Big Mamou
Jolie monde, mais jolie fille, moi, j'connais j'merite pas ca. Oh, hah, hah, oh mignonne, oh mais moi j'm'en va moi tout seule a Grand Mamou. Oh, going to big mamou. Oh ha ha, oh pretty one , I'm heading alone to big mamou. Thank all of you for your help. Please come back, oh baby come on back, come on back and live with me in big Mamou. Si tu voudrait r'venir, avec moi a Grand Mamou, j'serait content de t'avoir pour me femme. If you want to come back, with me to big Mamou, I'd be happy, to have you for my wife.
Eh moi j'men va, dans les chemins toute seule, et moi j'men va labas a Grand Mamou. We are trying to learn that version of Big Mamou thanks. Newman and Hank Williams Jr. You left me for another alone and so blue Please come back, oh come back I know what I say, and I did not say that - No! Can't you hear me loud clearly calling for you?
Mamou, Louisiana
Hey, ha ha, ooh la la! Hurry, hurry home to your lonely papa - Yeah! Repeat chorus Why'd you go and leave me in Big Mamou? Why did you go away and leave me in Big Mamou? You left me for another alone and so blue Oh, la la, ooh, ha ha! Come on home to lonely Papa! I' m, das beim Denken so einsam geht an, was Sie getan haben. Grand Mamou You can have your dirty rice and crackers, too You can have your file gumbo and your cold black coffee, too Please come back, hey cheri, come on back Make me happy and live with me in Big Mamou Grand Mamou 1 On va toute aller a Grand Mamou, Jolie monde, jolie fille, moi j'connait pas fais pa sa.
Eh ha ha, oh mignonne, Ah bien moi j'men va la bas a Grand Mamou. Please come back, oh baby come on back, Come on back and live with me in big Mamou. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil.
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When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti inches. Return to boiling and cook to al dente stage, do not over cook. To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.
During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture. Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands.
If you used dry spaghetti, first rinse with hot water to wash off starch. After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti.
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Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally.
Heat the serving plates in a F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well.
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Sprinkle over the chicken, rubbing it in with your hands. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti a bit less than a 2 cup measure ; heat spaghetti 1 minute, stirring constantly. Roll spaghetti on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.