Crowder Pea Stew With Cornmeal Dumplings

• Stew:
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 teaspoon salt
• 1 (8-ounce) package presliced mushrooms
• 3 cups fat-free, less-sodium chicken broth
• 2 cups fresh crowder peas
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 bay leaf
• 3 1/2 cups peeled, chopped tomatoes (about 1 1/2 pounds)
• Dumplings:
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/3 cup low-fat buttermilk
• 1 tablespoon butter, melted
• 1 large egg, lightly beaten
• 1 tablespoon chopped fresh parsley (optional)

1. To prepare stew, heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until golden, stirring frequently. Add celery, salt, and mushrooms; cook 3 minutes, stirring frequently. Add broth, peas, oregano, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until peas are tender. Add tomatoes; return to a boil. Reduce heat, and simmer, partially covered, 15 minutes. Discard bay leaf.
2. To prepare dumplings, while stew is simmering, combine cornmeal and next 4 ingredients (cornmeal through sugar) in a bowl, stirring with a whisk. Stir in buttermilk, butter, and egg; let stand 10 minutes.
3. Drop dough by tablespoonfuls into stew to form 15 dumplings. Cover and cook 15 minutes. Garnish with parsley, if desired.

olive oil, onion, celery, salt, mushrooms, chicken broth, fresh crowder peas, oregano, black pepper, bay leaf, tomatoes, yellow cornmeal, allpurpose, baking powder, salt, sugar, lowfat buttermilk, butter, egg, parsley

Taken from www.myrecipes.com/recipe/crowder-pea-stew-with-cornmeal-dumplings (may not work)