How to Make Dirty Rice

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Take a look at this right here , folks .

You wanna learn how to make a creole , dirty rice .

Then stay tuned folks .

I got the answer for you .

Hey , look , so you guys can see it's not a whole all the ingredients , right ?

Just notice how I got down on my cuts and this right here won't even tell you what it is .

But look , I just already went ahead and my , you know my celery , hey , with that being said , listen , the full ingredient list will be down in the description box below .

Alright , so look , I'm gonna go ahead and set my fire .

Look , we wanna have like a medium heat , right ?

That's good right there .

Once this comes up , then the first thing we're gonna start with , listen , I'm using an Italian sausage .

I love the flavor all of that .

And then you know what they got it on , you know , you can get it spicy or you can get it mild .

I want you guys to let me know down in the comment section below which one did I use ?

Ok .

So look , first thing I want you to notice I didn't put nothing down right .

This sausage right here is gonna render enough fat for me .

You know what I mean ?

But we wanna have a little fine at the bottom too .

So I'm just gonna go ahead and try to get this , you know , get it like flat , right ?

We just start right here .

OK ?

So look , I want you guys to come and take a look down here in this , in my little paint , my pan , right ?

Notice I went in and changed , you know , my tool , right ?

I got this right here .

This is like plastic or look , it doesn't scratch anything .

You can use this to just do it like this and then if I move it back , you see that right there .

That's the fine .

I got that .

We gonna do something with that too , but don't trip .

I got y'all now we gonna cook this down just till we get a little bit .

We don't wanna see no more pink , right ?

If it's cooking too fast , just go ahead and adjust it because my medium is , I didn't seen other people when I'm at their pad or when they doing something and I tell them medium , I look at their medium and it's way different than my medium .

You know what I mean ?

So we just don't wanna cook too fast , you know what I mean ?

But we don't wanna see no meat , no pink either .

Now , while we cooking down , you know , our sausage right now , you saw the way I went ahead and , and died these down .

I mean , you know , slice this right .

You gotta do it however , but if you do it in the same order as me , you utilize this time to do what ?

That's right .

We're gonna multitask , check it out .

We pretty much , you know , down to where we need to be .

Now , look , I'm gonna bring my W sauce and we're gonna use that to like deglaze , right ?

Anything that's stuck on the bottom .

If you guys come in here , take a look right here .

I don't like you saying that because it , it , it sounds worse than what it is , but that's the , that's our flavor , right ?

So I'm gonna just go ahead and add that w sauce .

Let that start to get , you know , warm and then you look square edge .

Now , look , look at that right there .

It's gone .

Now , you know how we gonna build these up with like a lot , a lot of flavor , right ?

That's a must .

OK ?

So another thing too I like for that to like marinade a little bit , you know , like to cook that in inside of our , you know , our sausage right now .

Check this part out .

Now we're getting ready to come with our veggies , look at that color , you know what I mean ?

We just gonna do it folks for those of you guys have been following me , you know what I mean ?

And know how I normally get down , especially when I do the Trinity .

I always start with my onions , you know what I mean ?

And I do that and I start with them first .

Right ?

To give them a head start .

I think I'm the only one that really do that .

Right .

But this time I went ahead and diced my bell peppers and celery , you know , like super small because I'm doing that for the flavor right now .

I'm gonna come just the opposite of the way I normally do .

You know what I mean ?

And now I'm gonna introduce , you know , my onion .

Now by the time my onions get to where I would like , then everything else will be , you know , right where it's supposed to be , right ?

Don't forget we still under that medium flame .

It's just best that you , you know , let all of this marry together and you wanna get it like , you know , like uh I'm trying to think of the word .

You wanna get it mixed , you know , properly , right ?

One thing about the white , the green and the red , you can see it so you can see what needs to be moved around and then we want to get it under that heat , wanna sweat some of that , right ?

I can tell you right now though , I could put some scrambled egg in this right now and then roll this up in the burrito and it should be fired without the rice .

And then you can only imagine if we put the rice in there .

Now , come here and take a look at this .

Look how big these clothes is .

This is what I'm talking about .

Look , you can't never have too much garlic .

I don't know .

They got a restaurant down there in uh Beverly Hills called the Stinking rolls .

You guys look at that Beverly Hills , California .

Check it out .

I used to run there a lot , a lot .

Oh Yeah .

And I'm gonna put this on top because I wanna go ahead , you know , and stir this so we don't get no burn right ?

And then we don't worry about whatever else was left in there that didn't get pressed .

You know why ?

Because we have press that through .

Everybody smiled right along with me .

Oh Yeah .

OK .

So now I'm gonna give it a couple of little pinches of , you know , kosher salt and then I'm gonna go to town , you know what I mean ?

