scarolina bog

South Carolina bog My Ver


Prep and cook time about 1 ½ hours


1 ½ to 2 lbs. chicken, bite size pieces

1 lb. smoked sausage, ½ inch slice

1 box Zatarain’s garlic and herb rice plus white rice to make a scant 3 cups

A scant 5 cups chicken broth or stock

1 medium sweet onion diced

4 green onions with some green sliced

1 or 2 cloves garlic diced small

3 to 4 stalks celery cut as you like

1 Tbs. dried parsley

½ stick of butter

3 Tbs. bacon grease

4 or 5 grinds of the pepper mill

Bacon bits and sliced green onions to serve on top


Heat butter and bacon grease in a large stock pot on medium high, add the sweet onion, green onion, celery and garlic, stir and cook until getting translucent. Add in the chicken and just heat through then add the sausage and heat through.


Add in the broth or stock and a few grinds of the pepper mill; bring to a boil then turn to low for a low boil and cook for 20 minutes.


Add in the rice and parsley; cook for 30 to 40 minutes until most of the water is absorbed. Stir it about every 5 minutes. Don’t go too dry; what water is left will be on top. I set mine off the burner when there was still a little water on top and served my sides.


Serve with a green salad and some crusty bread and butter. The bacon on top really adds to the dish.


Note: My latest ver. I used smoked chicken and sausage.  I cut back the rice to a total of two cups, and added it before I added the stock, I then added stock as needed to keep it wet; I used a little less than a quart. It was done after 30 minutes. It was plenty to feed 6. Since I had cooked the meat first it only took about an hour total.