Southern Dirty Rice, My Version

Southern Dirty Rice, My Version


Ok, we have been to New Orleans. I Don’t even know how many times we’ve been there but a lot, and there are many, many different versions of Dirty rice so I’m just gonna do my version. Ok. Alright, so we’re gonna start out with turn my camera round right there Teeny bit closer and we’re gonna start out using some bacon grease And I like using the bacon grease to cook the onions and Celery and the bell peppers just to give it a little bit of a smoky taste and that’s about a couple of tablespoons of bacon grease smoky bacon grease Alright and I know y’all are gonna ask where did I get this little strainer thing for Bacon grease cuz that’s all that I put in it. This came from Amazon. I think I’ve got it linked on my Website on products I highly recommend. I really was looking for one. Just like my mother had but I couldn’t find it so I opted for this one and I like it because you can actually Pour from it with a little spoutl thing teninny, but it’s there. Anyway, and I keep this in my refrigerator. I took it out a while ago so it would be more of a liquid So we’ve got our skillet heated up, and again, let me emphasize this is my version ok alright, so we’re gonna start out with 2 cups of chopped celery and I did use my Vidalia Chop Wizard to chop all of this up, including he garlic. All right next we’re gonna dump the celery in. That was 2 cups of celery this is about a cup and 2/3 of chopped onion The last thing I chopped was the bell peppers and this is a Vidalia Chopper it’s leaking right now. And this is the bell peppers I did put a couple of slices of red bell pepper and some of the orange just what I had in the freezer and the other part is Fresh green bell pepper. I Use this size to chop the vegetables Dump that in, so that’s let’s say about a cup and a half of bell pepper I’m not going to put the garlic into a little bit later but I chop the garlic and I chopped using the finer grade, that’s about two tablespoons or three really big cloves of garlic and what I do is slice them, not real thin, but each one is sliced about three times I just lay them on here and pull the lever down and that’s what you get. All right. So we’re gonna cook these really until the onions are translucent, but it’s really no big deal because the onions because they’re gonna cook more in the rice. So the meat that’s gonna go Into the dirty rice. I’m using four pieces of cooked bacon and two slices of just regular pork sausage and This was some that I previously cooked and froze because we only eat like one piece of sausage each when we have eggs sometimes at night and so I always freeze the rest of it and the other thing that I have is, hold on This is country pudding and This is what mr. Buckey likes It’s actually made in Orangeburg South Carolina and it is pork liver and I’m gonna insert a little clip right here In the middle of this video to tell you what’s in this and we’re going to use this Instead of chicken livers or chicken hearts or chicken gizzards or whatever chicken But you can use that. Alright, so we’re gonna cook this until those onions at least are translucent. So it’s gonna be a good while, maybe at least 20 minutes. And we’ll be back. This is the country pudding I will be using in the dirty rice Now you can use chicken livers. That’ll work. Just great because you probably can’t get this where you are I think this brand is kind of a southern thing but anyway comes from Orangeburg South Carolina and it’s called country pudding and I don’t know if y’all can see this or not But what’s in it? It’s pork skin, pork snouts, pork spleen pork stock pork Livers pork livers so you definitely taste the liver in this We’re going to put one section of this in The dirty rice there it is and I will insert this little part of the video in the appropriate place in the video All right And the peppers, onion, and celery have been cooking for about ten minutes and I’m gonna sprinkle this garlic right on top of that The garlic is little bitty squares.I’m gonna put a lid on it and cook a little longer, than will stir it a little more when this gets ready, we’ll be back Alright I’ve got my exhaust fan on here because I’m gonna add some old eBay probably a teaspoon and a half, and I have to hold it up over the fan to do it. All right, we are back, hold on let me get my camera adjusted here. all right So the reason I do that is because I’m allergic to the pepperine and black pepper if I inhale it So I have to get it all wet because it’s only got a little bit of black pepper But I don’t trust it, so I have to hold it up in front of the fan, And so now we can add the rest of the spices, so I’m going to put in Some red cayenne pepper, not much but a little bit. Don’t want it too hot. Maybe a quarter of a teaspoon, Also add some paprika Half teaspoon of that Use a couple of dashes of chili powder, maybe 3 dashes. Go ahead