Chicken Bog Time Again

We had several "old" high school classmates over for a low country chicken bog last night. There were about 20 people in all. The chicken bog was good and the fellowship was outstanding. 

I got the recipe off the internet. I cut back a little on the hot spices but it was still plenty hot. I think I will cut back even more the next time. It must not have been too hot, since I made a triple recipe and only four servings were left. They say you can freeze it so that what we did with the leftovers. 

Following is the recipe. 

Chicken Bog

Ingredients

1 (3-5 pound) chicken (cut into pieces)

1 pound smoked sausage

1/4 cup butter

2 teaspoons Lawry’s Seasoned Salt

1 teaspoon ground red pepper

2 teaspoon ground black pepper

1 pinch of salt

Dash of garlic powder

3 bay leaves

8 cups water

3 cups raw white rice

Directions:

1. Cut the sausage into 1/2-inch pieces.

2. Combine the chicken, sausage, butter, seasonings and bay leaves in a large stock pot.

3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.

4. Remove the chicken. WARNING: VERY HOT

5. Remove the meat from the bones of the chicken. (Throw away the bones and skin. )

6. Add the rice to the pot with remaining chicken broth and seasonings.

7. Bring to a boil, stirring well.

8. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.

9. Turn off the heat, remove the bay leaves, return the chicken to the pot, mix well, and

serve.

10. Pour your self a big glass of iced-tea and enjoy.

Grandmother's 20 gallon washpot with chicken, smoked sausage, water and spices. 

Rice with deboned chicken and sausage and smelling good. Almost ready to eat. Yummmmm!!!

Oh, I failed to mention that several people brought deserts. Banana pudding, cobbler, 2 cakes, candy.  Too much.