DIRTY RICE 1 Yellow Onion 1 Green Bell Pepper 2 Sticks of Celery 1 Bunch Green Onion 4 Cloves of Garlic 1 Tablespoon of Vegetable Oil 1 lb Ground Chuck 1 lb Ground Pork Spicy Breakfast Sausage 1 Teaspoon of Salt to season meat 1 Stick of Butter 1 (32oz) Container of Chicken Stock 1 Tablespoon of Cajun/Creole Seasoning 1 Tablespoon of Browning Sauce 3 & 1/2 Cups of Water 2 Beef Bouillon Cubes 4 Cups of Rice Start out by heating a large pot over a medium/low heat. Chop the onion, bell pepper, celery, green onion, and garlic. Move the chop vegetables off to the side for now. Add a Tablespoon of vegetable oil to the pot. Drop the ground chuck and spicy ground pork sausage into the pot. Blend the meat together then add a teaspoon of salt. Once all the meat has become brown and crumbly, pour into a strainer over a plate of paper towels, and let it sit for now. At this time preheat your oven to 300°. Drop in one stick of butter into the large pot. Once the butter has melted, add the chopped vegetables to the pot. Cook down the vegetables for 25-30 minutes. After 25-30 minutes add the meat back to the pot. Next add the 32 oz container of chicken stock. After you’ve blended in the stock, add the cajun seasoning, browning sauce, water, and bouillon cubes. Raise the heat to a high heat so that you can reach a boil. At this time add the rice and mix well. Once you’ve reached a boil, cover, turn the heat off, and place the pot in the oven. After the one hour mark, remove the pot from the oven, and let sit for 5 minutes before uncovering it. After five minutes, uncover, stir, serve, and enjoy!
Thank you!!! I make this every year since you posted it for my out of town family members (i lose them with the chicken livers/gizzards). Now I don't have to keep running through this vid for the instructions. You make me look like a rock star. Piyow!!!
I tried the Dirty Rice recipe last night. I did it exactly except I used Tony' creole seasoning. Absolutely amazing. Loved it. My neighbors even wanted some and loved it too. Thank you for for sharing.
OMG I was just thinking about cooking this and you have come through for me and it is so simple. I live in Oklahoma and can't back to New Orleans the way I want to. I love that you showcase products from Louisianan. My next meal I wanted to do was stuff peppers and that was the next video that popped up. I'm so happy.
@@TheCajunNinja Lodge makes them, too, as does Tromantina(?), plenty others, probably. Just search "enamel cast iron". WAY cheaper than the original, Le Creuset from France. A big oval LC Dutch oven likw this one would set you back somewhere North of $300! A BIG, BIG one, over $400!!! I like Lodge. American made, great company.
My family always called it "rice dressing" and it is so good that all other recipes pale.. We have a family cook book that is given to all newly married couples in the family, so the recipes will live on through the generations... it is about 2" thick with family stories (and pics of the ancestors, when available) intertwined with the recipes. Our family arrived in the "new world" in the 1690s and in south Louisiana 1765 (direct lineage of the original 200 cajun refugees to south Louisiana)
Love your videos man. Gonna try to tro me something together over here in Germany. Some ingredients are hard to come by, but hey, that’s what makes us Cajuns unique. We get the job done Bodreaux!!
7 minutes left in the oven for dinner tonight! I also made the Chicken Noodle Soup since it snowed here in MD. Frying some drumsticks and some broccoli to complete it. Thanks for the recipes!!
I love it with or without the gizzards. Your recipe looks so chewy and tasty. I cook dirty rice and jambalaya in the oven also OMG the texture of that rice be thru the roof
I wanna learn that magic chopping trick! I appreciate that you cook the rice in the same pot which is exactly the type of dirty rice recipe that I was looking for.
