Cajun Dirty Rice

[Music] what's good everybody welcome back to my channel smoking and grilling with me ab but today you didn't already seen that thumbnail you didn't look at that picture your mom got the watering you clicked on that button and now you're here today i'm getting ready to show you guys just how easy it is to make you know what we're just gonna make a dirty rice keep it real simple hey and saying that let's just go over these ingredients right now let's make it happen all right so look we're gonna start off look i got some long green rice right this is what you're gonna need that and this right here this is my creole seasoning you know what and if you've been watching me for a minute you know i rave about this creole kick this is a must-have folks i use it in everything now you can use creole cajun or whatever but this right here is my weapon of choice today all right we got garden clothes big leaves and then let's talk about this sausage right here you can see right here it says italian sausage right mild it's up to you what you guys you know what you guys want to use for me this is what i'm using today or you can take an andouille sausage you can cut them out you know and like peel them you get all of the sauces out of the uh out of the casing and then you know go ahead and fry it from there now here we go now we talking about dirty rice so we're talking creole slash cajun right so you know what i'm gonna go ahead and just put this right here and let you guys tell me what you think about that right there this is a must-have when you're doing you know if you ask me if you're doing anything cajun and creole now you see celery green red bell pepper and then we're gonna use that yellow onion because we want something sweet right i always got my salt and pepper i use cautious kosher salt i like to you know grind my pepper i got parsley here for some uh for some garnish and then i got my infused olive oil right here this right here is just garlic confused i'll be using that today now over here look we got chicken broth you're gonna need some of this i'm gonna show you how to put all this together hey look it's enough talking oh and before i forget because i love to say ah yeah w sauce this is it right here let's make it happen [Music] okay so you see what i'm making mine in i'm using my cast iron skillet right this is the 12 inch cast iron skillet with the lid this is not the lid that came with it you know what i mean this is one of those cuisinarts uh leaves for another pan that i have but this is what i'm gonna be using today right so this is already coming up the heat i'm gonna go ahead and open up you know my sausage and what we wanna do is we wanna brown this until we don't see any pink all right so i'm gonna go ahead just give it a little start with just a little bit of my olive oil right so now i'm gonna go ahead and just add my sausage peel this off now look i'm not gonna touch it and don't forget this is an induction top right so the heating element is right here in the center i want this to like crust over so i'm not going to beat it break it up or nothing like that we're going to let it form a crust then i'm going to flip it over i'ma let it form a crust on the other side and then i'm going to break it up okay so now that we got the you know our sausage in the pan let's go ahead and let's just start you know prepping our bell peppers right okay so now i'm gonna flip it you can look at that crush right there that's what we want to see you see that that's that flavor folks okay right here i'm gonna go ahead and kick back let you guys look at the little knife work and give you a little bit of that eye candy okay so we got crust on the bottom side now what we'll do is we'll just go ahead and break it all up what we want we don't want to see any pink now i'm going to turn this down to a medium which is about 275 degrees you just want to break this up and get it nice and small so as you can see i got it all chopped down and i'm gonna tell you you know i'm big on having the right tool for the job right i like these wooden spoons and see how i square it makes it super easy for me to get right down there and you know what when you breaking up ground beef or turkey or whatever you're doing turkeys sausage whatever look it helps you this right here just makes your job much much easier okay now that we got you know everything you know all of our our veggies look they chopped the way i like them or diced some of these are fine some are like regular dice size now what i want to do is look my i got my skillet it's back up to temp right i just want to show you this right here when your skillet is seasoned right you don't get none of that stickage right but if you use ground beef maybe that head stuck down on the bottom so what you want to do is you want to take your w sauce right you're going to add this right and we're going to use this if you glaze it but for me i don't have that issue so i'm going to go ahead and turn this down to like a medium heat you know look and you see i had nothing to stick on the bottom but anything to stick on the bottom right there that's your flavor you just want to make sure you get it all also i want to cover this if you went ahead and used ground beef you might it depends on the percentage of fat you might have a lot of fat in here what you want to do is drain some of that fat and leave yourself about three tablespoons of fat in the bottom right so now i'm gonna go ahead and start adding my veggies no particular order right onions and the green bell peppers now you just want to go ahead and get everything coated with all of the goodness all of the the oil and everything that's in here you know i mean we want to get that to marinade and the soften and saute some of these onions down some of these veggies now now we're going to give this a little bit of a head start before i go ahead and add that garlic right because you know garlic can be a little tricky but check it out i get to use my press right so go ahead if you got a press whatever whatever it is you know what i mean i just suggest everybody get one of these because look it make it like a whole lot easier check this out y'all you just squeeze it and guess what folks we got mint garlic now we got it we're just gonna go ahead and give it a good stir right look the steam from the you know from the pan the veggies are starting to release is its goodness right and it's starting to soften up what we want to do is and again look i don't know if i said it already but i'm under a medium heat you know i mean i might turn it up a little bit remember medium 275 degrees i'm gonna go ahead and raise it up just a little bit to 300 degrees