and use some onion powder while I got it here We’re going to put a couple of Bay Leaves in after we add the liquid but not right Also put some Parsley in and after we add the liquid And we’re also going to put some this is about 3/4 of a cup of chopped Green onions that got the tops and everything. Alright so now I’m gonna mix this up and we’re gonna put in the meat. That country sausage is here and it does have rice already in it So it’s really not as much as it looks like four slices of crumbled bacon, and this is two patties of Sausage just regular pork sausage. I put all that in That celery and bell peppers and onions put a lid on the skillet and it really takes it to Cook a lot faster It smells really really good, you know for this Country pudding that’s got a pork liver in it. You can definitely use chicken livers for that Let’s just set this aside And we’re going to get our pot ready for our rice. So I’m using Two cans, these are fourteen and a half ounce cans of chicken broth And I did wash the top of my cans before I opened this. Alright, I’ll put that in, And this is low salt chicken broth And so now I’m gonna go ahead and put in it’s about two tablespoons of dried parsley, I’m gonna put that in and I’m gonna go ahead and put in two Bay Leaves, just gives it a little another little layer of Taste I think I’d like to also use the bay leaves in soup Now it’s interesting that the trees that They get the bay leaves from actually grow in New Orleans, and they also grow here in South Carolina Just stir that around, and I’m going to add to that kind of a heaping cup of rice. I am using jasmine rice Of course you can use any kind of rice you want. Might need to add more water I’ll just wait and see if I do. Alright so now we’re going to add this mixture to the rice Alright, I’m just going to stir that around a little bit. Smells really really good. It smells like a restaurant New Orleans to me. Put the lid on this and let it cook for about 20 minutes until that rice is done now I’ve got my burner on sort of medium high just till it starts to cook. Then I’m gonna turn it down to low and Let’s see. Okay. I’m gonna go ahead and Put in the green onions right on top of this Alright go I’m gonna clean up my stove here and get my other stuff cleaned up and put out my spices and We will be back in about 20 minutes and hopefully this will be done. All right, we’ll be back All right. It’s been about 20 minutes. So, let’s see if this rice is done. I Think it is. Let me move this just a little bit closer. Yeah, so I’m just gonna cut this burner off Turn this up a little bit And we’re gonna leave this sitting here I’ll go a little closer closer so you can get a good look at it I’ve already tasted of it. It’s delicious. All right, y’all we’ll be back in a little while See if we can get a I think I’m gonna fix some eggs and toast to go with this This will be our main meal of the day. We’ll be back. Alright. We were gonna have some country eggs with this dirty rice And some toast and I think probably applesauce, but I want to show you how Mr. Buckey showed me how to make country eggs What you do is just go ahead and put some kind of grease in the skillet like butter or whatever in my case I use butter and you let them cook almost like they’re going to be turned over eggs, and then just before They get completely done go ahead and break the yolk add a little bit of milk, or half and half, just a little bit, maybe a couple of tablespoons. Put a little bit of salt on them, not much, just a little bit. You know, so it makes a really soft scrambled egg but you see you can see all that the white from the egg too Anyway that’s what he calls country eggs like his grandmother made and his mother made So that milk, or half and half in there this helps to gently cook the yolk too Now he used to fix things all the time for us at the beach because the kids love eggs like this He always fixed grits too. Alright Y’all this is ready so, let me get this on the plate and I’ll show you what it looks like with the dirty rice. I’ll be back. All right, the meals ready everything’s hot and we’re having…. this is actually Italian bread toast The eggs country eggs and there’s the dirty rice. We’re having that with some warm apple sauce with butter a little sugar because it was unsweetened apple sauce and a little cinnamon and of course our iced tea. Here’s my plate and this is our main meal of the day Because we already had our greens with the smoothie this morning. So there’s nothing green on the plate today All right, y’all we will see y’all next time. Hope you’ll try this dirty rice and if you already have a recipe Maybe you could leave it in the comments below, you don’t have to leave the description You don’t have to leave the description because that would make the comment too long. But just tell us what ingredients is that you use. All right, y’all we will see y’all next time. Bye for now

