Up next in 10
4 Southern Family Meal Recipes - Paula's niece & nephew join her to make a real Southern family meal of gumbo, fried pickles, corn muffins & banana pudding. Paula's Best Dishes, Season 4, Episode 9.
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00:00 Intro
0:43 Shrimp Gumbo: https://www.pauladeen.com/recipe/bubbas-shrimp-gumbo/
2:56 Deep-Fried Pickles: https://www.pauladeen.com/recipe/deep-fried-pickles/
9:50 Corn Muffins: https://www.pauladeen.com/recipe/bubbas-corn-muffins/
13:22 Banana Pudding: https://www.pauladeen.com/recipe/classic-banana-pudding/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
[Music]
0:00
today we're cooking up some of our
0:02
family favorites with bubba's kids y'all
0:05
like uncle bubba's shrimp gumbo the
0:07
shrimp are wonderful
0:09
in there jamie and bobby's recipe for
0:11
deep fried pickles
0:13
i guess i'm gonna have to go to bobby's
0:14
after this and work out now jay's
0:16
favorite
0:17
his daddy's corn muffins they're out of
0:19
this world they
0:20
are if i eat one i'll eat a hundred and
0:22
an old-time family favorite y'all
0:25
banana pudding yum step back
0:28
yum
0:32
[Music]
0:34
i'm in the kitchen today y'all with my
0:37
brother
0:37
bubba's children and they are precious
0:41
children this is kari we're gonna be
0:44
making your daddy's
0:45
gumbo and i'm gonna make a roux
0:48
i've got two sticks of butter here that
0:51
we're gonna put in our
0:53
cast iron pot corey lives here
0:56
with michael and me y'all uh she's got a
1:00
cute little apartment over the garage
1:03
don't go far from home
1:05
and i love it auntie paula is so happy
1:09
bubba has always been so kind over the
1:11
years
1:12
he always allowed me a close
1:15
relationship with his children
1:17
now corey i'm fixing to put three
1:20
quarters of a cup
1:21
of flour all right now wait is this on a
1:23
low temperature because i know with rue
1:25
it
1:26
yeah real quick you're exactly right and
1:29
you never want to quit stirring a roux
1:31
you never want to walk away from it
1:33
because if it scorches it's ruined
1:37
so corey now that you've finished
1:38
chopping a quarter cup of celery
1:40
i'm gonna need for you to chop about a
1:42
half of an onion
1:44
a half of a green bell pepper and a
1:46
couple of cloves of garlic
1:48
you know cori corey is in the kitchen
1:50
with me here a lot y'all
1:52
sometimes lazy gonna lay on the couch
1:54
but yeah sometimes she'll well on the
1:56
sofa and watch me cook
1:57
and tell me what she wants me to fix and
2:00
tells me how to fix it
2:02
well you're the same way where's
2:04
pathways you know it's kind of funny
2:06
because you're so particular about your
2:07
food
2:08
i was at a dinner party one night
2:09
watching somebody who didn't really know
2:11
how to cook cook
2:12
and i was wanting to take over so bad oh
2:15
where are you
2:16
and do it my way paula junior i don't
2:18
know where in the world you could have
2:19
gotten that from
2:20
i did not like her presentation oh you
2:22
didn't
2:23
well don't mention any names scott maybe
2:25
she's watching the show
2:29
all right so look corey
2:32
it's about the color of a new penny
2:34
y'all
2:35
so corey all i do is
2:38
just toss the vegetables in
2:43
now how long will this cook for well
2:45
we'll let it cook
2:47
you know until the vegetables just sweat
2:49
down not very long
2:51
it won't take but just a couple of
2:53
minutes now while we wait for the roof
2:56
let's get going on another family
2:58
favorite
2:59
deep fried pickles young i take one of
3:01
my girlfriends up to uncle bubba's all
3:03
the time it's her favorite
3:04
thing to eat on the menu really well at
3:06
uncle bubba's y'all we use
3:08
dill pickles but this recipe calls
3:11
the bread and butter pickles so we're
3:13
going to try those and see what you
3:15
think
3:16
we're just going to put a cup of flour
3:18
and
3:19
four eggs if you'll beat those up
3:23
and these measurements don't have to be
3:25
precise all right
3:26
because this is just the coating for
3:29
these so if we need more
3:31
we'll certainly add to it and i'm going
3:34
