Secrets to Mouth-Watering Dirty Rice!

what up folks check it out today we making the dirty rice right I have made this in the past and again when you see me doubling up these videos you know what I mean I'm doing that because I'm growing about 30 to 40,000 people a month and those new people I don't know if they coming new to uh uh YouTube or not but what they doing is they ask me can I make it and I think I make a better video now than I did in the past so that's why I'm doing it now dirty rice check it out we going to go ahead to just get started you know what I mean so I'm going to go ahead and just add a little bit of this extra virgin olive oil in here right go ahead and give it some fire we going to start with a medium high heat just to get it nice and hot right now let's just talk about these ingredients don't forget as always and if you're new all of the ingredients a full printable recipe is on my website that's smoking and Grilling with a.com and that's wab.com and while you guys are there you get the chance to look and see what you gonna make tomorrow or the next day and all of that now let's just talk about this dirty rice chicken gizzard right that's what most people make it out of I could have went with a pound of this right here I got mild you know pork sauces I'm going to go ahead and make it out of that right cuz everybody behind the camera and then a couple of people that want to eat they was like hey I don't know if I like the chicken gizzard or nothing like that you can do it with that and the only thing that you guys are missing another way you can make it is and that's with the uh liver right so as this is heating up you guys can use a dutch oven if you would like you know what I mean you just want to have something that has a you know a top to it for me I'm using my head X clad this is going to be perfectly big enough for everything now I'm going to put this back in the refrigerator let me set this over here so we going to go ahead and start off with our mild you know this is our pork sausage right real real flavorful you know what I mean so we'll start here so this is nice and hot and you can tell by you can see the shimmers on the side but look when I move it around it's nice and and movable I don't know the word it is you know what I mean but let's get actually get ready to start to you know smoke so I'mma pull this off and we going to go ahead and get this a little bit of a little crust on that right now so we don't want to break this up or moving now what I'm going to do is you want to get yourself one of these meat mashes right this protects the pan you guys using those nonstick it even helps out when you're using a dutch oven no scratches folks so now I have it moved it now I'm just going to break this up like this you know so if you guys pay attention you know it's a little bit on the you know okay so we since we using pork you know it's going to be a little bit on the fatty you know greasy right so now I'll switch to my Square Edge you know bamboo you know wooden spoon right so I'm just moving this around by using Italian sausage you know what I mean uh this bre it's more like a a flavorful sausage and it's on a mild side right we going to kick it up a little bit with a little bit of that uh Cayenne now that's a up to you how much you put in here now I just want to show you that I have a paper plate you guys use a regular plate but since any less dishes I can do I do it right I got a paper line right so when we take this out after it's completely Brown the reason I'm going to take it out is because we want to get rid of all of the grease right since we doing the rice we don't want it to be greasy you know what I mean so these right here are key steps I'm going to show you something to get your your brain going look at that right there oh yeah you know now I'm using a metal utensil inside of these hexclad pans which you can it's the design and the way it's cut and etched on the bottom creates the non-stick surface right so I'm using a sloted spoon get a little bit of that grease out and then what I do is I just spread it out over here right let me get that out of there my bad I'm thinking about I'mma turn my fire off that's what I wanted to do now I want you guys to come in here look at this now we put a little bit of brown on it got a little bit of fine down the bottom I can actually get that up with this here but I'm not cuz everybody don't have the hexclad you know what I mean but I'mma show you something just one second now slotty spoon again I'm just going to move this over I could get another paper towel you know what I mean but let's just do it like this we move it over you can see all the grease that is absorbed that's why I don't do my none of my pork with the and Dey cuz the objection objective is to get all of the as much of the oil off as possible all right so I took out just a little bit of the grease that was rendered right from the andou and what we had left over from the uh pork sausage right now I'm going to go ahead and start with my onions just to start to get these to become translucent and cook down now I always give my onions like a one minute Head Start so you know the acid the acidity that's inside of an onion will help get fined up you know what I mean uh get that flavor up and start infusing that with everything right now after just one minute now we bring the rest of our veggies all right so look I want you guys to come in here and look at my veggies now that's up to you how you want your ve veggies to be we can cook these down and get them a little bit even more softer right but we're going to do them for me I like them