25+ Easy and Delicious Paula Deen Dinner Recipes You Need to Try

When it comes to Southern cooking, no one captures the heart and soul of comfort food quite like Paula Deen.

Known for her indulgent, flavorful dishes, Paula Deen’s recipes bring warmth and hospitality to every meal.

Whether you’re looking for a hearty family dinner or a delicious feast to impress guests, Paula Deen’s dinner recipes never disappoint.

From fried chicken to buttery biscuits, shrimp and grits, and Southern-style meatloaf, the variety of flavors and textures in Paula Deen’s repertoire are perfect for every palate.

In this blog, we’ve rounded up 25+ of her best dinner recipes, each one showcasing the rich traditions of Southern cuisine.

These recipes are designed to make your dinner table a place for comfort, flavor, and Southern charm.

So grab your apron and get ready to dive into these mouthwatering dishes that will make you feel like you’re right at home in Paula Deen’s kitchen!

25+ Easy and Delicious Paula Deen Dinner Recipes You Need to Try

Paula Deen’s dinner recipes are the perfect way to bring Southern flavors into your home, no matter where you are.

Her dishes are comforting, flavorful, and perfect for every occasion, from weeknight meals to special gatherings.

With over 25 delicious recipes to choose from, you’ll find something that suits every craving, whether it’s a rich and creamy casserole, a crispy fried dish, or a tangy barbecue classic.

By incorporating Paula Deen’s beloved recipes into your dinner rotation, you’re not just serving up a meal—you’re serving up tradition, hospitality, and a taste of Southern warmth.

We hope these 25+ recipes inspire you to get cooking and make memories with your loved ones around the table.

Shrimp and Grits

Shrimp and grits is a classic Southern dish that combines tender shrimp with rich, creamy grits. The dish is both hearty and satisfying, perfect for a cozy dinner. Paula Deen’s version brings bold flavors and a touch of butter for that melt-in-your-mouth goodness.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups water
• 1 cup quick-cooking grits
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup unsalted butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp chopped parsley (for garnish)
• 1 tsp paprika

Directions:

1. Start by cooking the grits. Bring 2 cups of water to a boil in a medium saucepan. Add a pinch of salt, and stir in the grits. Reduce the heat to low and cook, stirring occasionally, for about 5 minutes until the grits are tender and thickened. Remove from heat and stir in the butter and cheddar cheese until melted and creamy.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Add the garlic and cook for an additional 30 seconds until fragrant.
3. Stir in the lemon juice, paprika, salt, and pepper. Once everything is well combined, remove from the heat.
4. To serve, spoon the creamy grits onto a plate and top with the seasoned shrimp. Garnish with freshly chopped parsley.

This Shrimp and Grits recipe is the epitome of Southern comfort food. The combination of buttery, cheesy grits and perfectly seasoned shrimp is a crowd-pleaser and will have your family asking for more. It’s a great dish for a special dinner or a casual weeknight meal, and it never fails to impress with its rich flavors.

Chicken and Dumplings

This Chicken and Dumplings recipe from Paula Deen is a comforting, one-pot meal. The chicken is tender, the broth rich and flavorful, and the dumplings are soft, fluffy, and perfect for soaking up the delicious sauce.

Ingredients:

• 1 lb chicken breast or thighs, boneless and skinless
• 4 cups chicken broth
• 1 cup heavy cream
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 tbsp butter
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tbsp chopped parsley (for garnish)

Directions:

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes. Add the chicken broth and bring to a simmer.
2. While the broth is heating, prepare the dumplings. In a medium bowl, mix together the flour, baking powder, salt, pepper, and garlic powder. Add the heavy cream and stir until the dough comes together. It will be thick and slightly sticky.
3. Add the chicken breasts or thighs to the simmering broth. Cook for about 10-15 minutes until the chicken is fully cooked through. Remove the chicken from the pot and shred it with a fork.
4. Return the shredded chicken to the pot, and then drop spoonfuls of the dumpling dough on top of the simmering broth. Cover the pot with a lid and cook for about 10-12 minutes until the dumplings are cooked through and fluffy.
5. Serve hot, garnished with fresh parsley.