Thank you again for an excellent recipe Cajun Ninja! Just finished making your dirty rice recipe and it was Amazing! Just like all your other recipes!!! You never disappoint! 😊 Thank you sir 🙏 🙏✌️♥️🥋🤚
Ole Boy Ninja rice dish was a hit in my house, nothing left but the empty bowl. Glad I put a little up for lunch tomorrow. Keep em coming. I'm gonna get that spice too. Ole boy you a hit now.
Second time following this recipe Fam and it was once again legit. I did one thing a little different. I replaced one and a half cups of water with a Yeungling. Woo doggy!
Thank you!!! Love love love this dirty rice! I'm with your wife we dont need the liver and stuff this recipe is 🔥🔥🔥. My second time making it.❤ You go boy 👍🏽💯
When the elders in my family make dirty rice they use liver and what not and we eat it, but we don't put it in ours. We use the ground beef and sausage.
Man if y’all didn’t know now you know. this brother is legit. this is the second of his dishes that I made in the last three or four days and this going to break your mouth. I ain’t lying. 😋
I used to live in Louisiana (I lived in multiple places) Thibodaux, Houma, Gheens, Hammond, Amite but I was in Thibodaux/ Houma the longest... I learned to cook when I lived in the south which I am so thankful for because their ain't no food like Southern food... and I LOVED dirty rice, but I always ate other people's or I'd get it from restaurants ... so I wanted to learn how to make it myself, then I learned it had gizzard and liver in it, which kinda ruined dirty rice for me lol... After that, I had to try to not think about it whenever I was eating it... its still was amazing but idk why i always had a hard time thinking about the fact that it had gizzards and liver in it when I was eating it so I never bothered learning how to make it cause I didn't wanna have to deal with liver and gizzard, I am SO HAPPY to find a receipe that I can make without them, THANK YOU!!! (And this is ABSOLUTELY NO SHADE to anyone who eats gizzards or liver - I know its very common especially in the south, same goes for pickled chicken feet, I struggle with certain sea foods too I am a very visual eater and idk why..I just get weirded out by the way they look and I didn't grow up eating liver and gizzards either, which is probably why it was such a strange thing for me... as a kid we were taught you threw them away, so as an adult it wasn't a normal thing to add them to my food and I have a hard time dealing with them raw)
Ma'am, Cajun food is po-folks food.. you cant hardly screw it up if you just follow the basic instructions, My grandma said that in the Great Depression, gumbo was anything my grandpa brought home from hunting or fishing (including shrimping). I'm a 71 y.o. man now but I remember the time before processed foods when everything came from the backyard garden or the butcher shop. Cajun cooking is an adventure... carve your own family trail, enjoy it and explore!.. your cooking will become legendary in your own family! Happy upcoming Holidays
My grandma used to make what we call steak and rice. It’s like a stew. Cooked in a cast iron skillet. The only gravy was like drippings from the meat. This was put over rice. The meat was always fork tender. She would use all cuts of steak. They always had fresh beef. The rice soaked up the flavor. Then she would cook homemade corn that had bell peppers and onions. Do you have a recipe for the Steak and Rice dish.
Today makes the third time I’ve made it. It’s so good. If you use chuck make sure you drain it like he did. Leaner beef probably not even necessary. Just curious how yours turned out?
first time on your channel. love me some dirty rice from popeyes. got mine in oven now . love your style . i love the technique . putting the rice and broth and finishing it in the oven texture looks great in the video . mine usually ' mushes up' ...ya it's edible but looking for more like what yoiu have going on there
Thank you for sharing this. Food doesn't HAVE to be rigid... Cajun/Creole cuisine is about what was on hand, and what tastes good TO YOU and those you're serving. I use colored ripe peppers, instead of green peppers. Again, it's to the chef's taste... 💞
Son, you have made me a way friggin better cook. Thank you 🙏... I made this with beef broth and chicken boullion and added poblano to the trinity. Son..... ima take this recipe to my next Church potluck... Lawd!!!
My uncle made this recipe today I just wanted to ask you is there any way you could do some clam fritters or corn fritters or down there you call hush puppies
I was gonna say, I'm 56 and only heard about fritters when I drove through what to us is the NorthEast. I have not been back for the food since the 80s.
