Chicken and Dumplings

6 Servings

Note: This is such a great recipe from my mom. These dumplings are so tasty…just remember to season the batter….I forgot once and it was horrible….
You can also use leftover chicken gumbo and make the dumplings to add to it.

½ cup oil
½ cup flour
1 medium onion, chopped
½ cup celery, chopped
¼ cup green pepper, chopped
2 cloves garlic, chopped
1 chicken, cut up and seasoned
Salt, black and red pepper, to taste

Make a roux with the oil and flour. (see recipe in this book) Add onions, celery, green pepper and garlic. Cook for a few minutes stirring constantly. Add 4 cups hot water slowly and let slow boil for about 1 hour. Put chicken in and let come to a boil. Turn heat on low. Cook for about 45 minutes.

1 cup flour
1 egg
Salt, black and red pepper, to taste

Mix the flour, egg and seasonings. Add enough water so you are able to drop the mixture from a spoon. Drop the dumplings while the gravy is boiling, one tablespoon at a time. To thicken the gravy, put a small amount of water in the bowl that the dumpling mixture was in and mix. Pour this into the gravy. Cover and turn on low and cook 20 minutes. Serve over rice.

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