Chicken Big Mamou

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. Listen to that conversation here

PART 1

• 1/2 pound of Butter (or a little less)

• 1 cup chopped onions

• 1 tablespoon minced garlic

• 3/4 teaspoon cayenne pepper

• 3/4 teaspoon black pepper

• 3/4 teaspoon white pepper

• 2 teaspoons dried thyme

• 3/4 teaspoon dried basil

• 3 cups chicken broth (usually 1 or 1 1/2 cups needed)

• 1/4 cup Worcestershire sauce

• 1 tablespoon Tabasco sauce

• 5 tablespoons tomato paste

• 1/4 cup sugar

• 4 cups tomato sauce (bought or homemade)

Melt Butter and add onions, garlic and seasonings. Cook until onions are light brown. Mix in 1 cup chicken broth, Worcestershire, Tabasco and tomato paste. Simmer for 10 minutes, adding more chicken broth if sauce gets too thick. Add sugar and tomato sauce and return to a boil. Lower heat and simmer on low for 30 to 40 minutes, stirring occasionally.

PART 2

• 1/2 pound butter (or 1/4)

• 2 1/2 teaspoons salt

• 3/4 teaspoon dried basil

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground cumin

• 3/4 teaspoon white pepper

• 3/4 teaspoon granulated garlic

• 1/4 teaspoon black pepper

• 1 pound boneless skinless chicken, cubed (tenders or breast)

Melt butter, add seasonings and cook over low heat for 10 minutes. Stir in Chicken cubes and cook until they are tender (about 10 minutes). Add sauce from Part 1 and cook together 5 minutes. Serve over pasta. (Bowtie preferred)