100 thoughts on “Southern Dirty Rice, My Version

  1. You won't believe this but I actually found one those strainers at Freds. It has the spout also. Dirty Rice is about the only thing I'll eat liver in. lol

  2. Pork snouts?? Pork spleen?? You had me right up until the country pudding ingredients were displayed! It all looks delicious except I will substitute pork sausage for the country pudding.

  3. I don't do liver of any kind but I can work around that, LOL. Otherwise I like your take on dirty rice. . I remember as a kid and young adult when bologna still had organ meat in it. No liver, but things like lungs and hearts etc. Good bologna. I like your bacon strainer can but never seen one like that . Love the dipper.

  4. I learn something new with every video of yours i watch ☺ i had never heard of country pudding before. But i will try anything once. Thanks for sharing😀

  5. I ‘be never heard of country pudding before. I must say I really think I’m glad that I haven’t. 🤢 not my cup of tea. I use hamburger in dirty rice but adding the sausage and bacon would be a good thing!
    No offense you know I love you. I’m just not a southern girl! Yankee through and through which may not be a good thing but it’s the truth!

  6. I cook my eggs like that. They are soft and creamy and make the best egg sandwich. Country pudding is new to me and I’m from Louisiana. I most definitely will look for it. I use chicken livers in mine. Thanks for sharing your recipe.

  7. Oh! Have never had this, but I am going to fix it for sure. Thanks sweetie!
    Yummy for this old lady! 🐩🐩♥️☺️🙏🕊🌞

  8. Phyllis, I watched this video on the TV tonight with my teenage son, and we both agreed that this looks SO good. My son thinks I should make it sometime and I think I just might! Maybe we’ll make it together. Thanks for another great recipe and for videos that families can enjoy together.😊💗💗

  9. These comments have reminded me of eating pickled pigs feet when I was a child. We raised our meat and believe me nothing was wasted.

  10. Ymmm….nothing like Southern Food to eat and enjoy at the same time! Bacon grease, yes along with butter healthier for us all, so this is Southern Dirty Rice and served with the Southern Country Eggs, ymmm…I'm droolin' as I write this comment Miss Phyllis, didn't know American folks ate almost every part of the pig, here in the cooked, then fried in lard, what we know as 'carnitas' even the Nana(translated its Nanny)is used. Nana is the sow's womb, where her piglets develop while she's pregnant! Us Crazy Mexicans definitely use all the pig! 😉

  11. Hi Phyllis that looks wonderful, I have never tried dirty rice before, its not common here in Australia at all but I have to make it, thank you for this recipe. much love <3

  12. Yum. I make my eggs kind of like that. I add salt and 1/2 & 1/2 to a bowl with the eggs and whisk them. then I pour them into a warm buttered skillet to set. then I gently toss them like you do yours. I add American cheese at the last second sometimes. You might like to try coarsely crumbling a couple of Gingersnaps (I make sure to find some without HFCS or TBHQ) into the applesauce instead of sugar. We live it. I can buy Liver Mush here and I'm going to try it in your Dirty Rice Recipe.

  13. Miss Phyllis. I didn’t mean to sound rude. I really love you and Mr. Buckey. You are such wonderful people. The shock of those ingredients just kinda stunned me. But my granny ate such ingredients. That’s when I passed on her meals. Otherwise she was a wonderful country cook. Really miss her. GOD bless you both and your wonderful family

  14. Oh yes and I love the way you fixed those eggs. That’s the way my mama fixed them when I was young. I really miss her too. You and Mr Buckey seem to be growing older so gracefully and with such wisdom. Me. Not so much. GOD Bless you.

  15. Wow!! Just gets better and better!! Just a thought, but I would love your version of jumbiliah. Thank you sweet lady.

  16. Being born and raised on Cajun cooking I have never heard of that pork stuff. I always use chicken livers and ground beef and pork. Cook down the meat and vegetables and stock separate. Then cook the rice in a rice cooker and mix it at the end. That way the dish doesn’t get mushy.

  17. I’m always looking for new recipes. I am vegan, so I won’t be adding the animal products but I love all the veggies! I’m gonna try this with just the veggies, veggie stock and brown rice! 😁

  18. Hi Ms Phyllis! Just had to try this since I had all the ingredients except the Country Pudding. Absolutely delicious! Used the Dirty Rice as a side dish with some oven-fried chicken. There were no left-overs so this is definitely a keeper! Thanks for another video and for sharing another recipe, Ms Phyllis!

