I've just turned our chicken
8:39
and you don't have to cook this completely done.
8:41
In fact, while this side's browning,
8:43
I'm gone go back to my shrimp and rice.
8:46
Oh good.
8:51
Because we're gonna be cutting this up
8:53
and we're gonna be cooking it some more.
8:55
So it doesn't have to be completely done.
8:59
All right, and now I'm gonna add a smoked sausage
9:02
and we're just going to saute and cook that off
9:05
just for a minute.
9:07
You can make Gumbo any way you please,
9:10
as far as the ingredients you put in it.
9:13
And I think this is plenty good enough.
9:15
Just gonna pile this over here on our chicken
9:18
so we can get started on our Roux.
9:21
You don't have time to make Roux, you can buy it in the jar,
9:25
but I sure do like making my own,
9:28
but it can take a few minutes.
9:30
All right, I'm gonna put a couple of tablespoons
9:34
of margarine and a little flour.
9:40
I think I'm gonna change to a wooden spoon.
9:42
That metal spoon's making a lot of racket.
9:45
Roux is one of those things that you don't wanna
9:49
walk off from while you're cooking it.
9:51
Because if you burn it or scorch it, it's just no good.
9:56
So you wanna give it your complete and undivided attention.
10:01
All right, but we got our Roux the right color.
10:04
All right, now I'm gonna add some onions.
10:06
In fact, that's about one nice size onion,
10:10
and I'm gonna add some fresh chopped garlic.
10:14
And we're gonna give this a stir in our Roux.
10:17
All right, now I'm gonna add the bell pepper.
10:20
And the one thing that Gumbo has in common is the trinity.
10:25
You cannot make a Gumbo without the onions,
10:29
the bell pepper and the celery which is called trinity.
10:35
Alright, so we're just gonna saute those off
10:37
and just pull out the juices and the flavors
10:40
from those vegetables.
10:43
These are starting to soften up a little bit.
10:45
So I'm gonna add a little Worcestershire sauce.
10:53
And a little salt.
10:56
And a little pepper.
10:58
All right, now last I'm gonna add some parsley
11:01
and I'm gonna add stems and all and throw it over in there.
11:04
So we'll have nice big pieces of greenery in there.
11:09
I've got to leave for a minute.
11:11
And when we come back and finish up the Gumbo,
11:14
we're gonna be making a caramel apple cheesecake.
11:18
So y'all don't go anywhere.
11:19
It's just getting to feeling better and better.
11:28
I hope y'all are enjoying the show
11:30
and I want to hear from you.
11:32
Tell me what recipes or videos you'd like to see me
11:34
make by just leaving a short comment below.
11:38
Now, let's get back to the show, y'all.
11:44
All right, hey, welcome back y'all.
11:47
All right, our Roux looks beautiful
11:49
and now I'm gonna add our liquid to our Gumbo,
11:52
and I'm going to use four cups of water,
11:57
kind of blend it all together.
12:00
All right, now I'm gonna add to this
12:02
five beef bullion cubes,
12:05
and that's gonna give it a nice salty, beefy, rich flavor.
12:11
All right and you know, I told you earlier,
12:13
what necessary to cook the chicken all the way through.
12:17
You just want it to kind of sear it off
12:18
and brown the outsides, and you can see it's still raw,
12:22
but I'm gonna put this in and we're gonna cook this
12:24
for almost another hour and let the flavor
12:28
of that sausage and chicken marry into that.
12:34
Real flavorful Roux we've got going.
12:42
All right, so we're just going to let that cook away
12:45
while our Gumbo is cooking.
12:47
I'm gonna show you how to put together
12:49
this caramel apple cheesecake.
12:52
Now we're gonna start with just an ordinary can
12:55
of apple pie filling.
12:58
And I'm gonna put about three quarters of that can
13:02
into the bottom of a ready made Graham Cracker crust.
13:07
All right, now, the rest of that pie filling,
13:09
I'm gonna throw over here into a sauce pan
13:14
and I'm using just a store-bought caramel sauce
13:18
that you would put on, like top of ice cream.
13:23
I'm gonna just add that to the pie filling,
13:26
and while that's melting and doing its magic,
13:30
I'm gonna come over here and I'm gonna take
13:32
two softened, eight ounce packages of cream cheese.
13:41
And I'm just gonna whip it until it's light.
13:43
And then I'm gonna be adding a half a cup of sugar,
13:46
a teaspoon of vanilla flavoring and two eggs.
13:52
What?
13:54
The dogs are back here just talking to me.
13:57
Oh, they're hungry.
14:03
And we're just gonna keep beating this
14:04
until it's nice and smooth.
14:07
(whisk whirring)
14:14
Okay, you can see that didn't take but a second.
14:18
Now we're gonna pour our filling on top of our pie filling.
14:27
Okay, we're gonna put this in a preheated 325 degree oven.
14:32
And we're gonna bake this off about 30 minutes
14:35
or until it's set.
14:40
And listen to our Gumbo.
14:41
It's just going to town over there.
14:44
All right.
