Text Size: Small Medium Large

Big Mamou

Big Mamou

Chef Wayne Hooker

Chef Wayne's Big Mamou, Springfield, MA


  • pinch black pepper
  • 2 pinches parsley
  • 2 pinches green scallions
  • 8 oz crawfish meat, cooked
  • 8 oz shrimp, de-veined
  • 1 cup sliced summer squash
  • 1 cup broccoli florets
  • 1 tbsp lobster base
  • ½ cup heavy cream


Gently heat the heavy cream in a pan until it simmers. Add the lobster base and mix thoroughly.

Keeping the cream simmering, add in the broccoli florets and summer squash, cooking until just tender. To the pan, add the shrimp and cook until they turn pink, stirring gently. At the last moment, throw in the crawfish meat, parsley and scallions, turning frequently in the cream sauce.

Once the crawfish is heated through, sprinkle with the pinch of black pepper and serve over rice.