A Recipe For Lent and Beyond
Here in Louisiana, Mardi Gras is over and the Lenten season has begun. This season has a curious effect on our diets where meat is not supposed to be eaten, but seafood can be enjoyed. Lent is a religious tradition observed during the 40 days before Easter and is an important period of the year for many Christians, specifically Catholics. It’s a time to pay respect to Jesus’ sacrifices, suffering, life, and death, through both increased mindfulness, prayer and adherence to certain practices.
Here at Slap Ya Mama, we are always exploring cajun recipe ideas with our wide range of delicious cajun seasonings, and seafood dishes are just as much fun. Here is a new delicious Cajun recipe for you and your family to enjoy during Lent. We are sure that you will love it so much you will eat it even after lent!
Spicy Cajun Seafood Casserole
Of course, after Mardi Gras season we are back to work and busier than ever. Here’s a Cajun favorite that is perfect for the Lenten season and easy for these busy days. This recipe includes shrimp, crawfish, and crab meat and blends perfectly with a spicy, cheesy sauce.
- One onion, chopped
- 1/2 cup each, red and green bell pepper, chopped
- Two stalks celery, sliced thin
- Two tsp.’s garlic, minced
- 1 or 2 jalapeno peppers, seeded and chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup green onions, sliced thin
- 1/2 stick butter
- One can cream of mushroom soup
- One can cheddar cheese soup
- One soup can half n’ half or milk, plus a little more if needed
- 1/2 lb. each, fresh shrimp, crawfish tails, and crab meat
- One tsp. or more Cajun seasoning
- A few shakes of Slap Ya Mama pepper sauce
- 1 1/2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup seasoned breadcrumbs
Melt butter on medium heat, in large, heavy skillet. Saute the first five ingredients in the butter and Slap Ya Mama Cajun Seasoning, until soft. (about 10 minutes) Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups, half n’ half, and pepper sauce and mix well. Fold in the rice, mixing gently, but well. Transfer to a greased 13×9 inch baking dish and top with breadcrumbs and cheese Bake at 350 degrees, for 35 to 40 minutes or until bubbly and browned.
Do you have a special recipe that you love making during Lent? We would love to know! Post your recipe in the comments below.
The cold weather has been pretty harsh this year so far. Recently, an arctic blast visited New Orleans and set teeth chattering and forced people to bring out their space heaters and warmest blankets. In the south, we know the best way to counteract the cold and frigid temperatures: comfort food. There are similarities among most of our dishes in Louisiana: fresh cajun spices, delicious meat, and tons of flavor. If you are looking for dishes to prepare for your family to warm up this winter season, Slap Ya Mama has three must do dishes you should try!
White Beans and Sausage
We love beans here in Louisiana and red beans are a Monday staple. However, white beans are beloved just as much as if not more in the south and prepared in various ways. In addition to being delicious, white beans promote good healthy and wrinkle-free skin and deliver a hefty supply of antioxidants.
White Beans Recipe
Some people refer to cold weather as gumbo weather. Luckily, here at Slap Ya Mama we know a thing a two about gumbo and have a treasured recipe that has been passed down through our family. Check out our famous gumbo recipe!
Mama’s Gumbo Recipe
This dish can be found on the menu at debutante balls and is definitely a staple during Mardi Gras. Grillades is a dish of smothered beef, slow simmered in a roux and tomato base and served over creamy, cheesy grits. This recipe calls for our very own seasoning!
Grillades and Grits
We hope that you are staying warm during these unnaturally cold spells that we have been having here in Louisiana and we hope that these recipes warm not only your belly but your heart. Happy New Year from all of us here at Slap Ya Mama!
Pork Chops with Apple Cider Glazed Brussels Sprouts
Covered in a Slap Ya Mama / Brown Sugar rub, these pork chops are bursting with flavor. Add in apple cider glazed Brussels sprouts and you have an incredibly delicious dinner. Give this recipe a try and watch your family clean their plates with a smile. Enjoy!
