Okay, my pants are just tighter, but still.
I have to stop cooking and baking so much...
Or maybe just stop eating it?
I'm getting too much enjoyment out of it right now.
Cooking chicken thighs, sausage, onions, bay leaves, seasonings, and water. Rice will be added once the chicken is done and has been skinned and de-boned.
This is Paula Deen's Chicken Bog recipe. We love this. I've been making it for years now. Here's the finished dish.
Looks like slop, but it's GOOD slop!
2 lbs chicken thighs (with skin and bones)
2 lbs smoked sausage (I used turkey sausage)
1 large onion, chopped (about a cup)
1 stick of butter (I used 1/2 stick)
3 tsp seasoned salt like Lawry's
1 tsp black pepper
1 tsp cayenne (optional)
3 bay leaves
8 cups of water
3 cups of raw white rice (not instant)
Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings, and bay leaves. Add the water, bring to a boil, and cooked partially covered for 40 minutes on a low boil.
Remove the chicken to a plate to cool. Remove the bay leaves and throw them away. When the chicken is cool enough to handle, remove the skin and pick the meat from the bones.
Skim the fat off the top of the liquid in the pot. Chop the meat into chunks and place the chopped chicken back in the pot.
Add rice and bring to a boil, stirring well. Boil for 10 minutes then reduce the heat, cover the pot, and simmer for 10 more minutes or until the rice is done and the liquid is absorbed. Check often to make sure the rice isn't sticking to the bottom of your pan.
Serve with Louisiana hot sauce (like Frank's Red Hot).
I gots nothin' else!