Chicken Bog

Ingredients

• 3  bay leaves 
• 0.3 cup pepper black
• 0.5 cup butter (1 stick)
• 3 pound meat from a rotisserie chicken quartered
• 0.3 cup garlic powder 
• 1 teaspoon ground pepper black
• 1 teaspoon ground pepper red
• 1 cup onion chopped
• 1 cup salt 
• 2 teaspoons lawry's seasoned salt (recommended: Lawry's)
• 1 pound sausage smoked
• 8 cups water 
• 3 cups rice raw white

Equipment

• pot

Directions

1. Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves.
2. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes.
3. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin.
4. 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.
5. Remove the bay leaves, and return the chicken to the pot.
6. Mix ingredients together and store in an airtight container for up to 6 months.