New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With it’s rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!

Recipe Created By: Chef Ace Champion

Ingredients:

  • 1 lb shrimp, 31-40 count, peeled, deveined & seasoned to taste with Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to make shrimp stock)
  • 2 tsp dry thyme
  • 1 tsp chili powder
  • 2 tsp dry basil
  • 6oz salted butter
  • 5 Tbsp flour
  • 4 ribs celery, diced
  • ½ cup red onion, diced
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cloves garlic, minced
  • ¼ cup tomato puree or paste
  • 2 Tbsp lemon juice
  • 2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 quart shrimp stock (or you can use chicken broth)
  • 3 Tbsp cooking oil
  • 4 Tbsp fresh parsley, minced
  • 4 cups rice, cook according to directions on package
  • 3 stalks of green onions, chopped
  • 1 Tbsp Slap Ya Mama Cajun Pepper Sauce, to taste

Directions:

  1. For the shrimp stock. Using a medium sized pot on medium heat add the shells of the peeled shrimp and set shrimp aside for later. Add about 2 ½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
  2. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
  3. Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
  4. In a medium sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
  5. Stir in parsley, cover and remove from heat.
  6. Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.

Servings: 8

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Roasted Brussels Sprouts w/ a Balsamic Creole Honey Mustard

Roasted Brussels Sprouts w/ a Balsamic Creole Honey Mustard

Roasted Brussels Sprouts w/ a Balsamic Creole Honey Mustard

Beautifully roasted brussels sprouts with an incredible dressing makes these healthy veggies the perfect side dish to any meal.

Ingredients:

Directions:

Preheat oven at 425 degrees F.

In a large bowl, mix together brussels sprouts, onions, olive oil and Slap Ya Mama Low Sodium Blend Seasoning. Spread evenly into an oven safe skillet or baking sheet.

Roast for 25 to 30 minutes, stirring only once. The brussels sprouts should be tender and slightly browned. Remove from heat.

In a small bowl, mix together balsamic vinegar, honey and creole mustard. Drizzle over roasted brussels sprouts and gently mix. Serve and enjoy!

Servings: 4

 

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Creole Green Beans

Creole Green Beans

Creole Green Beans

Fresh Green Beans sautéed with fresh garlic and Slap Ya Mama seasonings, making these Creole Green Beans the perfect side dish.

By: Chef Ace Champion

Ingredients:

  • ½ pound fresh green beans, trimmed & washed
  • 1 ½ Tbsp salted butter
  • 2 tsp Slap Ya Mama Original Blend Seasoning
  • 2 large cloves garlic, diced

Directions:

  1. Using a large skillet, heat the butter until nice and hot on a medium high heat.
  2. Place the green beans into the pan and toss lightly so that all green beans are covered in butter. Cook for about 1 minute then season the green beans with Slap Ya Mama Original Blend Seasoning.
  3. Cook for another 2 minutes and add seasoning again. Taste the green beans and add seasoning according to your taste.
  4. Add garlic and cook for another 2 to 3 minute or until slightly softened.
  5. Remove from heat, serve and enjoy.

Note: Make sure you do not cook the green beans all the way. You must cook it lightly so that it still has its crunch and maintain their national value and texture.

Serve on the side of your favorite protein & starch.

Serving Size: 4 to 6

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Chef Ace Champion – A Slap Ya Mama Featured Chef

Chef Ace Champion – A Slap Ya Mama Featured Chef

We are excited to have award winning Chef Ace Champion as our very first Slap Ya Mama Featured Chef and we are looking forward to all of the wonderful recipes Chef Champion will create using our Slap Ya Mama products.  Such as the Creole Green Beans recipe at the end of this post.

Chef Champion is originally from the great state of Louisiana and he knows a thing or two about Cajun and Creole cooking.  He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor.

His passion for food is unparalleled and he intends to share his passion with the world.  “I hold nothing back.  I share all my secrets and recipes from travels across the U.S., during my southern stints in Cajun country, and from rubbing elbows with the best chefs in the industry. My entrees are the result of learning tricks of the trade and techniques at every stop where food is the draw. When you become a better cook, you become a better person.”

Now residing in Green Bay, WI, Chef Champion stays busy with his cooking show, “The Chef Champion Cooking Show” on CBS-WFRV-TV.  He also makes regular appearances on “Living With Amy” and “Good Day Wisconsin” with Emily Dean.  And if you happen to find yourself in Green Bay, WI and want to score some cooking tips from Chef Champion, you can take his cooking class at Cooks Corner.

For more information on Chef Ace Champion, please visit his website: ChefChampion.com.