right because we want to cook some of these veggies down just a little bit more and we don't want to burn that off that the garlic right all i can tell you is if you had this going on in your kitchen right now everybody that comes in to your home will just say oh my goodness what is that you cooking right there so look like i said in the beginning i made one of these before made a video and i put shrimp in it and everybody was like man that's more like a jambalaya but check it out you guys can put whatever you want to put in here it doesn't really matter it's yo dirty rice you know what i mean but this right here is just like fire and for those that never ever had it this is a great start where's the krill seasoning oh when do we put that in oh with the rice got it it makes sense now you want to go ahead and get yourself a couple of pinches right and then check it out we got to go with that salt i mean excuse me that pepper right now for me you guys know you been following this channel you know i like to use a lot of peppers now look my veggies are starting to soften up i can touch them and fill them the way they feel you know with using my wooden spoon and you know what even if you don't do that you can look at them see how it loses some of the red and the green is starting to you know fade away and the onions look everything when they start to soften up they start becoming translucent and they lose a lot of that color this right here tells me it's right now what i'm gonna do is i'm gonna go ahead and i might introduce my long grain rice right so we just add that and what we want to do is we want to brown this for about two minutes now after i get this stirred up right i'm gonna go ahead and just set a timer hey you know what it does i like mine to be a certain color so i'm gonna go ahead and just brown it for about i'm gonna say three minutes okay so we got the rice in the skillet we browning that up right oh and i should have said this too i went ahead and raised my fire back up to a medium high because we want to put a little bit of color on that rice right so we're going to go ahead and i'm going to measure this out this is a four cup pyrex cup right measuring cup so and actually this right here holds uh i think this carton holds six so what i'm gonna do is i just want to get four we're gonna come back and make one okay so my timer just went off now i'm gonna go ahead and add now we got five cups now i'm gonna go ahead and give it a stir and then what we wanna do is bring this back to a boil then we're going to lower the temperature down to get us a simmer and then we're going to set a timer for about 25 minutes and we're going to look and see how that is now remember i had a top once i get everything up and i set it down to a simmer i'm gonna go ahead and put that top on there now this is when you introduce you know your creole kick or your cajun seasoning if you've been following me for a minute you know i'm gonna use that key that creo kick at all times then you want to go ahead and add your bay leaf give it a stir then you want to go ahead and cook it till all your liquid is gone okay timer went off let's take a look at it ah yeah that's another they wanted a telltale sign you see all the liquids going now you just want to take it look i notice what i'm doing i'm taking it squares a wooden spoon right take it hit the bottom and i want to push it through when i put it right there nothing is stopping it on the bottom right just getting a little thick this right here folks it's dirty rice hey i'm gonna go ahead and just give it a stir let me take this heat off right oh yeah i just want to stir it let some of the steam you know get out we don't want it to be mushy right so we're going to leave it like this ah you guys tell me hey all that box dirty rice and all of that you can make this you know really really fast tell me what you think down in the comment section below i'm gonna let it steam i'm gonna give it about five minutes we're gonna put some of this on a plate or a bowl i don't know yet and we finna eat this folks okay now what i almost forgot to do was add my little green you know my little parsley because you know what we got to have some color right now watch how this is and it does something a little bit better too check it out when you go ahead and mix it all together you know what i mean it's just the way it changes the texture the green is like deep up in there you know we just do it like that super easy check out this presentation and as i'm moving and i'm looking there's no rice and guess where folks i forgot all about my little friends right here okay so now just for the best part you know i mean i'll just go ahead and just get me some put some on this plate right here that'll be enough for now let me get myself a fork and check it out folks it's going down look at that right there dirty rice now the right amount of heat and then when it's hot like this i'm talking about like the the warmth from being you know being freshly cooked you know the heat from the fire all of that listen just feels so good going down there's something about that like the italian sausage the spice from that and that creole kick hey i don't want to say nothing this is one of them things where i'm not trying to sell it you got to make this you guys out there making these other dishes that i'm out here showing you guys make this and then please come on back and hit me in that comment section below and tell me what you think about this one here when i say fire that's what i mean fire man that's got to write the right amount of kick to it too so listen if you're new to my channel let me just take this time to say thank you for watching this video don't forget to like subscribe and tell everybody out there right there's a channel out here that's simplifying these recipes and taking the mystery out of cooking now if i ain't took the mystery out of cooking with this dish right here i don't i guess i don't know how to do it hey with that being said you guys hey thanks and i'm outta here peace

Channel: Smokin' & Grillin' wit AB

Views: 173,345

Rating: 4.9666891 out of 5

Keywords: Cookin wit AB, Smokin and Grillin wit AB, rice skillet, dirty rice, dirty rice recipe, rice, rice meals, easy rice recipes, easy rice dishes, cajun dirty rice, cajun food, cajun rice, cajun rice recipe, rice recipes, rice recipes easy, fast rice recipes, fast rice, dinner recipes, dinner ideas, lunch, lunch ideas, easy dinner recipes, easy recipes, smokin and grillin wit ab, food, recipe, cooking, how to make, comfort food, soul food, southern cooking, soul food recipes

Id: 2tydoThYuqc

Length: 12min 39sec (759 seconds)

Published: Fri Mar 12 2021