Kardea Brown's Top 10 Southern Recipe Videos | Delicious Miss Brown | Food Network - Dining and Cooking (2024)

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0:00 – Intro
0:04 – Country-Fried Steak with Gravy
3:45 – Carolina Smothered Chicken
6: 13 – Deviled Eggs with Fried Shrimp
10:06 – Chicken and Dumplings
24:35 – Southern Chow Chow
26:40 – Fried Shrimp Baskets
30:24 – Gullah-Style Shrimp and Grits
36:11 – Gullah Gumbo
43:55 – Gullah Red Rice
46:35 – Grandma’s Old-Fashioned Baked Mac ’n’ Cheese

Get the recipes:
Country-Fried Steak with Gravy – https://foodtv.com/3WZc72t
Carolina Smothered Chicken – https://foodtv.com/355DJJK
Deviled Eggs with Fried Shrimp – https://foodtv.com/4aufULI
Chicken and Dumplings – https://foodtv.com/3YxN3Q4
Southern Chow Chow – http://foodtv.com/YouTube
Fried Shrimp Baskets- https://foodtv.com/39UCXBw
Gullah-Style Shrimp and Grits – https://foodtv.com/3oI0wU4
Gullah Gumbo – https://foodtv.com/3GHqmAD
Gullah Red Rice – https://foodtv.com/37SgNzz
Grandma’s Old-Fashioned Baked Mac ’n’ Cheese – https://foodtv.com/47fDQ2Z

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Kardea Brown’s Top 10 Southern Recipe Videos | Delicious Miss Brown | Food Network

I am making a meal fit for Kings so I’m starting off with my country fried steak so I have some cube steak here salt and pepper on both sides this dish I’m going to dredge it with flour my house seasoning shallow fry it in my cast iron skillet then I’m going to make a simple table gravy to go on top so I’m setting up my dredging station in this pan I’m going to put two cups of allpurpose flour and a little bit of my house seasoning about 2 tblspoon that salt pepper onion powder garlic powder and paprika that really does help enhance anything in this pan I’m going to add some eggs and milk to help that flour adhere to the steak two eggs in a cup of whole milk I’m just whisking my eggs and milk together okay cube steak flour first then the egg and milk mixture and then back into the flower for the last bit of [Music] coating the double dredge just helps you get that extra bit of crunch and coating on your steak now I’m going to make my gravy before I start frying melt some butter make a rue a rue is basically melting some fat adding some flour so it becomes a thickener for the gravy so I’m using 2 tbsp of butter and 2 tbsp of baking drippings now this is how my grandmother always made her gravy you get the saltiness the smokiness I mied two cloves of garlic a little salt some black pepper 1/4 cup of flour and this is the beginning of my RO I don’t want to cook this too dark so I’m just melting down the butter and the flour until there’s no lumps and then I’m going to slowly add some half and half so when you think about a r you normally think about you know it getting nice and dark but I don’t need to do that for this recipe I just want the butter and the flour to come together to help thicken a sauce this is where I would like to turn down the heat and just let it stay warm until it’s time to serve my oil is at 350 that’s exactly the temperature that I want I’m just going to drop my first batch of steaks into to my oil this is a shallow fry in a cast iron and I’m just going to fry these until they’re browned on each side I have my oven temperature set to warm that’s about 200 to 250 and I’m going to keep them warm until it’s time to [Music] serve so this is going to fry for about 3 to 4 minutes or until it’s golden brown and then I’m going to take it out and do my next batch I’m flipping my steak now because they’re getting Brown at the bottom so I want the other side to get just as brown so I’m just gently flipping them [Music] over oh that color is so pretty and you can kind of tell when they’re close to being done because they start to float at the top so that means that meat is pretty cooked inside just something about the sound of anything frying just gets me so excited that’s it all right so oh they are [Music] done oh my gosh look how beautiful my mom used to make some really good smother chicken growing up so I’m making my version of a Carolina smother chicken can you season the chicken with my house seasoning what’s in here onion powder garlic powder salt paprika and pepper and while you do that just season you know you know how to season chicken yes after my mom Seasons the chicken she’s going to dredge it with a little flour in the same house seasoning fry it not all the way through you want to smother and cook the chicken in the sauce mhm but you want it to get nice and crispy that looks good that’s pretty that is very pretty to make this pan sauce I’m going to add some butter I’ve left a little bit bit of the oil from the fried chicken onions going sauté this down garlic some minced garlic salt pepper M that smell good huh yes and now I’m going to add