 guess what folks we make occasion fried rice now come on in here take a look at this right here when i talk about super simple look shrimp bell pepper celery and listen when you say cajuns or slash even creole i always think about okra i'm bringing that back to my channel folks so you guys look out we finish show you how to make that in this rice and then when you talk about your seasoning look you guys can use your seasoning like today i'm going to be using my creole kick a little soy and this right here is that sesame seed oil now listen i'll tell you when you're using the sesame seed oil look a little bit of this goes a long way and then when we talk about our rice i like to make my rice the day before now if you're going to be making this in the evening you want to make this first thing in the morning get it all fluffed up put it in some tupperware and put it in your refrigerator to let it dry out we don't want it to be gummy or sticky right and the reason we do that that's so that we don't have any issues with the starches right you want them to be you know nice and cold now i'm gonna go ahead and get my griddle set up okay look this right here is going to be my this is my low zone this right here is where i put everything you know so it doesn't you know like continue to cook so i cook over this way and then when i'm through cooking i put it over here keeps it nice and warm and you know what i'm gonna go ahead and store it right here and one of my pans all right so we're going to prep our veggies right i'm gonna start with my celery i like to get them all up at the top cut this little piece off up here right then i go ahead and do the same thing on the back end the thing is really about the size and now for my bell peppers okay look and now we're gonna go ahead and do the okra right so i just cut the bottom and then you want to cut them a little bit on the thin side right all right so first thing we're gonna do is we're gonna put a little oil on here you get this dispersed now i got my griddle ready now we're gonna go ahead and just get our you know our veggies on listen it goes fast folks now we're gonna go ahead and go with our sausage right i usually like to try to use andouille you know i mean this right here is just a spicy you know smoked sausage i'm gonna go ahead and just use this and start this you know right here right if you guys can get that andouille please do it just levels everything up right all right so now i'm getting ready to make me a little room we'll scoop this over now we'll come with our sausage now before i put that shrimp in there i want you guys to pay attention uh oh we got a piece try to jump out we'll just go ahead just flip some of these over you see all the flavor everything on this griddle right here there's like running towards down this way right so check this part out i'm gonna go ahead and put a stick of butter right here that's okay because we want butter everywhere you guys gonna get to just oven in just one second and then notice how i was running down into my veggies right so we just keep a little bit of that out we'll give it a little bit of a mix right it's gonna all make sense in just one second now i'll move this back over here now that we got that buttered everything right you can see that look the butter is infused with the sausage the sausage and all of that has ran down into the veggies now we come with our shrimp now i'm gonna move my veggies down a little bit more toward so they can throw down on their cooking but those are nice right here you can look just the way they are right there you can see just through a video just the softness right oh yeah now you guys understand why i put that butter on there right and now is the time to come with our seasoning now i showed you guys already what i'm gonna be what i'm using that's that creole kit you see that right there i put a little bit on my sausage and my veggies folks now move these down here we want to keep these warm right now we go ahead and just mix these we don't want to overcook them right don't forget we got those two zones right hot right it's like a medium heat over this way this one's on extremely low and that one's on extremely low only thing we got to do now is get that rice together right doesn't take long folks you see that right there i'm gonna let them stay like this make sure all of my flat i'm gonna wait another 30 seconds and i'm gonna move those over to my coup zone all right so now i like what i'm getting right here these are just right you can see they just starting to curl you know i mean uh like i said it doesn't take long it's okay if you push them over here on your veggies but you got to admit i know some of y'all are going to say you don't eat that over but look when you put it on a griddle right here look at that talk to me down in that comment section below and tell me what you think about that right here right so now i'm gonna go ahead and just move you know my sausage down this way too you know what i mean but as you can look and you can see let me bring y'all in close and tight on this griddle you see all of that right there look at the color of that butter that's that butter that infuse olive oil all of that's marrying together and then when you look right there that's that money right there look right there all right everything over here on this part of my griddle remember this is my coup zone or my warm zone right now it's time to bring that what's that that's that rice made previously right so now i'm just giving this a little mix you can see it start to turn color what it's doing is picking up the flavor up off of the griddle all of that you know all of our sat our sausages you know what i mean our veggies you remember we had a little soy sauce we're going to add that to it right now don't forget they have a 33 percent 33 less sodium that's highly recommended and then remember i told you guys don't forget about this part right here this has me see the oil go a long way folks so i don't need a whole lot i would just suggest you guys put it in there get it mixed up and then taste it right you see how the rice is starting to turn color just let you know how you know how everything gets coated you know with the flavor so once you got just cooked in you got your color right you taste a little bit of it now it's time for you to go ahead and bring everything else you know in here like this and then you just start giving it a mix right now i'll take some green onion i got plenty of it what i do is listen if you cook this under a lot of heat what it does is it'll get small and get kind of like almost like wilted you know i mean you you'll be cooking it down so what i do is you gotta see it i just put some in here i'm gonna mix it let the heat because everything is off right now right then only thing left to do is when you take it like this i'm gonna serve it out of what you guys see me putting it in right now so i'll just add it in there i've been you know eating some i can tell you already it's great and then you can see if you guys come here and look at that right there you see how that sauce is like that too bad that really isn't hand-dewy because if it was that'd be but i can tell you this right now just having smoked sauces it's just you know still good listen i'm not finna over talking i'm finna eat something so you guys can see that i stay true to you know what i do you know what i mean uh this this oh we gotta get this shrimp right cheers folks whoo when i tell you it's a lot of flavor going on look the butter absorbed everything up off of the griddle right so listen we had our sauces we had our shrimp then we had our you know our veggies right and if you ask me what really takes it over the top is that okra now i didn't put a whole lot of okra in there like i normally do because i know a lot of people out here don't like it and you know i'm gonna get a lot of comments saying they don't like okra but the okra really is like the level up along with this creole kick now if you guys don't have creole kick you can use your favorite uh creole or case and seasoning that's what you know brings it all together and just binds it and makes it nice this creole kick right here gives a nice little bite and you know right off the back there's got to be something creole or case now talk to me down in the comment section below and if you're new to my channel let me just take this time to say thank you for watching this video don't forget to like smash that subscribe button until everybody out there listen there's a channel out here to simplify these recipes and taking the mystery out of cooking and you know what i'm about to do next i'm out peace