Chicken and dumplings with a hefty dose of cayenne pepper and the 'Cajun trinity' of onion, green bell pepper and celery.

Cajun Chicken and Dumplings

l stewing chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
l pimento, chopped
1/4 cup chopped onion
l quart milk
2 hard-cooked eggs, chopped
l tablespoon Worcestershire sauce
l teaspoon white distilled vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
Dumplings (recipe follows)

1. 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.
2. In medium frypan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 minutes.
3. 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.
4. Serve chicken, dumplings and broth in individual bowls.

Makes 6 servings.

Dumplings: In medium bowl, place 2 cups all-purpose 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.