The Cajun Ninja of course I love learning new recipe ideas. I lived in GA for 6 yrs. I wish I found you earlier. I’m gonna try your etouffee and dirty rice, shrimp/crawfish boil for sure. I live for seafood and spice. I was born in the wrong part of the country, I live in Minnesota now. As I said before our buds are alike. Keep em coming, vids that is. Thx dude!
Hey Cajun Ninja, I love your recipes.... all of em. I made this dirty rice recipe with parboiled rice and it came out great. I want to try it with long grain rice that’s not parboiled. Do you use parboiled rice?
The Cajun Ninja awesome, thanks dude. Keep up the good work. No one does it like you. If you ever make any cookbooks I will buy several. I plan on getting a spatula too.
I know this video is old but I watch your videos often just for fun. I know you’re a huge fan of Savoies, have you tried their dressing mix? If not, you should. It’s amaaaaaazing.
Развлечения
DIRTY RICE
1 Yellow Onion
1 Green Bell Pepper
2 Sticks of Celery
1 Bunch Green Onion
4 Cloves of Garlic
1 Tablespoon of Vegetable Oil
1 lb Ground Chuck
1 lb Ground Pork Spicy Breakfast Sausage
1 Teaspoon of Salt to season meat
1 Stick of Butter
1 (32oz) Container of Chicken Stock
1 Tablespoon of Cajun/Creole Seasoning
1 Tablespoon of Browning Sauce
3 & 1/2 Cups of Water
2 Beef Bouillon Cubes
4 Cups of Rice
Start out by heating a large pot over a medium/low heat.
Chop the onion, bell pepper, celery, green onion, and garlic. Move the chop vegetables off to the side for now.
Add a Tablespoon of vegetable oil to the pot.
Drop the ground chuck and spicy ground pork sausage into the pot.
Blend the meat together then add a teaspoon of salt.
Once all the meat has become brown and crumbly, pour into a strainer over a plate of paper towels, and let it sit for now.
At this time preheat your oven to 300°.
Drop in one stick of butter into the large pot.
Once the butter has melted, add the chopped vegetables to the pot.
Cook down the vegetables for 25-30 minutes.
After 25-30 minutes add the meat back to the pot.
Next add the 32 oz container of chicken stock.
After you’ve blended in the stock, add the cajun seasoning, browning sauce, water, and bouillon cubes.
Raise the heat to a high heat so that you can reach a boil.
At this time add the rice and mix well.
Once you’ve reached a boil, cover, turn the heat off, and place the pot in the oven.
After the one hour mark, remove the pot from the oven, and let sit for 5 minutes before uncovering it.
After five minutes, uncover, stir, serve, and enjoy!
Thank you!!! I make this every year since you posted it for my out of town family members (i lose them with the chicken livers/gizzards). Now I don't have to keep running through this vid for the instructions. You make me look like a rock star. Piyow!!!
I'm gonna make this for the championship game tonight. ROLL TIDE ROLL 👍🏼👍🏼
@@1stNationElite best of luck! 👊🏻
@@TheCajunNinja thanks ninja! They wanted dirty rice for the game. Instead of popeyes I wanted to make it so hopefully turns out well. Good day ninja
@@1stNationElite my family won’t touch Popeyes rice anymore after I started making this. Got a pot heating up right now to make another batch.
Made it once last year and was requested to make it again this year. Everyone loves it. Thanks for the recipe.
I tried the Dirty Rice recipe last night. I did it exactly except I used Tony' creole seasoning. Absolutely amazing. Loved it. My neighbors even wanted some and loved it too. Thank you for for sharing.
star1713 right on! Way to Geaux
My dad was born and raised in Opelousas. I’ve ate lots of real Cajun food. You are right on par. I’m really excited for my wife to cook some of this.
I just finished cooking this dish for the 1st time... It was AWESOME!!! Love your show, please keep it up!
