Quick Recipe Version (TL;DR)

Yield: 6 hearty servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

2 lb boneless, skinless chicken thighs, cut in chunks
1 Tbsp Cajun seasoning + 1½ tsp kosher salt
2 Tbsp vegetable oil
6 oz andouille sausage, sliced (optional but great)
1 large onion, 1 green bell pepper, 2 celery stalks, diced
1 jalapeño, minced (optional for extra heat)
4 garlic cloves, minced
2 Tbsp tomato paste
Smoked paprika, cayenne, dried thyme, dried oregano, bay leaves
6 cups low-sodium chicken broth + 1 cup water
1 Tbsp Worcestershire sauce + 1–2 tsp hot sauce
½ cup heavy cream
2 cups all-purpose flour, 1 Tbsp baking powder, 1 tsp salt
4 Tbsp cold butter, ¾ cup milk, 1 egg
Fresh parsley and green onions for dumplings and garnish

Do This

1. Season chicken with Cajun seasoning and some salt. Brown in hot oil with andouille in a large heavy pot; remove to a plate.
2. In the same pot, sauté onion, bell pepper, and celery until soft; add jalapeño, garlic, tomato paste, and spices, and cook until fragrant.
3. Stir in broth, water, Worcestershire, hot sauce, and bay leaves; return chicken and sausage. Simmer 15 minutes.
4. While it simmers, make dumplings: whisk dry ingredients, cut in cold butter, then stir in milk, egg, parsley, and green onions to form a thick, sticky dough.
5. Taste and adjust broth for salt and heat. Drop heaping tablespoon-sized dumplings onto the simmering surface. Cover tightly.
6. Simmer gently (no peeking) for 15–18 minutes until dumplings are puffed and cooked through. Stir in cream, garnish with herbs, and serve hot with extra hot sauce.

Why You’ll Love This Recipe

A cozy Southern classic turned bold and smoky with Cajun seasoning, andouille, and hot sauce.
Fluffy dumplings simmer right in the pot, soaking up all that peppery, smoky broth.
One-pot comfort food that feeds a crowd and tastes even better the next day.
Easy to customize: dial the heat up or down, or swap in your favorite veggies and garnishes.

Grocery List

Produce: 1 large yellow onion, 1 green bell pepper, 2 celery stalks, 1 jalapeño (optional), 4 garlic cloves, fresh flat-leaf parsley, green onions (scallions)
Dairy: Unsalted butter, whole milk (or 2%), heavy cream (or half-and-half), 1 large egg
Pantry: Boneless, skinless chicken thighs (about 2 lb), andouille sausage (optional), all-purpose flour, baking powder, kosher salt, black pepper, Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, dried oregano, bay leaves, tomato paste, low-sodium chicken broth, vegetable oil, Worcestershire sauce, hot sauce, cornstarch (optional, for thickening)

Full Ingredients

Cajun Chicken & Smoky Broth

2 lb boneless, skinless chicken thighs, cut into 1½-inch pieces
1 Tbsp Cajun seasoning (plus more to taste)
1½ tsp kosher salt, divided (adjust to taste)
½ tsp freshly ground black pepper
2 Tbsp vegetable oil (or canola oil)
6 oz andouille sausage, halved lengthwise and sliced into ¼-inch pieces (optional but highly recommended)
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
1 small jalapeño, seeded and minced (optional for extra heat)
4 garlic cloves, minced
2 Tbsp tomato paste
1 tsp smoked paprika
½ tsp cayenne pepper (use less for milder, more for spicier)
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
6 cups low-sodium chicken broth
1 cup water
1 Tbsp Worcestershire sauce
1–2 tsp hot sauce (plus more for serving)
½ cup heavy cream or half-and-half
2 tsp cornstarch mixed with 2 Tbsp cold water (optional, to slightly thicken before adding dumplings)

Spicy Herb Dumplings

2 cups (240 g) all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne pepper
4 Tbsp cold unsalted butter, cut into small cubes
¾ cup whole milk (or buttermilk)
1 large egg, lightly beaten
2 Tbsp finely chopped fresh flat-leaf parsley
2 Tbsp finely sliced green onions (scallions), green parts only

For Serving & Finishing

2–3 Tbsp chopped fresh flat-leaf parsley
2 green onions, thinly sliced
Additional hot sauce, to taste
Freshly ground black pepper

Spicy Cajun Chicken and Dumplings – Closeup

Step-by-Step Instructions

Step 1: Season and Brown the Chicken (and Sausage)

Pat the chicken thigh pieces dry with paper towels so they brown instead of steaming. In a medium bowl, toss the chicken with 1 Tbsp Cajun seasoning, 1 tsp of the kosher salt, and the black pepper until evenly coated.

Heat a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium-high heat. Add the 2 Tbsp vegetable oil. When the oil is shimmering, add the seasoned chicken in a single layer (work in 2 batches if needed to avoid crowding). Sear for 3–4 minutes per side until nicely browned but not fully cooked through. Transfer browned chicken to a plate.

If using andouille, add the sliced sausage to the hot pot and cook for 3–4 minutes, stirring occasionally, until browned and some of the fat has rendered. Transfer to the plate with the chicken, leaving the flavorful drippings in the pot.

Step 2: Build the Cajun Flavor Base (Holy Trinity & Spices)

Reduce the heat to medium. In the same pot, add the diced onion, bell pepper, and celery. Cook, stirring and scraping up any browned bits from the bottom, for 6–8 minutes until the vegetables are softened and starting to turn golden at the edges.

Add the minced jalapeño (if using) and garlic. Cook for 1–2 minutes until fragrant, stirring constantly to prevent the garlic from burning.

