Up next in 10
2 Southern Seafood Recipes - Nobody knows how to do a seafood boil like the Russo Brothers! Today they're sharing an easy low country boil with shrimp and sausage and how to make Oysters Rockefeller. Don't miss out on these delicious seafood dinner ideas! Positively Paula, Season 2, Episode 7.
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00:00 Intro
3:56 Oysters Rockefeller Recipe: https://www.positivelypaula.tv/s02ep07
11:31 Russo's Low Country Boil Recipe: https://www.positivelypaula.tv/s02ep07
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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0:25
- [laughs]
0:26
- But Charlie and I were down on there
0:28
fishing a couple years ago on Father's Day
0:30
at a place I have on the Gulf Coast,
0:32
and it was Sunday.
0:34
We went to a little, small, local church,
0:35
didn't have about 30 people in the church,
0:38
and when it was over with, the priest got up and said,
0:40
"You mind introducing yourself?
0:41
I see we got a few new people here in the church,"
0:43
and Charlie quickly gets up, you know, and he says,
0:46
"I'm Charlie Russo from Savannah, Georgia,
0:48
"and I'm here with my younger brother,
0:49
and we're just here fishing for the weekend,"
0:51
and he sits down.
0:52
Well, I get up, and I say, "My name's Vincent.
0:54
"I'm his younger brother, like he said,
0:56
and also his better-looking brother,"
0:58
and I sat down real quick. I got the last word, I thought.
1:01
- You thought you had the-- - Then Charlie got up
1:03
and says--does a 360,
1:05
and he says, "Now, y'all be the judge," and sits back down.
1:08
- Did they ever vote, y'all?
1:10
- Oh, yes, and it was unanimous, Paula.
1:12
Why you ask that question?
1:14
- What's the age difference between you two guys?
1:17
- I'm five years younger.
1:19
- Okay, say-- - You couldn't tell it though.
1:21
You had to ask, didn't you?
1:22
- Vincent spoke up quick. - Yeah, he did.
1:25
I always look up to him though 'cause he's 6'3".
1:28
- Yeah, that's what I'm saying.
1:30
Y'all remind me of the Deen brothers.
1:32
- Yup. - I'm so glad that y'all
1:33
could join us today
1:34
because I'm here with two legends here in Savannah,
1:38
the Russo brothers.
1:39
This is Charlie, and this is Vincent, and they have owned--
1:46
- Russo's Seafoods. - Russo's Seafood
1:48
for how many years?
1:50
- Oh, it goes back--we were in--about 70 years.
1:52
- Who started that business?
1:53
- I'm gonna go a little further than that.
1:54
- Okay. - Our grandfather,
1:55
A.C. Matthews, okay, he came o--
1:58
- Are you kin to the Matthews Seafood?
1:59
- Yeah, my mother's a Matthews.
2:01
- Okay. - It's all in the family now.
2:03
- Okay, so Trey is your cousin? - My cousin, uh-huh.
2:06
- I love those guys.
2:08
So dadgum, your mother was a Matthews?
2:09
- Yeah.
2:11
So it started--my grandfather was born here in America, okay,
2:14
here in Savannah. - Uh-huh.
2:15
Uh-huh. - And he was on the waterfront,
2:17
started with all the seafood on the waterfront.
2:19
Then when he was old enough to go back, my Uncle Louie,
2:23
which is my godfather, and my Uncle Frank,
2:26
they were still in Italy. They were born over there.
2:28
- So y'all are Italian. - Oh, yeah.
2:30
- Oh, man, Paula, you pick up on everything, don't you?
2:33
- I know it. I'm smart.
2:34
I'm smart like that, Charlie.
2:37
So believe it or not, y'all, this is not a talk show today.
2:40
This is actually a cooking show.
2:44
Now, who's the cook out of the two of y'all?
2:46
- I'm the cook. Charlie's the provider.
2:47
- Well, when you gonna start cooking?
2:48
- He's got the-- I hope you brought the shrimp.
2:50
- Oh, my God, you didn't tell me, did you?
2:52
- You forgot the shrimp? - No, I didn't, Paula.
2:56
- Well, I--wh--
2:57
- But we've got a little surprise
2:58
for an appetizer that we got working upstairs.
2:59
- Okay, well, that's what I was getting to.
3:01
- Yeah.
