I hadn’t a chance to post this because of the whole mesh of holidays that occurred last week. First it was Valentine’s Day, then it was Phillip’s grandmother’s birthday and then his was yesterday. I also had a crapload of stuff to do, in addition to working and I’m still not completely done what I need to do; but, I did create a recipe in contribution to Mardi Gras: Cajun Chicken and Dumplings. How can you not fall in love with the maque choux style stew beneath the floating bundles of doughiness. Phillip absolutely loved it and ate nearly every bite I, of course, had some too.
It was a comforting home cooked meal that didn’t entirely represent Fat Tuesday, but it did its own justice.
For the biscuits, I used a premade mix of 1-2-3 Gluten Free since I found it on clearance. They weren’t bad, but, it wasn’t that fantastic. Due to it being a starch-based flour combination, the dumplings didn’t really brown all that much. If I made them myself, I would have added some sorghum flour or a flour that will brown in the oven. I also added more liquid to make it drop-biscuit like in texture.
Cajun Chicken-esque and Dumplings 1 cup okra 2 cups diced quorn, defrosted ½ onion, chopped ½ bell pepper, chopped 1 stalk celery, chopped 2/3 cup corn kernels 1 can of Rotel Crystal Hot Sauce Cajun seasoning mix Salt and pepper to taste 1 tsp minced garlic
½ box of the 1-2-3 Gluten free biscuit mix, followed half portions of the additional ingredients stated on the box
In a nonstick pan or one sprayed with nonstick cooking spray, brown the quorn. Remove the quorn from the past then add the trinity and sauté until soft. Add the garlic and sauté until aromatic. Add the Rotel, corn, and okra, allowing it to simmer until it reduces slightly. Add the Cajun seasoning mix, salt, pepper, and hot sauce.
Preheat the oven to 350 degrees.
Transfer the stew to a casserole dish.
Mix the biscuit mix and plop six balls of dough on top of the stew. Mix the topping ingreients together and sprinkle evenly over the biscuits.