Cajun Shrimp and Sausage Dirty Rice | One Skillet Wonder

Okay, everybody, listen, real simple. Listen, we all like dirty rice, and if you didn't, you're about to find out, right? But you know what we're gonna do? We're gonna level this up. We're gonna do a shrimp and sausage, and that's andouille sausage that is, you know, a dirty rice. Super easy. Take a look at these ingredients, and you can see it's not a whole lot there. Okay, so look, as you guys can see, it's not a whole lot of ingredients. You know, obviously, we gotta have rice because it's a dirty rice, right? You got chicken andouille. We got garlic, celery, bell pepper. Talk to me, folks. You know, we always gonna have to have that trinity when we say Cajun or Creole or anything like that, right? And don't forget, the full ingredient list is on my website. That's Smokin' and Grillin' with AB.com, and that's W-I-T-A-B.com. Let's get it. Okay, so we're gonna start right here. We got our andouille, right? Let me go ahead and just cut this down. Let's just cut this down like this. I'm doing it this way so that I can get bite-sized pieces out of this, right? So when I say bite-sized pieces, this is what I mean. We get them like this, and I put them together, and then I chop them down. So we'll just go like this. Only reason I'm doing it this way is because I like to have a lot of andouille, you know, in the dirty rice, right? So you guys can put like a pound, maybe a little under a pound. You see that right there? That's nice right there. I won't bore you guys. You guys cut them like you want to, and before you ask, yes, it's okay. Let's see, if you wanna go ahead and cut these down and make the little medallions, you can do that too, but either way, let's, you know, break them down, and let's get some andouille in there. All right, next, we're gonna go ahead and, you know, prep our celery. Always cut the ends off like this, and I'll get rid of this white part down here. You know, I'll just cut it there. My grandmama used to just put it all in there. She'd clean up and cut down into the white, but we're gonna do it this way. This is the way I've been doing it. I can just feel my grandmama on my back right now telling me to do it the way she showed me how to do it. She would probably say I'm being wasteful. That's her verbiage. All right, so let's go ahead and just cut these down. The same principle that we used when we was doing andouille, we do the same thing here. All right, and then we cut these down. Now, because this is dirty rice, I like to have a little bit of texture. Hence, that's the size of my dice you guys see me doing. I see some people probably call, some people will say I'm chopping it down, but I still call this a dice. So if you follow me, that's gonna be the verbiage that we use just so that we all on the same page, right? So now we can put this over here on the side, and that'll give us a little bit of integrity. Next, we'll set up and do the bell pepper. Now, you guys cut your bell pepper down however you would like to. It's really up to you. This right here is still good. That's good, that's good. We just discard that. Then the way I do it is, you see it like this? I just cut it. You just cut that way up. We just wanna free up the core. Once we got it like that, then we're able to just take this and pull that out just like that. There go all your seeds. Now I'm gonna cut it, open it up. While it's all connected, the proper way is to cut away from yourself, but I got a very, very sharp knife, so I got a lot of control. What you wanna do is just get rid of some of this rib. This is where it was connected to it, to the core. Then we cut this down, and then we're gonna dice that down. All right, so look, now that we got everything prepped, minus just me mincing my garlic, I start to put a little heat in my cast iron. I'm gonna start with a little bit of butter, and you guys know the trick that keeps the butter from burning, right? That's always you can add a little oil to it. That'll just help your butter out. Now, I had it on super low. Now we got a medium flame underneath the bottle. Ooh, that smells good. You know what? This is the extra virgin olive oil, but it's always infused. That's the only thing I cook with. Never try to cook with nothing without it being infused with some type of herb, right? So once we put a little heat in here, we finna come right here. Now, look, I'm not finna overpower this or do anything with it as far as my shrimp go, because I can put some flavor in here, but I don't wanna overpower the dish. I wanna taste the dirtiness of it, you know, and all of the flavors and everything that we gonna put in there. So I'm gonna put these in here just like this. Okay, so look, I want you guys to look. You can see that the shrimp starting to tighten up. You see how once they become, just like when they curl up like that and they start touching one another, they actually ready. Now, I know they're gonna cook a little bit more, you know what I mean? But this is a good place to take them out. I want you to notice the color. All of that is key. You do not wanna overcook your, you know, your shrimp, right? You don't want them too tight. And you'd want them to be, ooh, this one right here would be perfect just to show you as an example, without all of that seasoning on there, right? That's