Recipe - Chicken Big Mamou On Pasta

PASTA
6 qt Hot water
3 tablespoon Salt
One fourth cup Vegetable oil
1 One half pound Fresh spaghetti (1 pound dry)

SEASONING MIX
2 teaspoon Dried thyme leaves
1 teaspoon White pepper
One half teaspoon Dried sweet basil leaves
1 One fourth teaspoon Ground cayenne pepper
Three fourths teaspoon Black pepper

SAUCE
1 pound Unsalted butter plus
1 cup Onions, chopped very fine
2 teaspoon Minced garlic
2 tablespoon Worcestershire sauce
2 cn Tomato sauce (16 oz)
2 cup Green onions,chopped vy fine
4 tablespoon Unsalted butter
4 Med. garlic cloves, peeled
3 One fourth cup RICH chicken stock (see note
1 tablespoon Tabasco sauce + 1 teaspoon
2 tablespoon Sugar

CHICKEN SEASONING MIX
1 One half tablespoon Salt
1 One half teaspoon Garlic powder
1 teaspoon Black pepper
One half teaspoon Dried sweet basil leaves
1 One half teaspoon White pepper
1 One fourth teaspoon Ground cayenne pepper
1 teaspoon Cumin (optional)
2 pound 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 1/2inch 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 onefourth 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 4quart saucepan, combine 1One half 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 2One half 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 1One half 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 onesixth of the cooked spaghetti (a
bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
constantly. Add 1One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip