Big Mamou for Jeanne!

A while back, Jeanne asked me for J’s “Big Mamou over Pasta” recipe. I asked J to cough it up, and she lent me her battered copy of Paul Prudhomme’s Louisiana Kitchen. In true Southern Girl fashion, I didn’t need to check the index; I simply opened the book to the most stained, wrinkly page, and there it was. The recipe is somewhat long and involved, but the flavor is absolutely amazing and authentic. Here ya go Jeanne:

Big Mamou


6 qt Hot water
3 T Salt
1/4 c Vegetable oil
1 1/2 lb Fresh spaghetti (1 lb dry)
2 t Dried thyme leaves
3/4 t Black pepper
1 1/4 t Ground cayenne pepper
1/2 t Dried sweet basil leaves
1 t White pepper
1 lb Unsalted butter plus
2 T Worcestershire sauce
4 T Unsalted butter
1 T Tabasco sauce + 1 teaspoon
1 c Onions, chopped very fine
2 cans Tomato sauce (16 oz)
4 Med. garlic cloves, peeled
2 T Sugar
2 t Minced garlic
2 c Green onions, chopped very fine
3 1/4 c RICH chicken stock (this is basic chicken stock simmered until its' volume is reduced by half)
1 1/2 T salt
1 t Black pepper
1 1/2 t White pepper
1 t Cumin (optional)
1 1/2 t Garlic powder
1/2 t Dried sweet basil leaves
1 1/4 t Ground cayenne pepper
2 lb Boneless chicken, light and dark meat, cut into ½-inch cubes
Bring hot water, oil and salt in a large pot to a boil. Add spaghetti to the pot, Return to boiling and cook to al dente stage. Do not
overcook. Drain spaghetti into a colander; run cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside. Meanwhile, 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, onions and garlic cloves; sauté 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 minutes, 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, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and sauté 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 T 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 c chicken and sauce and 2 T of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Place spaghetti onto a heated serving plate. Repeat process for remaining servings.
Tried this recipe?Let us know how it was!

One thought on “Big Mamou for Jeanne!

  1. Everything Chef Paul did was very long and involved but that is what makes it so fantabulous!!!!! I have every cookbook of his and can’t say I have a favorite recipe of his but the one The Hubs requests the most is “The Best Damned Grill Chicken I Ever Ate” and his “Red-Eye Chicken”. Both are from his Fiery Foods That I Love, but you can adjust the heat in all of them. Also the Chicken Dippin’ is also great. Haven’t made a recipe of his that I didn’t adore. Miss him soooo much. Loving your site. Miss Lousiana but try to get home to visit the family as often as possible. Happy New Year!

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