Chef David Bishop teaches how to prepare delicious Dirty Rice.
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Dirty Rice Recipe
This is Chef Dave Bishop from The Chef to You. Today I would like to show you how to make some Dirty Rice. You maybe used boxed Dirty Rice mix before I want you to try this recipe and kind of keep that out the door. Let’s take a look at our ingredients to get started.
Ingredients we have today are very simple. You may have a lot of these already in your cupboard, you may just add about the sausage and the butter, parboiled rice. I like parboiled rice because it flakes up a whole lot better and not get sticky and starchy as much, fresh onions, dried parsley. This is going to be our dirt here today, granulated garlic, fresh butter, thyme. I got whole thyme here, I like the whole thyme, it gives a little bit of flavor. This bowl here I got some black pepper, some brown-red pepper, and some rubbing sage.
Over here, I got some chicken base to give a little background to the chicken flavor. And you notice out here, I got a sauce pot with lid on it —we need to get a lid—it’s very important. That’s going to seal in our steam while we’re cooking this rice. Let’s head to the stove and get started.
We have our sausage right here and we’ll put it into this hot skillet. We’re going to brown it, and take the fat off, remove it and then our onion. Our sausage is brown. I’ve already remove the fat from it. I'm going to go and move this over here to this bowl. We’ll add our butter, our onions. We want to sauté these onions until they’re translucent, maybe a little bit of brown on the edges of it, but let’s not cook it too brown. This look good in translucent; we’ll go ahead and add our parboiled rice, two cups. We’re going to sauté this in with the onions and the butter. That was one of the main reasons for the butter, all to be given into the flavor to the onions, and it’s going to help us poach this rice. We want to brown the tips of it. It gives us the much richer flavor to our rice and it makes that Dirty Rice add flavor that much greater.
I'm kind of tipped on the rice and brown a little bit on the bottom of the pan. We want to add our herbs now three tablespoons of parsley flakes, one tablespoon of granulated garlic. And here I’ve got my black pepper—one quarter teaspoon ground red pepper and our rubbing sage of one quarter teaspoon of each. I got two pinches of thyme. I’m going to stir this just a little bit to get the flavors all the way through and we’re going to add our liquid just a minute here. Herbs and spices are cooking just a little bit. We’re going to dissolve our chicken base into our water. 4 cups, ¼ of liquid into our rice, it’s going to pop a little bit so mix it at the bottom.
Do that dish out; come in here with our one pound of Jimmy Dean’s hot sausage, stir that around really well. There are two more things we want to do here—we want to take our spoon and scrape the bottom just a little bit and get that browning that happened down from sausage over the onions. That’s our good flavor that we want to get those part that goes off the bottom. Second thing, we’re going to wait for a boil—a good boil across the top and you see it’s getting ready to start here. We’re going to put our tight fitting lid on here and turn it down the low. Cook it for about twenty to twenty-five minutes and it’ll be a perfect product.
At this time what you could do is get a casserole dish and put in the casserole dish with a lid or with tight fitting foil and cook in the oven for twenty five minutes. A good boil here, I’m going to o ahead and put the id on. I want to turn my heat down to low—twenty to twenty-five minutes, do not take the lid off until that period of time or you’ll lose your heat. We’re going to try to capture the heat inside to cook this rice for us. You’re looking at our Dirty Rice. You see how the sausage and our parsley’s floated at the top. We’re going to stir that around—look at that steam coming off. No more liquid in the pan. Beautiful Dirty Rice and my parsley’s part of our dirt, our sausage is other part of our dirt.
Now this will make about eight ten servings right here. It depends on how you’re going to make this dinner or it’s going to be a side dish. Let’s go ahead and plate this up. Freeze this really well if you’re not going to eat it all today or the next couple of days. Go ahead and chill it down and put it in a zip-lock and put in the freezer, it’ll hold in the freezer for about a month or so. Just let it fall out, microwave it slowly, bring it up to temperature, and you’ll have it for another day. This is Chef Dave Bishop, cooking and teaching, until next time, may God bless.