just butter and a little bit of goodness, you know, from the skillet. All right, so we still got a little heat in there, right? So now I'm gonna go ahead and do a little bit of my browning. We'll drop the andouille sauces in there like that. Now you guys can, honestly, you do it, try it my way, and then sometime if you want to, you can go ahead and try it the other way. You know what I mean? Then that way to leave a little andouille in the pan for you guys to go ahead and make a, you know, if you want a lot of andouille flavor. But this right here, we still gonna get it in here. So don't forget in this recipe right here, we gonna be doing a little bit of the toasting and all of that, right? So I'll just add this right here and then you'll watch it release its fatness and all of this flavor in here and then you'll notice it'll turn a different color. Now, what I mean is, if you got that good andouille, let me just pick up any one of these. If you guys come in there and take a look, if you get close enough, you can see, see that orange and all of that? That's the flavor andouille that they put in here. And if I hadn't said it already, this is chicken andouille, y'all. So I like to get a little bit of the brownness on there. It releases a lot of its fat in there and that's all in the pan. If you don't believe me, let me move this back. Even though this is a seasoned cast iron, some of this kind of like stick. It look like it's stuck. It's stuck to the bottom, but I'm gonna leave it like that. I'm just gonna say that, but you guys are gonna see. Now, I'm gonna turn my fire off, right? I'm gonna take these and just drop these in here like that. Whatever stays in here, that's fine. You know why? Because now it's time to go ahead and get our veggies together. That is key, folks. For you guys that are cooking, everybody seems to think that we gotta use a lot of seasoning to make food flavorful, but if it's made in the correct order and with the right ingredients, there's your seasoning right there. To be honest with you, if I wasn't making the video and I was making this all the time, I don't have to come with that. Only thing I'll use is a little bit of salt and a whole lot of pepper. And the salt is gonna enhance all of that. And for those of you guys that didn't know, that down there on the bottom is called fine. Look it up, folks. You guys are gonna love it. When you see that now, you remember we've been doing it all wrong. When we was young, we was like, oh, scrub that, clean all that up. Now, if you continue to cook, we're gonna get all of that up, right? Now, I had turned off my fire. I'm finna come back, make sure I'm at a medium flame, right? And then I always start with my onions first. By the time I get these in here and mess with these for a minute, move these around, this'll be just the way I want them to be. Like I say, they just need a little bit of a head start per what I think, right? So the acid inside of this right here, that's gonna help pick some of that up too. And what it does is, it's that along with actually steaming is what picks up all of the fine. You can see it starting to pick it up right now. Just wait, we're gonna stay with it. Now I'm finna come and I'm finna bring the rest of the trinity. Now, don't forget veggies. Anytime you have veggies, you know, they probably like about 80%, 85% water. Just enough structure to keep the shape, but it's all water. And it's that along with the acidity that's in here, that's what picks it all up. So a lot of times you'll see me do this and I'll leave that there and I'll let it just work and steam and it'll pick all of that up. All of that goodness is now gonna be absorbed into our veggies. Then we'll move over to the next spot. So the next thing we're gonna do is after I get all of this softened and translucent like I like, then we'll add the garlic. All right, so look now, I got these about right where I want them to be. Ooh, they nice soft, right? So if you want them to have more integrity, you don't have to let them cook as long as I have. Now I'm finna load up my press, put this smile on my face. I don't know why mincing garlic with this press doesn't. And then we just squeeze it. Now notice how I pushed all of my veggies in the middle. Why? Because I'm making the video too and I'm talking, I wanna be able to just drop my minced garlic right here on top. I can continue to talk. I don't have to worry about me burning it. All right, so I'll set that over here. See, I was there. We're not even worried, right? So now once I start stirring this, it's gonna kick back some aromatics and I'm gonna know that everything is cooking. It don't take long. Sometime I tell you guys it take 30 minutes or I mean 30 seconds, maybe to a minute. If you heard that, then you just about right. So we'll keep it moving just like this. And then we gonna cool everything. Oh, and if you see on the bottom, see how most of the fine has come up? Don't worry. Once we get this liquid in here, that's gonna do it too. You know, along with this in here, right? So now I'm almost doing this in real time, you guys. So you guys can know that it doesn't take long. All right, so we just move this around. It's kind of like, I call it toasting the rice. But look at that. It's picking up everything in there. Now I'm gonna let this cook for