Chicken and Dumplings is a soul-satisfying dish that will warm you up on the coldest days. The rich, creamy broth pairs perfectly with the tender chicken and the pillowy dumplings. It’s the kind of meal that feels like a hug in a bowl, and it’s simple to prepare with ingredients you likely already have in your pantry.

Beef Stroganoff

Paula Deen’s Beef Stroganoff is an indulgent and creamy dish that’s sure to become a weeknight favorite. Tender beef is simmered in a rich, velvety sauce, and the entire dish is finished off with a dollop of sour cream for extra creaminess.

Ingredients:

• 1 lb beef sirloin, cut into thin strips
• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 8 oz egg noodles
• Salt and pepper, to taste
• Chopped parsley (for garnish)

Directions:

1. Cook the egg noodles according to package instructions, then set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the beef strips and cook for 3-4 minutes until browned on all sides. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
4. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes to allow the sauce to reduce slightly.
5. Lower the heat and stir in the sour cream. Return the cooked beef to the skillet and cook for an additional 2-3 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
6. Serve the Beef Stroganoff over the cooked egg noodles and garnish with fresh parsley.

This Beef Stroganoff recipe is rich and satisfying, with a creamy sauce that envelops the tender beef and pasta. It’s the kind of dish that feels luxurious yet is simple enough for a weekday meal. The sour cream adds a tangy richness, making each bite incredibly flavorful.

Fried Chicken

Paula Deen’s Fried Chicken is the gold standard for Southern fried chicken. Crispy on the outside, juicy on the inside, and packed with flavor, this recipe is sure to make any dinner feel special. The key to Paula’s perfectly fried chicken is in the buttermilk marinade, which helps the chicken stay moist while frying.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 tbsp hot sauce (optional)
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying

Directions:

1. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces to the buttermilk mixture, making sure each piece is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. The oil should be about 3 inches deep and heated to 350°F.
4. Remove the chicken pieces from the buttermilk and dredge them in the seasoned flour, making sure each piece is fully coated.
5. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 10-12 minutes per side until golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
6. Drain the chicken on a paper towel-lined plate before serving.

Paula Deen’s Fried Chicken is a true Southern delicacy. The crispy, golden exterior gives way to tender, juicy meat that’s full of flavor. Whether served with mashed potatoes, biscuits, or coleslaw, this fried chicken is a crowd-pleasing dish that will never disappoint.

Beef Pot Roast

Paula Deen’s Beef Pot Roast is a hearty, one-pot meal that’s perfect for a Sunday dinner or a family gathering. Slow-cooked to perfection, this roast is tender and packed with flavors from the vegetables and seasonings. The rich gravy that forms during the cooking process is ideal for serving over mashed potatoes or rice.

Ingredients:

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 4 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and chopped
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef roast generously with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
3. In the same pot, add the chopped onion and garlic and sauté until softened, about 3 minutes. Add the beef broth, red wine (if using), thyme, rosemary, and a pinch of salt and pepper. Stir to combine.
4. Return the beef roast to the pot, along with the carrots and potatoes. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the oven.
5. Roast for 3-4 hours, or until the meat is fork-tender and the vegetables are soft.
6. Remove the roast from the oven and let it rest for a few minutes before slicing. Serve with the vegetables and gravy from the pot.

Paula Deen’s Beef Pot Roast is a comforting, classic meal that’s perfect for any occasion. The slow-cooking process ensures that the beef is incredibly tender, while the vegetables soak up all the flavorful juices. It’s a satisfying meal that will fill your home with the aromas of a home-cooked Southern feast.

Baked Ziti

Paula Deen’s Baked Ziti is a hearty, cheesy pasta dish that’s perfect for feeding a crowd or preparing ahead of time. This recipe layers ziti pasta with a rich marinara sauce, a mix of cheeses, and plenty of love. It’s comfort food at its finest and can be customized with your favorite ingredients, like sausage or vegetables.