With my black pepper .

Now , I don't know if you guys know this , but any time black pepper gets any type of heat , especially when you put it in a smoker , it takes on a whole another flavor .

You know what I mean ?

A lot of people out here , they being shy with it , you know , feeling like , oh it's gonna be hot or something like that black pepper .

Listen , this right here is just to enhance just as much and add flavor as salt does right now .

I'm gonna go ahead and give this a mix and don't forget folks we taste as we go .

Now all of this is really cooked .

Next thing we're gonna do is we're gonna add our rice .

Now , I'm gonna go ahead and just make a little valley right here .

You see that ?

This is unnecessary .

I'm showing out folks , we just add something like this and just add it around like that .

And what we want to do is want that rice to seal up with this little flavor before we add our stock right now .

This is where once I get to the part where I add my chicken broth or a stock , you gotta remember this .

You wanna go Cajun Way or you can go to Creole Way .

I'm going Creole .

You've been following me for a minute .

You know how I get down Creole kick .

You know , I'm one with it .

You know what I mean ?

So that's the flavor profile we gonna go with .

So after about , you know , a couple of minutes right now , we go ahead and add our stock one .

Hm .

You know what I mean ?

Then I rub my square across the bottom just in case anything got stuck on the bottom .

But that's OK .

Now what we wanna do is we just wait a second .

As soon as it comes up to a boil , I'm gonna go ahead and add my creole kit .

Hey , just because I told you I would check it out .

This goes out to you .

You gotta try this one .

Alright .

So now look , I'm gonna go ahead and add my Creole kick .

I gotta back up some , you know what I mean ?

Because this right here is potent .

Folks .

Look , I feel like Doctor Frankenstein when you add that , that adds all that flavor flavor and it comes to life .

You know what I mean ?

So I'm just gonna give it a whirl , you know what I mean ?

Try to keep it all in the pot , you know , in my pan .

But oh my goodness .

Now look , we're gonna cover this right when we cover it , we're gonna let it simmer for about 25 minutes .

You know what I mean ?

But we're gonna monitor it I guess in about 15 minutes , I'm gonna take a look at it .

Take this square is run it across the bottom and go from there and then don't forget the only thing you should have left is the bay leaves .

Boom .

OK , folks .

I'm gonna go ahead and look at this .

Now before I pull this off the top , I did look at it at about 15 minutes .

Ran my square eggs around the bottom , make sure nothing was sticking and then check it out right there .

That's it .

You know what I mean ?

Now ?

Oh , you can see the bay leaf .

I'm gonna go ahead and take the bay leaf off right now .

I don't know about y'all , but sometime I take the big leaf , I don't know .

Y'all can let me know if y'all do this .

Sometimes I'll just clean up like that and put this in my mouth like it's a lollipop .

Hey , but I ain't gonna go ahead and do that .

So what I'm gonna do is now just give it a little fluff , let it get some air , right .

We're gonna lose a lot of that moisture , let it dry out .

Oh Yeah , look at that right there .

Get rid of that little Gummi .

I'm gonna leave this alone .

We're gonna come back .

Matter of fact , I think I'm gonna go ahead and hit it with a little garnish and give me some pictures while we wait .

All right folks .

Look , I didn't let it look .

I , I don't know what else to say .

Y'all just seen it , you know , moving around in slow motion .

You see that right there .

Look , it's not gummy .

The key thing is , you know , you want to take the top off , let it get some air and then you just fluff it up right this right here .

If this ain't dirty , right ?

I don't know what it is now , I'm not gonna go ahead and like over talk this or nothing .

Like that .

I'm gonna dig in here .

I didn't already sound with a little bit of it , but I'm gonna go ahead and do it for the , you know , for the video camera .

Check it out .

Folks .

Cheers that Italian sausage .

It's everything .

Now .

I want you guys to tell me what you think about this right here .

You've seen it .

You didn't see me hit it .

I don't know if you can see the reaction on my face .

This right here is always fine .

Now I got a question to ask you guys , is this a standalone meal or you using this like as a side dish ?

I'm gonna tell you how I do it .

I usually have dirty rice , some fried shrimp , you know what I mean ?

And that right there , it just does it for me .

Oh and don't forget that that tall , you know , ice cold glass of that and Great Kool Aid .

Now , with that being said , I want you guys to talk to me down in the comment section below and tell me what you think ?

Are you guys gonna go creole or are you gonna go Cajun ?

Now if you're new to my channel , let me take this time to say , hey , thank you for watching this video .

Don't forget to like smash that subscribe button and tell everybody out there , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And you know what I'm gonna do something a little different this time .

I want y'all to come on in and look at this right here .

You see this right here .

That's that dirty rice folks .

I'm out .

Peace .

Hm .