- 4 ½ tsp Slap Ya Mama Original Blend Seasoning, divided
- 1/8 tsp cinnamon
- 3 Tbsp light brown sugar, divided
- 2 tsp fresh rosemary, finely chopped, divided
- 4 bone-in pork chops, center cut, 1” thick
- 3 Tbsp + 2 tsp olive oil, divided
- 3 Tbsp apple cider vinegar
- 1 Gala apple, cut into 1/2” wedges
- 1 lb Brussels sprouts, trimmed and halved
- cooking oil spray
Preheat oven to 425℉
In a bowl, combine 3 ½ tsp Slap Ya Mama Original Blend Seasoning, cinnamon, 1 Tbsp light brown sugar and 1 tsp rosemary. Mix well. With ½ tsp olive oil, coat each pork chop then rub both sides of the pork chops with the light brown sugar mixture. Set aside.
In another bowl, whisk together apple cider vinegar, remaining light brown sugar, remaining rosemary, remaining Slap Ya Mama Original Blend Seasoning. Slowly whisk in remaining olive oil until blended. In a large bowl, combine ¼ cup of vinegar mixture, apples and Brussel sprouts and toss to coat.
Line a baking sheet with a heavy-duty aluminum foil and lightly grease the foil with cooking spray. Place pork chops in center of baking sheet and place apple mixture around pork chops.
Bake at 425℉ for 14 minutes, turn pork chops and cook for another 12-16 minutes or until a meat thermometer reads 140℉ in the thickest part of a pork chop. Remove pork chops to a serving tray and cover with a sheet of foil to keep warm.
Increase heat to broil. Stir apple mixture and spread evenly across baking sheet. Broil apple mixture for 3-5 minutes or until slightly charred. Remove from oven and add apple mixture to remaining vinegar mixture and toss.
Serve pork chops with a side of apples and Brussel sprouts. Enjoy!
Everyone at one point in their life has tried a stuffed pepper. They’re too popular to avoid, but what happens when you want to try something new? Thanks to the extra kick in Cajun spice, there’s a way to enjoy both the classic dish and a different taste. A common recipe like one for slow cooked stuffed peppers is just waiting to become Cajun Seasoned Stuffed Peppers.
Slow Cooked Stuffed Peppers
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional
This recipe comes, as recipes usually do, from older traditions. Stuffed pepper recipes exist across the world, but the ones made here have a style that is unique to the United States with ground beef, rice, cheese, and spices among the ingredients. Additional elements such as vegetables or cream come from personal preferences but still follow the process of cooking within a large pepper as perfected since the 1890’s. Beyond that, like a regular bell pepper becoming Cajun Stuffed Peppers, the recipe continues to change.
Stuffed peppers can be one of the simpler party dishes based on the recipes which means it can always be improved or made more elaborate. Ingredients can be switched out for dietary needs or just a little extra spice. The addition of Cajun spice, however, provides a new opportunity for an old recipe.
In a common dish, Cajun seasoning can either be added in place of something or as an ingredient on its own. Using the previous slow cooked recipe, a chef could easily substitute chili powder or cumin for a new spice. This not only keeps the hot element of the food but adds a new taste to it as well. Some people find that the flavor can even be preferable as the seasoning gives a sense of vibrancy to an otherwise ordinary recipe. Some even goes as far as to make Cajun stuffed peppers with the seasoning and hot sauce as their own flavors rather than substitutes. There is certainly something about the Cajun taste that always sticks out no matter where it goes.
If you’re looking to change up an old recipe or start a new one, purchase some good Slap Ya Mama Cajun Seasoning for your own stuffed peppers today!
Down at the Big Easy, there’s no such thing as too spicy. Sometimes, the only thing a dish can need is the right seasoning to bring out the delicious flavor. For even a regular recipe, a unique seasoning can highlight all the good qualities of a meal and bring out a new eating experience. Thanks to the availability of Slap Ya Mama seasoning, plenty of recipes can now get an extra kick to their taste.
For many New Orleans dishes such as gumbo, jambalaya, or barbecued shrimp, seasoning can be a vital part of the recipe while others could just use a touch of flavor to an otherwise ordinary meal. For example, an otherwise ordinary homemade recipe for chicken tenders gains a southern flair with the just a few spots of Slap Ya Mama seasoning in the right place.