14:44
So it's ready to go in the oven
14:46
and we're gonna cook it for about 30 minutes
14:49
or until it set and then we're gonna finish it
14:51
by topping it off with those wonderful caramel
14:53
and apple mixture I've got over here.
14:57
Okay, so in we go.
15:04
All right, let's move on over here now.
15:05
And start on finishing our Gumbo up.
15:11
Now to our pot, we're gonna add a can of peeled
15:16
and diced tomatoes.
15:20
All right, and we're gonna add some cut okra.
15:23
Now, if you've got fresh, certainly use it,
15:26
but the frozen just works nicely.
15:32
And then I've got a few green onions.
15:33
I'm gonna save some for the top.
15:37
All right, our Gumbo's ready, it's looking so good,
15:39
just all cooked together.
15:41
Now I'm gonna add the shrimp,
15:42
let them cook for just a minute,
15:45
because these are tiny and they won't take
15:48
but just a minute.
15:55
While those shrimp are cooking,
15:57
I wanna show you how to finish off this delicious pie.
16:00
Isn't that beautiful?
16:02
Now I'm gonna take our apple pie filling
16:05
that I mixed with the caramel sauce.
16:07
And we're just gonna top it on our pie.
16:11
We're just gonna kind of push it around.
16:16
All right.
16:17
And then I'm just gonna come around here
16:20
with some pecan halves and just kind of
16:23
line our pie with those.
16:26
And then I'm gone take some crushed pecans
16:29
and just kind of put them in the center, just like that.
16:35
The way that looks,
16:36
you would almost think it was
16:37
one of those difficult pies to make, and it's not.
16:43
Oh and the shrimp are done,
16:45
doesn't that look comfortable?
16:48
(giggles)
16:51
Oh, it looks so comfortable doesn't it?
16:53
And let's cut us a piece of pie.
17:02
Then we're just gonna fold back that tin foil.
17:08
How does it look?
17:12
Any of these dishes will offer so much taste
17:19
and so much comfort.
17:27
So delicious.
17:29
I love the sausage and the shrimp flavor together
17:32
and oh, the cheesecake.
17:33
You can see the apples underneath the cheesecake.
17:40
Mm hmm.
17:46
I feel so bad, I need comforting.
17:51
I'll see y'all in a few minutes.
17:53
I got some tips for you.
17:55
Let's go make this even more comfortable.
18:02
I so hope y'all are enjoying the show.
18:05
And if you do.
18:07
Be sure to click like, subscribe and
18:09
notification bell so you'll never miss a video.
18:14
And we'll be right back after the break.
18:20
Do y'all hear Girdy talking to me?
18:23
What Girdy, what?
18:25
She wants me to hurry up and show y'all
18:27
how to make French bread croutons.
18:30
Now I've got some peanut oil here.
18:32
You'll want the temperature of your oil about 350 degrees.
18:36
Are you getting all this Girdy?
18:39
And the secret to making your croutons
18:41
is you kind of constantly wanna
18:43
keep 'em moving about in that grease.
18:45
And this will take just a couple of minutes
18:47
from turning out a nice golden brown.
18:52
(laughs)
18:53
This is pitiful, Girdy needs comforting.
18:57
Don't ya?
18:58
And I'm gonna turn that off
18:59
and I'm gonna use my spider to pull 'em out with.
19:03
And you don't wanna overfill your pan
19:06
while you're cooking these,
19:08
you wanna have plenty of room for them to move around in.
19:11
All right, now I'm gonna put these on
19:13
a paper towel and let 'em drain just for a minute.
19:17
And then I'm gonna transfer 'em over to here.
19:21
And we're gonna put our seasonings on 'em.
19:24
Now, I personally love mine with just dried parsley,
19:28
a little color and Parmesan cheese,
19:33
and you wanna do this is while they're warm,
19:35
because it'll stick to them.
19:36
And this is my house seasoning.
19:38
This contains salt, pepper, onion powder, and garlic powder.
19:43
All right, Girdy, tell me what you think.
19:46
So good.
19:48
It'll be the perfect topper for any of your soups.
19:52
You know, at one time or another,
19:54
we all need comforting, don't we?
19:56
There's nothing like good old comfort food
20:00
to help fill some of those holes.
20:03
And I think these dishes that I've done up today
20:05
will be perfect to feel the need
20:08
for a good ol' comforting dish,
20:11
whether it's a shrimp and the wild rice casserole
20:14
or the caramel apple cheesecake,
20:18
the Gumbo or that smooth, delicious cheese soup.
20:25
It's gonna make anybody feel better,
20:28
no matter what the situation is.
20:30
And don't forget those delicious homemade croutons
20:33
'cause they're just gonna kick up an already fabulous dish.
20:37
So until next time America,
20:39
I hope the dishes bring you comfort when you need it.
20:42
And I send you love and best dishes
20:45
from my kitchen to yours.
20:49
Hey, y'all, it's Paula Deen.
20:51
Now, if you enjoyed this video, be sure to like it
20:55
and click the subscribe button as well as the notification
20:59
and bell to be alerted when I post a video.
21:02
Love and Best Dishes Y'all.
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