about two to three minutes, right? I'm gonna start moving in just one second, start moving it around. I'm gonna wait one minute and then I'm gonna come back and move it around so that some of this on top can get that hot skillet on it. And we pick up the onion. Well, I'll just say it like this. We'll pick up that trinity. All right, now that we have that, look, I'm gonna reintroduce, you know, my andouille sausage to it. All of this I'm gonna do. And then, you know what? I'm really actually debating when I wanna go ahead and put this in here. You know, as far as my chicken stock. You can see it starts to change a little bit of a different color. You can hear it starting to pop. I think what I'm gonna do now is best course of action, you guys. Just follow this. There's so many ways you can do it. That's why I'd be liking to read what you guys put down in the comment section down below. You know, I'm just trying to figure it out. Last thing I'm gonna add will be my shrimp. That'll be very, very last, right? Now I'm gonna go ahead and just add this here. Oh yeah. Ooh, look at that flavor. You see it, you guys? Look at the color. And don't forget they call this dirty rice. They call it that for a reason. Now we come with our seasoning. Or should I say our herbs and spices. But it's really seasoning. Now we just work this in here. Now listen, we gonna put a lid on the top, but I wanna show you. Remember I talked about the liquid. We already softened up the fine and everything. I'm gonna take this, cause I got a square head spoon, right? So I'm gonna take this and pull back. Look at this right here. Where's all that fine at? You know where it is. Woo. Just giving you guys some of the little bit of a, you know, giving you a little bit of a heads up. You know what I mean? So now we gotta put a lid on the top, right? This only take about 15 minutes. You can see just by me talking, a lot of stuff is evaporating and filling up the rice. You can see the size of it now. I'm gonna put this on top. Have my spout away from myself. We'll leave it like that. And I'll see you guys in 15 minutes. Okay, so look, my timer just went off. I'm gonna open this up. I haven't even looked at this. When you make this a bunch of times, you guys know that it's gonna be right, right? So listen, I'm finna go ahead and break this on the far side. Let this steam out of here like that. That way we don't catch no burn. Right? I can look at that right now and just tell you, ooh, look at this. Now, I'm gonna go ahead and add my shrimp to it right now. All right, so it's just enough heat in here that I can just move this around like this. And that'll finish up and reheat the shrimp. And then it'll absorb some of this flavor. I don't wanna cook it in there cause I don't want it to be just overpowered. That's why I didn't season in the very beginning. I'm gonna leave it like this. I'm gonna put this lid on there and I'm gonna let it sit for about five to seven minutes. And then when we open this up, look how fluffy that is already, right? Then when we come back to it, we'll have some dirty rice, folks. All right, so look, as you guys just saw, you know, this is like super easy to make, not a whole lot of ingredients to it. Now, you guys can do it any kind you want, any kind of way you want to. You guys can do the andouille sauces like I did it. You can go ahead and do some, I guess you can do some like pork sausage you could put in there. For me, nine times out of 10, I add a little bit of ground beef, but I wanted to stay a little bit more on this side on this particular recipe. You guys try and let me know what you guys think down in the comment section below. All right, so here, I'll do it like this. Come on in and take a look at this. When it's done right, it's done ahead of time. Look at this right here. You see how that is? You don't want it to be mushy. See how fluffy this is? That's what you want. Then if I pull this back like this, remember that all down on the bottom, remember all that fine? Where is it at? It's inside of here, folks. You know what? I'm gonna go ahead and just hit it right here like this. Let's get some andouille sauces. And if I hadn't said it, which I know I have, don't forget, this is chicken andouille, y'all. Cheers. Hold on. Mm. This right here is fire, you guys. I always say I got the best job in the world, right? Reason being, you know, I get to make all of this good food, you know what I mean, and share it with you guys. And I love to come back and read the comments because after you guys make it, you come back and give me ideas and blah, blah, blah. But I do love it, folks, so please don't stop. Now, I'm gonna say this. If you knew, we're gonna go ahead and start doing this. We're gonna start doing a rating system. One being the easiest, five being the most difficult, right? I'm gonna give this right here about a one and a half. The reason being, we got to cook with some fire, right? But if you're a beginner, the way we did this right here, this recipe, super easy to make. This will get you guys that confidence that you need to get out there and show people that you can cook. Now, with that being said, listen, 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 that's simplifying these recipes and taking the mystery out of cooking. And you know how I always do. I'm out. Peace.