Cassells Poultry - Brown Leg Horn
Brown Leg Horn
Cassells Poultry
Buy This Art Print At





Banner 10000019

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Emeril's Spicy Chicken and Dumplings



 Stonewall Kitchen, LLC

“What I go for in my cooking is sinful, bold and real.”
~ Emeril Lagasse

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]







Art Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Jazz in the Quarter
Jazz in the Quarter
Art Print

Mitchell, Dean
Buy at



Spicy Chicken and Dumplings
Emeril's TV Dinners
by Emeril Lagasse with Marcelle Bienvenu and
 Felicia Willett, 1999, William Morrow and Co.

Makes 6 to 8 servings

“In Jonesboro, Arkansas, where Felicia’s from, this dish was a staple for
Sunday dinner, and I’ve been told that a true Southern cook is judged
on how good his or her dumplings are. These are from a family friend
of theirs who taught them how to make these really kicked-up ones –
they’re outstanding!”

1 hen (about 5 pounds)
Salt and freshly ground black pepper to taste
3 cups chopped yellow onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
2 fresh jalapeños, seeded and chopped
6 cloves garlic, peeled
3 bay leaves
4 sprigs fresh thyme
2 cups bleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1 cup milk
1/4 cup heavy cream
1/4 cup chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves

Rinse the chicken under cool water and pat dry with paper towels.
Season with salt and pepper.
Place the chicken in a large stockpot over medium-high heat. Add the
onions, carrots, celery, jalapeños, garlic, bay leaves, thyme, and enough water to cover the hen. Season again with salt and plenty of pepper.
Bring to a boil, then reduce the heat to medium-low and simmer, un-
covered, until meat begins to fall off the bones, about 2 hours. Skim
off any foam that rises to the surface while cooking. Remove from the
heat and cool for about 20 minutes.
Strain the stock through a fine-mesh strainer, reserving the stock, the
chicken, and 1/2 cup of the cooked vegetables. Put stock in a smaller
stockpot over medium heat and bring to a gentle boil. Remove the meat
from the chicken, discarding the skin and bones. Tear the meat into
smaller pieces and add to the stockpot.
Combine the flour, baking powder, salt, and shortening in a medium-
size mixing bowl. With your hands, work the shortening into the mix-
ture until it resembles coarse crumbs. With a fork, mash the reserved
cooked vegetables. Fold them and the milk, 1/4 cup at a time, into the
flour mixture, being careful not to overwork the dough.
Lightly dust a work surface and your hands with flour. Turn the dough
out onto the floured surface. Dust the top of the dough with flour. With
your fingers, lightly press the dough out very thin, about 1/8 inch thick,
dusting as you work. With a sharp knife, cut the dough into strips about
4 inches long and 1/2 inch wide. Set aside.
Add the heavy cream to the chicken stock and stir to mix. Gently drop
the dumplings into the mixture and cook, stirring occasionally, until the dumplings are cooked through, about 30 minutes. Remove the bay
leaves, stir in the green onions and parsley, and serve hot.

Featured Archive Recipes:
Emeril's Jambalaya
Chicken and Green Onion Cobbler
Chicken Pies with Biscuit Crust
Gigi's Old-Fashioned Chicken and Dumplings
New Orleans Chicken Bonne Femme


Index - Main Dish Recipe Archives
More from Emeril!
Do you know what it means
to miss New Orleans?

Recipe Archives Index

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: January 01, 2007.