I want to hear some tricks for good ole stick perlo?
What is your fav. “I don’t go by no recipe” recipe?
did you say "chicken bog??’
I take a chicken…usually just buy a rotisserie one already cooked like at coscos…pick it off the bone and set asisde…finely chop some vidalia onion and put in a large pot with some cut up smoked sausage…I like the one thats a little hot, salt .pepper. a large can of chicken broth,a little butter and 1/2 can of cream of mushrooms soup, also throw in 1/2 cup finely chopped celery if I have it…bring to a boil, add chicken in and allow to simmer for about 15 minutes and add instant rice…now…before ya’ll start yelling…!!! I-n-s-t-a-n-t- R-i-c-e!!! :o I will tell you its because it cooks faster and has less chance of being soggy or burning when you are cooking a large pot of rice like this.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Thanks Penny…do about the same but never the cream/mushroom.
(**()…instant rice?
After the basics are done and the rice is cooked, I like to put pot of goods in a pot of boiling water for the long cookdown!
It keeps things from burning,etc.
Whole fryer chicken - boil with salt pepper and bay leaves
After the cook, pull chicken off the bone, measure the stock and use it for cooking the rice.
In a large pot, put a sliced sausage, pulled chicken and rice in the stock and cook until rice is done. You can add chopped carrots and green peas for color and a little extra flavor if you want.
Simple easy and delicious.
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
190cc Sea Pro w/130 Johnson
1- 15 year old
1 - 11 year old
1 - wife (The Warden)
ECFC
quote:
Originally posted by penfishndid you say "chicken bog??’
I take a chicken…usually just buy a rotisserie one already cooked like at coscos…pick it off the bone and set asisde…finely chop some vidalia onion and put in a large pot with some cut up smoked sausage…I like the one thats a little hot, salt .pepper. a large can of chicken broth,a little butter and 1/2 can of cream of mushrooms soup, also throw in 1/2 cup finely chopped celery if I have it…bring to a boil, add chicken in and allow to simmer for about 15 minutes and add instant rice…now…before ya’ll start yelling…!!! I-n-s-t-a-n-t- R-i-c-e!!! :o I will tell you its because it cooks faster and has less chance of being soggy or burning when you are cooking a large pot of rice like this.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Looks like Mrs. Pinfishin might know the real secret to a good perlou, a seasoned cast iron pot, by the way is that chicken and dumplins’ beside it. That’s a good dinner right there.
I didn’t see anyone mention it but I usually start with a half a pack bacon to get some grease, use that to sautee the onion and bell peper, then boil chicken, pick out the bones and add Carolina Pride kielbasa sasuage and rice.
5 people can’t gather in Williamsburg County without a perlou being made.
that is chicken and dumplings…and not the kind with canned biscuit dumplings:smiley:…drop dumplings like my grandma and mom .make/made. yeh…i always use a thick pot…and i love that old pot…have three and a skillet like that…all from different companies…but are my favs …I too have used shredded carrots in both of those too…never tried the peas…
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Is that a glass cook top? If so, do you use the cast iron on it?
“Rasta don’t work for no CIA”…Bob Marley
yep and yep
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
I had always heard not to use cast iron on glass tops because it could damage the top. Good to know cast iron does not hurt it!
Made a huge pot last weekend to feed 16 and it was on time!
Cooked a little different than the norm for me and worked well.
Started with 2# of venison sausage, some bacon drippings, then onions & peppers…S&P of course with red pepper, etc.
Added the yard bird whole after a qt. of Swanson’s broth and cooked until I could pull off the bone.
Pulled the chicken and added to the pot after measuring liquid then put in the fridge til the next day.
Put the pot in a pot to boil then added 6 cups of rice and simmered until rice was done…turned it off and reheated @ dinner time so all remained moist and sticky!
It was the bomb…double boiler is the way to go…pics later.
I like the added venison sausage! I actually make chili with venison sausage (as well as a pot of beef chili for gatherings), and the venison chili invariably disappears quicker than the beef chili!
Question for you, Calibogue: Do you use the bulk sausage or the links that you squeeze from the casing? I’ve done both and can’t say I have a preference. I can for for this recipe keeping the casing on and slicing it as you would regular smoked sausage… Thanks!
31 Contender
Carolina Skiff J16
I broke open some links!
All of these recipes look great so I won’t add mine because it is basically the same. However, I’ve found Uncle Ben’s rice to be almost indestructible and perfect for any type of bog/ pirlou/ jambalaya. When it comes to sausage I recommend Conecah (from Conecah county Alabama) available at all Publix.
Karma is 360 degrees
When the wife complains about too many chickens, she leaves, the son and I get 4-7 fresh chickens (I skin them as I hate plucking). I use a 48 qt pot with measurement marks to know how much liquid for the rice. boil chickens with 1-2lb ground venison sausage, 3 large onions, cellery, a few chicken bouilon cubes, palm full of crazy janes, palm full of black pepper, a couple of garlic cloves, on stick of butter, boil for an hour or so, remove chicken and de-bone, put chicken back in pot with a couple of bell peppers, mushrooms,bag of little smokies,(my daughter likes some whole corn added) and taste to see if it needs anything else, if you over salt easy to remedy at this point by adding more water. simmer for about 1/2 hour measure liquid and bring to a hard boil before adding rice. This is the only tricky point to keep stirring the rice until thickens enough to hold all the goodies through out and not all on the bottom. once it has thickened up turn heat way down and cover pot, slap anyones hand who opens the lid too soon.
It’s always turned out good but never seems to taste the same every time. Usually have about 3 gallons left over to go in the freezer for a quick future meal.