.... of which she spoke a couple weeks back:

Creole Chicken and Dumplings

8 servings

Seasoning mix:
1 tablespoon salt
1-1/2 teaspoon sweet paprika
1 teaspoon white pepper
1 t onion powder
1 t garlic powder
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon dried sweet basil leaves
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon gumbo filé, optional

2 frying chickens (2-1/2 to 3 pounds each) cut in 8 pieces each
1 cup all-purpose flour
Vegetable oil for frying

Dumplings:
4 eggs
1/2 cup minced onions
2 teaspoons baking powder
1-1/4 teaspoons salt
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
3/4 teaspoon dried thyme leaves
1/2 teaspoon ground nutmeg
1/2 teaspoon rubbed sage
1/2 cup milk
1/4 cup unsalted butter, melted
2-1/2 cups all-purpose flour

In a large mixing bowl combine the eggs and onions. Beat with a metal
whisk until frothy, about 2 minutes. Add baking powder (break up any
lumps) and seasonings and still until blended. Stir in the milk and
butter. Gradually add the flour in the center at the beginning of each
addition so it doesn't lump; beat until smooth, adding about a third of
the flour at a time as directed in preceding recipe (what preceding
recipe?)
Makes about 4 dozen dumplings.

2 quarts basic chicken stock
3 cups chopped onions
3 cups chopped green bell peppers
2 cups heavy cream
2 tablespoons unsalted butter, melted

Combine the seasoning mix ingredients thoroughly in a small bowl.
Sprinkle the chicken pieces on both sides with about 4 teaspoons of the
seasoning mix, patting it in with your hands. combine 1 tablespoon of
the seasoning mix with the flour in a paper or plastic bag. Place
chicken pieces in the bag and shake to coat. Reserve leftover flour to
make the roux.

Heat 1 inch oil in a very large skillet over moderate heat to 230 deg to
250 deg. Cook the chicken in batches (large pieces and skin side down
first) in the hot oil (adjust heat to maintain the oil's temperature).
Cook until golden brown on both sides, about 30 minutes. Drain on paper
towels.

Meanwhile, make the dumpling dough and set aside.

Combine the stock, onions, bell peppers, cream, and the remaining
seasoning mix in a 5-1/2 quart dutch oven. Bring the mixture to a boil;
reduce heat and simmer until the peppers darken in color, about 5
minutes, stirring occasionally. Add the chicken pieces and continue
simmering until chicken is tender,a bout 20 mionutes, stirring
occasionally.

Meanwhile, steam the dumplings by dropping the batter by teaspoonfuls
onto a rack in a steamer and steaming until cooked through, about 5-7
minutes. If you don't have a steamer, steam them in a colander over a
small amount of water in a large saucepan; cover with a lid or aluminum
foil.

Heat the servings plates in a 250 deg oven.

To thicken the sauce, stir together a mixture of the melted butter and 2
tablespoons of the remaining seasoned flour; stir in about 1/2 cup stock
from the chicken pot and return this to the pot. Cover and simmer about
2 minutes. Add the dumplings and gently stir. Cool until the dumplings
are heated through,a bout 2 minutes. adjust salt in sauce to taste and
serve immediately.

To serve, place 2 pieces chicken and about 5 dumplings on each heated
serving plate. Top with about 1/2 cup of the sauce. Any leftover sauce
is great taken out onto the back porch and eaten as soup. Or on the
balcony, if you are a city mouse.

Source: Chef Paul Prudhomme's Louisiana Kitchen, by way of Fleece Friese
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!