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Jan 31, 2010 02:11 PM

February 2010 COTM: Louisiana Kitchen POULTRY AND RABBIT

Welcome to the POULTRY AND RABBIT thread for the February 2010 Cookbook of the Month, Paul Prudhomme's Louisiana Kitchen.

Please post your reviews of POULTRY AND RABBIT recipes here.

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    1. Made Chicken Big Mamou on Pasta yesterday. Lots of steps to this one. Left out 2 of the sticks of butter, one from the sauce and one from the chicken saute step. Can't imagine eating over a pound of butter to a pound of pasta. Did not follow the individual serving instructions. Just sauted the pasta in the butter to rewarm and then mixed with the sauce. Even heated the plates as instructed which was a nice touch. Will make again but don't think I will precook the pasta and reheat in butter. I will just cook the pasta when the sauce is done and mix all together.

      2 Replies
      1. re: magt

        Thanks for the info, Magt. That recipe is one I am considering making this month (my daughter, the non- pork, non seafood, non-meatloaf eater would eat this.) and I just posted on the beef/pork..whatever thread that I really want to cut the butter in his recipes where I think I can. Will let you know how mine turns out if I do it.

        1. re: magt

          Chicken Big Mamou on Pasta, p. 156

          Delicious, so much flavor with all the spices. The sauce is made with butter (I cut it down by a quarter), onions, garlic (he says whole and minced - I used all minced), dried thyme, cayenne, basil, black & white pepper, chicken stock, worcestershire, tabasco, tomato sauce, sugar, and scallions. The chicken is seasoned with salt, white and black pepper, garlic powder, red pepper, cumin, and basil. I cut down a bit on the cayenne amounts.

          For the pasta I used some leftover spaghetti and warmed it up in the sauce.

        2. I have made chicken sauce piquant many times over the last 10-15 years. p. 140. It is always a hit when I take it to pot lucks. It makes alot of food so its perfect for pot lucks. It can be very spicy. The secret to making it, is cooking the chicken, If you follow the instructions as I did the first time you can burn the chicken. You do not need to use home made chicken stock. Low sodium stock works just as well and is not as greasy. I have been asked for the recipe many times. It takes about two hours to make.

          1. I scored a (wild) bunny today at the farmer's market. They are very lean and I usually slow cook them, but was wondering if I might try a Prudhomme recipe. Has anyone got any experience with any of his rabbit recipes?

            1. Panéed Chicken and Fettucini, p. 161

              This was so rich and delicious, with lots of flavor due to the seasoning paste. One of E's regular orders at a local Italian restaurant (Tutti Santi) is veal milanesa with fettucini alfredo, so he especially loved this.

              The spicy seasoning paste is made with ketchup, Creole mustard, white pepper, cayenne, garlic powder, paprika, thyme, basil, and sage. I followed the recipe exactly and we thought it had the perfect amount of heat. This is then thinly spread on the chicken (I used pounded breasts) before it is soaked in egg and parm cheese for half an hour, but is also mixed into the bread crumbs. I used panko and his suggestion of combining it with the paste in a food processor. The pasta is simple enough - melt butter, simmer with cream, and add a bit of cayenne and fresh grated imported parmesan. Noodles are cooked, rinsed, and cooled, and then coated with the sauce right before serving. I used fresh Chinese egg noodles since I had a package in the refrigerator. So good, this recipe is a keeper.