NEW SMOKING MO'S SHIRTS COMING SOON!
Gift Set $40 or Individual Shaker $12
MO'S SIGNATURE SPICES
SCREEN DOOR SMACK:
Just like the BIG flavor that hit you as soon as you passed through the old screen door of Smoking Mo’s first Small but Mighty location, a hit of our Blackening Spice will deliver a Huge dose of Flavor and Just The Right Amount of Heat.
Sweet & Spicy Creole Flavor that you’ll love!
FLEW THE COOP:
Mo flew the coop and kicked up the run of the mill Poultry Seasoning she remembers from dinner
time as a kid on her Oklahoma farm.
Our Special Anniversary BBQ Rub Blend is an ode to The State Bank of Shelton building which was built in 1915 and today serves as the home of Smoking Mo’s.
Mo's Featured Recipe:
Grandma Mae's Kicked Up Chicken & Dumplings
1 small sweet onion
3-4 stalks of celery
2 medium carrots
2-4 tablespoons butter
1 1/2 teaspoon Flew the Coop
2 cups flour
1/2 teaspoon baking powder
salt and pepper to taste
about a cup of milk
2 quarts chicken stock
1 chicken, I prefer a whole cut up fryer chicken, but you can use any type of chicken. Roasted chicken adds extra flavor too.
At Smoking Mo's we add Smoked Chicken, of course!
Saute diced onion, celery and carrots in melted butter. Add stock, raw chicken, salt, pepper and our Flew the Coop. Add water until chicken is fully immersed. You can also add a bay leaf or any of your favorite herbs to the stock. Simmer until chicken is fully cooked. Remove cooked chicken, pull meat from the bone and add chicken back to your stock. Discard bones, skin and woodsy leftover herbs.
In a bowl, combine the flour, baking powder and a pinch of salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I prefer a pizza cutter.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 1″x1″. It’s okay for them not to be exact, but try to keep a similar size so that they all cook evenly.
Bring your stock to a low boil. Drop the dumplings in few at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 minutes, then remove from heat.
I add a dash of our Cajun Crush at the end for a little extra kick! Let the pot sit for a about 10 minutes, stock thickens up and the flavors all get to know each other! Then bowl up and Enjoy!