  19. My dad likes that brand of liver pudding being here in South Carolina my stores in Summerville carries that brand

  20. I have always loved your recipes, but you lost me at thr liver, especially when I saw the ingredients in it. Snouts, feet,, etc. Love you otherwise!!!!!

  21. This looks really good except for the liver lol. I am going to make this but substitute something else.

  22. Have you ever put (red hot Candys dots) on your apple sauce (😛💖👍,it tastes like candid apples…..💖👍

  23. Yummy country scrambled eggs are so delicious!
    I don't know if i have ever eaten pork speen before though. I absolutely love beef, chicken livers and have eaten beef kidneys and hearts before and liked them. And i'm sure i've eaten pork liver in boudin, also love hog head cheese prepared lunch meat style and boudin so much. Maybe i have eaten pork spleen before and just didn't know it, but i'll certainly have to give this country pudding a try and make this recipe cause i love new tastes. Thanks and God bless you Miss Phyllis for sharing this recipe.

  24. Phyllis did you notice that that putting stuff has black pepper in it? As soon as I saw that I was so worried about you having a reaction to it! I haven't even finished watching the video and I'm so worried that you might have an allergic reaction! I hope it didn't have a negative effect on you!

  25. My mother was from Little Rock Arkansas her dirty rice had bell peppers chicken or beef livers ground beef onions garlic and a jalapeño.
    Thanks for sharing your version it looks sooo good . ❤️🙏🏾

  26. Phyllis, I was wondering if you would PLEASE do a video on all your favorite kitchen gadgets, tools, cook wear, dish soap/cleaning tools and etc. And please tell us how long you have had them, why you like them, price and if they have more than one use. I would love that!!!

  27. I was always told that originally Dirty Rice was cooked with crow meat or wild bird, so I have always used a sage-pork sausage and some kind of ground fowl–chicken or turkey with liver/gizzard/heart added to the mix. I never used bacon but I think I will try it next time! Thanks!

  28. We use nearly the same recipe! We don't use liver in ours because I am not a fan. We make it 2 ways: with pork like you have or using ground beef instead of pork for a different flavor. Both are delicious!

  29. Great video. Thank you for sharing Miss Phyllis. Btw,Walmart has Country Pudding where I am in the South. 🙂

  30. What a delicious breakfast or supper! Yet another great reason to toss the impending diet out the window! Thank you for sharing. I truly enjoy your videos.

  31. I'm going to try this, it looks amazing! What is the new update on the sale of your home and the building of your new home on your property? Love your channel by the way

  32. I have my ice tea by me. Ireland is in drought and heat wave. You know your pudding is called black pudding here. I will get some and give it a try with cauliflower rice. Yum. C 👻

  33. What a tasty meal. I've read about Dirty Rice but never had it. Adding liver is a great idea. Here in the UK I'd go for lambs liver. For dessert at the moment I'm eating stewed rhubarb – I grow it in the garden. It's delicious with vanilla yoghurt.

  34. That sure looks good! I make my scrambled eggs like that to have with grits cooked in chicken stock. Yum! I love watching your recipes. Thank you. 🙂

  35. That looks sooo good, Phyllis…I make mine usually with a few chicken livers, but never did add bacon to mine…next time, I am gonna try yours out…I think I would love it even more with the bacon added!! Thank so much for another great recipe and for your precious time making it too!! Love yall and the furbabies too…lol

  36. This looks really good so I’ll definitely try this but I know a lady who was born in Japan and she runs a restaurant here and she taught me to always wash rice she said Americans are crazy for not washing the race she washes her is at least three times she said race is filthy dirty just thought I’d add that

  37. I've only had the Rice-A-Roni or what ever it is called and that's it besides regular rice. Looks real good thanks for the video Phyllis. I like rice. Been in the kitchen sence 1pm till 730 off and on. Did Salisbury steaks, mashed potatoes and gravy and made some crescent roll from scratch that taste like a regular drop biscuit. I've made crescent 100s of times that were soo good but these weren't. But I don't like using instant yeast. I like proofing mine and this had milk in it. Should have done the dough in bread machine. Don't know if yeast can be dissolved in milk or not.

