How to Make Authentic Southern Dirty Rice

Okay folks, listen, we getting right into it. Now, I done made this several times, you know what I mean? But this time, I'm gonna do it more on the authentic side. And what's gonna make it authentic is, we finna use these fresh chicken livers. Let's get it. Okay folks, so look, if you look right here, you can see, look, this is all the ingredients for it right here. This right here is gonna be key too. And that's gonna be your rice. But really, when I tell you it's your chicken livers, some of you guys have got your nose turned up. You're like, ugh, I'm not doing that. Trust me. And don't forget, the full ingredient list is on my website. That's smokingandgrillingwithav.com. And that's W-I-T-A-V.com. Okay, so this is what we finna do. I'm gonna be starting with, you know, bacon fat, right? So, got my bacon fat here. I started warming up my cast iron. Right, so, I'm gonna go ahead and just put a little bit of this in here like this. You know what I mean? This is where we gonna start, you know, that good flavor. Now, some of you guys gonna ask me, do you have to use bacon fat? No, you do not. What you can do is, you can use any type of cooking oil. We gonna be using 80-20, and we got our chicken livers, right? So, I done took a couple of these outta here, right here. Now, what I wanna do is, I wanna mince this down. I already rinsed this, right? So, we'll just go ahead and get this going as my pan heats up to, you know, temp, right? So, we get them like this. I'll bring them over here to the side. Now, we just cut them down, right? You wanna have a sharp knife. You wanna be able to have little pieces like you see right here. Look at that. Now, you don't need a whole lot of this. If you a fan of the chicken liver, please, by all means, go ahead and do it. But this is about what I'm gonna put in here, you know, for this one. Okay, so look, I've already diced down my chicken livers. I got my 80-20. I'm gonna go ahead and drop this in. Right, we building up a little heat. That's going. Now, once I break this up, I'm gonna move everything to the side, and then I'm gonna start with my livers. Okay, so what I'm gonna do now is I'm gonna break this up, right? Get this to start really, you know, cooking down and adhering with a little bit of that bacon fat, right? Now, I'm gonna go ahead and take my chicken liver, and then we're gonna add this on here. I can hear y'all now, everybody's saying, ugh, I don't want no chicken liver. I done made it without the chicken liver. If you want it to be a little bit more on the authentic side and you guys gotta trust the process, folks. This does work out and taste very, very good. Now, don't forget on my website, which is smokingandgrillingwithab.com, and that's W-I-T-A-B.com. You'll get the food, you know, measurements and everything. You guys can go up to eight ounces. I'm putting a little bit in here so it'll be visually appealing to everybody else, but this right here, I could have probably almost added like another quarter to that, and just the merriness, when the two flavors marry together along with the bacon grease, turn out perfect. Okay, so now, let's see. I'm gonna go ahead and clean this out. You guys gotta get one of these meat masters. It breaks this up, especially really in the ground. You know what I mean? And then here, what I'm doing now is just mixing it all together. We still see a little pink. We're gonna start dicing down our celery. You guys can pre-dice it down already. This just, for me, I like to be able to just cook nonstop. You know, if you're a beginner, it'll be in your best interest to go ahead and take it, you know, and do everything, you know, pre-do it. Now, we wanna have ground, and this is what this is really, really for, right here. Right here. If you're using them nonstick pans, this won't break none of that surface, scratch nothing up, and you won't ingest none of that. Okay, so as our beef and our liver is going, what we wanna do is we wanna dice our celery, right? Now, if you look at this, I'm dicing this a little bit on the small side because we wanna get this flavor of the celery, you know, in here. Now, this is gonna be key, right? It's not so much as for texture, but for flavor. Remember, that's why we dice small. Okay, so now that I got my onions done, I'm gonna start with my onions, right? You guys know I like to do that first. I know that everybody says it doesn't make a difference whether you go all veggies in at the same time, but for me, I love giving my onions a little bit of a head start. Then we gonna come with our celery and our bell peppers. Now, I have my bell peppers pre, you know, pre-diced, you know, because when I make everything, when I do them, sometimes I'll just dice down, you know, a couple of them, if I have one or two extra. So that's where these are coming in right here. Now, we'll just add those. Now, it should start to smell incredible, you know, once everything hits the heat. Okay, so I put my garlic, I put it all right here, you guys can see it, you know what I mean? So now we gonna go ahead, you know, and get this incorporated. All right, folks, so look, now