Cajun Chicken and Dumplings
Chicken and old-fashioned rolled dumplings seasoned with cayenne pepper and the 'Cajun trinity' of onion, green bell pepper and celery.
l whole stewing chicken
2 quarts salted water (about 1 to 2 tablespoons salt)
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-boiled 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)
- 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 skillet, 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 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.