Monday, October 26, 2009

Paula Deen's Chicken Bog

I'm going to say it.

It's so much fun being a mom.

Tell me how you can look at a sweet baby face like that and your heart not melt.

Brent and I used to think having fun meant going out with friends, usually involved spending a lot of money and staying up way too late. Now, fun is getting a smile like this. We still enjoy seeing our friends, we went to a party Friday evening, but when it comes down to it, I'd rather play with Caleb. Because I need to get as much of this baby love in as I can before he grows up.

Since my weekends are filled more with things like playing with Caleb and *gasp* housework than they used to be, I don't have as much time to cook fancy meals. When I do cook, I try to find recipes that make a lot of food so we can have leftovers for a few days. My mom reminded me of this Paula Deen recipe that been a standby of hers for years and has always been a family favorite.

Chicken Bog
Source: Paula Deen


3 pounds chicken thighs

1 pound smoked link sausage

1 cup chopped onion 1 stick butter

2 teaspoons Seasoned Salt

2 teaspoons Paula Deen's House Seasoning

1 teaspoon ground red pepper

1 teaspoon ground black pepper

3 bay leaves

8 cups water

3 cups raw white rice


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, cover, and cook at a low boil for 40 minutes.

Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.