Paula's Best Dishes Season 5 Episode 12 Bayou Bites

In season 5 episode 12 of Paula's Best Dishes, titled "Bayou Bites," Paula Deen takes viewers on a culinary journey to the heart of the Louisiana bayou. As a Georgia native, Paula has a particular affinity for Southern cooking, and in this episode, she showcases some of the signature dishes of Cajun cuisine.

The episode begins with Paula visiting a local seafood market to gather fresh ingredients for her dishes. With her trusty shopping cart in tow, Paula navigates the bustling market, chatting with the friendly vendors and selecting the best catches of the day. She even tries her hand at shucking oysters, much to the delight of the onlookers.

Back in the kitchen, Paula gets to work on her first dish - a classic gumbo. She starts by making a roux, a mixture of flour and fat that serves as the base for the dish. As she stirs the roux, she explains how important it is to get the color just right - too light and the gumbo will lack depth of flavor, too dark and it will be burnt. Once the roux is ready, she adds in chopped onion, bell pepper, and celery, along with spicy andouille sausage and tender chunks of chicken. Finally, she adds in the okra and seafood (shrimp, crab, and oysters) that give the dish its distinctive flavor. As the gumbo simmers on the stove, Paula whips up a batch of fluffy buttermilk biscuits - the perfect accompaniment to the rich and hearty stew.

Next up is jambalaya, a rice dish that's a staple of Cajun cuisine. Paula starts by browning some smoked sausage and chicken in a large Dutch oven, then adds in onions, bell peppers, and garlic to build the flavor base. She then adds in diced tomatoes, chicken stock, and the Holy Trinity of Cajun cooking - a mixture of onions, celery, and green bell peppers. Once everything is simmering away, she throws in some shrimp and crawfish, letting the flavors meld together as the rice cooks to perfection.

For a sweet finish to the meal, Paula makes a classic Louisiana dessert - bread pudding. She starts by tearing day-old French bread into chunks, then soaking it in a mixture of eggs, milk, sugar, and vanilla extract. As she assembles the dish in a baking dish, she adds in a generous amount of raisins, pecans, and cinnamon for a rich and spicy flavor. The bread pudding bakes in the oven for about an hour, until the top is golden brown and the inside is gooey and delicious.

Throughout the episode, Paula shares her love for the people and cuisine of Louisiana, regaling viewers with stories of her travels through the bayou and her encounters with the locals. Her infectious enthusiasm for cooking and her genuine love for the food she's preparing make this episode a joy to watch, whether you're a seasoned home cook or a newbie in the kitchen. So pull up a chair, grab a plate, and get ready to savor some of the best bites the bayou has to offer!