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.