my spices some dried mustard about a teaspoon of that a half a teaspoon dried rosemary I’m only using a half a teaspoon because it’s much more pungent than using fresh herbs okay mhm I’m using a half a teaspoon of dried time chicken stock now I’m going to use a thir cup of stock and I’m just going to let some of that stock evaporate as it cooks and boils up then it’s it’s reducing yeah I’m going to add 2 tablespoons of Dijon mustard is going to give it that tang and that pale yellow color now I’m going to whisk in about 1 and 1/2 cups of heavy cream slowly wow it’s thicking it up soon as it hit the heat mhm oh it smells so good mhm what I like to do now is add the chicken back [Music] in for color I’m just adding a little bit of fresh parsley kind of like that contrast between dried and fresh herbs how pretty is that okay all right so I’m going to let this go for another 20 25 to 30 minutes with the top on oh that’s pretty you ready to eat yes all right let’s get this [Music] plated I’m making deviled eggs but they’re not any old plain devil eggs I’m adding a fried shrimp on top I am going to let my shrimp sit in the buttermilk and then get started on my egg okay so I have a little bit of salt and pepper that I’m adding to this bowl which has um some buttermilk in it I have about a pound of Charleston white shrimp that I have peeled and deined putting it in the buttermilk helps that coating adhere to the shrimp because I mean shrimp doesn’t have skin on it so it needs something to help it stick and that’s what that buttermilk does now if you don’t live in a coastal area like I do um you can always use frozen just make sure it’s thawed make sure it’s nice and coated with that buttermilk I I have 12 extra-large hardboiled eggs here I’m going to use a food processor to make my filling so I’m just going to dump the yolk in there and then I have this cute little tray here that I’m going to put each half [Music] on all right so for the rest of the ingredients in here I have my egg yolk going to add a little mayo it’s a really good Mayo a little yellow mustard you got to have that yellow mustard in there a little sour cream some sweet relish a little salt a pinch of my house seasoning you don’t want to make it too salty and some freshly cracked black pepper all right so I’m just going to turn this on until it becomes smooth I like putting my yolk mixture in the food processor because I pipe this out into each individual have so it comes out really really smooth all right so I have a jar here to help keep that nice and sturdy while I add my yolk yummy have a star tip on my Piping Bag here my grandma and my mom talking right now don’t you waste that get all of that out of there so I’m just piping this so I’m starting off like that kind of holding my bag not too tight cuz I don’t want too much to come out at one time and just gliding it up just like that it’s going to be like the bed for my fried shrimp those look beautiful now I’m going to dredge and Fry my shrimp I’m going to combine one cup of allpurpose flour about a half a cup of yellow cornmeal and that’s going to make it really crunchy a little seafood seasoning and a little extra pinch of salt mix it all together [Music] together taking my shrimp that has been sitting in that buttermilk and just dredging and I dredg the tail as well all right I have my oil heated to 350 I’m going to fry these and batches until they’re golden brown this is going to be my first batch now shrimp does not take long to cook 3 to 4 minutes I have some new neutral oil here some canola oil you can use vegetable if you’d like I stick between canola and vegetable oil give that about 3 or four minutes oo these are pretty all right I believe these are done look how pretty they are and let me tell you something you’ll know if you’ve overcooked shrimp if they get a really really tight curl I’m going to build myself an egg oh that’s really good it’s delicious hey guys it’s cardier brown and welcome to my home kitchen here on Edisto Island South Carolina we are making Southern chicken and dumplings today it is a chicken and vegetable stew with pillowy soft chive dumplings on top you ready to cook let’s go so we have our Dutch oven here heated to medium high heat if you do not have a dutch oven you can use a large deep pot let’s take 4 tablespoons of unsalted butter and melt it into our pot while that’s melting let’s talk about our chicken I have six boneless skinless chicken thighs here just a pinch of salt and pepper on both sides my mom used to use whole chicken cut to Pieces but today in this class we’re using boneless skinless chicken thighs let’s wash our hands our butter is melted let’s add in our chicken and I like using boneless skinless chicken thighs because it’s easier to shred at the end we’re going to let this sear on one