Recipes from Cajun Country :: Cajun Main Dish Poultry
Chicken1 large chicken
2 quarts salted water
1/4 c. butter
1/2 c. sliced mushrooms
1/2 c. chopped celery
1/2 c. chopped green bell pepper
1 pimento, chopped
1/4 c. chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 Tbsp. Worcestershire sauce
1 tsp. vinegar
1/2 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. black pepper
Dumplings
2 c. flour
1 tsp. salt
1 tsp. garlic salt
1 tsp. ground white pepper
1 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. oregano
1 tsp. baking powder
1 slightly beaten egg
1/4 c. (1/2 stick) softened butter
1 tsp. olive oil
1/2 c. milk
Dumplings: In med. 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 in. wide and 3 in. long. Lay strips on wax paper for about 15 mins. before adding to broth.
Chicken: In large saucepan, place chicken and water over med. heat. Simmer about 45 mins. or until fork tender.
Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.
In med. fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 mins.
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 mins. or until dumplings are tender.
Serve chicken, dumplings and broth in individual bowls.
Makes 6 servings.
