Cajun Chicken and Dumplings
- 1 large 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
- 1 pimento, chopped
- 1/4 cup chopped onion
- 1 quart milk
- 2 hard-cooked eggs, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon vinegar
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon black pepper
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1 teaspoon baking powder
- 1 slightly beaten egg
- 1/4 cup (1/2 stick) softened butter
- 1 teaspoon olive oil
- 1/2 cup milk
- Dumplings: In medium bowl, place flour, salt, garlic salt and
ground white and black peppers.
- Add cayenne pepper, garlic powder, thyme, oregano and baking powder.
- Stir in egg, butter and olive oil.
- Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls.
Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper
for about 15 minutes before adding to broth.
- Chicken: In large saucepan, place chicken and water over
medium heat. Simmer about 45 minutes or until fork tender.
- Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and
bones; set aside.
- In medium fry pan, place butter over low heat.
- Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 minutes.
- To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne
and 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.
Yield: 6 servings