side for 3 minutes while that searing let’s go over to our cutting board so for our vegetables we have carrots celery and an onion all right let’s chop our carrots I’d say let’s cut them about a/ an inch thick if you like bigger chunks of carrot you can do that as well put your carrot into a bowl now we have our celery and we’re going to cut our celery the same about a/ an inch thick all right guys let’s turn our chicken the chicken should be brown on this side and it is your pot May create a hot spot I see that this side of the pot is a little hotter so let’s just rotate take the more Brown pieces and move them to the back okay while that’s cooking on this side let’s go back to our cutting board let’s chop the rest rest of our celery line up your celery stocks together and just dice this [Music] way keeping those fingers tucked use the back of your knife to scrape never use this side of your knife you will dull your knife okay all right gather up your celery put it into the bowl with your carrots let’s not forget about our onion okay we’re going to dice our onion a little smaller than the carrot in the celery okay put your onions in a bowl let’s head back to the stove okay let’s check on our chicken should be golden brown on both sides and they are so let’s remove the chicken and put it on a tray what we’re going to do now is cook our vegetables and the remnants of the chicken I don’t know about you but this kitchen smells amazing so if you may have noticed some of your butter may have burnt off that’s okay you can add two more tablespoons of butter that to melt what we want to do here is loosen up some of that Brown Stuck on stuff cuz that’s where all the seasoning and flavor is okay let’s take our veggies and put it into our Dutch [Music] oven okay give it a mix and make sure you’re scraping as you mix getting up all of that stuck on [Music] Flavor let’s add a little bit more salt and pepper generous pinch all right give it a mix and we’re going to let this cook for three more minutes what we’re doing here is just cooking until the onion turn slightly translucent remember this is a soup so a lot of the cooking is going to happen once we add in our liquid and you want to keep stirring at this point because you don’t want your onions to stick to your pot stir scrape stir and scrape that looks good to me let’s grab our flour you should have two tablespoons put it into your pot the flour is going to help thicken up our soup give it a stir while this softens let’s head back to our cutting board and chop two cloves of garlic I like adding garlic at this point because garlic loses its intensity the longer you cook it so I like adding in garlic right before the liquid goes into our pot okay we’re just giving it a rough chop nothing fancy guys all right let’s take our garlic back to the pot add your garlic to the pot give it a stir ooh you see as soon as that garlic hits the fat and the butter and the heat wow it smells amazing let’s add in six cups of chicken stock bring it to a slight boil so you may have to turn up the heat on your pot give it a stir loosen up any of that stuck on goodness from the sides I like to use my wooden spoon and do that let’s add in and our bay leaf one you do the trick okay let’s add our chicken back to the pot and what my mom always loved to do get some of that chicken juice and put it right in the pot oh that looks pretty guys all right hit pause and meet me back here once your stock is boiled all right our stock is boiling let’s reduce the Heat and allow this to simmer for 45 minutes while this is simmering let’s go over and make our chive dumplings we have one cup of of allpurpose flour level it off with your finger add it to your bowl one teaspoon of baking powder and a half a teaspoon of kosher salt give it a whisk let’s add in 2 tablespoons of vegetable shortening and you can cut that in with a fork you want to cut in your shortening with the fork until your shortening turns into the size of a pee let’s add in our buttermilk you should have 2/3 cup of Buttermilk okay give it a whisk right let’s dice a bunch of chives okay you want to dice them fairly fine this is a little different from my mom’s recipe she didn’t use chives but I love the oniony flavor of a chive okay right that should be about two tablespoons add it to your bowl okay Let’s Fold in our chives and you just want to fold until your chives are thoroughly Incorporated okay that looks good to me hit pause and meet me back at the stove when 45 minutes is up all right so it’s been 45 minutes let’s remove our top and Shred the chicken I like to shred the chicken with two forks that’s it make sure your heat is turned down to low and your chicken should easily Shred with a fork I like to shred my chicken pretty much completely I like to leave some chunks of chicken