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Chicken Bog

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 1 hour

Servings: 10 - 12



  • 2 teaspoons Paula Deen's House Seasoning
  • 2 teaspoons Paula Deen Seasoned Salt
  • 1/2 cup melted butter
  • 1 cup chopped onion
  • 1 lb smoked link sausage
  • 1 (3 lb) quartered chicken
  • 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, 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.

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