Ingredients:

• 1 lb ziti pasta
• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F.
2. Cook the ziti pasta according to package instructions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up into smaller pieces as it cooks. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Stir in the marinara sauce, oregano, basil, salt, and pepper. Bring to a simmer and let cook for 5-7 minutes to combine the flavors.
5. In a large bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. Add the cooked pasta to the cheese mixture and stir to combine.
6. Spread half of the pasta mixture into a greased 9×13-inch baking dish. Top with half of the meat sauce, then repeat the layers with the remaining pasta and sauce. Sprinkle with extra mozzarella cheese on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Let the baked ziti cool for a few minutes before serving.

Paula Deen’s Baked Ziti is a wonderfully cheesy, savory dish that brings comfort to your dinner table. The layers of pasta, meat sauce, and melted cheese make each bite irresistible. This dish is ideal for meal prepping, feeding a crowd, or just enjoying a cozy family meal.

Chicken Fried Steak

Chicken Fried Steak is a Southern classic that combines a crispy, seasoned breading with tender, flavorful beef steak. Paired with creamy gravy, this dish is a perfect comfort food option for any occasion. Paula Deen’s version stays true to the roots of this beloved recipe.

Ingredients:

• 4 beef cube steaks (about 4 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup buttermilk
• 2 large eggs
• Vegetable oil for frying
• For the gravy:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • Salt and pepper, to taste

Directions:

1. Start by preparing the breading for the chicken fried steak. In a shallow dish, mix together the flour, salt, pepper, paprika, and garlic powder. In another shallow dish, whisk together the buttermilk and eggs.
2. Dredge each cube steak in the flour mixture, dip it into the buttermilk mixture, and then coat it again in the flour mixture. Press the flour mixture onto the steak to make sure it’s well coated.
3. Heat vegetable oil in a large skillet over medium-high heat. The oil should be about ½ inch deep. Fry the steaks in batches, cooking for about 3-4 minutes per side, until golden brown and crispy. Remove from the skillet and set aside on a paper towel-lined plate.
4. For the gravy, melt butter in the same skillet over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the milk and continue to cook, stirring constantly, until the gravy thickens, about 4-5 minutes. Season with salt and pepper to taste.
5. Serve the chicken fried steaks with the creamy gravy poured over the top.

Chicken Fried Steak is the epitome of Southern comfort food. The crispy, golden crust and juicy beef steak are perfectly complemented by the creamy, savory gravy. It’s a dish that feels like home and is sure to please everyone at the dinner table.

Southern Meatloaf

Paula Deen’s Southern Meatloaf is a hearty, flavorful dish made with a mix of ground beef and pork, combined with onions, breadcrumbs, and a tangy ketchup glaze. This meatloaf is incredibly tender and moist, making it a great choice for a filling family dinner.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 large egg
• 1 tbsp Worcestershire sauce
• 2 tbsp ketchup, plus extra for glazing
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, 2 tbsp ketchup, thyme, oregano, salt, and pepper. Mix everything together until well combined.
3. Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.
4. Spread a thin layer of ketchup over the top of the meatloaf for a glaze.
5. Bake the meatloaf in the preheated oven for 1 hour, or until it reaches an internal temperature of 160°F.
6. Let the meatloaf rest for a few minutes before slicing and serving.

Paula Deen’s Southern Meatloaf is the ultimate comfort food, with a tender, juicy texture and a sweet, tangy ketchup glaze. It’s a dish that will remind you of home, and it pairs perfectly with mashed potatoes, green beans, or any of your favorite sides.

Barbecue Ribs

Paula Deen’s Barbecue Ribs are smoky, tender, and coated with a delicious homemade barbecue sauce that’s perfectly balanced with a little tang and sweetness. These ribs are slow-cooked to perfection, making them fall-off-the-bone tender.

Ingredients:

• 2 racks of baby back ribs
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 ½ cups barbecue sauce (store-bought or homemade)

Directions:

1. Preheat your oven to 300°F.
2. Remove the silver skin from the ribs and pat them dry with paper towels.
3. In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder, chili powder, and cumin. Rub the spice mixture all over the ribs, ensuring they are evenly coated.
4. Place the ribs on a baking sheet, lined with foil, and drizzle them with olive oil.
5. Cover the ribs with aluminum foil and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender.
6. Preheat your grill to medium-high heat. Remove the ribs from the oven and brush them with barbecue sauce. Grill the ribs for 5-10 minutes, turning occasionally, until they are caramelized and have grill marks.
7. Remove from the grill and let them rest for a few minutes before slicing and serving.

