Grits
3½ cups water
½ teaspoon salt
2 tablespoons butter
1 cup stone-ground grits
¼ cup cream
Shrimp Stock
Tools needed: 2-gallon pot, fine chinois
Yield: 4 cups
4 cups shrimp shells (2 pounds shrimp)
½ cup olive oil
1 cup onion, medium diced
1 cup carrot, medium diced
½ cup celery, medium diced
1 teaspoon fennel seed
1 cup fresh tomato, medium diced
2 tablespoons garlic
4½ cups water
Remaining Ingredients
4 ounces country ham, julienned
4 ounces kielbasa sausage
2 tablespoons butter
20 shrimp, peeled and deveined
1 teaspoon garlic, minced
2 teaspoons Cajun spice
1 cup fresh tomato, peeled, seeded and medium diced
1 cup green onion
2-3 ounces shrimp stock
MAKE THE GRITS
Bring water, salt and 1 tablespoon butter to a boil.
Stir in grits. Reduce heat to low and cook, covered, stirring occasionally until grits are thick and creamy.
After about 40 minutes, remove from heat and finish by stirring in cream and the remaining butter. Keep warm until ready to serve.
MAKE THE STOCK
Toast the shrimp shells in olive oil in the 2-gallon pot until pink and fragrant.
Add the onion, carrot, celery and fennel seed and cook without burning until the vegetables relax, giving up some of their rigidity.
Add the tomato and garlic and cook for 5 minutes.
Add the water, bring to a boil, skim and simmer for 30 minutes. Strain through a fine chinois.
If you can get local shrimp with the heads on, use them! The heads are where most of the flavor is.
ADD THE REMAINING INGREDIENTS
Brown the ham and sausage with 1 tablespoon of butter.
Add the shrimp, garlic and Cajun spice, and saute without burning the spice (2 minutes).
Add the tomatoes and green onion, continuing to saute until the tomato renders some juice.
Moisten with the shrimp stock and bring to a bubble (not a boil), and finish with butter.
Serve over the creamy grits.
Chicken Bog Chicken bog is a cross between a casserole and a stew. It’s chock-full of chicken, sausage, rice, and onions, and it’s great comfort food when it’s cold outside. When you’re feeling “bogged” down, make some chicken bog to cheer yourself up! This recipe is what’s called “Lowcountry cooking,” a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants.
Prep Time: 20 mins
Cook Time: 1 day 21 hrs 1 mins
Additional Time: 10 mins
Total Time: 1 day 21 hrs 31 mins
Ingredients
6 cups water
1 (3 pound) whole chicken
1 medium onion, chopped
1 tablespoon salt
3 ½ cups chicken broth
½ pound smoked sausage of your choice, sliced
1 cup long-grain white rice
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon
Directions
Chicken Bog Chicken bog is a cross between a casserole and a stew. It’s chock-full of chicken, sausage, rice, and onions, and it’s great comfort food when it’s cold outside. When you’re feeling “bogged” down, make some chicken bog to cheer yourself up! This recipe is what’s called “Lowcountry cooking,” a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants.
Step 1
Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
Step 2
Transfer chicken to a cutting board to cool for 10 to 15 minutes. Skim and discard fat from cooking liquid. Measure 3 1/2 cups cooking liquid and place into a 6-quart saucepan. Discard remaining cooking liquid.
Step 3
Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
Step 4
Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes
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