That's one of my favorites. It came out well
No Hippie BBQ & Cooking right on! Thanks!
I can't wait to make this. Thank you for teaching us how to make it.
Man I’m so appreciative of your work! You’ve helped me become a better cook just from watching your videos. Thank you!
Hey there is no channel without you tuning in! Thanks for chiming in. 😊👊🏻
I made it a few weeks ago. It’s my go to recipe for when I have company. Turned out great.
OMG I was just thinking about cooking this and you have come through for me and it is so simple. I live in Oklahoma and can't back to New Orleans the way I want to. I love that you showcase products from Louisianan. My next meal I wanted to do was stuff peppers and that was the next video that popped up. I'm so happy.
Where did you get your red pot because I need some good ones that I can put in the oven
Dorothy Howard blessed to have you tuning in! 😁
The red pot is a Fontignac.
You'll have to google it, because I'm not sure who sells it now.
@@TheCajunNinja Lodge makes them, too, as does Tromantina(?), plenty others, probably. Just search "enamel cast iron". WAY cheaper than the original, Le Creuset from France. A big oval LC Dutch oven likw this one would set you back somewhere North of $300! A BIG, BIG one, over $400!!! I like Lodge. American made, great company.
C.J. Rogers very true
My family always called it "rice dressing" and it is so good that all other recipes pale.. We have a family cook book that is given to all newly married couples in the family, so the recipes will live on through the generations... it is about 2" thick with family stories (and pics of the ancestors, when available) intertwined with the recipes. Our family arrived in the "new world" in the 1690s and in south Louisiana 1765 (direct lineage of the original 200 cajun refugees to south Louisiana)
When I tell you my family LOVED THIS RECIPE for Thanksgiving! Thank you so much!! It was amazing!!
MrsForeverGrateful well bravo to you!
I made this dish and several others of yours. They've always turn out amazing thanks.
Love your energy and how simple and easy your recipes are thanks alot
Brandi Reese my pleasure! 😊👊🏻
My favorite!! Thank you for all the deliciousness :)
I made this as a side dish on Thanksgiving, big hit!! Thank you Cajun Ninja⚜️⚜️⚜️
The recipe looks simple, it looks Devine. Thanks for sharing😋
Jean B. My pleasure! 😊
I love your antics when cooking. You would be a good guy to share a beer with.
Lightning48 hey I appreciate that! 🍻
Love your videos man. Gonna try to tro me something together over here in Germany. Some ingredients are hard to come by, but hey, that’s what makes us Cajuns unique. We get the job done Bodreaux!!
Definitely a tasty looking dish. Must try. Thanks for sharing.
7 minutes left in the oven for dinner tonight! I also made the Chicken Noodle Soup since it snowed here in MD. Frying some drumsticks and some broccoli to complete it. Thanks for the recipes!!
I made this dish tonight. It came out perfectly. Thanks Cajun Ninja!
Drese J bravo!! 😁👊🏻
I just made this, and it came out great! Taste amazing! Thank you!
I love to vegetable chop in every video. Never get tired of it. Nice work.
Turned out perfect and taste wonderful
I love it with or without the gizzards. Your recipe looks so chewy and tasty. I cook dirty rice and jambalaya in the oven also OMG the texture of that rice be thru the roof
Deedylicious26 Right?!! I’m sayin! 😊👊🏻
You can have your cubes already dissolved in your 3.5 cups of water ready to go. Awesome recipe. Never used breakfast sausage before
That's a great idea Thanks!
I wanna learn that magic chopping trick! I appreciate that you cook the rice in the same pot which is exactly the type of dirty rice recipe that I was looking for.
tallterri law hey thanks!! 😊👊🏻
This man is a genius. I have cooked at least 9 of his dishes so far and everyone that eats it thinks I'm a chief. Lol
Thank you again for an excellent recipe Cajun Ninja!
