In an exciting episode of Diners, Drive-Ins, and Dives, Guy Fieri brings viewers to Long Beach, Mississippi—an unexpected food haven that shares its name with Guy’s cherished Long Beach, California. The destination? Darwell’s Café, a vibrant spot known for serving up some of the most flavorful Southern dishes around.

Welcome to Darwell’s Café

The episode kicks off with Guy introducing Darwell’s Café, a quaint, colorful shack run by Darwell Jernigan, affectionately known as “D.” Darwell’s charm is rooted in its eclectic atmosphere and the warm, community-oriented spirit fostered by D and his father. “Real food, real people,” sums up the ethos of Darwell’s Café.

The Man Behind the Magic

Darwell, a larger-than-life character with a background as diverse as his menu, began his culinary journey at 15 and honed his skills under some of the area’s top chefs. He even had a stint as a professional wrestler before returning to his true passion: cooking. “My dad told me, ‘Son, you need to get out of the ring and get back in the kitchen,'” Darwell fondly recalls.

Crafting the Shrimp Creole

One of the highlights of Guy’s visit is the preparation of Darwell’s famous Shrimp Creole, a dish bursting with Southern flavors. The recipe begins with sautéing celery, blanched bell peppers, and onions in a generous amount of butter. Darwell then adds a blend of Tony Chachere’s Creole seasoning, Old Bay seasoning, bay leaves, and minced garlic to bring the flavors together.

The next crucial step involves adding smoked sausage to the mix, allowing the fat to render and infuse the dish with even more flavor. “You want to render that down,” Darwell explains, as the kitchen fills with the mouthwatering aroma of the sizzling ingredients.

Then comes the star of the show: the shrimp. Darwell insists on adding the shrimp to order to prevent overcooking, a crucial technique often overlooked in large batches of gumbo or stews. “Seafood overcooks, and it turns into mush or rubber,” Guy concurs, appreciating the attention to detail.

The finishing touch is a rich tomato sauce that simmers for about 45 minutes, creating a thick, flavorful base. The Shrimp Creole is then served over a bed of white long grain basmati rice, which Darwell praises for its ability to hold the sauce and enhance the dish’s presentation.

Guy’s Take on the Shrimp Creole

Guy’s first bite of the Shrimp Creole leaves him thoroughly impressed. “This is fantastic. The shrimp is really nice and tender,” he notes. The dish’s freshness and the perfect balance of spices win Guy over, with the sausage adding an extra layer of depth. “That sausage is dynamite,” he exclaims, savoring the blend of flavors and textures.

Local patrons echo Guy’s sentiments, with one customer even comparing Darwell’s Shrimp Creole to the best New Orleans has to offer. “This is just as good,” they affirm, highlighting the authenticity and quality of Darwell’s cooking.

Beyond Shrimp Creole

Darwell’s Café offers more than just Shrimp Creole. The episode also showcases Darwell’s take on a prime rib sandwich, another crowd favorite. The process starts with marinating the prime rib in soy sauce and rubbing it down with minced garlic, Tony Chachere’s seasoning, and black pepper. After roasting, the prime rib is sliced thin and sautéed with onions, mushrooms, and a special aioli, creating a mouthwatering sandwich that Guy can’t resist. “I’d like to have a birthday cake made out of that,” he jokes, savoring every bite.

The Community Spirit

Part of what makes Darwell’s Café special is its community feel. “You know when you go to a theme park, you have your characters? We are the characters, just without the fur,” says Darwell, emphasizing the family-like atmosphere that keeps both locals and visitors coming back for more.