Feb 03 2016
One of the newer members, rickmort, said he was from the low-country in S. Carolina and that reminded me I had not made any bog lately. Traditionally bog was made from boiling chicken in a large pot then adding onions, celery, spices and rice. It was cooked until the rice absorbed all the liquid.
I came up with my version from different recipes. I use chicken, smoked sausage, sweet onions, green onions celery, garlic, dried parsley, salt and pepper. For the rice I use a box of Zatarain's garlic and butter rice and add Uncle Ben's for the amount of rice I want. I can't buy that mix of Zatarains here in town so I used a box of their jambalaya mix and I had two links of Aidell's andouille so I used it instead of smoked sausage. You might say I put a little Louisana in my bog!
For my chicken I had 5 thigh, seasoned with some Penzey's Cajun. I smoked them along with the andouille on my Traeger at 200 deg. For a half hour and then to 280-290 grill level. The andouille was done in about an hour 10 minutes and the thighs in an hour and half. After the thighs cooled I pulled the meat off and all went in the fridge until supper time.
For our dessert I had baked buttermilk chess pie I got the recipe from Mary at Deep South Dish. I used a Pet Ritz store bough crust but they are pretty good! The pie was good. For me it was like a cream pie with a touch of lemon and the top has a nice crust on it. My wife could hardly wait to clear the dished and get at the pie!
I chopped up 5 slices of bacon and fried it for topping and used about 3 Tbs. of the grease for the bog. And sliced some green onions for on top.
I assembled the dish a little different than stated in my recipe. I had less chicken and sausage than normal so I used a total of two cups of rice. I heated the bacon grease and butter in a large pot on medium high heat and added the onions, celery and garlic. In 5 to 10 minutes it was getting soft so I added the chicken and andouille. It was all cooked so just stirred until heated though. Then I added the rice and stirred for about 5 minutes.
I added some salt and pepper then slowly added the chicken stock until it was pretty wet brought to a boil then down on low heat. I cooked it about a half hour, adding stock and stirring for a half hour. I used all but about a half cup of the stock; you want it wet and moist but not like soup.
I baked some garlic knots to have with it and turned out pretty good! Rick what do you think? Does it look like an authentic bog?
My supper
Dessert
Smokin Don
Link to pie recipe
http://www.deepsouthdish.com/2010/02/old-fashioned-buttermilk-chess-pie.htmlBog Recipe:
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.