3:02
- I was trying to get to the food.
3:04
- Okay, okay, Paula, we gonna take
3:05
a little break right now, I think.
3:07
- Okay. - Then we'll go upstairs and
3:08
get a little appetizer. - Okay, that's great.
3:10
Well, Charlie and I'll be sitting here waiting on you.
3:11
- Okay, good, thank you.
3:12
- And I'm gonna get the skinny on you.
3:14
[laughter]
3:27
I so hope y'all are enjoying the show.
3:30
And if you do.
3:31
Be sure to click like, subscribe and
3:34
notification bell so you'll never miss a video.
3:38
And we'll be right back after the break.
3:50
- Okay, Paula, I see you looking through my book.
3:52
- I--I have been enjoy--whoa. - Lookit here,
3:55
one of my favorite recipes is Oyster Rockefeller.
3:58
Look at how quickly she grabbed that fork.
3:59
- That's for me, though. - well, I tell you what--
4:00
I think-- - Here.
4:02
- You were handing it to--yeah. - I was handing it to him.
4:05
What am I thinking?
4:07
- Charlie, you know what they say about people like that?
4:08
You'd rather clothe them than feed them, huh?
4:10
Okay, one bite, baby,
4:11
there to tell what you truly think about it, now.
4:13
- Uh-oh. - No, you can use the fork.
4:14
- Look at the liquid down in there.
4:16
- Oh, that's the juicy part.
4:17
I pour a little bit of fresh juice on every one of them.
4:19
Then I--
4:21
- Oh, it's the liquor? - Oh, yeah.
4:22
- Is that what you pour on them? - Yeah, yeah, sure.
4:25
- Mmm.
4:27
- That's a Bluffton, South Carolina oyster.
4:28
My sushi chef's holed over by there.
4:30
- Mmm. - Is it too hot?
4:32
- A little hot. - Is it?
4:35
- Would you blow? Will you--I--
4:39
- Let's do that again, Paula, come on.
4:41
- I didn't--I didn't say spit.
4:44
- Is it that hot, really? - My tongue is delicate.
4:47
- Okay, baby. - Oh, Vincent.
4:50
- Now, Paula, you were asking me about what I do with this?
4:52
- Mm-hmm.
4:54
- I did the first thing that you really like.
4:55
I had to put butter in them.
4:56
- Yes. - So if you're doing a--doing
4:58
about 16 ounces of canned spinach,
5:00
I like it better than, actually, the fresh spinach,
5:02
I melt a stick of butter.
5:04
- With the canned? You use canned spinach?
5:05
- I use canned, and Elizabeth
5:07
says, "You mean you use canned spinach?"
5:08
The green spinach does not give you the same texture.
5:12
It doesn't,
5:13
and you--you see how good-- you keep eating them there.
5:15
I'm gonna have to-- you won't have room
5:16
for the low country later.
5:17
- I know, I'm gonna have another one though.
5:18
- Go ahead. But anyway.
5:20
- Oysters are just kind of like air.
5:21
- I melt the butter down.
5:22
I mince up an onion, cook the onion down,
5:24
put three or four bay leaves in it,
5:26
and then I put a little salt and pepper,
5:28
and I come back with the spinach
5:30
and mix that in with Progresso seasoned breadcrumbs,
5:33
and that gives it a little more base to--you know,
5:35
to base it down on.
5:36
- Yeah. - And--
5:37
- And that soaks up--helps soak up some of that oyster liquor.
5:40
- Cor--right, right, and then after
5:41
I shuck all of these and loosen them,
5:43
I save the juices, and I come back.
5:45
I actually pour juice back into every one of them
5:47
so you got the true salt flavor--it's nothing fake.
5:50
- But they are out-- - And we put a little--
5:51
two shots, a little drop or two
5:53
of Worcestershire sauce, parmesan cheese,
5:56
and just broil it till it gets warm.
5:58
- Are y'all counting--
6:00
are you all counting how many I'm eating?
6:02
- Yeah, you're three up on Vincent and I.
6:03
- No, you can eat all-- - You're three up on us.
6:05
- Hey, I fixed this a couple of weeks ago--
6:08
- Charlie is count-- a couple of weeks?
6:10
- Couple of weeks, I fixed this on a Monday night.
6:11
I had this with my crab cakes.