Slap Ya Mama Chicken Tenders
4 chicken tender breasts
1½ Cups Buttermilk
1 Cup Flour
½ cup Canola Oil
1 Tbsp “Slap Ya Mama Seasoning”
To make the most out of your chicken recipe, the seasoning is best used when mixed with the flour during the process. After marinating the chicken in buttermilk for about four hours, mix one tablespoon of the Slap Ya Mama seasoning with the one cup of flour to coast the tenders. Once the chicken is fully coated with the seasoned flour, deep fry the tenders in a medium heat pan until they are fully cooked. If the flavor is still not to your liking, feel free to add more seasoning to reach that Cajun level. If you’ve ever made homemade chicken tenders before, it may be time to try them with a new degree of flavor.
If you’re looking to add some Slap Ya Mama seasoning to your recipes, visit their website to purchase any one of the Slap Ya Mama products – with ingredients so good you’ll want to “slap ya mama!”
Slap Ya Mama’s Shrimp & Grits
Whether it’s Sunday Brunch or any other part of any other day, Shrimp & Grits is always a good call. Cheesy grits covered in bacon, tasso and jumbo shrimp…you gotta love that.
- 4 cups water
- 1 cup stone ground grits
- 4 Tbsp butter
- 2 cups cheddar cheese, shredded
- 2 tsp Slap Ya Mama Original Blend Seasoning
- Salt to taste (for grits)
- 6 strips bacon, chopped
- ½ onion, chopped
- ½ bell pepper, chopped
- ½ cup tasso or smoked ham
- 1 tsp Slap Ya Mama White Pepper Blend Seasoning
- 1 pound jumbo shrimp, deveined & peeled, leaving the tail on
- juice of 1 lemon
- 2 Tbsp parsley, chopped
- ½ tsp garlic, minced
- green onions, chopped (topping)
In a pot over high heat, add water and grits. Bring to a boil, reduce heat to low and let simmer until the grits have absorbed the water; about 25 to 30 minutes. Stir often to prevent sticking. Remove from heat and add 3 Tbsp of butter, cheese, salt to taste and Slap Ya Mama Original Blend Seasoning. Mix until cheese has fully melted.
Season shrimp with Slap Ya Mama White Pepper Blend Seasoning and set aside.
In a large pan over medium-high heat, cook bacon. Remove bacon and set aside on a paper towel-lined plate to drain. Reduce heat to medium and in the bacon drippings, add onions, bell peppers and tasso. Sauté until the onions are translucent. Add shrimp and sauté until pink. Add lemon juice, parsley, garlic, bacon and remaining butter. Sauté for about 3 minutes and remove from heat.
Spoon grits into a bowl and generously top with shrimp mixture and green onions. Serve and enjoy.
Cheesy Pasta Bake with Pesto and Meat Sauce
Oh so cheesy and delicious! This easy to make Cheesy Pasta Bake with Pesto and Meat Sauce will be loved by the whole family.
- 1 Tbsp unsalted butter
- 1 onion, chopped
- 1 pound ground beef
- 1 jalapeno, diced
- 1 tsp dried basil
- 1 Tbsp Slap Ya Mama Original Blend Seasoning
- 2 cans diced tomatoes, (14.5oz cans)
- 1 can tomato sauce, (8oz can)
- 1/3 cup pesto
- 10 oz pasta shells
- 1 ¾ cup mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, grated
In a large saucepan over medium heat, add butter and onions; sauté until translucent. Increase heat to medium-high, add ground meat and sauté, making sure to cook meat until it is no longer pink. In the same saucepan, add jalapeños, basil, Slap Ya Mama Original Blend Seasoning, tomatoes and tomato sauce. Mix well and bring to a boil. Reduce heat and simmer for 20 minutes while stirring occasionally.
Preheat oven to 400 degrees F.
While sauce is simmering, boil pasta according to package instructions but only cook pasta until it’s al dente*. Drain and set aside.
Once sauce has finished simmering, remove from heat and stir in pesto. Add pasta shells to sauce and mix gently until sauce and pasta are well mixed.
In a 2.5 quart, oven-safe dish, add half of pasta and sauce to the bottom of the dish. Layer half of the mozzarella and Parmesan cheese, followed by the remaining pasta and sauce. Top with the remaining mozzarella and Parmesan cheese.
Bake at 400 degrees F for 15 minutes or until cheese is bubbly and golden. Top with fresh basil leaves and more Parmesan, serve and enjoy!
