Seafood Big Mamou Spicy Tomato Butter Sauce

Seafood Big Mamou shrimp and scallopsMay is one of my favorite months and this Seafood Big Mamou Spicy Tomato Butter Sauce is in honor of one of the reasons why May is so special. I do a lot of entertaining in my social circle, but I’m also the fortunate guest to many wonderful parties as there are many talented cooks and entertainers in my life. Two of my favorite events that I get to just be a guest at happen in May. The Kentucky Derby, and the Crawfish Boil. A crawfish boil is a lot of work that requires special skills and equipment so I’m not going to walk you through how to do it at home, but you can join in on the fun of a raging Cajun party with a recipe as simple as my Seafood Big Mamou. My love for Cajun food began in college, when I waited tables at Davis Street Fish Market in Evanston, Il. The cooks at the restaurant were willing to share their knowledge with a curious waiter (that’s me). I was constantly trying new dishes and asking about sauces and I learned a lot of the basics of Cajun cooking, such as: what is the holy trinity, how do you make a roux, what is Two Sisters, how do you make blackening seasoning. One of my very favorite dishes on the menu was called Seafood Big Mamou and I ordered it for lunch from time to time. Strangely, it wasn’t a recipe I ever sought out, and it took me a long time to figure out how to make it. All I really knew about Seafood Big Mamou was that the sauce was spicy tomato butter. Perhaps the butter was enough to keep me away- sometimes butter dishes are best ordered only in restaurants. But every now and then, the mood would strike and I’d be far from Davis Street. When I finally perfected the recipe, I did some research and discovered that Seafood Big Mamou Spicy Tomato Butter Sauce isn’t really a “thing”. In fact, it’s most likely based on Paul Prudhomme’s recipe for Chicken Big Mamou, which has very few vegetables and a lot more butter than my recipe. That said, it’s a very famous recipe from one of his many cookbooks. Don’t get me wrong, there’s still plenty of butter in this Seafood Big Mamou, but believe it or not, I’ve cut it way back. It’s really really good, and surprisingly simple. Whether you’re looking for a fun Cajun recipe for Mardi Gras, or just looking for a different kind of seafood dish, Seafood Big Mamou Spicy Tomato Butter Sauce is something special.

Seafood Big Mamou Spicy Tomato Butter Sauce
Serves 6
Seafood Big Mamou Spicy Tomato Butter Sauce is a seafood riff on a classic Cajun dish of rich, buttery, spicy tomato sauce with lots of seafood over rice.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
452 calories
28 g
105 g
34 g
13 g
20 g
499 g
2103 g
14 g
1 g
11 g
Nutrition Facts
Serving Size
499g
Servings
6
Amount Per Serving
Calories 452
Calories from Fat 300
% Daily Value *
Total Fat 34g
52%
Saturated Fat 20g
101%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 105mg
35%
Sodium 2103mg
88%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
23%
Sugars 14g
Protein 13g
Vitamin A
50%
Vitamin C
104%
Calcium
12%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sticks unsalted butter
  2. 2 cups diced sweet onion
  3. 2 cups diced celery
  4. 2 cups diced green peppers
  5. 2 teaspoons dried thyme leaves
  6. 1 ½ tablespoons sea salt
  7. 1 ½ teaspoons garlic powder
  8. 1 teaspoon cayenne pepper
  9. 2 teaspoons white pepper
  10. 1 teaspoon black pepper
  11. 1 teaspoon dried sweet basil leaves
  12. 2 teaspoons minced garlic
  13.  
  14. 2 cups chopped green onions; divided
  15. 3 cups tomato sauce
  16. 3 cups chicken stock
  17. 2 tablespoons Worcestershire sauce
  18. 1 tablespoon+ Tabasco
  19. 4 tablespoons tomato paste
  20.  
  21. 1 large sea scallop per person
  22. 2-3 shrimp per person
  23. 4 ounces of the white fish of your choice (I used monkfish); in bite-size pieces
  24.  
  25. cooked rice for serving
Instructions
  1. Dice the onions, celery and green peppers. Melt the butter into a large sauté pan (I’ve cut it in half from the original four sticks. I think you could cut it down more, perhaps even to just one. I’ve never gone below 1 ½ myself). Seafood Big Mamou a lot of butterAdd the thyme, salt, garlic powder, cayenne, black and white peppers, basil leaves. Stir well. Add the celery, onions, and green peppers. Seafood Big Mamou holy trinityCook a long time on medium heat until veggies are very soft (20+ minutes). Add 1 cup of the green onions, tomato sauce, half of the chicken stock, Worcestershire, Tabasco, and half of the tomato paste. Cook until thickened. Adjust seasoning. Add more paste if desired. Add more Tabasco. Just as you’re ready to serve, add in the seafood. Cook for a few minutes until it’s cooked through. If you add this too early it will be overcooked and loose its tenderness. Seafood Big Mamou with cold beerServe over the rice with the rest of the fresh green onions and lots of cold beers.
Adapted from Paul Prudhomme
beta
calories
452
fat
34g
protein
13g
carbs
28g
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Adapted from Paul Prudhomme
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Seafood Big Mamou Spicy Tomato Butter Sauce — 9 Comments

  1. This sounds amazing! I absolutely adore Cajun food and I also waited tables at a Cajun restaurant while I was in high school! The owners moved to my town after hurricane Katrina and blessed us with their amazing food. I’ve yet to recreate a dish so fantastic as theirs so I may just try this recipe soon! I’m a sucker for anything with scallops!

  2. Pingback: Crawfish Boil and Cajun Dinner