Shrimp and Sausage Dirty Rice Recipe That Tastes Even Better

All right, everybody, look, you already seen the thumbnail and some of you guys have seen it. You're probably saying like, man, how many times are you going to make dirty rice? I'm going to do it as many times as I can because I think I'm getting better, you know, at showing it and giving you guys more of an instructional video and keeping my personality right. So with that being said, we're going to do a sausage and shrimp dirty rice that's going to be over the top. And guess what? It's super simple. Let's get it. No, this is what we're going to do. I'm going to start my videos off. If I can remember to do this, just talking about like the tools that I used, you know, to accomplish what we're trying to cook. Right. So listen, I'm using a large skillet. This is really this is really my deep frying pan. But look at the volume that it has. Right. So this right here, you got to have a lead. You know, I mean, this is going to help with the rice. And then over here, this is why we can't call it like a one pot meal or one pan meal or whatever, because we're going to saute our shrimp inside of this. And you're going to need some tongs. The rest of that, you know, this is what you need when you know when you're cooking. The rest of this, you know, you're going to need a Pyrex. You got to do some measurements. And I know if my grandma was looking at me right now, she never measured nothing. So I want you guys to imagine how hard this is when I'm like trying to, you know, cook. That's the way I normally cook. But then I got to come up with measurements for everybody so I can get you guys in the ballpark. Listen, I don't want to ramble. Let's go over these ingredients so we can get to cooking. OK, so this will be doing looking at this right here. I like for you guys to look at all of my ingredients. Right. Just so you guys can know that it's really not that much to it. But listen, it still renders a good product. You know, I mean, something that's, you know, tasty, tasteful and over the top. Now, we got long grain rice right here. This is two cups. That's why you see it heaping over the top of this. Right. And we got chicken broth or chicken stock, whichever one you guys have in your cabinet. And over here we got andouille sausage. That's a smoked andouille sausage. And then come in here. Let's look at this. I want to show you the size of the shrimp. I hope you guys can see this right here. I'll hold it like this. Maybe so you guys can just see this is 16 to 21. This is a nice size. Right. So we got our shrimp. Now, when we do our shrimp, we're going to add some Creole kick on top of that. Now come in here. Obviously, we got a green bell pepper in the onion, but you can see we got garlic. We got some powders right here and these right here. Don't forget, you got to go to my website. It's smoking a gorilla with a.b.com and that's W.I.T. a.b.com. Right. All right. So first thing we're going to do is and if you ask me, I think even though we measure everything, why don't we prep first that when we start cooking, we don't have to like stop or work in between. Right. So I already mentioned to you, we got shrimp. Now I'm going to do it like this. I mean, you got to talk to me down in the comment section below because I'm going to go ahead and take just a couple of these over there. See how I left this on here. You know, I mean, I'll be honest. I know everybody going to say they want to take it off. But usually when you go out to some of these places, especially down in the deep south, you know, I mean, you're down in Louisiana, they'd be having this show, you know, to tell on here. I'm going to take a few off so we can just open up that discussion. You know, I mean, I feel like anybody here eating this dirty rice, they can just take it off themselves. You know what I mean? But I'll go ahead and give the chosen few or a lucky few. You know, I mean, I'm going to do one more. Now that I started doing it, I'm going to go ahead and take them off. But you got to let me know how you're going to do yours when you make it. Right. Are you going to go ahead and lead a tail on or are you going to take the tail off? OK, so look, the first thing we're going to do is listen, we got the shrimp. And right here, we're going to have some Creole kick. Right. So I got the Creole kick. You see it right here. Look, let's go ahead and go ahead and dust this now. When I say dust, we're just going to season it. You know, a lot of people say when I say it doesn't look like it's a lot. Right. So I'm going to get in here. Let's use this hand just in case we got to go in and get some more. Right. When you get through doing work in this, you should have that color for whatever seasoning that you guys are using. You know, my tool of choice is Creole kick. All right. So you see, when they start looking like that, you go. Now, I'm going to set it off to the side, clean up my hands. Right. We'll put this out here in the front. Next thing we're going to do is we're going to work with our celery. OK, so what we're going to do is we're going to go ahead and do that prep that I was talking about. Right. So I'm going to go and cut my celery down. You know, I mean, you just take the sharp edge of your knife, point that down at the ground, and you just put that down. I don't know why I said the ground. You want to put that down on your cutting board. Right. And just run a line straight back. Just like you see now, you know, we're getting this holy trinity right. Right. So once we have it here, right, we only start. We only need the two stops. Right. So now I'm going to go ahead and just you guys got to work