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How To make Chicken Big Mamou On Pasta
PASTA:
6 qt Hot water
1/4 c Vegetable oil
3 tb Salt
1 1/2 lb Fresh spaghetti (1 lb dry)
SEASONING MIX:
2 ts Dried thyme leaves
1 1/4 ts Ground 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 c Onions, chopped very fine
4 Med. garlic cloves, peeled
2 ts Minced garlic
3 1/4 c RICH chicken stock (see note
2 tb Worcestershire sauce
1 tb Tabasco sauce + 1 teaspoon
2 cn Tomato sauce (16 oz)
2 tb Sugar
2 c Green onions,chopped vy 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 (optional)
1/2 ts Dried sweet basil leaves
2 lb Boneless chicken (see notes)
NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot 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, 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 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. From Paul Prudhomme's Louisiana Kitchen
How To make Chicken Big Mamou On Pasta's Videos
100 gal pot Aka BIg Mamou
What a successful event to benefit the Baton Rouge Scleroderma/Reynaud's Support Group! Big thanks to Rouses and all of our family & friends that helped make it such a great event!
DELICIOUS Chicken ???? Big Mamou, guaranteed to become your new favorite!
Looking for a delicious and hearty pasta dish? Try this Chicken Big Mamou with bowtie pasta! Made with chicken and packed with flavours, this pasta dish is perfect for any meal.
Ingredients for 4:
The Sauce
1/2 pound (225 gram) of Butter ????
1 cup (63 gram) chopped onions ????
1 tablespoon minced garlic ????
3/4 teaspoon cayenne pepper ????️
3/4 teaspoon black pepper ????️
3/4 teaspoon white pepper ????️
2 teaspoons dried thyme ????
3/4 teaspoon dried basil ????
3 cups (375 gram) chicken broth (usually 1 or 1 1/2 cups needed) ????
1/4 cup (31 gram) Worcestershire sauce
1 tablespoon Tabasco sauce ????️
5 tablespoons tomato paste ????
1/4 (31 gram) cup sugar ????
4 cups (500 gram) tomato sauce ????
The Chicken
1/2 pound (225 gram) butter (or 1/4) ????
2 1/2 teaspoons salt ????
3/4 teaspoon dried basil ????
1/4 teaspoon cayenne pepper ????️
1/4 teaspoon ground cumin ????
3/4 teaspoon white pepper ????️
3/4 teaspoon granulated garlic ????
1/4 teaspoon black pepper ????️
1 pound (450 gram) boneless skinless chicken, cubed (tenders or breast) ????
The pasta
16 oz (450 gram) BOWTIE pasta
How to cook:
The Sauce:
00:13 Dice the onion
01:24 Dice the garlic
03:05 Melt he butter (medium heat)
03:46 Add the onions
04:03 Add the garlic
04:34 Add cayenne pepper
04:48 Add black pepper
05:14 Add white pepper
05:47 Add dried thyme
06:24 Stir well
06:57 Cook until onions are light brown
07:15 Add chicken broth
07:38 Add Worcestershire sauce
07:48 Add Tabasco sauce
08:06 Add tomato paste
08:51 Bring to boil, lower heat and let simmer for 10 minutes
09:22 Add tomato sauce
10:43 Bring to boil again and let it simmer for 30 - 40 minutes on low heat
11:00 Bring a pan salted water to boil for the pasta
11:27 Cook the bowtie pasta as subscribed
The chicken
11:53 Melt the butter on medium heat
12:22 Dice the chicken
13:32 Dice the garlic
13:59 Add the garlic to the melted butter
14:16 Add salt
14:32 Add dried basil
14:49 Add cayenne pepper
15:09 Add ground cumin
15:31 Add white pepper
15:44 Add black pepper
15:56 Stir well
16:00 Add the chicken
17:47 Cook until tender on low heat (about 10 minutes)
17:52 Drain the pasta when ready
18:11 Rinse with cold water to stop the cooking
18:18 Put it back in the pan and add some sauce to avoid sticking
18:55 When the chicken is ready, add sauce
19:59 Let it cook for 5 minutes
20:17 Add the chicken and the sauce to the pasta
21:03 Stir well
21:58 Done!
22:02 Serve with cheese (optional) and enjoy a great meal!
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???? Order ingredients:
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Butter:
Onions:
Garlic:
Cayenne pepper:
Black Pepper:
White Pepper:
Dried Thyme:
Dried Basil:
Chicken Broth:
Worcestershire Sauce:
Tabasco Sauce:
Tomato Paste:
Sugar:
Tomato Sauce:
Ground Cumin:
Bowtie Pasta:
Kitchen knife:
Stock Pot:
Skillet:
#dinnerrecipes #cajuncooking #chickenpasta
The BEST Cajun Pasta: Chicken Big Mamou by Chef Paul Prudhomme Recipe
Chicken Big Mamou on Pasta is one of my family’s favorite Paul Prudhomme’s favorite recipes. This cajun pasta dish has THREE sticks of butter, lots and lots of seasonings + plenty of cayenne, lots of garlic and onions, etc. It is buttery, spicy, rich, and addicting. Pairing this rich cajun pasta with super sweet and dense Jiffy corn CAKE is the perfect and gluttonous way to round out this dish.
*Don’t forget to like & subscribe & share with your friends*
Comment below of any recipe suggestions that you have!
*Chef Paul Prudhomme's Louisiana Kitchen (affiliate link):*
Jiffy CornCAKE Recipe:
2 boxes of jiffy cornbread mix
1 cup of sugar!!! Yes, you can use less- but it’ll be less delicious….
