How to make Louisiana Fried Chicken and Dirty Rice from scratch
New Orleans native Charlie Andrews demonstrates on how to make Louisiana Fried Chicken and Dirty rice. This meal recipe serves 4 to 8 people, and it will impress all of your guests at the dinner table. Absolutely delicious. Hope you all will give this classic meal a try.
Direct recipe link
Official Website for all recipes
Email
charliethecookandrews@gmail.com
Facebook
Instagram
Twitter
#charliethecookandrews
To donate
GoFundMe
Cash App
$CharlieA504
PayPal (donate to email address)
charliethecookandrews@gmail.com
Authentic Dirty Rice Recipe
Being from South Mississippi I love Cajun cooking. This is the Dirty Rice Recipe that I grew up loving. I do hope you will give it a try. Find the Recipe below.
Dirty Rice Recipe
6 cups of cooked rice
1 stick butter
1 cup onion chopped
1/2 cup bell pepper chopped
1 celery stalk chopped
3/4 cup green onion
4 Tbsp chopped parsley
3/4 cup chicken stock
1 Tbsp hot sauce of your choice
2 tsp Kitchen Bouquet or Browning Sauce
1 tbsp olive oil
Salt and Pepper to taste
In a heavy bottom pot melt the butter cook on a medium heat until the butter just starts to brown and become a bit nutty smelling. Add in all the vegetables except the parsley and allow to saute for around 7 minutes.
Meanwhile add the olive oil to a hot pan and add in the meats. Brown until no pink is left. Strain off fat using a mesh sieve and add the meat to the vegetables. Add the chicken stock, hot sauce, kitchen bouquet and salt and pepper to taste. Bring to a boil and reduce to a simmer for around 20 minutes. Once your there taste the mixture and re season. Don't go crazy with the salt but you will need to overcompensate because the rice has little seasoning.
Add in the parsley and cooked rice and combine well. the rice should be moist and fluffy. Use your judgment and if needed add a splash of chicken stock. The longer this dish sits the better it gets. It's one of those that's better leftover the next day. I hope you enjoy
Welcome to the Show Kevin MacLeod (incompetech.com) Licensed under Creative Commons: ...
incompetech.com/music/royalty-free/index.html?isrc...
Dirty Rice With Mashama Bailey & Johno Morisano | Quarantine Cooking
Mashama Bailey and Johno Morisano of The Grey restaurant in Savannah, Georgia make Dirty Rice. They make this Southern classic with chicken livers, but feel free to use whatever protein you have on hand. Mashama & Johno start with the Cajun trinity of onion, celery, and bell pepper, before cooking the chicken livers in butter and brandy. They finish the dish off by coating rice with the chicken livers, vegetables, and gumbo filé, resulting in a quick, easy, and savory Louisiana Creole dish.
Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
Easy Dirty Rice Recipe | Louisiana Cajun Style
Welcome back to our channel. In this video we will show you how to easily make Cajun Dirty Rice. We hope you like the video. Don’t for get to comment, like, and subscribe.
✨Social Media✨
Instagram:
Facebook:
Tik Tok:
Click the link to become a part of our family
#neworleansstylerecipe #dirtyrice #cajuncooking #cooking
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Creole Dirty Rice | Easy Rice Recipe | How To Make Dirty Rice
This is the way I make dirty rice. I don't use chicken livers or giblets. I substitute with Andouille sausage and ground beef. I also add jalapeno peppers because I have to get my heat on.
Dirty rice is a traditional Creole dish made from white rice which gets a dirty color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper.[1] Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South. In some southern regions, it is also called rice dressing.