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Carolina Chicken Bog




3 lbs of whole chicken, quartered

1 lb andouille sausage

1 c. yellow onion, chopped

8 tbl butter

2 tea sea salt

1 tea cayenne pepper

1 tea black pepper

3 bay leaves

3 c. long-grain white rice










Combine the chicken, sausage, onion, butter, salt, cayenne pepper, black pepper, bay leaves, and 8 cups of water.  Bring to a boil.  Reduce to a simmer, cover, and cook for 40 minutes.  Remove the chicken from the pot, reserving the cooking broth.  When the chicken is cooled, remove the meat from the bones.  Meanwhile, add the rice to the pot of broth and bring to a boil, stirring well.  Boil for ten minutes, reduce to a simmer, cover and cook until rice is done, approximately 10 minutes more.  Discard the bay leaves.  Return chicken meat to the pot, stir it up and serve!  Serves 10-12.