Several folks asked for the swamp chicken recipe. I have modified it to make a smaller batch than I had at the reunion. I also use chicken tenders here rather than the chicken breast and skin that I used at the reunion.
This makes about a 2 quart sauce pan of the stuff. ( serves 4 easily)

Swamp Chicken

1& ½ pounds of chicken tenders cut into 1 inch cubes.
2 slices of smoked bacon cut into 1 inch pieces.
1 med onion chopped (about 1 & ½ cups)
½ of one medium leek. Sliced long way and cleaned then chopped crossways into ¼ inch slices. (use some of the green part also for color)
1/3rd of a green bell pepper chopped into small pieces
3 or 4 celery stalks chopped into ½ inch pieces ( about 1 ½ cups)

3/4 tsp Garlic powder
1 tsp Oregano
1&½ tsp Basil
½ to 1 tsp Ground black pepper
2 tsp salt
about 1 tsp chili powder
A couple of dashes of Tobasco sauce ( to your taste)

1 can Campbells chicken broth (or your choice) (about 1 & ½ cups)
1 can chopped tomatoes and green peppers mix ( about 2 cups including liquid)

2 cups Uncle Bens long grain converted rice
2 cups water

Note: it is important that there be 2 cups of liquid for each cup of dry rice. That makes perfect rice. The chicken broth, and the tomato liquid probably combines to about 2 cups so we add 2 cups of water to make the total of 4 cups liquid.

Now for the art work.

Place the pot on high heat for a bit then put in the bacon. Cook for a bit to get some grease and toss in the chicken and add the pepper and about half the salt and the spices. Turn down the heat to med hi but keep turning and browning the chicken. As the chicken browns, some of it will stick to the bottom of the pan so scrape it and don’t burn it. When the chicken is a light tan to brown, toss in the chopped onion, celery, bell pepper and leek. Stir them and their moisture will remove the brown from the bottom of the pot. When the onions are translucent, add 2 cups of rice and let it crisp a bit. It will stick so keep scraping. After the rice has roasted a bit add the chicken broth and stir. Add the rest of the salt and and spices then add the tomatoes and the water. Stir to get all the stuff loose from the bottom of the pan and mix the rice into the veggies.
Bring to a boil, stir well cover the pan and turn the heat down to low. Cook about 35 mins or so till liquid is absorbed and the rice is tender. Turn off heat, uncover and let it sit for a couple of mins. Then serve. Have Tiger or Tabasco ready for those who need it.