Chicken mamou

This recipe would not typically qualify as a “Tuesday night meal” for our family. Normally, we’d be rushing from piano to soccer, or Quiz Bowl to tennis, and I’d be looking …

How to make Chicken Big Mamou - complete recipe, ingredients, cook time and serving size.

I went to graduate school in New Orleans. New Orleans blew my mind, food wise. For one of our first food adventures, my mom and I ate at Paul Prudhomme’s K-Paul’s in the French Quart…

Big Mamou for Jeanne! | Bayou-Mama

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.

When Major Jackson was fresh out of college, he found a Cajun restaurant in Philadelphia that had the best Chicken Big Mamou he’d ever had. When the restaurant closed he tried to recreate the recipe but it never came out quite right. That is, not until one of our producers did some digging and found the original recipe for him.

Amelia on Instagram: "The BEST Cajun Pasta Recipe: Chicken Big Mamou Pasta By Chef Paul Prudhomme Full recipe is in bio or comment RECIPE and I’ll DM you the link to the recipe 💖 Chicken Big Mamou Ingredients
serves 8-10 * 1-2 lbs angel hair pasta, cooked * 3 tablespoons of salt (for pasta water) * 1 pound plus 4 tablespoons of butter * 2-3 cup of chopped onions * 6 medium sized garlic cloves, minced * 3 1/4 cups chicken stock * 2 tablespoons Worcestershire sauce * 1 tablespoon + 1…

Make and share this Chicken Big Mamou on Pasta recipe from Food.com.