to measure out a cup of cornmeal
3:37
now how did you know to use cornmeal
3:39
because i know there's a lot of
3:40
different things in the house that we
3:41
use
3:41
for frying up yeah well this is jamie
3:44
and bobby's recipe
3:45
and they use corn meal because it gives
3:47
a crispier outer layer than just using
3:50
flour
3:51
so here we go now we're gonna we're
3:54
gonna put a little salt and pepper
3:57
in the flour a little salt and pepper
4:00
in the corn meal mix that up
4:04
all right so if you'll start making the
4:06
sauce for these
4:07
i'll start doing the dipping because
4:09
this is messy i'm gonna go
4:11
flour eggs and meal
4:17
now once we get a good coating on these
4:19
pickles honey we're just gonna deep fry
4:21
them and vegetable oil
4:23
at about 350 degrees i'm just gonna
4:27
put those in the basket and then i'll be
4:30
dropping them down into the fryer now
4:34
curry sauce that she's making it's
4:36
simple y'all just two tablespoons of
4:38
honey
4:39
a quarter of a cup of dijon mustard a
4:42
quarter of a cup of sour cream
4:44
and a half a cup of mayonnaise
4:47
this is a messy job y'all
4:50
to me some good groceries cooking over
4:52
here is it time to eat
4:54
here's the
5:02
you know i'm not gonna pass up a free
5:03
meal i know you're not especially bright
5:06
what can i do to speed up the process i
5:08
tell you what give those
5:10
give those pickles a shake right there
5:13
no baby the one the ones in the basket
5:17
y'all this is my nephew jay and those
5:20
look like me ready to come out jay
5:25
i'm going to take these over here with
5:27
me
5:31
see those are bread butter pickles jake
5:33
you know this is good stuff are they
5:35
well i want to taste would you like one
5:36
with the sweetness
5:37
yes i i just wanna i guess i'm gonna
5:39
have to go to bobby's after this and
5:40
work out now
5:43
as much as we we have to work out a lot
5:45
yeah i did my time this morning
5:47
well listen we gotta take a quick break
5:49
but uh today we're on the higher
5:51
side coming up
5:55
jay and i are gonna spice up bubba's
5:57
shrimp gumbo y'all
5:59
doesn't it look wonderful all right
6:00
smells good too and then blast one to
6:03
the dance cake to kiss a frog
6:04
we get going on corn muffins so good you
6:07
won't be able to keep your hands off
6:09
of them and later jay and corey are
6:12
gonna pitch in with me to make a classic
6:14
dessert
6:15
banana pudding is that out of this world
6:18
or what y'all
6:22
i so hope y'all are enjoying the show
6:24
and
6:25
if you do be sure to click like
6:28
subscribe and the notification bell so
6:31
you'll
6:31
never miss a video and we'll be right
6:34
back after the break
6:39
hey y'all welcome back i'm cooking with
6:41
siblings today
6:43
it's the highest side that's right y'all
6:46
this is my nephew jay hey y'all
6:48
i'm in the kitchen today with bubba's
6:50
children
6:51
jay and corey now i started out with
6:53
corey so she's gonna know how to make
6:55
the roof
6:56
that's right and you're gonna know how
6:57
to finish it up that's right i'm the
6:59
closer
7:00
you're the closer say if you need a deal
7:03
closed do you need a wingman call
7:06
jaybird
7:07
so jaina you're cutting up one cup of
7:09
fresh offer
7:10
and that's going to go into the roof for
7:12
our shrimp gumbo
7:13
i'm going to add three cups of shrimp
7:15
stock
7:16
and y'all this is a homemade shrimp
7:18
stock
7:19
so you just make your shrimp stock by
7:22
adding your heads and your shells and
7:25
you can make it up in an hour so if you
7:28
don't have access to those
7:30
heads and the shells you see in the
7:32
seafood department you can find
7:33
like a seafood bouillon or at the
7:36
grocery store you can
7:38
you can find like a lobster base or a
7:40
seafood base
7:42
you can use that all right i'll take
7:44
back over now if you'd open the bottles
7:46
we're gonna add two bottles of clam
7:49
juice
7:50
it's gonna kick up our gumbo
7:52
unbelievably well
7:55
and if you would open up yeah jaybird
7:57
yeah when we get this
7:58
in if you would open up the tomatoes you
8:01
got it
8:02
kari was on the cover of south magazine
