Primarily because I liked the name, I decided to cook up Paul Pruhomme's chicken and pasta dish. Frankly, I didn't have high expectations, thinking this would be little more than spaghetti with a red sauce. It turned out I was way wrong! This dish was delish - all the butter and spices gave it a very different flavor than what I anticipated. My family liked it alot and I'll make it again. 
CHICKEN BIG MAMOU ON PASTA
Yield: about 6 servings
---------------------------PASTA---------------------------
6 qt water
1/4 c vegetable oil
3 tb salt
1 lb spaghetti (dry)
-----------------------SEASONING MIX-----------------------
2 ts dried thyme leaves
1 1/4 ts cayenne pepper
1 ts white pepper
3/4 ts black pepper
1/2 ts dried sweet basil leaves
---------------------------SAUCE---------------------------
1 lb unsalted butter plus 4 tb unsalted butter
1 cup onion, chopped very fine
4 ea med. garlic cloves, peeled
2 ts minced garlic
3 1/4 cups chicken stock
2 tb Worcestershire sauce
1 tb Tabasco sauce + 1 teaspoon
2 can Tomato sauce (16 oz) - I prefer Cento
2 tb sugar
2 cups green onions,chopped very fine
-------------------CHICKEN SEASONING MIX-------------------
1 1/2 tb salt
1 1/2 ts white pepper
1 1/2 ts garlic powder
1 1/4 ts ground cayenne pepper
1 ts black pepper
1 ts cumin
1/2 ts dried sweet basil leaves
2 lb boneless chicken, cut in 1/2" cubes
Directions:
Place water, oil and salt in a large pot
over high heat; and cover and bring to a boil. When
water reaches a rolling boil, add small amounts of
spaghetti at a time to the pot, breaking up oil
patches as you drop the spaghetti in. Return to
boiling and cook to al dente stage, do not over
cook.(To test doneness of spaghetti, cut a strand in
half near the end of cooking time. When done, there
should be only a speck of white in the center, less
than one-fourth the diameter of the strand.) Do not
overcook. During this cooking time, use a wooden or
spaghetti spoon to lift spaghetti out of the water by
spoonfuls and shake strands back into the boiling
water. (It may be an old wives' tale, but this
procedure seems to enhance the spaghetti's texture.)
Then immediately drain spaghetti into a collander;
stop cooking process by running cold water over
strands. (If you used dry spaghetti, first rinse with
hot water to wash off starch.) After the pasta has
cooled thoroughly, about 2 to 3 minutes, pour a
liberal amount of vegetable oil in your hands and toss
spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix
ingredients in a small bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the
butter, the onions and garlic cloves; saute over
medium heat 5 minutes, stirring occasionally. Add the
minced garlic and seasoning mix; continue cooking over
medium heat until onions are dark brown, but not
burned, about 8 to 10 minutes, stirring often. Add
2-1/2 cups of the stock, the Worcestershire and
Tabasco; bring to a fast simmer and cook about 8
minutes, stirring often. Stir in the tomato sauce and
bring mixture to a boil. Then stir in the sugar and 1
cup of the green onions; gently simmer uncovered about
40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.
Combine the ingredients of the chicken seasoning
mix in a small bowl; mix well. Sprinkle over the
chicken and rub it is. In a large
skillet melt 1-1/2 sticks of the butter over medium
heat. Add the remaining 1 cup green onions and saute
over high heat about 3 minutes. Add the chicken and
continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes,
stir in the chicken mixture and heat through.
To finish the dish, for each serving melt 2
tablespoons butter in a large skillet over medium
heat. Add one-sixth of the cooked spaghetti (a bit
less than a 2 cup measure); heat spaghetti 1 minute,
stirring constantly. Add 1-1/4 cups chicken and sauce
and 2 tablespoons of remaining stock; heat throughly,
stirring frequently. Remove from heat. Roll spaghetti
on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.
Note: Although this recipe looks long and complicated, it was not difficult or particularly time consuming. I cut the recipe in half which was more than enough for three. Also, if you have prepared Chef Paul's recipes before, you know they tend to run on the spicy side. So I used about half as much cayenne pepper and it was still plenty spicy for us. I also altered the last part a bit. I deglazed the pan in which the chicken and green onions had been sauteed and then mixed in the spaghetti with the remaining butter and brown bits. When the spaghetti was reheated, I plated it and ladled the chicken sauce mixture on top.