on, you know, cutting things on your own so you can be good and efficient somewhat like I just did right there. But that'll do it right there. That's enough. Now, if you guys pay attention to the size, look at that right here. You still want to have a little bit of integrity. And don't forget when we dice and really if we die real small, that's for the flavor. And then when it's a little bit bigger, it's for the texture and the flavor. All right. So now we'll go ahead and go with the bell pepper. All right. And now we're going to go ahead and cut down this onion, right? The holy trinity on a board. All right. And last but not least, what we're going to do is go ahead and cut this down. Now I know we got this. This is really already cooked, but I'm gonna go ahead and give me a bite myself. That's one of the advantages of being a chef, right? So we'll just go ahead and put these down. That's up to you how you want to do it. I like to see mine in here like this. Now, OK, so I put a little heat on the bottom here. I got a medium size flame underneath the bottom. What I'm doing is just putting in some extra virgin olive oil in here so that can heat up. First thing I'm gonna start off with is just browning and releasing all of my dewy sausage, you know, flavor into my pan. So we'll wait to that heat up and then we'll move to the next. All right, so now we have to temp. We'll go ahead and drop this in. Now what we want to do is get this nice and hot. You know, I mean, if we put a little color on there, that's cool, too. You know what I mean? So what I'm gonna do now is I'm gonna take my spatula because I want to make sure we got maximum contact, you know, surface contact, right? So these big pieces that I cut like in the round circles, you know, I mean, you want to make sure they're flat. I'm going to raise this temp up a little bit so we can get some color and to speed up the process. If you're new to cooking and you're using this and you know what I mean and you know you're trying to do your thing, you're breaking out doing things on your own, listen, low heat will do the same thing. You just won't have the color, you know what I mean? So I'm gonna raise it up. Remember, low is your best friend. All right, so we just raised that up and we're gonna see if we can't get a little color on the backsides of these. All right, so you remember I was talking about the color? Look right here. You see that color right there? And then when I'm done, I'm gonna show you. Remember, we started with extra virgin olive oil, right? And so, you know, that's kind of like that greenish tint, but it's almost like clear. We call it translucent, right? The reason I'm telling you that is because when I'm done, a lot of the flavor from the andouille seasoning and all of that, that's going to melt. I mean, turn a different color. That's how you guys know if we are coming up with some andouille inside of here. Now, let's turn this over like that. Let's cook these. I'm gonna reduce my heat right now, and then look, I'm gonna put something on the top just to let you know. Listen, I clean everything, clean my counter, so I like to always have a splatter guard. Look, let me address this part right here. In the beginning, when Hexclad first came out, I was telling everybody, get these for one, it's a non-stick pan, and two is it's not sprayed with none of that non-stick spray, right? So I don't know where cancer is really coming, you know, making a vengeance, you know, from, but I can tell you this, you can use metal utensils inside of here. Listen, this doesn't come up. It's in the design and the way it's etched, what makes it, you know, a little bit on the non-stick side, right? So this is what we're going to do. I'm going to take these out of here. They got enough color for me. All right, so now we're going to go ahead and bring that Holy Trinity into play, right? So we just add that. Normally, I like to have my onions get a little bit of a head start. I know it doesn't need to, but that's just the way I've been taught to do it, you know, but this time we added all in there, all three Holy Trinity. Okay, so now here's a little pro tip that I give, especially if you're new, right? We're getting ready to add our garlic. So look, this is how it is when you got to spray it out so everything can start to saute, right? So what I do is I bring it all into the center like this. It don't have to be all, but what I'm trying to do is make a bed so that I can, you know, add my garlic. Garlic will burn on you folks if you're taking your time, right? So you got to be a little bit quick. So this is what I do. I add it like that. Now I got my press. There it is. I just go ahead and put one of these in here and then I got another little smaller one. I put this in here like this and now look, notice when I minced this, once I press it, right, and I drop him in like that, I can continue to talk to you guys, right? And it's on top and I'm not worried about nothing burning, right? Now that we got control and we, you know, focus on this, you know, moving this around. Now we got the heat hit, right? And you can feel it as you move it across that your veggie that you put in here or excuse me, the Holy Trinity that we put in here, what it does is it's starting to feel, you know, nice and soft. It's working its way on becoming translucent. Now there's a lot of flavor in here along with that garlic. This is where you want to be. I'm getting ready to add, you know, my Creole kick to it, right? It's going to act like I just want to get a little dry, but no worry, look like it's going to stick on the bottom and all of that, but we want to get a little flavor in here, right? So