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–+ servings

Cajun Asian Big Mamou Seasonings and Sauce

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Course: Main Course
Cuisine: Cajun, Five Spice
Year: 1989
Servings: 30 servings

Ingredients

Seasoning Mix A

  • 10 teaspoons thyme (dried)
  • 2 Tablespoons cayenne (more to taste)
  • 8 teaspoons white pepper
  • 4¾ teaspoons black pepper
  • 2 pinches basil (BIG pinch, freshly chopped)

Marinated Chicken

  • 25 teaspoons salt
  • 7 teaspoons white pepper
  • 2 Tablespoons cayenne
  • 7 teaspoons garlic (dry)
  • 5 teaspoons black pepper
  • 5 teaspoons cumin
  • 10 pounds chicken (½" dice)

Mamou Sauce

  • 3¾ cups oil (½ olive oil if possible)
  • 5 cups onions (small dice)
  • 6 Tablespoons garlic (minced)
  • 12½ cups chicken stock
  • 1½ cups Worcestershire sauce
  • 5 Tablespoons chili paste w/garlic
  • 1 can tomatoes (#10 can - pureed)
  • 1⅔ cups sugar
  • 5 cups scallions (fine sliced)

Instructions

Seasoning Mix A

  • Mix all the ingredients together. Set aside.

Marinated Chicken

  • Mix spices together well.
  • Sprinkle it over chicken cubes, rubbing it in with your hands. WEAR GLOVES!

Mamou Sauce

  • Heat oil over medium heat. Add onions, garlic. Cook about 5 minutes.
  • Add Seasoning Mix A. Cook until brown but not burned - about 8 minutes.
  • Add stock, Worcestershire, chili paste. Bring to fast simmer, stirring often. Cook 8 minutes.
  • Add tomato, bring to boil over medium heat. Add sugar and scallion.
  • Simmer for 40 minutes, stirring occasionally. DO NOT BURN.