This is a very close adaptation of Paul Prudhomme's recipe from his first book Louisiana Kitchen.  It appears insanely complex, and does take a bit of prep time, but the result is very worthwhile.  The best part is that you can freeze this sauce and it tastes even better the second time around.  As a cooking instructor once told me: cook once, eat three times.

You need to be warned, however, that if you don't like spicy food, don't make this dish!

Here's a video showing us cooking Mamou for the 2007 Superbowl.

Bon Chance! 

1. Seasoning mix for chicken:
2. 1 1/2 tablespoons salt
3. 1 1/2 teaspoons white pepper
4. 1 1/4 teaspoons cayenne pepper (cut this in half to make this dish only very spicy instead of crazy hot)
5. 1 teaspoon black pepper
6. 1 teaspoon cumin
7. 1/2 teaspoon dried sweet basic leaves
8. Seasoning mix for sauce:
9. 1 1/4 teaspoons cayenne (cut this in half to make this dish only very spicy instead of crazy hot)
10. 1 teaspoon white pepper
11. 3/4 teaspoon black pepper
12. 1/2 teaspoon dried sweet basil leaves
13. Rest of ingredients:
14. 1/2 cup olive oil
15. 1 cup finely chopped onions
16. 4 medium sized garlic cloves
17. 2 teaspoons minced garlic
18. 2 1/2 cups of chicken broth
19. 2 tablespoons Worcestershire sauce
20. 1 tablespoon plus 1 teaspoon Tabasco sauce
21. 2 16-ounce cans of tomato sauce
22. 2 tablespoons sugar
23. 2 cups finally chopped green onions
24. 2 pounds boneless chicken cut into 1/2 inch cubes
25. 1/2 pound dried pasta for 2 servings (we like radiattore as the little "radiators" collect the sauce)

1. In separate small bows, combine the chicken seasonings and sauce seasonings and set aside
2. In a 4-quart saucepan, saute the onions and garlic cloves in 1/4 cup of olive oil, using medium heat
3. Add the minced garlic and the sauce seasoning mix
4. Continue to cook over medium heat until onions are dark brown (but not burned), about 8-10 minutes, stirring often
5. Add chicken stock, Worcestershire, and Tabasco; bring to fast simmer and cook for about 8 minutes stirring often
6. Stir in tomato sauce and bring mixture to boil
7. Stir in sugar and 1 cup of green onions, and gently simmer uncovered 40 minutes, stirring occasionally
8. Separately, sprinkle chicken seasoning over chicken, rubbing it in with your hands
9. In a large skillet, saute the remaining 1 cup of green onions in 1/4 cup of olive oil over high heat
10. Add the chicken and continue cooking for 10 minutes, stirring frequently
11. After the sauce has simmered for 40 minutes, stir in the chicken mixture
12. Cook the pasta in water.
13. Two serving options: toss pasta with sauce and chicken and serve in a large bowl to be passed at the table, or make individual portions with the sauce ladled on top of the pasta