6:13
- This same oyster-- - I got the crab cakes
6:14
I picked right off the dock, did the crab cake,
6:16
did a Oyster Rockefeller Monday night.
6:17
My wife got home from work. She said,
6:19
"This is Monday night." I said, "Yeah."
6:21
She said, "What, are you trying to get lucky tonight?"
6:23
[laughter]
6:25
- Did she, did you? - You'll have to ask her.
6:28
- Who's the lucky one? - You know what an Italian
6:32
that thinks he's in control of his wife is?
6:34
- What? - What you call him?
6:36
A bachelor.
6:37
[laughter]
6:40
- Hey, Mike, how's it going, buddy?
6:41
- Michael. - Hello there.
6:42
- Oh, my gosh. - How are you?
6:43
- I'm so glad you're here.
6:45
- You're just in--hey, you're just in time.
6:46
- These--these two brothers--
6:47
- Hey, Mike, good to see you again, buddy.
6:49
- You take my seat and s-- - No, no, no, sit.
6:50
- Yeah, take my fork too.
6:51
- Hey. - Hey.
6:52
It's the best I've ever eaten.
6:54
- You talked me into it. - Doesn't take much, huh?
6:57
- Out of this world.
6:59
I've eaten--well, Charlie can tell you
7:01
'cause he's been counting.
7:03
- She's eaten the majority of them.
7:06
- Oh, that's delicious.
7:07
- Did you drink the liquor? - Yeah, he did.
7:10
- She's going back for his juice, man.
7:12
- I'm blown away that you use canned spinach.
7:16
That's canned spinach, Michael.
7:17
- It's delicious.
7:18
- Eat some more.
7:20
- I'm telling you, they're out of this world,
7:22
and I don't particularly care for Oysters Rockefeller.
7:27
- Oh, I do.
7:28
- Oh, we couldn't have told the way
7:29
you've gobbled them things down, jeminity.
7:32
- That's what I'm saying!
7:33
- She ate six of them before we could turn around.
7:35
- Those are--they are delicious. They are delicious.
7:39
- God, I'd hate to see if you really liked them.
7:42
- I know.
7:44
- Mike, you know what we said earlier?
7:46
- What's that?
7:47
- We'd rather clothe her than feed her.
7:48
[laughter]
7:51
- Listen, y'all stay tuned
7:52
'cause we're gonna have a good time with these
7:54
three Savannah boys.
7:57
Vincent's wife is gonna join us, Monica.
7:59
We gonna walk out on the end of their dock, y'all,
8:02
and one of the things that Vincent is famous for in this
8:06
are is his low country boil,
8:08
so he's gonna show us exactly how he does it,
8:12
and you make a homemade chicken sausage, right?
8:15
- Homemade, it's thigh meat of chicken.
8:16
- And I can't hardly wait, so y'all stay tuned.
8:19
We gonna learn how to make chicken sausage.
8:22
Not?
8:23
- Yeah. - We will?
8:24
- Yeah.
8:25
[laughter]
8:26
- We'll see y'all back in a minute.
8:39
I hope y'all are enjoying the show
8:41
and I want to hear from you.
8:42
Tell me what recipes or videos you'd like to see me
8:45
make by just leaving a short comment below.
8:49
Now, let's get back to the show, y'all.
9:00
- This all started from my uncle.
9:02
When I first started my catering business,
9:04
I was buying my sausage from my uncle,
9:06
and then after he passed away, I started doing it on my own,
9:09
and he gave me the recipe, the seasonings that go in it,
9:12
and my Aunt Joan taught me how to make it,
9:15
and from then on it's just been the only thing we do
9:17
is use our chicken sausage in our low country boil.
9:20
I take and I cut it-- when I buy this,
9:22
I buy boneless, skinless thigh meat,
9:24
and it's not 100%, so I come back,
9:28
and I cut off all that excess fat
9:30
so it's not in the sausage.
9:32
I tried the other stuff once before,
9:33
the other type of sausage,
9:35
and it took me an extra half an hour
9:37
to clean all the grease out of my cooker
9:38
after I cooked my low country,
9:40
so I decided I wanted to have something
9:42
that people would really enjoy, and I tell you,
9:46
I've had more people compliment us on these sausage
9:49
than I could ever imagine. You know, there's a saying.
9:52
If you see sausage being made at the sausage factory,
9:55
you wouldn't want to go through it.
