How to Cook Perfect Shrimp and Sausage Rice in Just 1 Pan!
How to Cook Perfect Shrimp and Sausage Rice in Just 1 Pan! - Looking for an easy and delicious one-pan meal? Then this shrimp and sausage rice skillet is perfect for you! You'll love how everything comes together in just one pan for a quick and easy meal that's perfect for busy weeknights or quick weekend meals.
This shrimp and sausage rice skillet is bursting with flavor and features my delicious seasoning that brings just the right amount of spice to the dish. Plus, it's versatile enough to be enjoyed any time of year! So don't wait any longer, make this one-pan meal today and enjoy.
Ingredients:
1 ⅓ cups uncooked Long Grain White Rice
2 ⅔ cup Chicken Broth
1 lb. Large or Jumbo Shrimp, peeled and de-veined
4 tbsp. Butter
1 - 2 Garlic Cloves
1 - 2 Bell Peppers
1 - 2 Andouille Sausage
Green Onions
Salt and Pepper, to taste
The Level Up Series A Rub:
All Purpose Seasoning:
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Best of Both Worlds Cookbook:
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
HOW TO MAKE THE PERFECT POT ROAST | INSTANT POT | BEGINNER FRIENDLY RECIPE
Nothing beats coming home from church on a Sunday to a house filled with the aroma of a delicious Pot Roast! My mom would set it on low before we left and by the time we were back, it was READY to serve! Check out this classic and comforting recipe for yourself! #potroast #beefpotroast #instantpot
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INSTANT POT:
TONGS SET:
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4 to 6 Prep Time: 15 Mins Cook Time: 1 Hr to 1 Hr 30 Mins
- 3Lb Beef Chuck Roast
- 2 Tbsp Olive Oil
- Canola Oil
- 3 Sliced Carrots, Peeled
- 1 Large Onion, Chopped
- 2 Stalks of Celery, Chopped
- 6 to 8 Baby Red Potatoes, Halved
- 1 Tsp Minced Garlic
- 1/2 Cup Red Wine ( Cabernet ) ( Beef/ Veggie/ Chicken Broth can be used in its place!)
- 2 Cups Beef Broth
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
- 1 Tsp Black Pepper
- 2-3 Tbsp Cajun Seasoning
- Paprika (Optional)
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Tomato Paste
- 1 to 2 Bay Leaves
- Dried Parsley (Optional)
- 2 Sprigs of Thyme or 1 Tsp Dried Thyme
- Salt to Taste
- 2 Tbsp Cornstarch + 2 Tbsp Beef Broth
TO MAKE QUICK GRAVY:
- Take a 1 to 2 cups of the juices from the pot and place it in a microwave safe bowl.
- Add a pinch of salt if needed and 1 to 2 Tsp Cornstarch and mix.
- Microwave for 30- 60 seconds in ten minute intervals until thickened and serve.
Cooking in Wild Clay Pottery - Part 3 - Firing Pots
This is part 3 of a series which I intend to conclude by cooking a meal in a pot made from clay I dug out of the ground. In this part, we'll fire the pots
This playlist contains all of the episodes in this series:
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Field to table wild Turkey!!!
What’s a great time in the turkey woods!!! Even better fried turkey breast!! Come along as we go field to table!!! #louisiana #cajun #catchandcook #fieldtotable #turkeybreast #wildturkey #turkeyhunting #youthintgeoutdoors #outdoors #homemade #grillandchill #comfortfood
Crispy Loaded Tater Tots | Totchos
Crispy Loaded Tater Tots | Totchos - There’s something almost magical about Tater Tots. They start from something so plain and ordinary as a potato, and they transform into a crunchy, loaded, dish like this!
Crispy Loaded Tater Tots Ingredients
1 bag frozen Tater Tots
1 large Onion, diced and grilled
2 tbsp heaping Ranch Dressing (Hidden Valley Ranch Packet, optional)
2 - 4 heaping tbsp Sour Cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese (optional)
5 - 6 slices of Thick cut Bacon, diced
3 - 6 Green Onions or Chives
Meat of your choice for topping
Salt and Pepper to Taste
Subscribe to my channel and press the bell button to get notifications every time I post a new recipes
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Click this link to become a member of Smokin and Grillin wit AB
PERKS for YOUTUBE MEMBERS
????5 Gets you Bi-Weekly written recipes, Acces to private live streams, Acces to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
Become a YouTube member and Thank you in advance!
If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
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My Gear
Camera 1: Panasonic GH5 -
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Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Cell Mic:
Production Tech
Desk Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Twitter:
Instagram:
Google+:
Facebook:
Pintrest:
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For business inquiries:
Smokin' and Grillin' with AB
5198 Arlington Ave
Box 363
Riverside, CA 92504-2603
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
#SmokinandGrillinwitAB #CookinwitAB #SmokinGrillinFam
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Chef Scotty Scott Cooks A Dish From His New Cookbook | A Twist on Shrimp & Grits
Chef and Owner of Cook Drank Eat, Scotty Scott premiers one of his favorite dishes from his new cookbook 'Fix Me a Plate'! More on The Lone Star Plate
Chef and Owner of Cook Drank Eat, Scotty Scott shows us how to cook one of his favorite dishes from his new cookbook 'Fix Me a Plate' - a stunning blackened shrimp in fried polenta.
As he’s working his magic in the kitchen, we talk about how he found his passion for cooking, why he made a cookbook, and he shares some top tips on how to make your cooking taste unique.
Check out Fix me a Plate and enjoy!!
“The culinary arts is the one true art form that involves all the senses. You see it it’s beautiful, you smell it before it even gets to your plate, you hear it sizzling in the background, and then you feel it when it’s in your mouth.” - Scotty Scott
What is Covered:
00:00 - Introducing Scotty Scott and his new book.
- How to cook a delicious blackened shrimp in fried polenta.
- How Scotty got into cooking.
27:40 - Scotty's favorite dish from the book.
- Why he is so passionate about cooking.
- Why he made a cookbook and how long it took to create.
- The pushback Scotty’s publishers had around his cookbook.
- How he feels about the outcome of the book.
47:07 - ReHeat: Chef Michael Silverstein on The Lone Star Plate.
- Why making your own stock is so important.
- The difficulties of starting up your own food truck.
- The increase in urban farming and the benefits it has.
- How to make your cooking taste unique.
- How to cook fish to perfection.
1:11:10 - Surprise episode coming up next week.
Resources:
Buy 'Fix Me a Plate: Traditional and New School Soul Food Recipes'
Cook Drank Eat
Burro Cheese Kitchen
Michael Silverstein on his New Keto Cooking Book
New Comfort (& Keto) Cooking with MasterChef Contestant Michael Silverstein
TexasRealFood
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--LONE STAR PLATE PODCAST--
Patrick Scott Armstrong hosts a podcast from Dallas, Texas. He invites famous guests from the worlds of music, film, TV, arts, sports, entertainment, and business for engaging conversations about their careers, food, culture and everything Texas.
--ABOUT TEXAS REAL FOOD-- SPONSOR
Join us on our journey as we explore Texan cuisine. We will guide you through the uniqueness of authentic Texas food while teaching you how to prepare some of the best food in Texas from your own home. Our easy step-by-step recipes will teach you how to make some of the best Tex Mex food, authentic Texas side dishes, and other delicious food you can only get in Texas.
Along with providing you with the knowledge to replicate local Texas food recipes, we aim to educate you about various food topics like nutrition and dieting. We will dive into the latest research and tell you what it means for your health.
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