But I suppose it could be made more healthy-ish, if one felt so inclined. This dish is not a healthy dish as written. So maybe it’s the mammoth flavors that come from cayenne pepper, loads of garlic and tons of butter, that give this dish its name.Īfter cooking this recipe I decided that Julia Child and Paul Prudhomme should have been very good friends given their love of butter. ![]() However I learned that Mamou is actually a little town in Louisiana deep in Cajun country. Mamou actually means mammoth and depending on how high you pile it on your plate may explain that definition. How do this Cajun pasta dish get the name Big Mamou?īig Mamou is its proper name and I was curious where that came from. This was meant for this Cajun chicken pasta. With loads of leftover roasted chicken in the fridge from the dinner I made for Zoe and her friends, it was necessary to find a way to use it. This Cajun pasta recipe is one I’ve bookmarked to make for a long time and it was just last night that I finally accomplished it. I love cooking these savory, spicy dishes that remind me of the days I spent in New Orleans-eating my brains out, getting my palm read and seeing family.īut good memories last a lifetime and so probably do those pounds I gained all those years ago! It is one of my most used cookbooks particularly in Spring around the time of Mardi Gras. I have 2 married sons, 2 wonderful daughter-in-laws, 4 grandcats and 1 grandson born on the 4th of July ! I Co-Host the Recipe Request and Eastern European Forums.I’ve had Paul Prudhomme’s Louisiana Kitchen cookbook probably since 1984. I enjoy digging through antique/thrift stores looking for treasures, art of any age, shape or form, classical music, suspense- thriller type fiction and people watching. ![]() I love doing creative things - oil painting, sewing, crafts, decorating and especially cooking. Lorac and 2 black cats Mo (Mozart) and Go (Van Gogh). We moved to Arizona 13 years ago after having spent all our life in different areas of MA. I am an escapee from a previous life of professional employment in various fields of nursing, management and occupational health and saftey. Once again thanks so much for this wonderful recipe! While it was simmering I sliced two handfuls of cherry tomatoes in half and tossed them in as well, they were a nice relief from the spicy chicken. After adding the half and half, as opposed to heavy whipping cream, I added flour to thicken up the sauce, after stirring until all the flour dissolved, I added in the veggies and allowed it to simmer for a few minutes. I can't imagine making it without the bell pepper. While the chicken was cooking in the butter, I sauteed chopped red onion, red bell pepper, green bell pepper, chopped garlic, basil, salt and pepper. I made this twice in the past two weeks, the last time for boyfriend and several friends, one of whom went back for seconds and thirds :) I read quite a few reviews and wound up combining a lot of the suggestions. We are no food critics.but to us.this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!įirst of all.THANK YOU! My lovable but slightly spoiled boyfriend deemed this "a dish his mother would be jealous of", something I am fairly certain he has never said before. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there. Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. ![]() I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. The only other thing that I used that was a first for me was the cajun seasoning. ![]() For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. I added 1 lb of halfed whole white button mushrooms. FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play.
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