see how it kind of like does that? Don't forget this part right here is where that's the center. That's where that heat is coming from underneath, right? Don't worry about it. We're going to get all of that up too because once we put our broth in here or stock, whichever one you guys are using, it picks all of that up. Well, none of that be there, right? So I let a little heat work with this. Keep sweating my veggies down, right? Let me go ahead and move this. Now I'm moving off to the side to the left. If you guys heard that, that's my hot soapy water because I clean as I go, but I like to soak, right? So we got that in the water. Now I'm getting ready to come with my, my long grain, right? Reason being, because we're going to toast it a little bit with a lot of this flavor that we got in here, right? So I do everything in increments. You know what I mean? I know you can do a dump and go on this, but this is the way I cook. You know, it's always better to do things slowly. You know what I mean? Because if you put too much in something, ain't no go back, right? Now add it all in here. Now look at the color of the rice. You see that? That's got a lot of flavor on here, right? We just going to toast it. I'm going to spread this nice and flat. Remember, you know that word I like to use that saying, what is that? Maximum surface content contact, right? So we need this like this. Now we go ahead and add, you know, our liquid, which is our stock or broth, right? Now we're getting ready to become dirty folks. What we're going to do is I'm going to transfer this over to my stove, you know, do for video purposing, because what I'm getting ready to do now is get set up to go ahead and saute my shrimp. Now, the first thing you want to do is bring this up to a boil. I got to be able to say that. So we still at that medium high. Let's get it up that way. Then we're going to set it for a simmer. You're going to need a top folks because once it's simmering, I put the top on and then we're going to go for about 15 to 20 minutes. We just got to look at it. All right. So I'm going to add a little bit of extra virgin olive oil because I only got about four or five more minutes left on my timer, right? So what we're going to do is bring this up to temp and then we're going to go ahead and get these sauteed, which is nice. OK, so here's a little heads up, too. You can always add like a little dab of butter, which I'm doing right now to go along with your extra virgin olive oil. Now, don't forget, that's garlic infused olive oil, which is butter. Just make them taste even better. All right. Once everything is melted, we go ahead and just add these right now. Remember, I like to keep saying maximum contact. You see this right here? We just want to make sure they're all flat. All right. And then we'll see they start to cook. They'll start to tighten up. Like, I don't know. Let's see. I got to find I got them kind of like squished in here, but they start turning a little bit pink and opaque. You know what I mean? Then we turn them over. Now, after about two minutes, you want to just turn these over. So we'll just turn these like this and then we're going to go another two minutes. All right. Now, remember, I talked about that parsley. I'm going to go ahead and hit it. Add some there. I'm going to save some back just for a little bit of garnish. And then what I do is I just like to cook this on there. Right. You look how that makes it look. I'm going to go ahead and turn my fire off. We don't need no more heat. All right. So now that we got everything done, shrimp done, we've been had our andouille done. Now our rice is done. Let me go ahead and break this away. Let it steam this way. All right. Now, I'm going to go ahead and run this around the bottom. Oh, yeah. Nice. Moist. Now we like kind of like just fluff it a little bit. It'll let some of the steam out of there and start to dry it out. So I'm going to add a couple of these to it. I'm going to hold a couple back because we want to place them on the top. Right. And then everything that you see right here running, we're going to get that in there. Then we're going to do the same thing right here with our andouille. Right. So drop this in here like this. OK, folks, look, completely done. This is the part where I take care, you know, take care all of the pictures and all that kind of stuff. That's what drives you guys here. Some of you guys out here just show homage. No matter what I make, you guys just tap in just to see what it is. I mean, but look, this is just another version of dirty rice. Don't forget. It's a shrimp and sausage and dirty rice. Hey, listen, I'm not going to over talk or nothing like that. I've been taking every chance that I can to give me something to, you know, give me a little bit of this. But who? My goodness. You know me. Oh, this right here. Look, this is that night night meal. This right here. Hey, cheers. Oh, I don't know how to say it. Like, it's just good. Like, hey, try, you know, the heat and this right here, who this is what sets it over the top. Now, if you guys ain't got to use any of your favorite Creole seasons, you know, to put it in here. But listen, it's that smooth heat that just make it right. Now, let me know down in the comment section below, what would you had done to add to this to make it your own or even take it even more over the top? Right now, with that being said, 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 there there's a channel out here to simplify these recipes and taking the mystery out of cooking. And you know what I'm about to do? See if you knew you don't know about this. So check this out. I'm out. Peace.