Chicken Big Mamou on Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTA—–
6 quarts Hot water
1/4 cup Vegetable oil
3 tablespoons Salt
1 1/2 pounds Fresh spaghetti (1 lb dry)
—–SEASONING MIX—–
2 teaspoons Dried thyme leaves
1 1/4 teaspoons Ground cayenne pepper
1 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Dried sweet basil leaves
—–SAUCE—–
1 pound Unsalted butter plus
4 tablespoons Unsalted butter
1 cup Onions — chopped very fine
4 each Med. garlic cloves — peeled
2 teaspoons Minced garlic
3 1/4 cups RICH chicken stock (see note
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce + 1 teaspoon
2 cans Tomato sauce (16 oz)
2 tablespoons Sugar
2 cups Green onions — chopped vy fine
—–CHICKEN SEASONING MIX—–
1 1/2 tablespoons Salt
1 1/2 teaspoons White pepper
1 1/2 teaspoons Garlic powder
1 1/4 teaspoons Ground cayenne pepper
1 teaspoon Black pepper
1 teaspoon Cumin (optional)
1/2 teaspoon Dried sweet basil leaves
2 pounds 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

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