Stove Top Method Recipes
Pressure Cooker Method Recipes
Slow Cooker Method Recipes
Stove Top Method Recipes
Chicken & Dumplins
1 pack of Creative Cajun Cooking’s Dumplin’ Magic
5 Cups water
4 pounds of boneless / skinless chicken thighs
1 cup Green Onion Tops and 1 cup Bottoms kept separate
4-5 cups heavy cream or half and half (1 quart will do, add extra if you want)
1-1/4 cup all-purpose flour
1 can of biscuits (about 1 pound)
Optional: 15 ounces drained Green Peas and Sliced Carrots, sliced green onions for garnish
Stove Top Directions:
1--- In a 6 quart or larger pot, mix chicken, water, and Creative Cajun Cooking’s Dumplin’ Magic
2--- Bring to a slow boil and cook until chicken gets tender.
3--- While chicken is cooking, break out a large cutting board and spread out flour, then pile most of it in the corner, leaving a thin coating on the cutting board.
Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.
Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.
Pile the cut biscuits in one corner of cutting board for placing in pot at later time.
4--- Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.
5--- After chicken is tender, pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.
6--- Once the liquid thickens up, and has a slow bubbling, add in the biscuit pieces a few at a time, stirring softly until they swell up.
7--- Once the dumplings are cooked and no longer doughy (Taste them---It’s to the cooks advantage---LOL)
Then add in, if you would like, a few Green Peas and or Carrots (frozen or canned). Stir and cook just until heated through.
Once the Chicken and Dumplings are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for added color.
Seafood & Dumplins
1 pack of Creative Cajun Cooking’s Dumplin’ Magic (the box has 2 bags of seasoning for 2 different meals)
4 Cups water
1 lb alligator, cut in bite size pieces
4-5 cups heavy cream or half and half (1 quart will do, add extra if you want)
1-1/4 cup all-purpose flour
1 can of biscuits (about 1 pound)
1 lb shrimp, peeled/deveined
1 pack crawfish tails
Optional: Frozen/canned peas & carrots, sliced green onions for garnish
Stove Top Directions:
1--- In a 6 quart or larger pot, add alligator meat, 4 cups water and Dumplin’ Magic seasoning (1 pack of seasoning - save the other one for another meal)
2--- Bring to a slow boil over medium high heat and cook until alligator gets tender.
3--- While alligator is cooking, break out a large cutting board and spread out flour, then pile most of it in the corner, leaving a thin coating on the cutting board.
Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.
Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.
Pile the cut biscuits in one corner of cutting board for placing in pot at later time.
4--- Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.
5--- After alligator is tender, pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.
6--- Once the liquid thickens up, and has a slow bubbling, add in the shrimp. Stir. Then add the biscuit pieces a few at a time, stirring softly until they swell up.
7--- Once the dumplings are cooked and no longer doughy (Taste them---It’s to the cooks advantage---LOL), then add in crawfish tails. Then, if you would like, a few Green Peas and or Carrots (frozen or canned). Stir and cook just until heated through.
Once the Seafood and Dumplins are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for garnish.
Crab & Dumplins
1 pack of Creative Cajun Cooking’s Dumplin’ Magic seasoning (save the other pack for a different meal)
5 Cups water
4-5 cups heavy cream or half and half (1 quart will do, add extra if you want)
1-1/4 cup all-purpose flour
1 can of biscuits (about 1 pound)
1 lb crab meat, picked for shell pieces
Optional: Frozen/canned Green Peas and Sliced Carrots, sliced green onions for garnish
Stove Top Directions:
1--- In a 6 quart or larger pot, mix water and Creative Cajun Cooking’s Dumplin’ Magic seasoning
2--- Bring to a slow boil over medium high heat.
3--- While that's heating up, break out a large cutting board and spread out flour, then pile most of it in the corner, leaving a thin coating on the cutting board.
Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.
Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.
Pile the cut biscuits in one corner of cutting board for placing in pot at later time.
4--- Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.
5--- Pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.
6--- Once the liquid thickens up, and has a slow bubbling, add in the biscuit pieces a few at a time, stirring softly until they swell up.
7--- Once the dumplings are cooked and no longer doughy (Taste them---It’s to the cooks advantage---LOL), gently add in the crab meat.
Then add in, if you would like, a few Green Peas and or Carrots (frozen or canned). Stir and cook just until heated through.
Once the Crab and Dumplings are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for added color.
Slow Cooker Method:
Chicken & Dumplin Magic, Slow Cooker
1 pack of Creative Cajun Cooking’s Dumplin’ Magic
5 Cups water
4 pounds of boneless / skinless chicken thighs
1 cup Green Onion Tops and 1 cup Bottoms kept separate
5 cups heavy cream or half and half
1-1/4 cup all-purpose flour
1 can of biscuits about 1 pound
Optional: 15 ounces drained Green Peas and Sliced Carrots
Crock Pot Directions:
1--- In an 8 quart Crock Pot, mix chicken, Green Onion Bottoms, water, and CreativeCajun Cooking’s Dumplin’ Magic
2--- Bring to a slow boil on high and cook until chicken gets tender.
3--- While chicken is cooking, break out a large cutting board and spread out flour then pile most of it in the corner leaving a thin coating on the cutting board.
Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.
Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.
Pile the cut biscuits in one corner of cutting board for placing in pot at later time.
4--- Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.
5--- After chicken is tender, pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.
6--- Once the liquid thickens up, and has a slow bubbling, add in the biscuit chunks a few at a time stirring softly until they swell up.
7--- Once the dumplings are cooked (Taste them---It’s to the cooks advantage---LOL)
Then add in, if you would like, a few Green Peas and or Carrots from a can.
Once the Chicken and Dumplings are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for added color.
Pressure Cooker (Instant Pot) Method:
Chicken & Dumplins, Pressure Cooker
1 pack of CreativeCajun Cooking’s Dumplin’ Magic
5 Cups water
4 pounds of boneless / skinless chicken thighs
1 cup Green Onion Tops and 1 cup Bottoms kept separate
5 cups heavy cream or half and half
1-1/4 cup all-purpose flour
1 can of biscuits about 1 pound
Optional: 15 ounces drained Green Peas and Sliced Carrots
Instant Pot Directions:
1--- In an 8 quart Instant Pot, mix chicken, water, and CreativeCajun Cooking’s Dumplin’ Magic
2--- Set on Pressure Cook 25 minutes with natural release in 15 minutes.
3--- While chicken is cooking, break out a large cutting board and spread out flour then pile most of it in the corner leaving a thin coating on the cutting board.
Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.
Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.
Pile the cut biscuits in one corner of cutting board for placing in pot at later time.
4--- Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.
5--- After chicken is cooked remove lid and set on Sauté low, pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.
6--- Once the liquid thickens up, and has a slow bubbling, add in the biscuit chunks a few at a time stirring softly until they swell up.
7--- Once the dumplings are cooked (Taste them---It’s to the cooks advantage---LOL)
Then add in, if you would like, a few Green Peas and or Carrots from a can.
Once the Chicken and Dumplings are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for added color.