8:04
here
8:05
like two months ago well jay was also
8:08
included in that and let me tell y'all
8:10
what the story was about
8:12
it was about red hot bachelors
8:16
and bachelorettes thanks bobby
8:20
so jay is one of savannah's
8:23
hottest bachelor's girls it's not quite
8:25
as working out as good for me as it was
8:27
for corey she's actually uh it took her
8:29
about three weeks to find a man
8:30
yeah okay still searching we got to get
8:33
bobby hitch first
8:35
so there's some left for me all right
8:36
we're gonna put in
8:38
three bay leaves and then we're gonna
8:40
come over here jay
8:42
and we're gonna add our dry ingredients
8:44
we're gonna add
8:45
a tablespoon of dried parsley
8:48
a tablespoon of cajun seasoning okay
8:52
okay a teaspoon of thyme and a teaspoon
8:56
of dried basil now if you've got those
8:59
fresh herbs
9:00
use it y'all but you'll just want to at
9:03
least double or triple your amount
9:06
if it's fresh herbs they're not nearly
9:08
as potent as a dry
9:10
so i'm going to put a about a half a
9:13
teaspoon of black pepper
9:14
put in the okra okay i really like the
9:17
okra cooked a long time
9:19
in the gumbo and it also
9:22
acts as a thickening agent i'm going to
9:25
take our smoked link sausage
9:27
and i'm just going to cut it diagonally
9:30
we just need
9:31
about a cup and a half baby and you're
9:33
going to be just
9:34
amazed at what that smoked sausage y'all
9:37
will do for that gumbo it's fabulous
9:40
gonna flavor that gumbo like you would
9:43
not
9:44
believe doesn't it look wonderful
9:46
already smells good too
9:48
we're gonna just let that sit and simmer
9:49
now while we get started on your daddy's
9:52
famous corn muffin they're out of this
9:54
world
9:54
they are if i eat one i'll eat a hundred
9:56
if you will put together
9:58
the wet ingredients okay i'll start with
10:00
the dry
10:01
and i'm gonna use one cup of self-rising
10:05
cornmeal y'all
10:07
and if you can't find self-rising
10:09
cornmeal
10:10
you can take a plain cornmeal y'all and
10:13
just add your baking powder and your
10:15
salt to it
10:17
and then i'm gonna add three-fourths of
10:19
cup of self-rising flour
10:22
and then two eggs okey-dokey now cheaper
10:24
you can beat those eggs up in there
10:26
you got it cause you're faster than your
10:30
old auntie
10:32
all right so i'm gonna add a little
10:33
cayenne about a fourth of a teaspoon
10:36
and it's just gonna have a little bite
10:39
and then i'm gonna add
10:40
about a half a teaspoon of salt i've got
10:43
a half a cup of uh oil here which is
10:45
gonna make them real moist
10:46
that's right okay there's your uh a
10:49
whisk that might
10:50
work better for you a little bit i'm
10:51
gonna add in this whole
10:53
thing of sour cream let's get that out
10:55
eight ounce carton y'all
10:57
and uh this is the magic ingredient
11:00
right here
11:00
8.5 can of cream style corn
11:05
so there we go just that easy i'll get
11:08
our muffin tins
11:10
bird and we're going to put these in the
11:14
oven at 375 degrees y'all
11:17
and we're going to cook them for about
11:18
18 minutes you're ready to go inside you
11:20
said yes honeyboy just
11:22
pour all that in there this is a teflon
11:26
coated
11:27
pan they probably won't stick but just
11:30
to guarantee it
11:32
and our gumbo is looking so good jay
11:35
look at that i cannot wait i've got
11:39
two ice cream scoop okay
11:42
so we're gonna fill these about a half
11:44
to two-thirds full
11:46
and i'll race ya okay last one to the
11:49
dance
11:49
to kiss a frog whoa
11:54
i've got four how many you got done
11:56
uh-oh i got a piece of one
12:00
space them out press them out stick them
12:02
out yours are a little follicle
12:04
all right there we go there we go
12:08
i'm gonna let you have this one you know
12:10
i think you beat your weight
12:12
your weight faster than me but you know
12:14
what i'll kiss the frog
12:18
i always knew i was a prince now yes
12:20
you're a prince
12:23
375 degrees y'all for 18 minutes
12:26
and you're gonna have the best corny
12:28
corn muffin you ever put in your mouth
12:32