2/3 cup of whole milk
2 eggs
Directions:
1. Preheat the oven and grease a 13x9 baking dish
2. In a large mixing bowl, mix the 2 boxes of jiffy with the sugar
3. Add the milk and eggs and stir until mixed- it will be a little lumpy
4. Pour the mix into the greased pan
5. Sprinkle a generous amount of sugar on top of the batter
6. Bake in oven for 15-20 minutes/until a toothpick comes out clean (I take it out a little earlier than directed because I like it to be a little underdone)
Chicken Big Mamou on Pasta Recipe:
1 1/2 lbs spaghetti (I used angel hair)
3 tablespoons of salt (for pasta water)
1 pound plus 4 tablespoons of unsalted butter*
1 cup of chopped onions
4 medium sized garlic cloves- peeled*
2 teaspoons minced garlic
3 1/4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon + 1 teaspoon Tabasco sauce
32 oz cans tomato sauce
2 tablespoons sugar
2 cups very finely chopped green onions*
2 pounds boneless chicken (light and dark meat) cut into 1/2 inch cubes*
*Seasoning Mix*
2 teaspoons dried thyme leaves
1 1/4 teaspoons cayenne*
1 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried basil
*Chicken Seasoning Mix*
1 1/2 tablespoons salt*
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/4 teaspoons cayenne*
1 teaspoon black pepper
1 teaspoon ground cumin- optional
1/2 teaspoon dried basil
MODIFICATIONS that I made to the recipe:
Butter: Salted butter vs of unsalted butter
Garlic: Total of 6 garlic cloves minced vs of 4 whole cloves and 2 teaspoons minced
Green Onions: I used 3-4 cups of green onions vs 2 cups
Chicken: All dark meat vs white meat. I also used about 3 lbs vs 2 lbs
Salt: Due to using salted butter, in the chicken seasoning I cut the 1.5 tablespoons of salt down to 2 teaspoons of salt
Cayenne: I used a little over 3 teaspoons of cayenne total, and the recipe calls for 2.5 total
*The instructions are the steps in which I cooked the meal*
1. Make the chicken seasoning mix and the seasoning mix in small bowls separately and set aside
2. Trim extra fat from chicken thighs and cut into 1/2-1 inch cubes. In a large bowl, mix the chicken with the seasoning mix and cover. Refrigerate until needed
3. In a large pot, add water, 3 tablespoons of salt and boil. Once boiling, add the pasta. Once the pasta is cooked, pour into colander and rinse with cold water. After the pasta has cooled a little bit, pour a little olive oil into the pasta and toss. Set aside
4. In a 4 quart saucepan, combine 1 1/2 sticks of butter, the onions and garlic cloves/minced garlic; sauté over medium heat for about 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking about 8-10 minutes, stirring often.
5. Add the chicken stock, the Worcestershire sauce, and the tabasco sauce and bring to a boil. Then stir in the sugar and half of the green onions- gently simmer uncovered for about 40 minutes, stirring occasionally. *I actually let this simmer for a while, but since I added all of the chicken stock and a little extra tomato sauce, at the end of the simmer I boiled the sauce for about 10 minutes to reduce the sauce a little extra*
6. In a large skillet, melt 1 1/2 sticks of butter over medium heat. Add the remaining green onions and sauté over high heat for about 3 minutes.
7. Add the chicken to the skillet and continue cooking for about 10 minutes, stirring frequently. When the tomato sauce has simmered for about 40 minutes, add the chicken to the sauce and heat through.
8. To serve: add pasta ladle some mamou to a pan and cook on medium heat for a couple of minutes to coat the pasta and then plate- top with parmesan and green onions (optional) and serve with the dense and sweet Corn Cake!
#food #cookingvideo #foodie #pasta
Baked Chicken with Truffle Mushroom Sauce
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My #homemade recipe! ???????? ???????? Baked Chicken with Truffle Mushroom Sauce
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Cajun Chicken Pasta
In this video I showcase the Big Mamou, a Cajun Chicken Pasta, which of course uses Worcestershire.
This is THE first dish I ever learned to cook in a professional kitchen. An incredible Chef I worked for when I was just 17 years old (as a dishwasher), Chef Tom Field at the Mustard Grille Restaurant in Mississauga, Ontario, Canada.
I was so green when I started there that I didn't know how staff meals worked at all. Apparently, everyone in the kitchen just made their own. Well, after asking Chef to make me something for dinner every day for a week, He finally out of frustration (I won't repeat what he actually said) showed me The Big Mamou.
Well since that was all I knew how to make, I ended up making it for myself EVERYDAY for 6 months. I fell in love with spicy food so much because of this dish that as the months wore on, I made it spicer and spicer. By the time I finally learned how to cook something else, this dish was almost black I added so much spice. In fact I used to have to sit down with a towel just to wipe my forehead from sweat.
Anyway, this Cajun Spice is also the first recipe I ever wrote down. I wish I had the original piece of paper towel I wrote it on using red whiteboard erase marker. I was so nervous thinking Chef was gong to catch me with it sneaking it out of the restaurant.
Tomato Sauce Video:
Roasted Garlic Video:
Diced Onion Video:
Cajun Spice
1 cup Paprika
¼ cup Chili powder
¼ cup Dry basil
3 tbsp Dry oregano
3 tbsp Dry thyme
2 tbsp Garlic powder
1 tbsp Coriander seeds
1 tbsp Black pepper
½ tbsp Fennel seeds
½ tbsp Mustard powder
½ tbsp Kosher salt
½ tsp White pepper
½ tsp Chili flakes
½ tsp Cayenne