This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul Prudhomme’s recipe. Today, I will share the dumpling recipe, since you will need this to make the complete dish.
1/2 cup Onions, minced
2 teaspoons Baking Powder
1 tablespoon Creole Seasoning
1/2 teaspoon ground Nutmeg
1/2 teaspoon rubbed Sage
1/2 cup Milk
1 stick unsalted Butter, melted
2 1/2 cups All-purpose Flour
Combine the eggs and onions in a large bowl and beat vigorously with a whisk until frothy, about 2minutes. Add the baking powder (break up any lumps) and seasonings, and whisk until blended. Stir in the milk and butter. Gradually add the flour, a third at a time, to the center of the mixture, beating well after each addition. Cook as directed in the Chicken and Dumpling recipe.
Good Cooking, Good Eating and Good Living!!!