coming up cory's back in the kitchen
12:34
y'all and we're making an
12:36
old time favorite banana pudding
12:39
smelling food again and later jay
12:41
returns just in time
12:43
to help us finish it off step back yum
12:48
[Music]
12:50
i hope y'all are enjoying the show and i
12:52
want to hear from you
12:54
tell me what recipes or videos you'd
12:56
like to see me make
12:57
by just leaving a short comment below
13:00
now let's get back to the show y'all
13:06
corey jay did a good job on those corn
13:09
muffins why don't we take them out hey
13:12
oh they look delicious i got a little
13:14
cloth bowl right here
13:16
why don't you go ahead darling and place
13:18
those muffins in the bowl
13:19
and then we'll get started on one of
13:21
your personal favorites kari
13:23
a custardy banana pudding we're gonna
13:25
make a custard y'all
13:27
and we're gonna start by measuring a
13:29
third of a cup
13:31
of cornstarch and this is going to get
13:34
that nice and thick
13:35
for us now i'm going to add two thirds a
13:39
cup of sugar
13:40
and cori you've got three eggs over
13:42
there if you would be beating up those
13:44
eggs sweetie all right two two-thirds a
13:47
cup of sugar
13:48
all right and i'm gonna put in about a
13:50
fourth of a teaspoon of salt
13:53
and i'm gonna take that off my heat
13:56
because we don't have our liquid ready
13:58
yet
13:59
so i don't want to burn our sugar if you
14:02
would measure us out
14:03
three cups of milk please
14:06
[Music]
14:10
all right so you can just slowly
14:13
add that and give me a chance to
14:16
incorporate the drawing
14:20
see we don't want our cornstarch lumping
14:24
[Music]
14:25
there we go perfect so kari i just
14:28
realized i had not put the shrimp
14:30
uh in our gumbo so if you just stir
14:33
those in
14:34
and we got a pot of rice up here cause
14:36
you can't have gumbo
14:39
without rice we've added two pounds of
14:41
shrimp to our gumbo curry
14:43
and that shrimp will cook in just a few
14:46
minutes
14:46
at uncle bubba's we put in shrimp
14:48
scallops
14:50
oysters uh and crab meat so you can put
14:54
anything in there you want to
14:55
if for some reason you have a family
14:58
member that's
14:59
allergic to seafood you know use chicken
15:02
or you could even use
15:03
pork if you had a good piece of pork
15:06
let's let that gumbo simmer for a few
15:08
more minutes and our custard is all
15:10
ready for those eggs you've beaten
15:12
now you see this is getting nice and
15:14
thick okay
15:15
so we're gonna temper those now you get
15:18
your whisk
15:20
and just whisk that together just whisk
15:23
it in right now as i'm adding all right
15:26
so we're slowly bringing those eggs
15:29
up to heat i like to add plenty
15:32
so that i know it's not gonna lump on us
15:35
all right you just mix that now put it
15:37
back in the pan
15:38
and we're going to cook that for like
15:40
two more minutes y'all
15:42
just until the egg's done and it's ready
15:44
to go in okay
15:45
so we can do this if you just put that
15:47
over in here
15:50
there we go just dump it
15:53
perfect perfect and you see this is
15:57
starting to turn a pretty pale
15:58
yellow because of the eggs now we're
16:01
gonna let that cook for about two
16:02
minutes okay
16:03
so if you would just seal these things
16:05
back up
16:07
and maybe put the dirties over in the
16:09
sink when we take this off the heat
16:11
y'all
16:12
we're gonna add about a teaspoon of
16:14
vanilla and a half a stick of butter
16:16
we don't want to add the vanilla until
16:19
it's done cooking because we don't want
16:21
the flavoring
16:22
to cook out and that extract will cook
16:24
out
16:25
i'm smelling food again you know that's
16:27
not you
16:28
look at your muffins sweetie that's
16:30
great
16:31
yes i can't wait all right can i start
16:35
eating now
16:36
sure start start bowling us up all right
16:38
we got the rice here jaybird
16:40
sounds good all right corey i've cut off
16:42
our custard
16:44
so add about a teaspoon of that
16:47
get us about a half a stick of butter
16:49
all right
16:50
and plop it here and then we're gonna
16:52
