Wildside Perlot


  • 5 Lbs of Wild Boar
  • 5 Lbs of Cooked and Deboned Chicken Breast and Thighs
  • 5 Cups of Rice
  • 10 Cups of Chicken Broth
  • 5 Cups of Rice
  • 2 Tbs Olive Oil or 2 Tbs of Butter
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Orange Pepper
  • 1 Green Pepper
  • Cup of Chopped Celery
  • 2 Chopped Onions
  • 3 Cloves of Chopped Garlic
  • 1.5 Tsp of Clowney Seasonig
  • 1 Tsp of Cayenne Pepper
  • 1 Tsp Poultry Seasoning
  • 2 Cans of Cream of Chicken Soup
  • 2 Cans of Cream of Celery Soup



Combine Rice and Chicken Broth and bring to a boil and then lower heat to simmer.

Sautee Vegetables in olive oil or butter.

Fry wild boar sausage ground up.

Add Chicken to cooked sausage.

Add sauteed vegetables to cooked rice and then add Clowney seasoning, cayenne pepper and poultry seasoning

Add Cream of Chicken and Cream of Celery soup to meat.

Then add meat to rice and egetables.  Continue to simmer on low heat.


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