Just finished making your dirty rice recipe and it was Amazing! Just like all your other recipes!!! You never disappoint! 😊
Thank you sir 🙏
🙏✌️♥️🥋🤚
Another awesome showcase my Cajun brotha, love what you do so keep on doing it paya
Aaron Spears I appreciate your support Aaron. Thanks man!
Ole Boy Ninja rice dish was a hit in my house, nothing left but the empty bowl. Glad I put a little up for lunch tomorrow. Keep em coming. I'm gonna get that spice too. Ole boy you a hit now.
pzodman500 right on!! I appreciate the feedback. Bravo to you man 👊🏻
Such an amazing recipe, Thank you so much Derouen :)
Kelly Louviere 😁👊🏻
Second time following this recipe Fam and it was once again legit. I did one thing a little different. I replaced one and a half cups of water with a Yeungling. Woo doggy!
Love your vids I'm from New Orleans but live in tx i make my girl watch your videos😂😂
Heck yea jamal davis! That's awesome man. I appreciate you guys tuning in. 😁🤘🏻
Thank you!!! Love love love this dirty rice! I'm with your wife we dont need the liver and stuff this recipe is 🔥🔥🔥. My second time making it.❤ You go boy 👍🏽💯
How im I just now seeing this video? Looks amazing as always.
Ive always wanted the recipe to dirty rice ever since I had some at Popeyes when I was a kid,I can't wait to make this!!!!
Alyssa Harding-Saleem I can’t wait to hear how it comes out!
When the elders in my family make dirty rice they use liver and what not and we eat it, but we don't put it in ours. We use the ground beef and sausage.
Areil Ramirez same here! 😊👍🏻
That sort of misses the point of simple peasant food & making wonderful dishes with cheap, available ingredients, the Cajun Way, the Country Way!
I love me some dirty rice, gotta try this one! 😍
Made this today and its was yummy!!! Thanx for sharing!!!
Hey right on Gigi Beachman! I appreciate the feedback. 😊👊🏻
I made this today!! So good came out perfect!! And it was my first time making dirty rice!! The only thing I did different was season my meat!
Did you put it in the oven as well?
That looks DELICIOUS!!!
I am going to try it!!!
Your rice looks sooo good. Thanks for the video.
Mary Rodger why thank ya! I appreciate that. 😊🙏🏻
I'm from morgan city and I love to cook and trying different things and ways to cook and when I seen you on FB I was like I love his style of cooking
Marquita Robertson that is very kind of you! 😊🙏🏻
I can't wait to try this!!! Question.. do you think it would turn out ok with Jasmine rice? Or do you think long grain rice would be the best?
Parboiled rice the best to use comes
Out perfect everytime. Jasmine rice too sticky , it’s for Chinese dishes atleast.
I been looking all over for that seasoning, and can’t find it, could you post a link or something
This look bomb. I'm from California & I never seen this spice in our stores.
another great video !!! thanks for sharing !!!
Good man making good food! You earned a follower! And this will be dinner tomorrow!!!!
Looks delicious!! I'll try it with chicken hearts and gizzards though (those French..., lol)! Thanks!
Gosh that looks soo good
Never tried this way, but will definitely have to!
Awesome recipe!!!
Love watching the videos! Keep chopping those vegetables!
Thanks Daniel Johnson!
Stick a butter,party of 1. Let me show ya to ya seat" 😂😂😂😂😂😂
Awwwwwwww man this was so Amazing and good. Thanks for the recipe, such great flavor!
Right on Chris Sharp! Thanks for giving it a try! 😁👊🏻
Can't wait to try but how much liquid for 2 cups of rice? Or should I just divide everything in half?
Oh my goodness gracious ❤️❤️❤️....How in the world do you not have more subs?!?!?
Sobernic1982 😁🙏🏻 I'm blessed to have this much.
Man if y’all didn’t know now you know. this brother is legit. this is the second of his dishes that I made in the last three or four days and this going to break your mouth. I ain’t lying. 😋
bigg7g haha I appreciate that man!