*Al Dente: Pasta is cooked to be firm to the bite.
Sweet with a lil spicy kick, these Sweet Legs are definitely a crowd pleaser.
- 4 carrots
- 2 medium sweet potatoes, chopped into 1” pieces
- 1 onion, chopped into 1” pieces
- 1 bell pepper, chopped into 1” pieces
- 4 cloves garlic, halved
- 8 chicken legs
- 4 Tbsp honey
- 4 Tbsp cane syrup
- 4 Tbsp maple syrup
- 2 tsp Slap Ya Mama Original Blend Seasoning
- ½ tsp brown sugar
- pinch of: thyme, rosemary, oregano, basil
- Slap Ya Mama Low Sodium Blend Seasoning, to taste (optional)
- 4 Tbsp unsalted butter, cut into 8 pieces
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, spread the vegetables evenly. In a large bowl, combine honey, cane syrup, maple syrup, Slap Ya Mama Original Blend Seasoning, brown sugar, thyme, rosemary, oregano and basil; mix well. Add in chicken legs to syrup mixture and toss well. Place chicken legs on top of the vegetables in the oven-proof dish and top with remaining syrup mixture from the bowl. Sprinkle Slap Ya Mama Low Sodium Blend Seasoning to taste over the whole dish and top each leg with a ½ Tbsp. of butter.
Bake at 350 degrees F for 35 minutes, occasionally basting the chicken legs with the syrup mixture. Increase heat to 400 degrees F and bake for another 15 mins.
Serve and enjoy!
CAJUN STYLE CRISPY ONION RINGS
Recipe & Pictures by Heidy L. McCallum of THE MCCALLUM’S SHAMROCK PATCH
You’ll seriously love how easy it is to make these Cajun-Style Crispy Onion Rings. If you enjoy good ole fashioned homemade crispy fried onion rings and Cajun Spices this is your Onion ring recipe you have waited for. Cajun-Style Crispy Onion Rings are made with Yellow onions, self-rising flour, self-rising cornmeal, Cajun seasoning, oregano, freshly ground black peppercorns, ground cayenne peppers, beer, Tabasco sauce, and fried perfectly crispy in peanut oil.
Summertime isn’t complete without having a side of Cajun-Style Crispy Onion Rings to complement a big juicy burger cooked on a charcoal grill in my families eyes. These Cajun-Style Crispy Onion Rings actually are good with almost any summer meal.
Oddly many folks who hate raw onions in recipes, seem to love onion rings for some reason; in my own son’s words, ” I love me some onion rings… but if you attempt to put an onion on my burger, I’ll kick your butt.”
The actual invention of our deliciously crispy onion rings is actually unknown…
- John Mollard’s 1802 cookbook “The Art of Cookery Made Easy and Refined” includes a recipe called “Fried Onions with Parmesan Cheese.” The recipe suggests cutting onions into 1/2″ rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep-frying them in “boiling” lard. It further suggests serving them with a sauce made of melted butter and mustard.
- In 1910, a recipe for French Fried Onions appeared in the Middletown, New York Daily Times on 13 January 1910. It does not claim to be the originator of the recipe.
- Another claimant to the invention of the onion ring is the Kirby’s Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s.
- In 1933, a recipe for deep-fried onion rings that were dipped in milk then dredged in flour appeared in The New York Times, the advertisement was for the company Crisco.
- The restaurant A&W is credited with popularizing the onion rings in fast food restaurants, introducing it to its menu in the 1960s.
One of the best tips I can give y’all about draining your Cajun-Style Crispy Onion Rings is letting them rest on a bakers rack to drain off the excess peanut oil; it lets air hit both sides of the Cajun-Style Crispy Onion Rings to keep them nice and crispy.
Making your own Cajun-Style Crispy Onion Rings has never been easier than this simple easy to follow recipe that uses ingredients most people already have on hand in the refrigerator and pantry. These Cajun-Style Crispy Onion Rings pair well with burgers, fish, chicken, and even ribs.
CAJUN-STYLE CRISPY ONION RINGS
- Place the sliced onion rings in an ice bath, place in refrigerator while in the ice bath for about 25-35 minutes
- In a medium bowl combine the self-rising flour with the cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, oregano, kosher salt, freshly ground black peppercorns, and a pinch of ground cayenne; mix to combine dry ingredients.