Paula Deen’s Barbecue Ribs are a smoky, tangy, and utterly delicious way to enjoy tender, flavorful ribs. The homemade spice rub adds depth and flavor, while the barbecue sauce gives them a perfectly sweet and tangy finish. These ribs are great for a summer cookout or a casual family meal.

Southern Biscuits and Gravy

Biscuits and Gravy is a Southern staple that combines fluffy, buttery biscuits with a rich, creamy sausage gravy. It’s the ultimate comfort food, often served for breakfast or brunch, but it’s also great for dinner when you’re craving something hearty.

Ingredients:

• For the Biscuits:
  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter, cold and cut into cubes
  • ¾ cup whole milk
• For the Gravy:
  • 1 lb breakfast sausage (pork or turkey)
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional)

Directions:

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. For the biscuits, combine the flour, baking powder, and salt in a large bowl. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Pour in the milk and stir until the dough just comes together. Do not overmix.
4. Turn the dough out onto a floured surface and gently knead it a few times. Pat it down into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Press the tops lightly to flatten.
5. Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
6. While the biscuits are baking, prepare the gravy. Cook the sausage in a large skillet over medium heat, breaking it up as it cooks. Once browned, sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
7. Slowly pour in the milk, stirring constantly to avoid lumps. Continue to cook and stir until the gravy thickens, about 5-7 minutes. Season with salt, pepper, and red pepper flakes, if using.
8. Serve the warm biscuits with a generous ladle of sausage gravy on top.

Southern Biscuits and Gravy is the ultimate indulgent dish—fluffy, buttery biscuits paired with a creamy, savory gravy. This dish is perfect for a hearty dinner or breakfast, and it’s sure to satisfy even the biggest appetites. The combination of textures and flavors makes this meal a timeless Southern favorite.

Collard Greens with Ham Hocks

Collard greens are a quintessential Southern side dish, known for their rich, smoky flavor and tender texture. In this recipe, the greens are cooked with ham hocks, giving them an irresistible savory depth that will make them the star of your meal.

Ingredients:

• 2 bunches collard greens, washed and chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 smoked ham hocks
• 4 cups chicken broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tsp sugar (optional)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the ham hocks to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the ham hocks are tender and flavorful.
3. Remove the ham hocks from the pot. Shred any meat from the bones and return it to the pot.
4. Add the chopped collard greens to the pot in batches, stirring to wilt the greens as you go. Once all the greens are added, season with salt, pepper, apple cider vinegar, and sugar (if desired). Stir everything together.
5. Cover the pot and simmer the greens for an additional 30-40 minutes, until they are tender and flavorful.
6. Taste and adjust the seasoning if needed before serving.

Paula Deen’s Collard Greens with Ham Hocks are a true Southern delicacy. The smoky flavor from the ham hocks infuses the greens, making them incredibly rich and savory. These greens are the perfect side dish to accompany fried chicken, cornbread, or any Southern-inspired meal.

Cajun Chicken Pasta

Cajun Chicken Pasta is a flavorful, spicy, and creamy dish that combines perfectly seasoned chicken with pasta in a rich, creamy sauce. This dish is a great way to spice up your weeknight dinner while still keeping it easy and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 8 oz penne or fettuccine pasta
• 1 tbsp butter
• 1 cup shredded Parmesan cheese
• Fresh parsley, chopped (for garnish)

Directions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. Rub the chicken breasts with Cajun seasoning, making sure to coat both sides evenly.
3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the skillet and set it aside to rest before slicing it into strips.
4. In the same skillet, add the chopped onion, red bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are tender.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens slightly.
6. Stir in the butter and Parmesan cheese, allowing the cheese to melt into the sauce. Taste and adjust the seasoning with salt and pepper.
7. Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
8. Serve the pasta with sliced Cajun chicken on top, and garnish with freshly chopped parsley.

