Old School DIRTY Rice

our job today I'm going to make dirty rice dirty rice is a staple around here you can't go to a pig roast or a barbecue somebody's gonna bring it and so I thought you I'd show you how to do old school dirty rice this stuff right here it says dirty rice that's not dirty rice I like it ate a lot of it it's quick it's easy but it's not dirty rice I think a lot of the younger people use this type of stuff because it is fast and easy and it's getting hard to find real dirty rice and there are dozens of recipes for real dirty rice but this is not one of them this is got ground beef in it dirty rice doesn't have ground beef in it not real old fashioned dirty rice I still like it good product but let me show you the ingredients I got a little bit of granulated garlic black pepper red pepper crushed red pepper white pepper that's a lot of pepper dirty rice typically it is mildly spicy but it's not hot so it would just be a dusting of these oregano and of course I use Tony's original Creole seasoning to adjust the salt then we have a cheat a little bit I use Owens hot breakfast sausage Jimmy Dean any of those that work you don't want maple flavored sage or any just hot a large onion it'll be bit of garlic fresh garlic so Kay I don't use a lot of it but this stuff here is okay curly parsley it's important to have curly parsley green onions chicken gizzards now I feel a these chicken gizzards and and these chicken gizzards are not easy to feel it nowadays the way that they clean them they look like they were cleaned with a weed whacker you know I mean they just butcher them it's not like it used to do and as a side note this is unbelievable to me anyway there's a piece of corn dried corn came out of this pack of country fried chicken gizzard unusual pork liver I forgot did I say I was going to feel a I don't grind up the gizzard of the this tough membrane I take the meat it's another step but I take the meat off of that I just use a knife and we lay the meat off pork liver you can't use beef you can use venison this is a mild liver and I have used venison and I can't really tell the difference chicken liver okay it's about a pound each one of these sayings chicken livers here there's two pounds doesn't really matter but these are chicken livers what else a couple things of celery I'm going to chop the celery fine and the green onion you've seen me chop before them to end the up parsley in the whatever now some of this stuff it is a process to make it and I'll take some of it and I'll freeze it in one of these containers didn't dump it out and back in sealing next time I don't have to go through this process but if you have gout or if you're Jewish you might as well move along because this is not your dish because of the organs in it and as far as the gizzards I guess you could use chicken hearts but I'm going to start off by browning this in a cast-iron skillet large cast-iron skillet and then we're going to have to grind the other meats and let's get on with it alright I'll start off by browning this I just break it up put it in there really not much to it I won't bore you with the whole process but I'm going to let it jump away over there I'm going to brown this off and break it up and it you know fine crumble you don't want real lumpy um pretty boring I'll get back to you next thing we're going to do while this is frying and browning up we're going to grind up the the other meat alright y'all just a little trick here I use one of these old-timey you can tell it's old potato smashes to break up the pork works great now we're going to add these vegetables sometimes I put like a quarter of a bell pepper in here but I didn't have any bell pepper and forgot to get it we're going to put our parsley our green onion celery and our onion in here and now I'm putting into my gun mess sorry get enough mana you want to do this before you put the other organ meat in there and you just stir it around saute it down you know how this goes you just saute until they're translucent everything else wilted real good I could eat different here just like it is be honest with them all right let's do the fun stuff now let's start grinding all right Joe this is things going to make a noise this thing comes with two grinders this is the small one and there's another one slightly larger than that either one fan I like the larger one and again it's going to be noisy and let's start grinding hey deliver those again you can use the you can use the liver out of a deer works just fine you cannot use the beasts liver as way too strong this is a fairly mild liver I probably losing all y'all right now this is the glory part here comes the chicken livers now this is two pounds of chicken liver normally I use a pound but I'm gonna go ahead and put them all in there it won't hurt and then I'll run my silly gives us through there I know there's an old to last laugh and that in some places I don't like putting the grizzle drizzled in there so I take it up the gristle I said to the nanslo after the part to their I can say it y'all might have to say taken ah it's just a texture thing here and now what we'll do is we will add that to our saute and vegetables over there jealous is going to be what kind of messy it if a gory soup what it is it'll all cook down and we're just going to mix that all in there and like I say it does look soupy but when I get through with it when it gets to cooking it won't look like this but this is a the basic meat and vegetable mixture and I'm going to brown all this off then we'll add our spices and the only thing once it's done you just add it to rice and you've got dirty rice which I just love and it's similar to boot that without the casing make boudin balls out of it I have matter of fact twins with the idea of showing you what that looks like when I'm doing this but uh let me get through cooking this down and I'll get back to you alright y'all there it is I bet you never thought you'd see it go from a soupy mess - looks like ground pork or ground meat you want it moist if it drives out on your poor little chicken stock in there or something now we're going to season it we'll start out and I don't normally start out with just a little bit of each and just kind of work my way up to where it tastes right to me this is a little ragged I'll keep in mind when you start salting it that you your rice is going to be bland even if you always try to unscrew these things even if even if you put salt in so you have to adjust for that when you go to add your salt you want it just a tad salty this is red pepper like pepper try to let you see how much I'm putting in there it's not a whole lot this is garlic granulated garlic some red pepper flakes now if I was making what I call boudin balls oohs and doesn't have chicken end of the course I put a lot more that's because boo dance I like hot almost forgot the garlic and I throw a little bit of that in there I don't know what that is 3/4 of a tablespoon we want to mix all that up and like I say you want this moist when you go to put it and get it to your rice you don't want to leave not one speck of white showing when you have white in your dirty rice that's the sign of somebody that it just doesn't care all right now here's Tony's that's for the salt and there's other spices there I'm going to mix this up and we'll give it a taste this is where you want to taste test it before you mix it in with your right I'm afraid this is going to be a long video but for those of you that are interested in knowing how to do deserts it's all the way to do it and taste this how does he do it how does he do it let's mix it with the rice it's perfect I job there's some rice that I flaked off now that's one cup of rice I meant for it to be too and then I have it's hot and I have some of the mixture it also is hot I'm probably not going to use all this I could but then it's not dirty rice it's what I call filthy rice umm and I always add a little bit of fresh parsley and fresh chopped green onions when I go to mix this and you just mix it up you want to make sure that you get absolutely every grain coated you don't want a bunch of white showing through that's just that ain't right you can use this for stopping in bell peppers or Goldtop sir chicken rice something like that but you want to get a real coated if it's too dry mixture that you have when you get through add your little chicken stock in it or something to kind of freshen it up again I'll be miss tonight with some grilled pork chops and whatnot this is old school dirty rice now it is a side dish but I'm gonna have some right now and I think you'll like it probably have it's good stuff down here I don't know about where you live but we like it I appreciate you watching catch you later

Channel: MyHollowpoint

Views: 106,446

Keywords: Rice, liver, gizzards, dirty rice, rice dressing, Toney's, Zataran's, onion, green onion, celery, red pepper, white pepper, black pepper, garlic, chicken liver, pig liver, deer liver, Old, Food, Cooking, Stuffing (Dish), School, Kitchen, Recipe, Years, Recipes, Restaurant, Cajun, Chicken, Meat, Dinner, Cuisine, Bbq, Barbecue (Cuisine), grinder, Kitchen Aid, deer, venison, hunt, duck, Sauce, Eating, Healthy, Foods, Beef

Id: Th0ni2DiOb4

Length: 17min 29sec (1049 seconds)

Published: Tue May 21 2013