 

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Creole Green Beans

Fresh Green Beans sautéed with fresh garlic and Slap Ya Mama seasonings infused with imported Italian Extra Virgin Olive Oil.  These Creole Green Beans make for the perfect side dish.


New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With it’s rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!


 

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The Ultimate Grilled Cheese Sandwich

The Ultimate Grilled Cheese Sandwich

The Ultimate Grilled Cheese Sandwich

The perfect combination of cheese, bacon and onions make this grilled cheese sandwich one to be desired by many.

Ingredients:

Directions:

In a large skillet over medium heat, melt 1 Tbsp of butter. Add onions and 1 tsp of Slap Ya Mama Low Sodium Blend Seasoning. Stirring consistently, sauté onions until they are golden brown and soft. Remove from pan and set aside on a plate.

Using the same skillet, fry the bacon until crispy. Remove from pan and set aside on a paper towel covered plate to let drain.

In a bowl, combine mayonnaise, Slap Ya Mama Cajun Pepper Sauce and ½ tsp of Slap Ya Mama Low Sodium Blend Seasoning. Mix well and set aside.

Sandwich Assembly: Spread mayo mixture on the inside of each slice of bread. Working from the bottom slice up, add 4 pieces of bacon, 2 slices of cheese, onions, 4 pieces of bacon, 2 more slices of cheese and top with a slice of bread. Using softened butter, spread 1 Tbsp of butter on the outside of the top slice of bread.

In a skillet over medium-low heat, place sandwich butter side down. Butter the top side of the sandwich with another 1 Tbsp and continue grilling sandwich on both sides until the bread is golden brown and the inside of the sandwich is ooey gooey with melted cheese.

Using a sharp serrated knife, cut sandwich in half and enjoy.

NOTE:  This recipe will make 2 large grilled cheese sandwiches due to the fact that we used larger than normal slices of bread.  If using regular sized slices of bread, this recipe may make 4 sandwiches total.

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Beef Pot Roast

Beef Pot Roast

Slap’s Beef Pot Roast

Nothing screams, “feel good food” more than a pot roast. Follow this easy recipe for a delicious beef pot roast the whole family will enjoy.

Ingredients:

  • 3 – 4 lbs beef chuck roast, boneless
  • 12 cloves garlic, halved
  • 3 Tbsp. Slap Ya Mama Original Blend Seasoning
  • 3 Tbsp olive oil
  • 1 onion, quartered
  • 1 bell pepper, chopped into chunks
  • 10 whole carrots, peeled
  • 8 small potatoes, rinsed
  • 2 sprigs of thyme

Directions:

With a knife, cut a slit into the roast just big enough to stuff a half of a clove of garlic into it. Continue stuffing the roast with garlic until you’ve stuffed it with half of the garlic. Season the outside of the roast with 2 Tbsp of Slap Ya Mama Original Blend Seasoning or until it’s seasoned to your taste.

Preheat oven to 350 degrees Fahrenheit.

In a large pot over medium-high heat, add 2 Tbsp of olive oil. Once oil is hot, add roast and brown* each side for 3 to 4 minutes. Remove roast from pot and set aside. Add in 1 Tbsp olive oil, remaining garlic, onion, bell pepper and carrots; brown until onions become slightly translucent. Remove carrots and set aside. Add ½ cup of water; stir (scraping the bottom of the pot) to help to bring the bottom up. Add roast back to pot, add carrots, potatoes, thyme, the remaining Tbsp of Slap Ya Mama Original Blend Seasoning and enough water to reach half way up the roast. Bring to a boil. Cover and place in oven. Bake at 325 degrees for 2 hours for a 3-pound roast and 3 hours for a 4-pound roast.

Serve over white rice and enjoy.

 

*Brown – To sear thoroughly

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Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

These delicious and extra loaded sweet potato skins are sure to be a game time favorite or just a favorite in general.  Enjoy!

Ingredients:

  • 4 medium sweet potatoes, rinsed
  • 1 Tbsp olive oil
  • ¼ cup half & half
  • 2 tsp butter, melted
  • 1 tsp Slap Ya Mama Original Blend Seasoning
  • 1 jalapeno, diced
  • ½ cup sharp cheddar, shredded
  • ½ cup mozzarella, shredded
  • 6 strips bacon, cooked crispy & crumbled
  • sour cream (topping)
  • chives, chopped (topping)

Directions:

Preheat oven to 400 degrees Fahrenheit. Using a fork, pierce each sweet potato a few times and place on a large baking sheet and bake for 45 minutes to 1 hour or until soft. Allow potatoes to cool slightly. Slice potatoes in half lengthwise.