Paula Deen’s Cajun Chicken Pasta is rich, creamy, and packed with bold, spicy flavors. The creamy sauce and Cajun-seasoned chicken create a perfect harmony of heat and richness, making this a dish that’s sure to become a family favorite. Whether you’re in the mood for something spicy or craving a creamy pasta dish, this recipe delivers on both fronts.

Shrimp and Grits

Shrimp and Grits is a Southern classic that combines succulent shrimp with creamy, buttery grits. This dish is packed with rich flavors, thanks to the savory shrimp, crispy bacon, and a touch of garlic and lemon. It’s the perfect balance of comfort and sophistication.

Ingredients:

• For the Shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
• For the Grits:
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 tbsp butter
  • 1 cup shredded cheddar cheese
  • ½ cup heavy cream
  • Salt and pepper to taste

Directions:

1. To make the grits, bring the water or chicken broth to a boil in a large pot. Slowly stir in the grits and reduce the heat to low. Cover and cook for about 25-30 minutes, stirring occasionally, until the grits are tender and thickened. Stir in the butter, cheese, and heavy cream. Season with salt and pepper to taste. Keep the grits warm.
2. While the grits are cooking, heat olive oil in a large skillet over medium-high heat. Season the shrimp with smoked paprika, garlic powder, salt, and pepper.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the lemon juice and stir to combine. Return the shrimp to the skillet, tossing to coat them in the buttery sauce.
5. To serve, spoon the grits onto plates and top with the shrimp. Garnish with fresh parsley.

Paula Deen’s Shrimp and Grits is a perfect blend of creamy, cheesy grits and tender, flavorful shrimp. The combination of butter, garlic, and lemon creates a rich sauce that ties the dish together, making it a true Southern delight. This recipe is perfect for a weeknight dinner or a special gathering.

Chicken and Dumplings

Chicken and Dumplings is a beloved Southern comfort food that combines tender chicken with fluffy dumplings in a rich, savory broth. This dish is filling, hearty, and perfect for cold weather or whenever you’re craving a cozy, satisfying meal.

Ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp butter, melted
  • ¾ cup milk
  • 1 tsp dried parsley

Directions:

1. In a large pot, add the chicken breasts, onion, carrots, celery, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chicken is fully cooked and tender.
2. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and discard the bay leaf.
3. To make the dumplings, mix together the flour, baking powder, and salt in a bowl. Stir in the melted butter, milk, and dried parsley until just combined. The batter will be thick.
4. Drop spoonfuls of the dumpling batter onto the simmering broth. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are fluffy and cooked through.
5. Taste the broth and adjust the seasoning if needed before serving.

Paula Deen’s Chicken and Dumplings is the ultimate comfort food—rich, savory broth, tender chicken, and light, fluffy dumplings. It’s the kind of dish that warms you up from the inside out and is perfect for family dinners, especially on chilly evenings.

Southern Fried Catfish

Southern Fried Catfish is a flavorful and crispy dish, perfect for anyone craving a classic Southern seafood meal. The catfish fillets are coated in a seasoned cornmeal mixture and fried to golden perfection. This dish is commonly served with hushpuppies and coleslaw for a full Southern meal.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup buttermilk
• Vegetable oil for frying

Directions:

1. In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. Pour the buttermilk into another shallow dish. Dip each catfish fillet into the buttermilk, then dredge it in the cornmeal mixture, pressing lightly to ensure the fillet is fully coated.
3. Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil reaches 350°F, fry the catfish fillets in batches, cooking for about 3-4 minutes per side, or until golden brown and crispy. Remove the fillets and drain them on a paper towel-lined plate.
4. Serve the fried catfish with your favorite Southern sides, like coleslaw, cornbread, or hushpuppies.

Paula Deen’s Southern Fried Catfish is crispy on the outside, tender on the inside, and full of flavor. The combination of seasoned cornmeal and buttermilk creates a crispy crust that enhances the delicate flavor of the catfish. This dish is a perfect choice for a Southern-inspired seafood dinner.

Note: More recipes​ are coming soon!