Cajun Chicken and Dumplings |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A local restaurant has this on their menu one day a week. They serve it with sour dough bread and a salad with a vinagrette dressing. It is always a treat to have this and I was fortunate enough to get a copy of their recipe. I have cut it down to one third of the amounts they use. They add some cornstarch and water to thicken the soup. I would leave this as optional. Ingredients:
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon dried leaf basil |
1/2 teaspoon thyme |
3/4 teaspoon cajun seasoning, like tony chachere's |
2 quarts water |
1 1/2 tablespoons chicken base (paste) |
3 cups onions, chopped |
3 cups bell peppers, chopped |
3 cups chicken, diced |
2 cups cream |
3 (10 count) cans biscuits, pinched into pieces the size of gnocci |
1 -2 tablespoon cornstarch |
1/4 cup water |
Directions:
1. Bring seasonings, water, chicken base, onion, bell pepper and chicken to a boil and simmer for 15 minutes.
2. Add cream and simmer for 20 minutes.
3. Add biscuit pieces and simmer for 10 minutes.
4. Thicken with cornstarch and water.
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