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Chicken and Dumplings, Creole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Seasoning
1 tbsp salt
1 1/2 tsp paprika
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
1 tsp basil
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp file powder ( optional)
6 lbs of chicken pieces ( I use thighs) skinned
1 cup flour
oil for frying

Dumplings
4 eggs
1/2 cup minced onions
2 tsp baking powder
1 1/4 tsp salt
1 tsp dry mustard
1 tsp cayenne
3/4 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp sage
1/2 cup milk
1/4 lb butter melted
1 3/4 cups flour

2 quarts chicken stock
3 cups chopped onions
3 cups chopped green peppers
1 cup heavy cream
2 tbsp melted butter
Directions:
Directions:
Combine the seasoning ingredients in a small bowl. Rub 4 tsp into the chicken. Add 1 tbsp to the flour and place in a bag. Shake the chicken pieces in the flour. Save the left over flour. Brown the peices of chicken in the hot oil. Make the dumplings.
Combine the stock, onions, peppers,cream and remaining seasoning mix in a large pot. Bring to a boil. Reduce the heat and simmer until the peppers darken in colour, about 5 minutes. Add the chicken and simmer until the chicken is tender, about 30 minutes.
Stir together the melted butter and 2 tbsp of the remaining seasoned flour. Stir in 1/2 cup of stock from the chicken pot and return mixture to the pot.Cook until thickened, Drop the dumpling dough by tablespoons on top of the chicken and cover, until done about 10 minutes

Dumplings
Mix the eggs and onions. Beat until frothy, about 2 minutes. Add the baking powder and seasonings and whisk until blended. Stir in the milk and the butter. Gradually add the flour. Beat until smooth.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
adapted from Paul Prudhomme

 

 

 

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