Chicken Bog

• 1 3-pound chicken, quartered
• 1  lb  smoked link sausage
• 1  cup  chopped onion
• 1/2  cup  (1 stick) melted butter
• 2  teaspoon  Paula Deen's Seasoned Salt
• 2  teaspoon  Paula Deen's House Seasoning
• 1  teaspoon  ground red pepper
• 1  teaspoon  ground black pepper
• 3 bay leaves
• 8  cup  water
• 3  cup  raw white rice

Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, and seasonings. 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.

Yield: 10-12 servings
Preparation time: 15 minutes
Cooking time: 50 minutes to 1 hour
Ease of preparation: Easy

Recipe courtesy Paula Deen