but make sure that most of your chicken is shredded and you can do this to your liking a little chunky a little shredded you know a good mixture of both okay that looks good now let’s drop in our dumpling mixture I like to spray my spoons with a little cooking spray before adding in this dumpling mixture that will help The Dumpling fall right into your soup look that’s it nothing left on the spoon and these don’t have to be perfect my mom’s dumplings were never perfect but they taste amazing I’m going to try to get about six to eight dumplings out of this mixture it just depends on you and how big you like your dumplings but this mixture should yield about 6 to eight dumplings medium size we’re going to cover the pot and let it go for an additional 15 minutes pause and meet me back here when it’s ready all right so it’s been 15 minutes let’s check on our chicken and dumplings oh wow look at that smells incredible all right let’s head over over and serve this in a bowl wow all right before we put our chicken and dumplings into a bowl this is what I like to do I like to add a little bit more Greenery on top so I’m going to take some fresh parsley and give it a rough chop just adds a pop of color to your bowl grab your bowl and a lle I like to grab the meat and the soup first and then put my dumplings on top oh I’m getting real hungry got my little dumpling right there m I think I can put one more in there all right let’s get your parsley and just sprinkle on top let’s give it a taste make sure you blow it off it may be a little hot takes me back to my childhood incredible it’s well seasoned the chives and the dumplings they just melt in your mouth you get some of that oniony flavor you get the robust flavor of the veggies the carrots the celery the chicken thighs just adds another layer of flavor in there this is what you call chicken and dumplings chow chow is a southern relish I love it I put it on everything my hot dogs my burgers and now I’m going to put it on my P pork sandwich going to start off with five cups of vinegar going use three cups of granulated sugar 2 tbspoon of salt a tablespoon of mustard seeds teaspoon of t turmeric the turmeric adds bright vibrant yellow color red pepper for a little heat about a handful of cloves as well as the whole peppercorn one bay leaf a squirt of yellow mustard and that’s basically it all right I’m going to head over to my stove and give this a whisk smells great already all right now for the vegetable part Green Tomatoes bell pepper onions and a cabbage to make easier I’m going to use a food processor all right so I have I’m going to do this in batches because if I put too much in the food processor it’s going to get really liquidy I don’t want I want to avoid that take my first batch out quick pules now I’m going to hand shred my cabbage chow chow is like a mix between a CO SLA and a relish because I’m using cabbage I’m using the entire cabbage normally you would if you make steamed cabbage you would throw away that Center because it’s really rough and bitter but because I’m adding it to a relish I like to use it because it’s really really strong and it holds up really well in the relish go over here and add it to my vinegar and pickling spices let that for about 15 to 20 minutes until most of the liquid has [Music] absorbed the sandwich is [Music] awesome I’m making fried shrimp with my mom’s famous French fries but I’m going to make the seasoning for my fried shrimp I call this my gulla seasoning using a lot of paprika almost four tpoon of that for the color smokiness 2 tpoon of oregano two 2 taspo onion powder a little bit of cayenne not too spicy 2 tpoon garlic powder you know what I love garlic powder another little teaspoon white pepper Thyme and this gulla seasoning will go great on poultry I’m adding some basil you can also use it on your vegetables it’s Universal and that’s exactly why I made it gulla is a term used to describe the African-American people here in the Low Country we’re a distinct group of African-Americans and our food definitely speaks to our West African ancestry and I add a little bit of sugar just to balance out some of that Cayenne that I use few pinches of salt few cracks of pepper all right that’s done I’m going to get started on my dredge got a bowl for my wet got a bowl for my dry I’m just going to start with two cups of flour in my dry my gulla seasoning I’m just going to use all of the buttermilk when you dredge keep one hand clean keep one hand messy drop it in the buttermilk drop it in the dredge I can’t wait till Mom gets here she’s the reason why I cook before I get started want to check the temp on my oil you want to make sure that it’s at a temperature between 360 and 375 be mindful to go one at a time because if you drop it all in at one time they’re going to