South Louisiana Chicken and Dumplings

Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 large sweet onion, chopped
  • 1 1/2 pounds skinned and boned chicken breasts, cubed
  • 1 1/2 teaspoons Creole seasoning, divided
  • 4 cups water
  • 1 (14 1/2-oz.) can low-sodium chicken broth
  • 6 tablespoons instant roux mix
  • 1 cup chopped green onions
  • 6 (8-inch) flour tortillas
  • Garnish: green onion curls

Preparation

  1. 1. Microwave chopped onion in a small microwave-safe bowl at HIGH 2 minutes or until tender. Set aside.
  2. 2. Sprinkle chicken evenly with 1 tsp. Creole seasoning. Sauté chicken in a lightly greased Dutch oven over medium-high heat 5 minutes or until lightly browned. Remove chicken using a slotted spoon.
  3. 3. Whisk together 4 cups water, broth, and roux mix. Pour mixture into Dutch oven, and stir to loosen particles from bottom. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to medium-low, and simmer 5 minutes. Stir in onion, chicken, and remaining 1/2 tsp. Creole seasoning. Cover and cook, stirring occasionally, 20 minutes. Stir in green onions.
  4. 4. Stack tortillas; cut into 2- x 1-inch strips. Add strips, 1 at a time, making a single layer over top of mixture in Dutch oven; gently submerge strips. Return mixture to a low boil; repeat with remaining strips. Cook 3 to 4 more minutes, stirring gently after 2 minutes. Garnish, if desired.
  5. Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

South Louisiana Chicken and Dumplings Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy