Mamou Marinara
Makes 9 ounces
This simple-to-make sauce really zings up pasta, meat loaf, broiled chicken,
or grilled fish. It's named for Mamou, a tiny little town near Opelousas
in south Louisiana that prides itself on the quality of its cooks.
1 tablespoon unsalted butter
1 cup chopped onions
½ teaspoon chopped fresh basil
1 cup crushed canned tomatoes
¾ teaspoon Chef Paul Prudhomme's Meat Magic®
¾ teaspoon Chef Paul Prudhomme's Seafood Magic®
1 teaspoon minced fresh garlic
1 cup chicken stock
1 teaspoon sugar
Preheat an 8-inch skillet over high heat for 2 minutes.
Add the butter and onions, and cook until the onions start
to clear, about 3 to 4 minutes. Add the basil and cook for
1 to 2 minutes. Add the tomatoes, Magic Seasonings, and
garlic and cook for 5 minutes, scraping occasionally to
prevent sticking. Add the stock, bring to a boil, reduce
the heat, and simmer for 20 minutes. Remove from the heat,
add the sugar, and purée.
Copyright © 1989 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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