let this cool a little bit
16:54
cause you don't want your custard too
16:56
hot it'll turn your bananas brown
17:00
there you go perfect look in there that
17:03
beautiful custard y'all
17:05
see how thick and rich
17:08
and delicious look at that butter just
17:11
sitting on top of each other
17:14
you got our gumbo bowled up oh gosh
17:20
yum and a napkin
17:23
here carl you can quit stirring and you
17:25
can eat now okay thank you just let that
17:27
cool
17:29
and i just want a little bit jaybird
17:32
oh perfect for me is it good
17:35
but you know what now i like i like to
17:38
drop a little butter
17:40
on my on my run rice fries just down on
17:44
top of my rice just a little butter
17:47
and i would sure love a piece of corn
17:49
muffin
17:50
have you ever made this before i have
17:53
[Music]
17:54
i like to use a turkey sausage it saves
17:57
me a little time in the gym
17:59
it's not quite as good but that's boring
18:04
you do good work you're doing good
18:08
it runs more on the treadmill coming up
18:11
the bananas go into this
18:13
irresistible custard pudding so you need
18:16
a lot of them
18:16
you need like two or three yes you can
18:19
[Music]
18:22
i so hope you all are enjoying the show
18:25
and
18:25
if you do be sure to click like
18:28
subscribe and the notification bell so
18:31
you'll never miss a video
18:33
and we'll be right back after the break
18:39
all right bird if you'd slice our
18:41
bananas
18:43
we've got our custard sounds good it's
18:45
cooled
18:46
we've got our wafer cookies it's just a
18:49
12 ounce box of vanilla wafers
18:51
and we're gonna need about five of those
18:53
bananas jake
18:54
i thought it would be cute in these
18:56
little jars and this would be a great
18:58
way to pack them up for a picnic
19:01
you know when you want to impress your
19:02
girlfriend or your guy friend
19:05
and just put the lid on them and then
19:07
have individual servings
19:09
so that's good enough on your uh
19:11
whipping cream carry
19:13
we put a fourth of a cup of sugar y'all
19:16
to one cup of heavy whipping cream
19:18
so kari if you would drop the cookies
19:21
all right
19:22
and i'm gonna move these over here by
19:23
you
19:25
and i'll layer the bananas on top of the
19:29
cookies
19:31
and some people like a lot of custard
19:33
some people like a lot of bananas
19:36
i like a lot of custard i'm putting like
19:39
that first round about
19:40
three slices of bananas now let's put
19:44
the custard on y'all
19:49
we'll just stick a couple more wafers
19:53
on top of that a few more bananas
19:57
do you want to put the whipping cream on
19:58
these well we got to put some more
20:00
custard on them
20:01
so you can start putting the custard
20:04
there you go
20:05
and when corey gets get those
20:08
filled with the custard j burns ma'am
20:11
top it with that whipped cream i
20:13
am swallowing to beat the bang right
20:16
yum step back yum
20:21
we are ready to eat i'll be getting up
20:24
our mint because you know we have to eat
20:26
our vegetables
20:27
yeah one piece of green somewhere yes we
20:29
got to have a piece of green
20:31
somewhere but how cute would this be
20:34
for a picnic they're great so does
20:37
everybody have a spoon
20:39
yes all right
20:44
[Music]
20:47
y'all um starting it's
20:50
great oh my goodness
20:54
is that out of this world or what y'all
20:56
it's great
20:58
it's not too sweet so you can eat a lot
21:01
of it you need like two or three
21:03
yes you can i have had fun
21:07
[Music]
21:09
being in the kitchen with y'all tonight
21:10
not half as much as i have thank you for
21:11
having me
21:12
i love you i love you too jaybird um
21:17
they're my niece and my nephew and i
21:19
think y'all are adorable
21:21
you're so sweet y'all are good kids and
21:23
i love y'all
21:30
hey y'all it's paula dean now if y'all
21:33
enjoyed this week's full episode friday
21:36
be sure to like it and click the
21:38
subscribe button
21:39
as well as the notification bell to be
21:42
alerted when i post
21:44
a video love invest dishes friends
#Food & Drink
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