Cajun Chicken And Dumplings
From goodeat 13 years agoIngredients
- l large chicken shopping list
- 2 quarts salted water shopping list
- 1/4 cup butter shopping list
- 1/2 cup sliced mushrooms shopping list
- 1/2 cup chopped celery shopping list
- 1/2 cup chopped green bell pepper shopping list
- l pimento, chopped shopping list
- 1/4 cup chopped onion shopping list
- l quart milk shopping list
- 2 hard-cooked eggs, chopped shopping list
- l tablespoon worcestershire sauce shopping list
- l teaspoon vinegar shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/8 teaspoon white pepper shopping list
- 1/8 teaspoon black pepper shopping list
- Dumplings: recipe follows shopping list
How to make it
- In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender. Remove chicken; reserve broth. Chop chicken in large pieces, discarding skin and bones; set aside. In medium frypan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 minutes. To broth in saucepan, add milk, eggs, Worcestershire sauce, vinegar, cayenne, white and black peppers. Stir in sautéed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender. Serve chicken, dumplings and broth in individual bowls. Makes 6 servings.
- Dumplings:
- In medium bowl, place 2 cups flour, l teaspoon each salt, garlic salt, ground white and black peppers. Add 1/4 teaspoon each cayenne pepper, garlic powder, thyme and oregano; also, l teaspoon baking powder. Stir in l slightly beaten egg, 1/2 stick softened butter and l teaspoon olive oil. Gradually stir in 1/2 cup milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips l-1/2 inches wide and 3 inches long. Lay strips on wax paper about 15 minutes before adding to broth.
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