Diva Tasting: Swamp Pot for a Crowd…

Swamp Pot for a Crowd

Ingredients

10 (8 Ounce) Bone-In, Skin-On Chicken Thighs

4 Rings Smoked Sausage, Sliced

16 Cups Water

3 Tablespoons Kosher Salt, Or To Taste

3 Teaspoons Ground Black Pepper, Divided, Or More To Taste

5 Cups Parboiled Long-Grain White Rice

1 Tablespoon Hot Sauce, Or To Taste

Directions

Step 1 Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 2 Preheat the oven to 400 degrees F (200 degrees C).

Step 3 Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.

Step 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste. Serves 16-20

Notes: Use Polish kielbasa, andouille, or a combination.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s