Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for several decades. Create the best gumbos, seafood, jambalaya, stews,, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Monday, April 30, 2012

Spicy Chicken and Dumplings - Cajun Style

Ingredients
Spicy Chicken & Dumplings
  • 2 1/2 lbs. chicken thighs, boneless and skinless
  • 8 cups water
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. Old Bay seasoning
  • ½ medium white onion
  • ½ green bell pepper
  • 2 – 3 stalks celery

    Instructions

    Part I - Preparing the Chicken

    Remove the skins from the chicken thighs and set aside for later use. Add the thighs and 8 cups of water into a large pot.  On medium-high heat bring to a  boil before adding the dry seasoning and processed vegetables (onions, green bell pepper and celery). Continue boiling for 30 minutes on medium heat then remove the thighs from the  boiling liquid and set aside to cool down. Continue cooking on medium heat while stirring occasionally. Debone the thighs and put the meat back into the pot. Continue boiling on medium heat.


    Part II - Processing the Chicken Skin

    Season the chicken skins with salt and ground red pepper and using a microwavable bowl nuke the skins for 10 minutes on the high setting in your microwave oven. (I use a 700 watt microwave oven. Larger models may take less time to render the oil out of the skins.) After extracting the oil set it aside for later use.


    Part III - Canned Biscuits Dumplings

    On a glass or porcelain plate paint some of the chicken oil on the surface then lay the biscuit dough on top. Season the individual biscuits to taste before applying more oil. I like to use black pepper and Old Bay seasoning. Note: The seasoning you add to the dumplings is to your taste and is in addition to the list of seasonings above which are added to the boiling liquid.

    Next, knead the biscuit dough into a ball and pinch off 3 equal dumplings from each biscuit. Add the dumplings to the pot and continue cooking for another 20 minutes on medium heat.

    Serve and enjoy!

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      2 comments:

      1. Omg Jacques, this recipe is FAB! I've never made dumplings before and these videos are wonderful! Love the Old Bay in them, too. Merci for another great recipe, cher! I wish I was your neighbor so I could come over for dinner! lol

        ReplyDelete
      2. I wish you were my neighbor, too, Marguerite. And, you are welcomed. Glad you enjoyed the vids.

        ReplyDelete

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