Clump together okay woo music to my ears don’t overcrowd your pot otherwise it will boil over move it around make sure it doesn’t stick to the bottom and I’m looking for that golden brown color not too dark not too light that’s it that’s the color I’m looking for that’s the firmness I’m looking for it’s ready to come out and do this fast don’t hurt yourself but work quickly you want a nice even color first batch is [Music] done mommy just in time ooo let me make some fries to go with thum strps what you think remember growing up you would make the steak fries I’m going I’m here to assist you in my kitchen okay well we got we got my seasoning my mom has washed two rusted potatoes cut it up she’s adding The Rusted potatoes to the bowl with a little bit of that gulla seasoning and she’s now adding flour to begin tossing so the flour is going to give it that nice coating and that crunch we one at the end okay okay you know what I really truly need a bag this work yes that’ll work my mom always used the bag okay is the oil ready the oil is nice and hot all right so I’m just going to drop them in there and just let them stay there for about 10 minutes and we should be good to go all right ma these look good to you yeah yeah you can tell because they’re like kind of brownish there they’re good they’re good they are beautiful you know what’s good what sprinkle a little bit more in this while it’s hot on the fries okay Ma with the tid bits Pats packs for the day there you are I like [Music] it shrimp and grits is a staple item in the low country especially at brunch you eat a brunch breakfast dinner whatever we eat shrimping grits all day long while my bacon is frying going to get started on my grits I’m using oldfashioned grits two cups oldfashioned grits are less processed than quick grits so it takes a little longer to cook these are the Grits that my grandmother grew up on she still uses oldfashioned grits I like quick grits I mean of course because if you’re in a rush quick grits can cook within like 5 minutes but oldfashioned grits take about 20 minutes to cook and the reason I whisk the Grits as I pour it in because grits lump up very quickly if you serve a lumpy grit to anybody in the South your name will be the Talk of the Town once it starts to boil you’ll bring it down to a simmer and if you don’t salt your water now you’ll have some really Bland grits at the end well you see me over here getting start on the striping grits yes I need your help okay okay just wash your hands you got my help you smell all the way down the street right I know uh-huh uh-huh can you help me with the onion team workor Makes the Dream Work I know that’s right it smells so good in here cardier this girl is making my favorite you know I was thinking where did shrimp and grits come from definitely Charleston but you know everybody makes shrimp and grits so different you know and I think we all just added our own flavor you have to have fresh shrimp how can you eat shrimping grits without Charleston shrimp girl I don’t care if you got to go out in the creek all day long I’m telling you you you need fresh shrimp with shrimp and gravy I think people actually want to take the quick way out but because I love cooking I like to take the great way out oh oh all right slow way is the great way I think we got enough onions before I start boohoo in here girl okay well yeah that’s that’s enough this pan is nice and brown so that’s going to give me a good dark gravy you put that in there yes I’ll go ahead and add that in for you yeah oh yeah that’s going to make a really good gravy right there that’s actually the biggest key to making it as well you got to get that P that pan nice and dirty yes and I need a little bit of flour can you stir around the grits for me too I sure can thank you cardier what kind of grits do you use I’m using old fashioned grits today oh really using oldfashioned grits it just holds up a lot better you know it’s nice and thick if the grit is thicker then I won’t need extras I won’t need a second cuz it’ll stick to your bones that’s what my I used to tell my children honey it’s going to stick to you giz it oh yeah that’s right oh yeah this is coming along really good that looks good over there card yeah it’s coming together okay look at you see I I learned a thing or two y y’all taught me well you did I’m telling you it looks really good just going to cook this down till the onions get a little translucent and while I do that can put a little flour in the shrimp and some salt pepper and garlic powder we like to add flour to our shrimp just to get it a little crispy I love brunch I eat brunch every single day mhm and you make a good Hefty brunch yes I do you do mhm you have some left over for dinner sometimes the oil will cook out of the onions and the skillet