9:57
Well, you'd want to see mine being made
9:59
'cause you'll see what goes in it,
10:01
and we don't put all that filler in there,
10:03
and that makes a big difference.
10:06
I've just about finished this part of the process.
10:10
Now, Jamie, we gonna go ahead and put the seasoning in after
10:12
we've already removed our fat and any gristle
10:14
or anything that was on that meat,
10:16
and after we do that, we add a little bit of water,
10:18
mix it well, and then we'll put it in the press
10:20
and run it through our skins.
10:23
Then we take it, and we transfer it into our press bucket.
10:27
These are all-natural skins,
10:29
and once we get these on, just let it rip.
10:36
Okay, so now I want to make them up into individual sausages,
10:40
and I di--you start off with the first one like so.
10:44
You twist one, come down to the next one, and I pinch off two.
10:49
That way I can always twist in the same direction,
10:51
and I leave a little space between them
10:54
so I can come back later and cut it at that point.
11:00
All right, this is good quality sausage,
11:01
and the extra time and trouble we put into it
11:03
really makes a big difference in our low country boil,
11:06
and our customers have been loving it now for over 33 years.
11:10
- Y'all, I told y'all I'm from Albany, Georgia,
11:13
and when we would get together with friends there,
11:16
it was a fish fry
11:18
'cause there's so many ponds there to get good fresh fish,
11:22
but I quickly discovered when I moved to Savannah
11:26
that if you went to a friend's house,
11:28
a gathering, it was gonna be a low country boil.
11:31
You know, I've done a lot of low country boil
11:33
over the years on my show,
11:35
but I've never done a famous Russo low country boil,
11:40
so I can't wait to see what all you do, Vincent.
11:42
- All right, we do ours a little different.
11:44
- I know. - And the main thing is
11:45
we start off with quality. - Yes?
11:48
- Okay, Charlie brought us some nice local shrimp.
11:50
We got some beautiful-- - Good for Charlie.
11:52
- 26-30 count shrimp right here from the store.
11:54
- And they are beautiful.
11:55
- And they're gorgeous, aren't they?
11:56
- And the corn is beautiful.
11:57
- Corn, we got--we wish we'd have had silver queen,
11:59
but it's not that time of year. - No, it's not.
12:01
- And that's my fresh, homemade Italian
12:03
sausage that I make from the thigh meat of chicken.
12:05
- Ooh, gosh, wow, and this is what sets yours apart
12:09
from everybody else here in town.
12:11
- Right, right, yup.
12:13
- Because we're going to the store and buying the sausage.
12:15
- Matter of fact, one of your-- your film crew here
12:18
has had it twice.
12:20
- I just--I just want to kn--let y'all know where we are today.
12:23
We're actually at Vincent Russo's house, and his wife,
12:27
Monica, live here on Richardson Creek, y'all,
12:30
and this is the same creek that my son Jamie lives on.
12:33
- All right, Paula, we've already got the water hot.
12:36
We've already had the salt in the--in the cooker,
12:40
and then we're gonna come in
12:41
with--this is JO seasoning, and you--
12:43
- What is JO seasoning? - It's like--it's--I guess
12:45
the most familiar name
12:47
would be like Old Bay. - Oh, okay.
12:50
- And this would--this has-- - And it's called JO?
12:51
- Right.
12:52
- Have you ever heard of that, Michael?
12:53
- That's what I used to get in a big--
12:54
- 50-pound cake.
12:56
So once this starts boiling, we'll stir this up,
12:57
and we'll put the low country--we'll put the--
12:59
- So tell me why there's not much water in there.
13:01
- 'Cause you don't need as much.
13:02
You need less nec--it doesn't dilute
13:04
with a lot of excess water in the pot,
13:05
and you got to put more seasoning in it,
13:07
one thing or another.
13:08
- And you put a lot of seasoning, didn't you, Vince?
13:09
You put--
13:11
- And as you'll see, once we start doing it--that's
13:12
very little, really. That's not but about a pint.
13:14
- I was gonna say, now, that's probably a cup-
13:16
- But it's rich.
13:17
- That you put in it. - It's rich, yeah.
13:18
- So guys-- - So Paula--
13:20
- Y'all want to put that-- - Yup, thank you.
13:23
- Put that up there? - Can you get it?