  38. Scrambling eggs is a lesson in patience, you have to wait until they set a little, then ‘scramble’. My father’s mother, my Scottish grandma, made wonderful, soft scrambled eggs. I haven’t done this method of cracking them in the pan whole and adding cream, will have to try.

  39. That meal looks good Mrs. Phyllis! I love dirty rice, and will be making this tomorrow for our dinner!!

  40. That looks great! But I don’t think I would make it with Country Pudding. What a pretty pot with the flowers 🌺🌸🌼

  41. Looks so good! I don't know if your watching your sodium but I have to. I have learn that organic low sodium chicken both is lower than low sodium chicken both. Wal Mart and Adia has organic low sodium chicken both.

  42. So it is called dirty rise at your side! I call it risotto or paella. Just did mine with chilli sausage, corn, courgette, purple onion, some rice and sesoning. Yours look very yummie and I like the way you make egg too. I make it with cooking cream, is half and half that?

  43. Well, I got some chicken livers and I made this, Phyllis and I have to say that your version, with the bacon, was sooo good…much better than the recipe I was using!! Thanks so much for the recipe and also for taking the time to post this video!! Definitely a keeper! I have a lot of it left over…I am hoping it is OK, but I froze part of mine too…of course, I left some for tomorrow because it was sooo good. love yall and God Bless yall too!!

  44. I don’t like the country pudding stuff I don’t like liver of any kind..in my version I use hamburger…. and pork sausage 😁

  45. Looks Yummay going to have to try …Something New for me never had dirty rice Mom use to do it with pork chops or hamburger Thanks Philis..Hows the gardening coming ? Mine doing fine 🙂Thanks again !Love u all X♡x

  46. I have to let you know how much you have helped me in the kitchen. I am a pastors wife and have never enjoyed cooking. We are busy most of the time and when I cook breakfast, lunch or supper Igo at it like the tazmainian devil0. Lol I cook and work around the kitchen in fast motion. You are so calm and work with such rhythm. I have started making a conscious effort to take a deep breath and slow down so I can enjoy the job. I told my husband i most likely will be washing dishes after the Marriage Supper of the Lamb! Love your videos! Thanks!

  47. Adding a bit of bacon crease to many dishes, i.e. soups, pasta sauce, fried onion really enhance the flavour.

  48. I cook eggs like that all the time but have never seen anyone else do it. I just call them "pan scrambled eggs" but I like "country eggs" much better! I have to try this dirty rice recipe because it looks so yummy…I wonder if I can substitute Neese's liver pudding or liver mush as we call it for the country sausage since we don't have that here in York County SC.

  49. I always wondered about how to store bacon fat to use in future recipes. I wouldn’t use a lot but to add a tad for flavor seems yummy. So you store it in the frig huh. Okey

  50. I make mine about the same way except the meat part is chicken livers and gizzards. I cook them first and save the water for cooking the rice. I put the giblets through the food processor for a course grind and then stir it all together. I think next time I'll add some sausage too. I never thought of that.

  51. Looks good, I like how you don't have to have a recipe book! The question I have is, I've never owned any enameled cookware. Always used plain old cast iron. Is worth the price? How easy is it to clean? Thanks.

  52. Dang .. you just made me so Hungry!!! I wish I could have been joining you both, that day! You're a delight! Thank you 😊🌹

  53. I want to be you when I grow up. Wait. . .we are the same age. What do I do now? Btw, I’ll go dumpster diving with you. Two 70 year old women climbing in dumpsters. What a hoot!

  54. I have a bacon grease can almost like yours in my refrigerator. No one else I know has one or saves bacon grease, but I couldn't do without it. I hee hawed when I saw the ingredients of the Country Pudding. My Dad used to tell me about how when they butchered a pig, they used everything except the oink …nothing went to waste … that was in West Virginia … looks like in South Carolina, they go by the same creed … LOL

  55. Miss Phyllis I know" parts is parts," but I would have to do mine with out the country puddin. Yea I'm a country girl. Thank you for sharing. I don't have a dirty rice receipe. Always used boxed from the store.

  56. A little green chameleon, that turned so pale, he was hardly noticeable. He must have slipped under the back gate, tippy toed past your radar, and slid into your rice, when you weren't looking. There's definitely some Green Celery, in there.

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