Feb 182019
 

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.

4 Eggs

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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.