Ok, So Paula Would Be Proud....I think....

It's dreary here in Tampa Bay, and after going to the Barnes and Noble and Best Buy for some shopping (I spent not one penny while there, Rodan, so back off!), I decided to get in a culinary mood, so I went and picked up the ingredients for Chicken Bog. Now, Chicken Bog is a recipie from Miss Paula Deen's show, and it was a staple in the Latte Boy/Calhoun household on many a dreary weekend. I've never made it by myself before, but figured it can't be too hard, right?

Well, two visits to Publix and forgetting to add a major seasoning later, it is done and it was pretty damn good. I invited Drum over for dinner, and he said it was good too, but agreed with me that it needed a little more of a kick, but that the heat was there. There is still a huge pot of it left, so it appears I will be eating bog all week (now, that sounds dirty).

Here's the recipie, pulled directly from foodnetwork.com:

1 (3-pound) chicken, quartered
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
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, seasonings and bay leaves. 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.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.