it’s okay to add a little bit more I’m using canola oil I’m going to Brown the shrimp and and that’s where you get the distinguished color of gulla shrimp did you remember to freeze the ice cubes the the coffee ice cubes yeah what what are we doing with that well don’t worry about that want to make sure that you did it okay I did it stir up the grits for you I sure can no we can’t have any lumps in that gr yeah that’s right add some water to this pot M that’s when the gravy begins uh-huh I love the sound of [Music] Sizzle mhm with gulla food and low country food we like to build layers of flavor so you know a lot of our food it’s a it’s a process you want to take your time on something like this you know I’ve always just known how to make shrimping grits Gull style but what do you think makes it Gull the brown gravy yes try that you make girl make sure that that brown gravy is Right mm I love the onion flavor the garlic in there I love it mhm now what’s going to really Set It Off is when you add the bacon mhm yes take the same bacon that I used to get that bacon grease in the beginning all those flavors the bacon the shrimp the gravy it’s going to really boost that taste everything’s ready o that looks so good I’m ready to eat can you cut up some green onions for me I sure can I came hungry okay like very hungry I give you a good serving please do and look how thick and creamy SL right off the spoon oh yes M that plate is too cute you did good girlfriend you hungry do you really have to ask that let’s go let’s go eat can’t wait to try this m M party it’s nice and creamy the seasoning is just perfect love it Kiana travels a lot so I know she wants a good down home Low Country meal so I’m making her some gulla gumbo in our culture stews are very light bright Tomatoes veggies things like that so my Gumball is going to have that but it’s going to start with that traditional base what they call in New Orleans a trinity I guess it’s the trinity in our culture too so G cooking is all about one pot dishes it’s about evoking flavor with little to nothing the reason for that was to make something that could last a soup can go a long way a stew can go a long way going to head over to my stove here and make the r and a r is just basically flour and some type of fat it it thickens it up it gives it flavor it gives it color I got about a cup of canola oil you need an oil with a high smoke point because it burns quickly and the thing about a r is you got to stand by that pot one cup of flour break down the oil and the flour I have my Dutch oven on about a medium high heat and what I’m doing right now is actually burning the flour and the oil I know that sounds crazy but that’s that’s the start of a root you got to Brown it but for a gulla gumbo it’s going to be on the lighter side because I’m not cooking the root as long but it’s still going to have lots of flavor and I’m starting to see that peanut butter color that I’m looking for and it’s just basically that flour is just you know Browning with the oil so keep scraping and if you start to see that it’s burning a little too quickly turn your heat down just a little bit we’re almost there all right I’m going to add my veggies in now and cook my veggies down with the root look at that ooo what I like to do right now start adding in my spices few pinches of salt black pepper and because it wouldn’t be me if I didn’t add my house seasoning some smoked paprika onion powder garlic powder all right so I’m adding a pinch of Mace mace is almost like nutmeg it smells like nutmeg is very bright and if you can’t find mace you can always use nutmeg a pinch of Gumbo filet gumbo is um ground sassafras plant all right I’m going to add two bay leaves in there now I’m going to grab my garlic and tomatoes and I like to add in my garlic and tomatoes at this point because I don’t want to cook out that garlic flavor I want it to be really pronounced in the gumbo and tomatoes cook down fairly quickly so I like to added in at this point as well now for the liquid I’m going to add in about 3 cups of seafood stock so just about this whole box leave a cup I’m also adding about three cups of chicken stock and the reason I’m mixing the stocks is because I’m adding smoked turkey and I’m also adding Seafood got to add the shrimp it wouldn’t be Gull if I didn’t all right going to bring this to a rolling boil I’m going to also add smoked turkey wing mhm my grandama and N always added some type of smoked meat to help enhance the flavor of whatever stew they’re making okay so I’m going to let this go uncover just let it simmer after an hour I’m going to add the Llama beans I’m going to let the Llama beans cook up in this and then last but not least you know I’m going to throw in some shrimp of course I’m going to add traditional gulla crab rice to