Reduce oven to 375 degrees Fahrenheit. Using a spoon, scoop out the meat of the sweet potato, making sure to leave a thin layer of sweet potato inside. Place the scooped out part of the sweet potatoes into a medium sized bowl. Place the potato skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.

In the bowl of sweet potatoes, add half & half, butter, Slap Ya Mama and jalapeños. Mix well, making sure to mash potatoes until they are smooth and creamy. Once the skins have baked for 10 minutes, remove from oven and fill each half with equal amounts of the mashed sweet potato mixture. Mix the two cheeses together and top each potato skin with cheese. Place back in oven at 375 degrees Fahrenheit and bake for 15 minutes or until cheese is completely melted. Remove from oven, generously top with bacon, a dollop of sour cream and chives. Serve hot and enjoy!

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Slap’s Chicken Bacon Pasta

Slap’s Chicken Bacon Pasta

Slap’s Chicken & Bacon Pasta w/ Spinach & Tomatoes in a Cheesy Garlic Cream Sauce

Slap’s Chicken Bacon Pasta is an easy to make pasta dish with chicken & bacon mixed in a cheesy garlic cream sauce with tomatoes and spinach.

Ingredients:

  • 2 tbsp olive oil
  • 1 lb chicken breast
  • 2 tsp Slap Ya Mama Original Blend Seasoning
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ¼ tsp basil
  • 3 medium tomatoes, cubed (large cubes)
  • 6 garlic cloves, minced
  • 2 tsp crushed red pepper
  • 3oz spinach leaves
  • 1 ⅓ cup half & half
  • 1 ⅓ cup parmesan cheese, shredded
  • 10oz penne pasta
  • 7 bacon strips, cooked, drained and chopped
  • ½ tsp Slap Ya Mama Hot Blend Seasoning (optional)
  • ½ cup parmesan cheese, grated (topping)

Directions:

Season chicken breast evenly on both sides with Slap Ya Mama Original Blend Seasoning, thyme, oregano and basil; set aside.

In a large skillet with a lid, heat olive oil over high heat. Once oil is hot, reduce heat to medium, add chicken and cook until chicken is fully cooked through. Set chicken aside and keep warm (wrap in foil).

While chicken is cooking, bring a large pot of water to a boil and cook pasta according to directions on package. Drain and set aside.

In the same skillet over medium heat, add tomatoes, garlic and crushed red pepper, mix well. Add spinach and cover, trying to keep spinach on top of the tomatoes, stir occasionally. Cook for about 8 minutes or until spinach has wilted. Add half of the chicken (chopped into chunks) and half of the bacon. Mix well.

Add half & half to skillet, increase heat to medium high heat and bring to a boil. Once boiling, reduce to medium low heat and add in shredded Parmesan cheese. Stir constantly until cheese melts and the sauce becomes creamy; about 2 minutes. Add penne pasta, bacon and Slap Ya Mama Hot Blend Seasoning; mix well and remove from heat.

Chop the remaining chicken into chucky pieces and top pasta with chicken. Serve, sprinkle Parmesan cheese if desired and enjoy.

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Mama’s Toy Box – Toy Drive

Mama’s Toy Box – Toy Drive

TW of Slap Ya Mama

Tony “TW” Walker building toy boxes

Holiday season is always a time of giving and that holds true here, at Slap Ya Mama.  Over the past couple of years we have held a toy drive at our annual Slap Ya Mama Christmas Party.  Each person attending our party was required to bring a new toy with them for the toy drive.  We would then collect all these toys and donate them to our local church.  It was a great success and we would usually donate anywhere from 100 to 150 toys to the church, who would then distribute them to those children in need around Evangeline Parish.  Everyone was satisfied with the outcome but we felt like we could do something a little more.

This year we have created “Mama’s Toy Box” to help facilitate the gathering of toys for the children of Evangeline Parish.  Our father, TW, hand built 11 toy boxes and stamped them with our “Mama’s Toy Box” logo.  He and our mother, Jennifer, distributed them to 11 designated locations throughout Ville Platte, LA.  The toy boxes will be available to collect toys until December 14th.  So please, if you’re in the Evangeline Parish area, pass by one of the listed designated spots around Ville Platte and make a toy donation to Mama’s Toy Box.

We have once again partnered with the First Baptist Church of Ville Platte and they will be distributing the toys to the in need children of Evangeline Parish.  Daniel Holsomback, the Associate Pastor of First Baptist Church of Ville Platte, had this to say about the distribution of toys, “Our goal is to help as many children as possible with a dire need.  We compile our list of children based on information we receive from the Evangeline Parish School Board Office as well as from some of our own investigation.