- Add in your favorite beer, a few dashes of Tabasco sauce, and a lightly beaten egg; combine thoroughly until a smooth batter is formed; refrigerate the batter for 30 minutes.
- Drain the onion rings of excess water from the ice bath then place on a baking rack; pat dry with clean paper towels if needed.
- Dip the onion rings into the batter coating well on both sides.
- Heat 3-inches oil in a cast iron skillet to about 375 degrees.
- Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
- Drain the Cajun-Style Crispy Onion Rings on a baking rack.
- Serve hot with your favorite dipping sauce
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016 – 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.
Jambalaya Stuffed Pastry With a Crawfish Sherry Cream Sauce
Stuffed with jambalaya and topped with a crawfish sherry cream sauce, this unique take on a pastry dish is just delicious. Enjoy!
Recipe Created by Chef Ace Champion
- 8 square pastry sheets, 4”x4”
- Slap Ya Mama Jambalaya Dinner Mix, cooked according to box directions
- 3 eggs
- 1 Tbsp sherry wine
- 8 leaves fresh basil, thinly sliced for garnish
For Crawfish Sherry Cream Sauce:
- 3/4 pound crawfish tail meat, strained & juices reserved
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1 Tbsp brandy, optional
- 2 cups sherry wine
- 2 cups vegetable broth
- ½ cup heavy whipping cream
- 3 Tbsp unsalted butter
Preheat oven to 325 degrees F.
Roll out pastry sheets and cut them in even squares, about 4” x 4”. Add a spoonful of prepared Slap Ya Mama Jambalaya Dinner Mix right in the middle of each pastry sheet. Fold the square pastry from corner to corner, making a triangle shape. In a small bowl, combine eggs and 1 tablespoon of sherry wine; mix well to make an egg wash. Brush each folded pastry with egg wash. Place pastries on a baking sheet and bake at 325 degrees F for 10 minutes or until golden brown.
In a saucepan over medium heat, add 1 tablespoon of butter, garlic, shallots and sauté for 2 minutes. Add brandy and flambé (ignite) (optional). Add sherry wine and about a ¼ cup of the juices reserved from the package of crawfish; cook until reduce by half. Add vegetable broth and heavy whipping cream and cook until reduced by half. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Serve as soon as possible.
Place a baked pastry on a plate and generously spoon the crawfish sherry cream sauce over the top of the pastry. Top pastry with basil, serve and enjoy.
Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too thin, thicken it up with a slurry, 50/50, mixture of sherry wine and cornstarch.
Parmesan Grilled Corn
Parmesan grilled corn spiced up with Slap Ya Mama Original Blend Seasoning is the perfect addition to any BBQ.
Preheat grill to 400 degrees F.
In a bowl, combine ¼ cup parmesan cheese, butter, thyme and Slap Ya Mama Original Blend Seasoning. Mix well and set aside.
Using a large sheet of foil, create a tray for the corncobs to sit in. Lay corn flat inside foil tray. Coat corn with the butter mixture, making sure the corn is entirely covered. Using the foil tray and more foil, tightly wrap corn into a foil pack, making sure there are no holes in the foil pack.
Place foil pack on grill and cook for 35 to 40 minutes or until corn is fully cooked.
Carefully open foil pack, sprinkle remaining parmesan cheese over the corn and top with chopped parsley.
Serve and enjoy!
New Orleans Barbecue Shrimp
Barbecue shrimp is a classic New Orleans dish everyone loves. Spiced up with Slap Ya Mama, you’ll be begging for more after one bite. Enjoy!
- 2 pounds jumbo or colossal fresh shrimp, heads on
- 7 cups cold water
- 12 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped fresh rosemary leaves
- 11/2 teaspoons ground black pepper
- 2 teaspoons Slap Ya Mama Cajun Seasoning
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- 1/4 cup Slap Ya Mama Cajun Hot Sauce
- 2 tablespoons fresh lemon juice
- 1/2 cup dark or amber beer
- 2 loaves French bread, for serving
- Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
- In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
- In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Slap Ya Mama Cajun Seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
- Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.
Makes about 4 Servings