Hi! Would love to make this today but can’t find where you said the recipe is to print out! Thanks! 😃
I used to live in Louisiana (I lived in multiple places) Thibodaux, Houma, Gheens, Hammond, Amite but I was in Thibodaux/ Houma the longest... I learned to cook when I lived in the south which I am so thankful for because their ain't no food like Southern food... and I LOVED dirty rice, but I always ate other people's or I'd get it from restaurants ... so I wanted to learn how to make it myself, then I learned it had gizzard and liver in it, which kinda ruined dirty rice for me lol...
After that, I had to try to not think about it whenever I was eating it... its still was amazing but idk why i always had a hard time thinking about the fact that it had gizzards and liver in it when I was eating it so I never bothered learning how to make it cause I didn't wanna have to deal with liver and gizzard, I am SO HAPPY to find a receipe that I can make without them, THANK YOU!!!
(And this is ABSOLUTELY NO SHADE to anyone who eats gizzards or liver - I know its very common especially in the south, same goes for pickled chicken feet, I struggle with certain sea foods too I am a very visual eater and idk why..I just get weirded out by the way they look and I didn't grow up eating liver and gizzards either, which is probably why it was such a strange thing for me... as a kid we were taught you threw them away, so as an adult it wasn't a normal thing to add them to my food and I have a hard time dealing with them raw)
Ma'am, Cajun food is po-folks food.. you cant hardly screw it up if you just follow the basic instructions, My grandma said that in the Great Depression, gumbo was anything my grandpa brought home from hunting or fishing (including shrimping). I'm a 71 y.o. man now but I remember the time before processed foods when everything came from the backyard garden or the butcher shop. Cajun cooking is an adventure... carve your own family trail, enjoy it and explore!.. your cooking will become legendary in your own family! Happy upcoming Holidays
My grandma used to make what we call steak and rice. It’s like a stew. Cooked in a cast iron skillet. The only gravy was like drippings from the meat. This was put over rice. The meat was always fork tender. She would use all cuts of steak. They always had fresh beef. The rice soaked up the flavor. Then she would cook homemade corn that had bell peppers and onions. Do you have a recipe for the Steak and Rice dish.
Hey man just learned of your channel. Over here from ponchatoula man. Just subbed this morning. Great chanel buddy.
docoluv9 hey Right on! Glad to have you tuning in!
Can’t wait to make this tomorrow! Do you recommend chuck over leaner ground beef? Or is it just preference?
Today makes the third time I’ve made it. It’s so good. If you use chuck make sure you drain it like he did. Leaner beef probably not even necessary. Just curious how yours turned out?
I can't find the recipe for this, am I missing it?
Do you have a cook book?! I would absolutely buy it! We are a huge fan of yours in this house.
I've been waiting on this one my man.. Good stuff.. From a former USL Ragin Cajun.. :-)
Tim Perry heck yea! The good ole days 😁👊🏻
Love your recipes. Do you have a cookbook ?
first time on your channel.
love me some dirty rice from popeyes.
got mine in oven now . love your style .
i love the technique . putting the rice and broth and finishing it in the oven
texture looks great in the video . mine usually ' mushes up' ...ya it's edible but looking for more like what yoiu have going on there
jim thanks for taking the time to leave this! Hope you enjoy it!
@@TheCajunNinja came out of the oven . let it rest like you said
doesn't seem to have the texture like yours , but the flavor is killer
What heats do you use to cook everything?
Awesome sir.
That looks good
I would love this recipe in a smaller amount. Im only cooking for about 4 people.
That's not how Cajuns cook 😜
Just adjust amounts of everything
Do you use regular long grain rice or par-boiled rice?
what brand of rice did you use? looks amazing btw
Thank you for sharing this. Food doesn't HAVE to be rigid... Cajun/Creole cuisine is about what was on hand, and what tastes good TO YOU and those you're serving. I use colored ripe peppers, instead of green peppers. Again, it's to the chef's taste... 💞
You’re spot on Helen Turner! Thanks for the feedback 👊🏻
@@TheCajunNinja That's not politically correct. Nowadays, we prefer to call them African Amer...oh, never mind.