the top of that Gumball I’m going to heat up two cups of chicken stock because it infuses flavor into the rice this is about half of this box for every one cup of rice you use two cups of liquid and it’s important to rinse your rice let me tell you why you got to get that starch off the rice once my water runs clear you know you got most of the starch off my stock has come to a boil I’m going to add my rice bring it down to a simmer and cover it all right while that goes for about 15 minutes I’m going to cut up my Trinity got a tomato I’m going to use a little later and of course [Music] garlic crab rice tastes just like it sounds it’s crab meat and rice now we like to use blue crab claw meat because it evokes more of that crabby flavor if you want to be traditional you got to use claw meat and if you want to go old school you’ll sit there and crack some blue crabs and add that meat into the rice that’s how my that’s how my great grandparents used to do it okay got about half of this bell pepper that I’m dicing up finally all right add it to this bowl and I got one clove of garlic of course y’all know I like my garlic you know what to make life easier I’m just going to add the garlic to the veggies right there right now there’s so much flavor going on here everything is just going to melt together it’s going to be awesome let’s get this veggie sauteed what I like to do is start my crab rice with a little butter and oil I like to use the combination of two types of fat butter has a little bit more water content so to really get a a nice Fry on my veggies I like to add oil and while that’s getting hot it’s been about 15 minutes let’s see if the rice is done my rice is nice and fluffy let me tell you another secret to getting the perfect fluffy rice after it’s done you turn the heat off put your top back on and let it steam off the heat your rice will be nice and fluffy and not overcooked let me add the onions the garlic and the celery little salt to dry out some of that water smells so good all right so I’m just cooking it till it gets a little softened and the onions turn translucent I’m going to take my rice add the rice to the pot my grandmother and my mom they call everything in the house a pot even though it’s a pan it’s a pot get all the Crusty stuff we’re almost like uh making fried rice turn my heat down just a little bit I’m going to grab my crab meat this is a pound of crab claw meat to really get that crab flavor you got to use the claw meat I’m going to grab some of my house seasoning two heavy pinches of that and last but not least Tomatoes the pop of freshness it’s going to also give it a pop of color crab meat rice bell pepper I tell you this is a meal in itself let me close this up right now cuz I tell you I’m about to sit down and eat a bowl of that by itself so this has been going on for about an hour let me add my llama beans ooo what is gulla gumbo without llama beans every stew every soup my grandmother makes she adds llama beans and that’s why I add llama beans to my gumbo this turkey is starting to loosen up a little bit I’m going to pull that turkey apart and it’s going to be a part of the meat too mhm the color is beautiful those llama beans look great got a pound of shrimp that I’ve cleaned deved deshelled and had I put the shrimp in earlier in the process it just would have been overcooked and who wants tough shrimp no no no no no now I’m going to take my turkey wing out and shred it and put it back into my gulla gumbo mm not only do you get a bite of shrimp you’re also going to get a little bite of smoked turkey mm going to put the bone back in there with the shredded [Music] meat red rice is a Ste Staple in the gulla community so gulla people are direct descendants of West African people so a lot of our food is very similar to West African food red rice is basically a rice that’s cooked with some form of tomato tomato paste tomato sauce or fresh tomatoes I like to use tomato paste because I find that it makes a drier red rice so I’m starting off with one large white onion that I’ve diced I’m dicing one bell pepper typically red rice is cooked with some type of smoked meat I like to use a popular smoked sausage that we use here in Charleston this smoked sausage is like a a kabasa it’s fully cooked so it’s just going to add that nice Smoky flavor right so I’m going to add a/4 cup of vegetable oil going to add my sausage and bell pepper get that nice and hot and sauteed red rice is something that can get soggy very easily so I’ve learned over the years bake it and you got to bake it with parboiled rice parboiled rice which is rice that has been dried and steamed in his husk it will never ever ever get soggy and once you pop in the oven and let it cook and don’t bother that lid you are going to have the best red rice of your