Low Country Chicken Bog

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Recipe by South Your Mouth

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Low Country Chicken Bog

1 32-ounce carton chicken broth (4 cups)

2 cups water

4 bone-in, skin-on chicken breasts*

1 bay leaf

2 teaspoons salt

1 teaspoon pepper

1.5-2 pounds small shrimp, peeled

1 tablespoon Old Bay seasoning**

2 pounds smoked sausage

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 teaspoon garlic garlic

1 teaspoon red pepper flakes

1/2 teaspoon paprika

3 cups uncooked, white rice

Add chicken broth, water, chicken breasts, bay leaf, salt and pepper to a large stock pot and heat over medium heat until simmering. Reduce heat to medium-low, cover and slowly simmer chicken for one hour. Discard bay leaf. Remove chicken from stock. Once cool enough to handle, remove skin and bones from chicken breasts and chop chicken into bite-sized pieces or shred with a fork. Add chicken back to pot.

While chicken is cooking, toss shrimp with Old Bay seasoning, cover and refrigerate until ready to use.

Cut smoked sausage into bite-sized pieces and add to pot. Add onion powder, cayenne, garlic, red pepper flakes, paprika and rice and bring to a boil. Once boiling, stir well, reduce heat to medium-low, cover and cook for 20 minutes, stirring once or twice.

Add shrimp to pot and gently stir until shrimp is evenly incorporated into rice mixture. Cover, reduce heat to low and continue cooking for 8-10 minutes or until shrimp are pink and cooked through. Remove from heat and let rest for 15 minutes. Serve and enjoy!

*You can also use a whole chicken. I don’t recommend using boneless, skinless breasts, but if you do, add 5 tablespoons butter when adding smoked sausage and spices.

**If you don’t have Old Bay, substitute blackening seasoning or similar seasoning mixture. If you don’t have any of that, just season with salt, pepper, garlic and paprika.