Son, you have made me a way friggin better cook. Thank you 🙏... I made this with beef broth and chicken boullion and added poblano to the trinity. Son..... ima take this recipe to my next Church potluck... Lawd!!!
My uncle made this recipe today I just wanted to ask you is there any way you could do some clam fritters or corn fritters or down there you call hush puppies
I was gonna say, I'm 56 and only heard about fritters when I drove through what to us is the NorthEast. I have not been back for the food since the 80s.
Lots of comments and I can’t seem to locate the written directions for your awesome dirty rice. Please and thanks!
Love this Brotha! Question is it cool to use Beef broth instead of Chicken?
Yessir ! You have done it again! This will be dinner tonight.😃
Terrence Brock heck yea!!
Where to find Browning sauce and Cajun seasoning
Margie Hayden you can buy Kitchen Bouquet. It is a browning sauce. It is usually in the grocery store in the BBQ and sauces aisle.
I have a question. What is browning sauce?
I would love to give this a try. I would be inclined to dispense with the heart, gizzards and liver.
Adele Farough it just gives good a little bit of color. 😊👊🏻
Would it be okay to use Tony's if I don't have access to cajun spice?
Seriously our taste buds must be related. Love your vids. Thx dude
skilldog10 LoL solid! Thanks for tuning in
The Cajun Ninja of course I love learning new recipe ideas. I lived in GA for 6 yrs. I wish I found you earlier. I’m gonna try your etouffee and dirty rice, shrimp/crawfish boil for sure. I live for seafood and spice. I was born in the wrong part of the country, I live in Minnesota now. As I said before our buds are alike. Keep em coming, vids that is. Thx dude!
Hey Cajun Ninja, I love your recipes.... all of em. I made this dirty rice recipe with parboiled rice and it came out great. I want to try it with long grain rice that’s not parboiled. Do you use parboiled rice?
Daniel Dickens I do not, just regular long grain
The Cajun Ninja awesome, thanks dude. Keep up the good work. No one does it like you. If you ever make any cookbooks I will buy several. I plan on getting a spatula too.
Right on! I very much appreciate the support
On your fb page you stated you would make an updated recipe? Have you already made one? Also, the entire recipe has never been posted either 😭
This looks awesome! Where did you learn go to cook?
shortcake883 10 years of trial and error. 😊
I'm making this for dinner in Scotland 🥰
Cajun Ninja I do not have a dutch oven. What is the next best method? Will it cook the same if I leave it on a simmer for 1 hour?
Daniel Magee bring it to a boil, cover, lower to simmer, and let it cook for 25 minutes. Turn the heat off, Let it sit for another 5 minutes covered.
If you half it do you still put it in the oven for an hour?
Really wanting to make this tomorrow, but not sure if I have to use instant rice???
Amy Banas nope, use regular long grain
what other cajun seasoning would you recommend to use with this recipe since the Louviere's Cajun Spice! is not available online
felicia m any reputable seasoning will work! 😊👊🏻
@@TheCajunNinja copy that!.. thanks
Family loved the dirty rice wanted to make another with liver gizzards any suggestions on amount to add. New subscriber from Westwego la. Thanks
Fishing Frenzy probably a half a pound of each.
If I were to add the chicken gizzards what part or what point of the process do I add them I'm about to cook thank you for your response in advance
I’d put them in a food processor raw. Then add them with the beef and pork
That looks so d...n good !!!
Hey thanks Genevieve Darrett! 🤗
Ninja!!! You da man! One question, long grain or short grain rice?
Or can I use Jasmin rice?
I know this video is old but I watch your videos often just for fun. I know you’re a huge fan of Savoies, have you tried their dressing mix? If not, you should. It’s amaaaaaazing.
lke to cook it on the stove not the oven how would i do that
Wow looks yummy
Is there a way to do this without the oven?
Do you still have the recipe for spicy chicken doing dirty rice and spicy chicken for football tofay