Stir in the tomato paste, smoked paprika, cayenne, dried thyme, dried oregano, and remaining ½ tsp kosher salt. Cook this mixture for 2–3 minutes, stirring, until the tomato paste darkens slightly and the spices smell toasty. This step deepens the flavor and gives the broth its rich, smoky base.

Step 3: Add Liquids and Simmer the Broth

Pour in the chicken broth and water, stirring well to combine and to loosen any remaining browned bits from the bottom of the pot. Add the Worcestershire sauce, hot sauce, and bay leaves. Return the browned chicken (and andouille, if using) along with any accumulated juices to the pot.

Bring the mixture up to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. Partially cover the pot with a lid and simmer for 15–20 minutes, stirring occasionally, until the chicken is cooked through and very tender and the flavors have melded.

If you prefer a slightly thicker, stew-like base before adding dumplings, stir in the optional cornstarch slurry (2 tsp cornstarch mixed with 2 Tbsp cold water) and simmer for 2–3 minutes until lightly thickened.

Step 4: Mix the Spicy Herb Dumpling Dough

While the broth simmers, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, kosher salt, smoked paprika, and cayenne.

Add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. These little butter pieces help create fluffy, tender dumplings.

In a separate small bowl or measuring cup, whisk together the milk and beaten egg. Pour this wet mixture into the flour mixture. Add the chopped parsley and sliced green onions. Stir gently with a spatula or wooden spoon just until everything is combined and you have a thick, sticky dough. Do not overmix; it is fine if it looks a bit rough and shaggy.

Step 5: Adjust Seasoning and Add Dumplings to Simmering Broth

After the broth has simmered and the chicken is tender, taste the liquid carefully. Add more salt, Cajun seasoning, or hot sauce as desired, keeping in mind that the dumplings will absorb some of the seasoning. Remove and discard the bay leaves.

Reduce the heat so the broth is at a low, gentle simmer (small bubbles, not a rapid boil). Using two spoons or a small cookie scoop, drop heaping tablespoon-sized portions of dumpling dough onto the surface of the simmering broth, spacing them slightly apart. They will expand as they cook.

Once all the dumpling dough is in, cover the pot tightly with a lid. It is important to keep the lid on to trap steam, which helps the dumplings cook through and stay light.

Step 6: Steam the Dumplings Until Fluffy

With the lid on, cook the dumplings at a gentle simmer over low heat for 15–18 minutes. Avoid lifting the lid during the first 15 minutes; opening it releases the steam and can cause dense, undercooked dumplings.

After 15 minutes, quickly check one dumpling by cutting it in half. The center should look cooked through and dry, not doughy. If needed, cover and cook for an additional 2–3 minutes.

Step 7: Finish with Cream and Fresh Herbs

Once the dumplings are fully cooked, gently pour the heavy cream around them into the broth. Very carefully stir the broth between the dumplings to swirl in the cream without breaking the dumplings apart. Taste and adjust the seasoning again with additional salt, black pepper, or hot sauce.

Turn off the heat. Scatter chopped fresh parsley and sliced green onions over the top. Let the pot sit for 3–5 minutes before serving so everything settles and the flavors meld one last time.

To serve, ladle a generous portion of broth, chicken, and a couple of dumplings into wide bowls. Spoon some of the rich, spicy broth over the top, garnish with extra herbs and a few dashes of hot sauce if you like it fiery, and enjoy hot.

Pro Tips

Control the heat level: Use half the cayenne and skip the jalapeño and extra hot sauce for a milder version. For more kick, increase cayenne and serve with hot sauce at the table.
Keep the dumpling dough cold: Cold butter and minimal mixing give you fluffy dumplings. If your kitchen is warm, pop the dough in the fridge for 5–10 minutes before dropping it into the pot.
Gentle simmer, not a boil: A rolling boil can break apart dumplings and make the broth cloudy. Keep the heat low so the broth just gently bubbles.
Do not lift the lid too early: The first 15 minutes of covered cooking are crucial for steaming the dumplings. Peeking can make them dense or gummy.
Use thighs, not breasts: Chicken thighs stay juicy and tender through the longer simmer and reheat better than breast meat.

Variations

Extra-smoky version: Add ½ cup diced smoked ham or an extra 3 oz of andouille, and increase the smoked paprika to 1½ tsp for deeper smoky flavor.
Veggie-forward twist: Stir in 1½ cups sliced okra or frozen corn during the last 10 minutes of simmering the broth (before adding dumplings) for more texture and sweetness.
Lighter dairy option: Swap the heavy cream for evaporated milk or half-and-half, and reduce the butter in the dumplings to 3 Tbsp if you want a slightly lighter bowl that is still comforting.

Storage & Make-Ahead

For best texture, this dish is at its peak right after the dumplings finish cooking, but it does store well with a little care. Let leftovers cool until just warm, then transfer to airtight containers and refrigerate for up to 3 days. The dumplings will continue to absorb broth as they sit, so the mixture thickens and becomes more stew-like.

To reheat, add a splash or two of chicken broth or water to loosen, then warm gently on the stovetop over low heat, stirring occasionally, until heated through (about 10–15 minutes). You can also reheat individual portions in the microwave at 50–60% power, stirring halfway, to keep the dumplings from toughening.

If you want to work ahead, you can make the broth and chicken base (through the end of Step 3) up to 2 days in advance and refrigerate. Reheat gently to a simmer, then prepare and cook the dumplings fresh right before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 600 calories, 35 g protein, 30 g fat, 45 g carbohydrates, 3 g fiber, and 1100 mg sodium. Numbers will vary based on specific ingredients used (such as andouille sausage, type of cream, and how much hot sauce and salt you add).

Spicy Cajun Chicken and Dumplings