I followed the recipe. Don't know what went wrong. Came out quite flavorless & runny. It had heat due to the andouille sausage I used. Other than that no flavor at all. Needed salt. Was very bland but I could taste the fatty flavor of the hock (which I do not like). I even let it sit in the fridge overnight to become more flavorful but that did no good. Mashing up some of the beans may have helped thicken it a bit but it tasted so bad I figured why bother.

Reviewed On: Mar. 29, 2009

This was an excellent recipe!! I added a bit of cumin, poultry seasoning, dried parsley, salt, & black pepper to flavor it up some. I also used one 14oz(ish) can of chicken broth instead of water (next time I will use 2 cans of broth as the dumplings absorb a lot & I would prefer a bit more liquid). I cooked on high for 3 hours then put the biscuit/dumplings in & cooked on high for 2 more hours. I could not imagine only using one 10oz package if biscuits like many said they have. For me that would be like chicken soup with a few dumplings. I used a 16oz roll (8 count) of Pillsbury Grands Buttermilk Refrigerated Biscuits & I would not want any fewer dumplings. I rolled each biscuit out very flat then cut the dough into small squares. They need to be really small because the dough puffs up really big. You can drop a few in & see if you are cutting small enough because they puff out pretty quickly.

Reviewed On: Feb. 1, 2009

It's aiit but has definite possibilities. It's a bit bland for my tastes but worth working with due to the low calorie content. I can't decide if I want to add garlic, chili powder, cumin, oregano or all of the above. I am leaning towards all of the above : )

Reviewed On: Nov. 19, 2008