Chloe Gould – DixiePura Kitchen

Darnell Reed – Chef/Owner, Luella’s Southern Kitchen


Holiday Celebration with Chef Chloe G. of DixiePura Kitchen and Chef Darnell Reed


At Luella’s Southern Kitchen is located at 4609 N. Lincoln Ave., Chicago, IL


Seafood Boudin 

Crispy Riced Grits, She-Crab Chili Cream

Serves 4 

She-Crab Chili Cream:

4 ounces         thick cut pork bacon, chopped

¼ cup             whole butter

¼ cup             all purpose flour 

1 ½ tablespoon     Garlic Ginger Paste (see below)

1 tablespoons         celery, minced

1 tablespoons        green pepper, minced

1 tablespoon        onion, minced

3 tablespoons         Sambal (optional increase to 5 tablespoons for more spice)

¼ cup             white wine

½ quart         seafood stock, heated

1 quart         half & half

½ cup             crab meat

¼ tsp            mace, ground

To taste         kosher salt

To taste         black pepper 

Asian Paste:

1 2-inch piece         fresh ginger, washed, roughly chopped

10 each         garlic cloves

1 teaspoon          vegetable oil

Method of Preparation:

Asian Paste

Add all ingredients in a food processor and pulse until paste, store in the fridge for 7-10 days or freeze in an ice cube tray or Ziplock for 3-4 months.

She-Crab Chili Cream

In a saucepan over medium heat render bacon, then remove bacon leaving the fat and bacon set to the side. 

Add butter and melt, then add paste, green pepper, onion, celery, mace, and sambal. Cook until fragrant about 30 seconds, add flour and cook for an additional 30 seconds. 

Add the wine and allow the alcohol to cook out for about 30 seconds, then add stock.

Simmer for 5-7 minutes, then add half and half, continue to cook for an additional 7 minutes and season with salt and pepper.

Add crabmeat and adjust seasoning to taste. 

Crispy Rice Grits

Serves 4 

1 cup         Anson Mills Riced Grits

2 cups        half and half

2 cups         seafood stock

1 tsp         salt 

¼ cup        rice wine vinegar, unseasoned

4 teaspoon     white sugar

Method of Preparation:

In a medium saucepan add stock and half and half, bring to a simmer. Meanwhile in a small bowl dissolve salt and sugar in vinegar, set aside. 

Add grits to simmering liquid and stir continuously to cook grits for about 20-25. 

Add vinegar mixture to cooked grits and mix well.

Mold on a small lined sheet pan with parchment paper, add cook grits and refrigerate for 4-6 hours. ( for best results cool overnight)

Cut into desired shapes, then in a medium saute pan add oil and sear on each side until golden brown.

Seafood Boudin

Serves 4

8 ounce    Catfish filets, cut in bite size pieces

8 ounces     Shrimp, peeled and deveined

1 tablespoon     Asian Paste

2 teaspoons      Creole seasoning

½ cup        rice, cooked and cooled 

To taste     salt and pepper

Method of Preparation:

Add fish, shrimp, paste, and creole seasoning in a food processor and pulse until ground. 

In a small bowl add ground seafood and rice, mix well and season with salt and pepper. 

Scoop one-two ounce balls onto a lined sheet pan and lightly press into a patty.

In a preheated 300 degree f. fryer add boudin and cook until golden brown or internal temperature reaches 145 degrees f.

To serve:

In a medium flat bowl add She-Crab cream, then crispy riced grits, and top with seafood boudin, to add a little extra flavor add thinly sliced scallions and enjoy!