 Lisette made this for us last summer. She is a phenomenal cook and sent me her modifications. The original recipe is served over pasta, but I like it over rice. data-pin-do=)
Chicken Big Mamou on Rice
January 5, 2017
Chicken Big Mamou is a recipe from Paul Prudhomme's Louisiana Kitchen. My aunt Marjorie used to make this dish. She modified it, instead of one pound of butter, she uses 4 tablespoons and she also scaled back the cayenne. My cousin (in-law) Lisette made this for us last summer. She is a phenomenal cook and sent me her modifications. The original recipe is served over pasta, but I like it over rice.
- Yields: 6 - 8 Servings
Directions
1Mix Chicken Seasoning Mix and Seasoning Mix in two small bowls and set aside.
2Cut up chicken into ½” cubes put in bowl and toss with Chicken Seasoning Mix, rubbing in with your hands, cover and refrigerate.
3In a 4 quart saucepan combine 2 tablespoons butter, 1 tablespoon olive oil, chopped onions and garlic cloves; and sauté over medium heat 5 minutes, stirring occasionally.
4Add the minced garlic and Seasoning Mix; continue cooking about 8-10 minutes until the onions are dark brown, but not burned, stirring often.
5Add 4 cups of chicken stock, Worcestershire and Tabasco; bring to a fast simmer and cook 8 minutes stirring often.
6Stir in the tomato sauce, sugar and 1½ cups of chopped green onions; gently simmer uncovered for 40 minutes, stirring occasionally.
7In a large skillet melt 2 tablespoons butter, 1 tablespoon olive oil and sauté the remaining 1½ cups of green onions over high heat for 3 minutes.
8Add the chicken and continue cooking 10 minutes or until chicken is cooked through.
9When sauce has simmered 40 mins, remove garlic cloves and add chicken; heat through.
10Serve over fluffy white rice with a green salad. May be made ahead and refrigerated or frozen.
Recipe adapted From Paul Prudhomme's Louisiana Kitchen
Eric Miller
January 6, 2017
This is the perfect amount of heat–really good!