With your donation and the help of our partners, we feel as though we will be able to provide many many children with a joyful Christmas this holiday season.  Thank you in advance for your help and we wish everyone the Merriest of Christmases!

Slap Ya Mama - Mama's Toy Box

Jennifer Walker and Mama’s Toy Box Partners. Look for these toy boxes at the locations below to make a charitable drop off.

Mama’s Toy Box Drop Off Locations:


Slap Ya Mama Cajun Products
1679 West Main St
Ville Platte, LA 70586

First Baptist Church of Ville Platte
750 West Main St
Ville Platte, LA 70586

Ville Platte Chamber of Commerce
306 West Main St
Ville Platte, LA 70586

Evangeline Bank & Trust
497 West Main St
Ville Platte, LA 70586

JD Bank
1311 West Lasalle St
Ville Platte, LA 70586

Village De Memoire
1001 N Reed St
Ville Platte, LA 70586

Evangeline Parish Clerk of Court
200 Court St#104
Ville Platte, LA 70586

Villle Platte City Hall
126 E Main St
Ville Platte, LA 70586

Fontenot’s Hatchery
5592 Vidrine Rd
Ville Platte, LA 70586

Lemoine & Associates
423 E Main St
Ville Platte, LA 70586

Citizens Bank
841 West Main St
Ville Platte, LA 70586


 

 

 

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Slap Ya Mama’s Cajun Baked Ziti

Slap Ya Mama’s Cajun Baked Ziti

Slap Ya Mama Cajun Baked Ziti

This Cajun twist on Baked Ziti is an easy and delicious dish that is sure to be loved by your family and friends.  Enjoy!

Ingredients:

  • 1 pound dry ziti pasta
  • 1 pound lean ground beef
  • 4 tsp. Slap Ya Mama Original Blend Seasoning
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 4 green onions, chopped
  • 4 cloves garlic, diced
  • 32oz (28oz & 14oz ) can peeled and diced tomatoes
  • 2 Tbsp. dried basil
  • 2 Tbsp. dried oregano
  • 2 tsp. white sugar
  • provolone cheese, sliced
  • 1 ½ cups sour cream
  • mozzarella cheese, shredded
  • grated Parmesan cheese
  • 1 tsp. Slap Ya Mama Hot Blend Seasoning
  • stick butter, used to coat bottom and sides of baking dish

Directions:

Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (firm to the bite), about 8 minutes. Drain and set aside.

In a large skillet over medium heat, brown ground meat. Add in Slap Ya Mama Original Blend Seasoning, onions, bell pepper, green onions and garlic. Sauté until onions are clear. Stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat and let simmer for 15 minutes. Remove from heat and set aside.

Preheat oven to 350 degrees F. Butter bottom and sides of a 9×13 inch baking dish. Layer as follows: ½ of the ziti pasta, provolone cheese, sour cream, ½ tomato sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with Parmesan cheese and Slap Ya Mama Hot Blend Seasoning.

Bake for 30 minutes. Serve and enjoy!

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Mama’s Cajun Cornbread

Mama’s Cajun Cornbread

This recipe is very special to us because it is our mother’s recipe. Of all her recipes, Mama’s Cajun Cornbread is probably her most recognized recipe. Any time there is a gathering or some sort of family event, she makes her famous cornbread and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table or you’ll come up empty handed. We have a feeling your family and friends will have to do the same if you bring this dish to your next gathering. Enjoy!

Ingredients:

  • 1 cup smoked tasso or smoked ham, diced
  • 1 cup smoked sausage, diced
  • 1 cup yellow cornmeal
  • 1 Tbsp. Slap Ya Mama Original Blend Seasoning
  • 1 tsp. baking soda
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 can cream style corn (14.75oz)
  • 2 eggs, beaten
  • 10oz mild cheddar cheese, shredded
  • 3 jalapenos, diced
  • 1 onion, diced
  • 1 bell pepper, diced

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a medium sized pan, sauté tasso and sausage over medium heat for about 3 minutes or until browned. Set aside.

In a large bowl, combine cornmeal, Slap Ya Mama Original Blend Seasoning and baking soda. Using a fork, mix well. Add in milk, vegetable oil, corn and eggs; mix well. Stir in remaining ingredients, making sure it’s evenly mixed.

Butter the bottom and sides of a 9” x 13” baking pan. Pour mixture into pan, making sure to spread evenly. Bake at 350 degrees Fahrenheit for 55 minutes. Let cool for 30 minutes before serving. Enjoy!

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