Source: Paul Prudhomme's Louisiana Kitchen, p. 156
Amazingly, there is a video showing the preparation of this dish. Who wouldda thunk it! [ame="http://www.youtube.com/watch?v=za80MxiNZV4"]YouTube - Chicken Big Mamou[/ame]
CHICKEN BIG MAMOU ON PASTA
Yield: about 6 servings
---------------------------PASTA---------------------------
6 qt water
1/4 c vegetable oil
3 tb salt
1 lb spaghetti (dry)
-----------------------SEASONING MIX-----------------------
2 ts dried thyme leaves
1 1/4 ts cayenne pepper
1 ts white pepper
3/4 ts black pepper
1/2 ts dried sweet basil leaves
---------------------------SAUCE---------------------------
1 lb unsalted butter plus 4 tb unsalted butter
1 cup onion, chopped very fine
4 ea med. garlic cloves, peeled
2 ts minced garlic
3 1/4 cups chicken stock
2 tb Worcestershire sauce
1 tb Tabasco sauce + 1 teaspoon
2 can Tomato sauce (16 oz) - I prefer Cento
2 tb sugar
2 cups green onions,chopped very fine
-------------------CHICKEN SEASONING MIX-------------------
1 1/2 tb salt
1 1/2 ts white pepper
1 1/2 ts garlic powder
1 1/4 ts ground cayenne pepper
1 ts black pepper
1 ts cumin
1/2 ts dried sweet basil leaves
2 lb boneless chicken, cut in 1/2" cubes
Directions:
Place water, oil and salt in a large pot
over high heat; and cover and bring to a boil. When
water reaches a rolling boil, add small amounts of
spaghetti at a time to the pot, breaking up oil
patches as you drop the spaghetti in. Return to
boiling and cook to al dente stage, do not over
cook.(To test doneness of spaghetti, cut a strand in
half near the end of cooking time. When done, there
should be only a speck of white in the center, less
than one-fourth the diameter of the strand.) Do not
overcook. During this cooking time, use a wooden or
spaghetti spoon to lift spaghetti out of the water by
spoonfuls and shake strands back into the boiling
water. (It may be an old wives' tale, but this
procedure seems to enhance the spaghetti's texture.)
Then immediately drain spaghetti into a collander;
stop cooking process by running cold water over
strands. (If you used dry spaghetti, first rinse with
hot water to wash off starch.) After the pasta has
cooled thoroughly, about 2 to 3 minutes, pour a
liberal amount of vegetable oil in your hands and toss
spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix
ingredients in a small bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the
butter, the onions and garlic cloves; saute over
medium heat 5 minutes, stirring occasionally. Add the
minced garlic and seasoning mix; continue cooking over
medium heat until onions are dark brown, but not
burned, about 8 to 10 minutes, stirring often. Add
2-1/2 cups of the stock, the Worcestershire and
Tabasco; bring to a fast simmer and cook about 8
minutes, stirring often. Stir in the tomato sauce and
bring mixture to a boil. Then stir in the sugar and 1
cup of the green onions; gently simmer uncovered about
40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.
Combine the ingredients of the chicken seasoning
mix in a small bowl; mix well. Sprinkle over the
chicken and rub it is. In a large
skillet melt 1-1/2 sticks of the butter over medium
heat. Add the remaining 1 cup green onions and saute
over high heat about 3 minutes. Add the chicken and
continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes,
stir in the chicken mixture and heat through.
To finish the dish, for each serving melt 2
tablespoons butter in a large skillet over medium
heat. Add one-sixth of the cooked spaghetti (a bit
less than a 2 cup measure); heat spaghetti 1 minute,
stirring constantly. Add 1-1/4 cups chicken and sauce
and 2 tablespoons of remaining stock; heat throughly,
stirring frequently. Remove from heat. Roll spaghetti
on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.
Note: Although this recipe looks long and complicated, it was not difficult or particularly time consuming. I cut the recipe in half which was more than enough for three. Also, if you have prepared Chef Paul's recipes before, you know they tend to run on the spicy side. So I used about half as much cayenne pepper and it was still plenty spicy for us. I also altered the last part a bit. I deglazed the pan in which the chicken and green onions had been sauteed and then mixed in the spaghetti with the remaining butter and brown bits. When the spaghetti was reheated, I plated it and ladled the chicken sauce mixture on top.
Source: Paul Prudhomme's Louisiana Kitchen, p. 156
Amazingly, there is a video showing the preparation of this dish. Who wouldda thunk it! [ame="http://www.youtube.com/watch?v=za80MxiNZV4"]YouTube - Chicken Big Mamou[/ame]
Last edited:
. Gonna cook that this weekend Doc..thanks. I wish I had seen this earlier I would do it today, I just walked into the Fresh Market for a bell pepper and came out with $120 worth of stuff. Any other sickos out there?