like this to have a little bit Integrity to them you know what I mean they still got a little bite to them but they soft I can feel it just by you know touching these with my uh my wooden spoon right so now I'mma go ahead and add my my seasoning right now when it come to this Cayenne if you want it to be hot that's okay that right there is about enough I just really wanted like H that might be just a little bit over A4 teaspoon you know what I mean but that's all you need you ask me but I know some of you guys out there love it when it's nice and hot you know what I mean so maybe you want to do a half a teaspoon right but I can tell you with the Creole kick oh my goodness smells incredible and the way it moves I know you guys every most of you guys have it unless you knew now you're getting exposed to it just the aromatic that comes off of the veggies and Creo kick is fire and they got a little bite to it also along with that Cayenne right so that's cool now I'm going to go ahead and use the last of this garlic paste so I can get back to using my you know my garlic uh press all right now that everything has been combined now we getting ready to come back with our meat a yeah this is it right here folks super easy do it all in one pan you know what I mean uh cut down and then you're using anything like me paper plates come on all right look at this right here folks I ain't going to lie to y'all some beans some black beans get you a burrito you know I mean get that tortilla out there y'all see where I'm going with it so so many things we can do that's one of the things you guys should like about this channel you know what I mean uh look we just give you options you know what I mean all right so now we want to add just a couple of cups of rice then when you have your rice in I like to let that be a little bit on the absorbing side too let it get toasty let it touch the bottom of that pan all right right now here's a part that's going to be tricky for some people cuz I'm going to say you can use chicken broth or you can use beef in this case here I'm going to use some beef broth you know what I mean just a combination of this you know what I mean I use the pork sausage you know what I mean but sometime I make this a lot of times I actually make it out of a ground beef but you see how the rice turned a different color look at that so it's absorbing that I just let it get a little heat warm up right and now I'mma come with my beef bra all right so what you want to do is you want to bring it up back to a boil you see it starting to boil right now not quite that hot and I believe I said in the beginning what makes you doing this in a dutch oven that pretty much ensures that everybody have a top right so now that we coming up to a boil I'm just going to take my bay leaf get it going let the rice do it work right I'm going to reduce my fire down to a [Music] simmer I'm getting ready to put my lid on and then I'm going to come back and we're going to look at it I'm going to set a timer for about 18 minutes it usually goes about 20 about 20 minutes 20 22 minutes right but at 18 we going to take a look I'm going to let this do his thing and I'll see y'all in just a minute okay folks so check it out listen this went about 22 minutes I checked it at uh I did check it at 18 looked at it gave it a stir I wanted to make sure nothing was sticking on the bottom now we take this off right here we look at it here we go all right so you can just see it so I'm going let it go ahead and start to you know dry out with the top off you know what I mean just continue to give it a stir and what I want to do now is I want to take a couple of pictures that's how you guys got here anyway and then we going to go ahead and do a taste test [Music] [Music] okay folks so now that I done put it in here you know I mean put it all in the bowl I've already tasted it it is very very good uh I'm going tell you it's kidfriendly you just want to make sure you don't put too much cayenne pepper in the inside you know what I mean inside of it uh the poo kit got like a nice smooth bite give you that that that that Louisiana type down south you know feel to it and then I want you guys to pay attention look at the rice you know sometime you know we say that the rice comes out gummy you know what I mean but you can just see nice fluffy came out you know real nice so listen just so that I can go ahead and get myself another bite cheers y'all oh yeah now check this out folks that right there is good right that Creo kick now if you guys don't have Creo kick you know use your favorite Creo seasoning you know what I mean but I advise you you know like I'm trying to do whatever I can to tell everybody on the planet Creo kick is the way to go all right so listen you got that in there a little cayenne pepper I already stated that I believe this is really like truly uh kidfriendly real nice you see it comes out you know nice and fluffy now I did that okay so when it was the andoy that was a pork Andy sausage right so that goes along with the you know the pork Italian sausage that we did in the very beginning if you guys want to use chicken you can use that gizzard you can use a ground chicken you can just like do it your way so let me know down in the comment section below listen I feel like I'm about to ramble and you know overt talk it listen I'm going to eat so check this out if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here there's a channel out here there simplifying these recipes and taking a mystery out of cooking and now I'm about to sit down take me a break and wait for this risking to get done I'm out peace [Music] [Music]