Cajun Shrimp and Grits
December 13, 2021
Simply Fried Chicken
December 21, 2021
Comfort does not have to be Complicated!!
The Ingredients & Instructions:
Ingredients
- 6 tbsp. BUTTER
- 1 cup chopped YELLOW ONION
- 1 cup shredded CARROTS
- 1 cup diced CELERY
- 4 minced cloves GARLIC
- 3 tbsp. ALL PURPOSE FLOUR
- 12 oz EVAPORATED MILK
- 32 oz CHICKEN STOCK
- 4 cups shredded cooked CHICKEN
- 1 tsp. THYME
- ½ tsp. POULTRY SEASONING
- 1 16 oz Ccan REFRIDGERATED BISCUITS
Instructions
- In a large heavy bottomed pot melt BUTTER over medium-high heat.
- Add the ONION, CARROTS and CELERY and cook while stirring until VEGETABLES begin to wilt.
- Add GARLIC and continue cooking for 1 minute more, then mix in the FLOUR and stir to combine.
- Add EVAPORATED MILK and CHICKEN STOCK stir completely to combine.
- Bring to a boil and add POULTRY SEASONING, THYME and CHICKEN
- Reduce the SOUP to a simmer while you prepare the BISCUIT DUMPLINGS.
- On a lightly floured surface, roll each BISCUIT flat, and then cut into even strips.
- Bring the SOUP up to a low boil and drop the STRIPS 1 at a time
- Cover and simmer SOUP for about 15 minutes, stirring occasionally to prevent DUMPLINGS from sticking.
ENJOY!
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