13:24
Okay, we're gonna put the corn and pota--
13:25
- So that's our potatoes.
13:27
- Put the potatoes and the sausages.
13:28
- And our sausage.
13:30
- We're gonna let that cook, and then we gonna end up
13:31
putting the corn in next. - Yum.
13:33
- And the thing behind a low country boil is--
13:35
- All right, here's the corn. - They used to call it,
13:36
you know, frog more stew and one thing and another.
13:38
- Yes. - In the old days they--
13:39
- That's South Carolina talk, isn't it?
13:41
- Right, they put it in a galvanized tub.
13:43
- Uh-huh.
13:45
- Supposedly if you eat anything that's out of galvanized today,
13:47
it'll hurt you, but.
13:48
All right, so we gonna cook this down for a few minutes.
13:50
- Yeah? - And then we gonna come back
13:52
and put the corn in. - Okay.
13:53
- And then we gonna put the shrimp in.
13:55
- Now, I've got to ask you this.
13:57
I've noticed that your brother just stands around
14:01
with his hands in his pocket,
14:03
and, you know, I've always said if--when
14:06
I walked into the kitchen,
14:08
if y'all got your hands in your pocket,
14:10
that means you're not working.
14:11
[laughter]
14:13
- Yeah, trust me, he works. - I'm just saying.
14:15
- Just--Paula, this is a-- - I'm just saying.
14:16
- This is a catch-up 'cause when Vincent started
14:18
his catering, okay,
14:20
he started it at the business, okay?
14:21
It was a Friday like this, okay, and he would take my best help,
14:25
and I mean, we got 40 customers all over the store.
14:27
Vincent start about 12:00
14:29
'cause he had to get all the stuff ready,
14:31
and I--there I am left with--
14:32
- I'll say catering's hard. - There I--oh, yeah,
14:34
and I'm left with all the stuff.
14:35
Well, he takes off, you know, and he--so he comes back,
14:37
and I--and I'm happen to be by the store.
14:39
About 8:00 he comes back--I said, "Y'all through already?"
14:41
"Uh, it was the wrong date."
14:44
- No. - Oh, yeah.
14:45
- No. - Oh, yeah, it was.
14:47
- Paula, I hope you don't believe every--
14:49
- No.
14:51
- No, I hope you don't believe every story he tells you here.
14:53
- You know, it's kind of like, Michael,
14:55
I'm not knowing what to believe.
14:56
- My brother does not lie.
14:58
He just keeps talking when the truth runs out, okay?
14:59
[laughter]
15:03
- I know a couple of guys like that myself.
15:04
- All right, now we got that. Now the corn's the next thing.
15:06
- Okay. - You want to hand me the corn?
15:07
Right here behind you.
15:08
- The co--I handed it to you. - Okay.
15:10
All right, now we got that cooked down.
15:11
We gonna put in our fresh corn. I shucked this this morning.
15:13
- Well, it's beautiful. - And I don't use frozen corn.
15:15
That's another thing my competitors did.
15:17
- I--yeah, I know I don't like--listen, Vincent said
15:20
this gonna take a couple of minutes,
15:21
so we gonna take a break,
15:23
and when we come back, we're gonna put the shrimp in,
15:26
and we gonna see if Charlie Russo
15:27
has finally done anything
15:29
to help the cause.
15:30
[laughter]
15:43
I so hope y'all are enjoying the show.
15:45
And if you do.
15:47
Be sure to click like, subscribe and
15:50
notification bell so you'll never miss a video.
15:54
And we'll be right back after the break.
16:06
- Well, we're back, y'all.
16:08
Vincent, our chef, says everything is ready.
16:10
- Right, my brother's brought this great local
16:13
21 count--I mean, these are--
16:14
- Charlie is passing you the shrimp.
16:16
- Yessah, he's finally got
16:17
his hands out of his pockets, huh, huh?
16:20
[laughter]
16:23
All right. - Okay, I'll take your trash.
16:25
- The rest is just a couple of minutes.
16:26
- Now, how long you cook your shrimp?
16:28
- Well, what's the one thing, Paula,
16:30
you don't see in a good chef's kitchen?
16:32
- A timer?
16:34
- Right, a clock, and you never go--usually
16:36
when you start to see it lose its complete opaqueness--
16:40
- Yeah. - Then it's time
16:42
to take it out.
