Ingredients: |
Ingredients: Whole chicken (3-4.5 lb), quartered
1 lb Andouille or other smoked sausage
1/2-1 lb uncooked, deveined and peeled shrimp (optional)
1 cup chopped onion
1 stick butter
2 tsp. Lawry's Season salt
1-2 tsp. ground red pepper or red pepper flakes
2 tsp. black pepper
1 1/2 tbsp salt
1 tsp garlic powder
Cajun seasoning to taste
3 bay leaves
8 cups water
3 cups long grain white rice
|
Directions: |
Directions:1. Slice sausage into 1/2-inch pieces and quarter chicken.
2. In a stock pot or Dutch oven, combine chicken, sausage, onion, butter, seasonings and bay leaves and water. Bring to boil, cover and cook on low boil for 40 minutes
3. Remove chicken and let cool.
4. Add rice and bring to boil, stirring well. Boil 10 minutes and reduce heat, cover and let simmer for 10 more minutes until rice is done.
5. Meanwhile, pick and shred chicken meat from bones, discarding bones and skin.
6. Remove bay leaves and return chicken to pot and add shrimp if desired. Remove pot from heat and stir well. Cover until shrimp is cooked all the way through (5-8 minutes) and serve with Cajun seasoning and hot sauce. |
Personal
Notes: |
Personal
Notes: It's called bog for a reason. The rice should be very sticky and pretty wet. You can sub yellow rice for a prettier-looking bog or use jasmine if preferred. Do not, I repeat, do not use parboiled rice in this dish, however. You can also add chopped celery and carrots during boil if you want.
|
This recipe for South Carolina Chicken Bog is from