life you can get par boil rice at any Supermarket uh it’s usually right next to your regular rice let that cook up a little bit I’m going to get my tomato paste started tomato paste is a concentrated form of tomatoes so it really makes the rice red and you get that big burst of tomato flavor the color the smell the smoked sausage oh my goodness want to sprinkle in some sugar gulla cooking is always more sweet than it is spicy garlic powder you know I love my garlic 2 cups of parboiled rice that I’ve rinsed got some of that starch off give it a mix it may look soggy but honey once you put it in that oven I promise you you’re going to have some really nice fluffy dried red rice I’m going to add a little water on top because as the rice Cooks in the oven it does start to absorb some of that tomato paste so I want to make sure that none of the rice on top gets crispy oven preheated to 350 want to let it cook for about 35 to 40 minutes let me check on my red rice all right sensory overload I’m just fluffing it at this point it’s still a little bit on the wet side and that’s okay that’s what fluffing is for you getting a whff of this yeah okay now I’m going to get started on Grandma’s mac and cheese this is an old school Southern way of making macaroni and cheese there’s no fuss it is fail proof and I have to make it for Grandma this Thanksgiving I have cooked one pound of elbow macaroni till it’s Al Dente that means it still has a little bite to it you don’t want to overcook your noodles because it’ll get really soggy in the oven cuz you have to continue to cook it in the oven so you want to cook it till it’s just out Dente that means it’s still a little stiff one stick of unsalted melted butter I have six eggs the first thing I ever learned how to make by myself was my grandma’s macaroni and cheese I was at my sister’s house and you guys have probably heard the story before we were all cooking and like everyone has to make their own dish so they assigned me macaroni and cheese little do they know i’ had never cooked before by at least by myself without adult supervision and I said I’ll make the macaroni and cheese and I’m like oh Lord how do I make the macaroni and cheese I called my grandma’s like herma I’m making your macaroni and cheese what do I need to put in it well she’s like well who’s letting you cook in that kitchen I said arleene and she said okay well if you have to make it you know put a little egg and evaporated milk the canned milk is what she call it caned milk and if they have some that heavy cream around if you want it a little richer you use the heavy cream and you season your noodles and stuff with salt pepper garlic powder powder and you shred up your cheese so I just remember what she said and I remembered what I watched basically my entire um childhood and I just pray to the gods above please just guide me through this macaroni and cheese cuz I don’t want them to talk about me so I made the macaroni and cheese and it was a hit a hit so I’ve been making it this way ever since I do have my other versions but this right here is my go-to so I have six eggs in this bowl that I’ve combined with two cans of evaporated milk a teaspoon of garlic powder seasoned with a little salt and pepper I like a lot of freshly cracked black [Music] pepper pour my egg and milk mixture into my casserole dish that I’ve sprayed with non-stick spray and my noodles give it a mix and remember I have that melted butter in there as well okay 2 cups of of heavy cream have some cubed sharp cheddar here now back when my grandmother used to make this and I would be her little helper she wouldn’t let me cut the cheese but she would let me like put the uh cheese from her cutting board into a bowl and she’ll turn around and she’s like well did you put the cheese in the bowl and by the time she turns around the cheese was gone I would eat this that was my duty hand shredded extra sharp cheddar cheese about a pound and half that extra sharp gives it a little extra tank the trick to making creamy and cheesy southern baked macaroni and cheese is to make sure that your noodles are swimming in milk and cheese you don’t want to see any exposed noodles no naked noodles before I cover this I’m going to sprinkle with more cheese on top to get a nice even layer of cheese this looks incredible I have my my oven preheated to 350 I’m going to bake this off for about 40 minutes or until it gets nice and bubbly in the inside and then I’m going to take the foil off and let it cook for an additional 10 to 15 minutes or until the top is browned and what I also like to do is spray my aluminum foil with a little non-stick spray so that cheese doesn’t stick that’s a trick grandma taught me oh my goodness my grandmother is going to be proud of me now that’s how you bake of macaroni and cheese