Creole Chicken& Dumplings

Creole Chicken& Dumplings

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Creole Chicken and Dumplings


Soup part:

2 14.5oz cans chicken

8oz Heavy cream

2 oz butter, 2oz AP flour (roux)

6oz ea.- celery, green bell and yellow onion- all with a medium slice

2 tsp coarse ground black pepper

1 tsp granulated garlic

1/4 tsp red pepper flakes

Dumpling part:

4oz butter melted but not hot

2 eggs

1/4 cup minced onions

1 tsp parsley

1/4 tsp paprika

1/2 tsp thyme

1/2 tsp white pepper

1/2 tsp ground sage

1 tsp kosher salt

1/2 tsp baking powder

6oz AP flour


For Soup:  Combine broth and cream and bring to simmer. Make roux and combine thoroughly.  Add vegetables and spices. Simmer on low for 10 min.


For Dumplings: whisk eggs and butter thoroughly. Add remaining ingredients except for AP flour.  Incorporate flour 2 oz at a time.


In a mid-sized skillet with lid, add 8 oz of soup bring to simmer.  Spoon dumpling mix 1 tbls at a time into mixture. Do 5 or 6 per pan. Cover with lid. Steam for 2 min or until dumpling is firm in middle, repeat with remaining mix and add remaining soup.


Add chicken and serve:)


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