16:44
- Yeah, I don't--I don't like to cook mine
16:45
any more than a couple, three minutes.
16:47
- Yeah, that's what it'll take, a couple of minutes.
16:48
All right, before it gets too cold.
16:49
- Come on, Vincent. We be hungry.
16:51
- Okay, we're coming, we're coming.
16:52
We want to serve it hot.
16:53
- Uh-huh. - All right.
16:55
- Oh, my goodness. Oh, get back here!
16:58
- Don't you get away. All right.
17:00
- Runaway sausage. Oh, my gosh.
17:02
- Paula, these were my cups when I had my catering business.
17:05
- Uh-huh? - See what it says on the back?
17:06
- "Things I like the best are
17:10
illegal, immoral, and Vince's cooking."
17:13
[laughter]
17:15
- What does it say? Illegal what?
17:16
- Illegal, immoral, and Vince's cooking.
17:17
- Things I like the best are illegal, immoral,
17:19
and Vince's cooking.
17:22
- Well, what you drinking? - I'm fine.
17:26
All right, this is-- this is what I've been
17:28
waiting on right here.
17:31
- Thank you, Paula. - Mm-hmm.
17:32
I'm gonna get a plate too. You want a plate, honey?
17:35
- No. - Wow.
17:37
- What do you think? - Oh, my goodness.
17:40
- Look in there--look at that. - That's delicious.
17:43
- You like that, huh? - It is delicious, mmm.
17:47
- No fat in it either, really. - Mm-mm.
17:48
- A potato. - Fennel seed in it?
17:50
- I have fennel, nine different seasonings, no preservatives,
17:54
and I stand over the grinder,
17:57
and I--and you'll see, with the little clip we did,
17:59
I trim off any and all excess fat.
18:01
Number one thing it does, it doesn't put a lot of extra oil
18:04
and grease in there like you have over the average sausage.
18:07
- Mm-hmm. - I mean, you'd cut
18:08
the average sausage in half,
18:09
and you won't see like Paula just showed you,
18:11
pure chicken or pure beef right on through it.
18:13
- Yeah. - Right.
18:15
- Right, you'll see a lot of fat,
18:16
so this keeps it from being oily and--
18:18
- And like Michael said, you know,
18:19
I never thought about it, but when the shrimp are greasy,
18:23
it makes them very hard to peel.
18:24
- Right, right, right. - Thank you, Charlie.
18:26
- You're quite welcome.
18:28
- How many different types of shrimp
18:31
did you say there was, Vincent?
18:32
- There's over 2--there's over 288 different kinds of shrimp.
18:35
- I can't believe that.
18:37
- But your Georgia whites and your Texas whites
18:39
bring the highest price on the market.
18:40
- Do they? - Yeah, yeah.
18:42
- Well, the--the wild Georgia shrimp,
18:45
I know, are just incredible.
18:48
- Mm-hmm.
18:49
- They're succulent and incredible.
18:54
Do you guys ever--I know you all think
18:56
about your mama and daddy and the work
18:59
and the struggle and the pain
19:02
that they went through for y'all children
19:06
to have what you have today.
19:08
- Sure. - Sure.
19:09
- And wouldn't they be proud of y'all?
19:10
- Every day I think of it, yup.
19:13
- And that keeps me going too
19:16
'cause being with y'all kind of--it's been so nice
19:22
because, you know, what y'all stand for
19:25
and what my family and I stand for is--
19:29
- Close together. - Close--very close together.
19:32
It's all about family--
19:34
- Mm-hmm.
19:35
- And friends that become like family.
19:37
- Right. - So I can't thank
19:40
y'all enough,
19:42
guys and Monica,
19:43
to have us here to your home today
19:47
and share the laughs and the food with us.
19:50
- And we enjoyed it. We had a great time.
19:51
- And we'll--we'll see y'all next time.
19:53
- Thank you, Paula. - Thank you, Paula.
19:54
- Famous dishes and love, y'all.
19:55
- Thank you.
19:57
- Jamie, can you get a shot of everything?
19:59
I just want everybody to see how incredibly
20:02
beautiful Savannah is from this view.
20:07
♪ ♪
20:09
- Got the sunset here and the moon rising up.
20:11
- Mm-hmm, mm-hmm.
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
20:59
and bail to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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