Chicken mamou

The perfect cajun pasta recipe to celebrate Mardi Gras, this chicken dish is packed with tons of seasoning, lots of spice, onions two ways, butter, chicken thighs, and other flavorful ingredients. This comfort food dish is above and beyond any pasta dish I've ever had!

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.

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…

This cabbage roll casserole is flavored with your favorite tomato sauce with only 25 minutes of active prep time. Filled with a mixture of ground beef and rice, these rolls are a filling meal.

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 …

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 tr…

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.