we move over to the part where we start to put our more flavor in here, right? So we got Creole kick, we got W sauce, and then we got hot sauce. You guys can use the hot sauce of your choice. I'm going to be using this right here. This is my go-to Louisiana, everything, all of this wrapped up and run. This is Sweet Smokey Joe's. Now, we just go ahead, start adding this in here. You know what I mean, we put in about a teaspoon. You guys can see it, it's got the little spout on there, so it might look like I'm doing a lot of shaking, but not a lot is coming out. We just want to get ourselves about a teaspoon, right? We got that. Then when it comes to our W sauce, we're going to add a couple of them in there. And don't forget, the full ingredient list is on my website, that's smokingandgrillingwithab.com, and that's W-I-T-A-B.com. Now, we gonna tie it all in, you know, with our Creole kick. All right, so we add this in here. This kind of like ties it in there. Just don't say, you know, Southern, Creole, Cajun. I don't know what it does. Okay, so now we want to add our rice to this, right? So this is what we're going to do. We're going to put in about a cup and a half. Ain't no about, and again, the full recipe is on my website. I know you guys are tired of hearing it, but I got to keep telling you guys, you know what I mean? Because you guys go there, I can actually see when people are on the site, you know what I mean? And then you guys go there and you find other things that go along with, you know what I mean? That's why we take the time to go ahead and put this in. Right, so we got a cup and a half of rice, right? So now, I'm going to go ahead and cook this and brown this a little bit. Let it hit this cast iron, right? Look at this right here. All right, so now we're going to get ourselves, you know, three cups, right, of chicken stock. So while that's cooking, I can hear it in there cooking. It's doing, this is what you want, folks. We just want to brown it a little bit, let the raw rice absorb some of the, you know, flavor that we already cooked up, right? So now we're going to add this, right? Oh yeah, listen to that right there. Look at that. Now we're going to add this, you know, to our pan. Now I'm going to go ahead and raise my fire because I want to go ahead and get this up to a boil, right? So you guys make the adjustment right underneath. Now, once everything comes back up to a boil, right? I'll just go ahead and hit it. If you want to go ahead and give it a taste now to see if your liquid needs a little bit of salt, you can make an adjustment here. I just tasted mine. Mine is just, you know, good for my liking. This is where you taste, right? You know, this is where you start, right? Now you want to add your bay leaves, right? Which would be, you just add them like this. They rehydrate and release their flavors of the bay leaf inside here, right? Now I'm getting ready to adjust my fire. I want to show you guys. I'm going to adjust it down to like a real, real super low. We just want to get it simmer, right? I'm going to add a top, which I probably should have said a long time ago, right? You want to have a top. This will let some of the steam out. We put it like this, and then we're going to let it simmer for 20 minutes. See you then. Okay, so it's been 20 minutes. I done turned off my fire. You know, so this is what I did. I did open this about 12 minutes into it just to make sure everything stayed on low and I wasn't burning none of my rice on the bottom, right? So now that we done 20 minutes, I turned everything off. Remember folks, you want to break away from yourself. You want to let that steam out right there so you don't get no burns, right? So now that we have that open right here, I can see my bay leaf right here on top. I'm going to go ahead and just throw that one away. Look, I'm going to get under here and I'm just going to open this up. Now, after looking at this, it already looked like dirty rice, right? I can promise you using the chicken livers, that's what just like sends it over the top. I suggest you guys use about half of what I give you in the ingredient list. If you do that, you know what I mean? Taste it and see where you at. This is for those who don't, you know, already eat it. Listen, I'm not going to over-talk it or nothing like that. I'm going to get myself some. I'm going to take one of these because we're about to have this for dinner tonight, folks. So I'll go in here and get some of this. You guys see it? Cheers, y'all. Tastiness, this just put me back being at grandmama's house, right? She made this all the time. You guys can now too. You know, let me know down in the comment section below. Is there anything that I did not put in here that you think that would make it more authentic? Now, with that being said, I want to take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and don't forget to tell everybody out there. There's a channel out here that's simplifying these recipes and checking the mystery out of cooking. I'm going to go ahead and get out of here, folks. So let me go ahead and pour myself a tall glass of ice cold tea and I'm out. Peace.