If your taste buds are looking for a sweet and spicy spark this 4th of July then our Firecracker Chicken is the dish for you. Our Cajun Hot Sauce brings the heat your summer cannot beat!
In a small saucepan, combine the Hot sauce, apple cider vinegar, butter, minced garlic and light brown sugar over medium heat. Allow it to come to a boil, reduce heat so it simmers. Leave at a simmer until chicken is baked, when ready, drizzle and serve.
Preheat an outdoor grill for medium-high heat, and lightly oil. Season chicken to taste with Slap Ya Mama Original seasoning. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.
Garlic & Lime Beef Kabobs With A Smokey Chimichurri Sauce
When it comes to summer party food, you cannot go wrong with kabobs. Our Beef Kabobs topped with a smokey Chimichurri sauce will be the hit of your 4th of July celebration. Not only are these kabobs loaded with garlic and lime flavor but they are fun to make, and easy to grill and delicious to eat.
- 2 pounds beef, 1 1⁄2 inch cubes (strip, tenderloin, ribeye)
- 1 1⁄2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
- 2 Tbsp Olive Oil
- 2 Tbsp lime juice
- zest of 1 lime
- 2 tsp minced garlic
- grape tomatoes
- red onion, chopped into large piecesSmokey Chimichurri Sauce:
1⁄2 tsp smoked paprika
Soak 8 10” wooden skewers in warm water.Preheat grill on medium-high heat.
Season meat with Slap Ya Mama Original Blend Cajun Seasoning. Set aside. In a bowl, combine olive oil, lime juice, lime zest and garlic; mix well. Combine meat and oil in a zip lock bag, making sure all meat is covered with the oil mixture.
Build kabobs alternating meat, tomato, onion until full.
Grill kabobs over medium-high heat, rotating until meat is charred and done to your desired temperature. Spoon chimichurri sauce over kabobs and enjoy.
Combine all ingredients into a food processor and pulse repeatedly until all cilantro and onions are minced and sauce is gritty. Place in a bowl and serve over kabobs.
Slap Ya Mama Ribeye Steaks with Cajun Butter
By Chris Grove at Nibble Me This
I’m a big believer in the fact that quality beef doesn’t need much more than salt, pepper, and a bit of fire to make a brilliantly tasty steak. But I’m also a believer in the truth that sometimes you have to shake things up a bit. These Ribeye Steaks with Cajun Butter fall into the latter category.
CAJUN BUTTER FOR STEAKS
- 6 tablespoons unsalted butter, softened
- 1 teaspoon finely diced green onion
- 1/2 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- Mix ingredients together with a fork or masher.
- Form into a log or scoop into 1″ balls.
- Place on steaks immediately upon removing from heat.
I patted the steaks dry with a paper towel. Then I lightly oiled them with some canola oil and seasoned them with Slap Ya Mama Cajun seasoning. As soon as the steaks come off of the grill, I immediately crown them with a scoop or two of the Cajun butter. Next as a side, I fire roasted some potatoes on my Grilla Grills pellet cooker. Lastly, I stuffed them with shredded cheese, butter, sour cream, chives, and some of our homemade bacon.
Man, oh man, were these steaks great. They were boldly seasoned, had a delicious crust, and the butter just amplifies the flavor.
Sweet Stackhouse Slap Pork Tenderloin
by Gary Gee at 37 Cooks
- 3/4 cup Dijon mustard
- 1/4 cup agave nectar or honey
- 2/3 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- 3 Tablespoons canned chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Slap Ya Mama Original Cajun Seasoning
- 1/2 teaspoon ground cinnamon
- 3-4 pounds whole pork tenderloin
- 1/2 cup chicken stock
- 1/4 cup chopped pistachios
- Garnish: chopped fresh cilantro
Stir together first 9 ingredients. Reserve ½ cup.
Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.
Remove pork from marinade, discarding marinade.
Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.
Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.
Mama’s Chicken ‘n Waffles
by Tracy at 37 Cooks
“I love chicken and waffles. Slap Ya Mama Cajun Red Beans Rice brings it to an all-new level. Truth be told, the waffles are delicious all an their own. You can make the waffles several days in advance and freeze them.”
Red Beans and Rice Waffles:
- 1 box Slap Ya Mama Cajun Red Beans & Rice, cooked according to package directions and cooled to room temperature
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 egg yolks, beaten
- 1 1/4 cups whole milk
- 5 Tablespoons shortening, melted and cooled
- 3 egg whites, beat until stiff peaks form
Preheat oven to 225°F.
Preheat waffle iron and spray with nonstick cooking spray. In a bowl sift together the flour, baking powder and salt. Stir together the egg yolks, milk and melted shortening . Add the mixture to the sifted dry ingredients. Beat until just smooth. Stir in the cooled red beans and rice. Gently fold in the stiff egg whites. Pour 1/3 cup of mixture per waffle into the waffle iron and cook according to iron directions. Remove from iron and place on a baking sheet and repeat until all waffles are done. Place baking sheet into oven to keep waffles warm.
Vegetable oil for fryingIn a shallow bowl, place tenderloins in buttermilk and set aside. Beat eggs and stir in pepper sauce in a small bowl. In another small bowl place Slap Ya Mama Fish Fry. One at a time, dip each tenderloin in the egg mixture then the fish fry, coating completely. Fill a frying pan with vegetable oil until it reaches about 1/4 inch in the pan. Heat oil to 350°F. When oil is hot, place 3 or 4 tenderloins in the pan and fry for about 3 minutes on each side. Remove and place on paper towels to drain. Place on a baking sheet in the oven to keep warm while frying the rest and making the gravy.
- 1 stick butter
- 1/2 cup flour
- 2 1/2 cups milk
- 2 Teaspoons white pepper
1 teaspoon salt in a medium saucepan, heat butter and flour stirring constantly until melted and smooth. Add the milk and whisk until heated through and begins to thicken. Add white pepper and salt.To assemble, place two waffles on a plate and top with two tenderloins. Pour 1/3 cup of gravy over the top. Garnish with a lemon wedge, parsley, Slap Ya Mama Hot Blend Cajun Seasoning
, Slap Ya Mama Cajun Pepper Sauce
and chopped parsley. Serve warm.
The Catfish Are Coming!
A delicious recipe from our friends at Gov’t Taco in Baton Rouge, LA.
“We wanted a solid Louisiana seafood taco on our menu (and love California-style fish tacos), we came up with a fried catfish taco with maque choux. We call it: The Catfish are Coming!” – Jay Ducote of Gov’t Taco.
Yields: 3 servings
- ½ cup mayonnaise
- 2 tablespoons chopped pickled okra
- 1 tablespoon fresh lemon juice
- 1 tablespoon Creole mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- Peanut oil, for frying
- 1 cup Jay D’s Louisiana Molasses Mustard
- 1 cup whole milk
- ¼ cup hot sauce
- 3 cups Slap Ya Mama Cajun Fish Fry
- 1 pound catfish fillets, sliced into 2×1-inch strips (about 32 strips)
- 2 teaspoons Slap Ya Mama Cajun Seasoning, or to taste (optional)
- 10 (4½- to 5-inch) corn tortillas
- Corn Maque Choux (recipe follows)
- Garnish: lime wedges, fresh cilantro, green onion, purple cabbage
- In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, combine molasses mustard, milk, and hot sauce. In another shallow dish, place fish fry. Dip fish in mustard mixture, letting excess drip off. Dredge in fish fry, shaking off excess.
- Working in batches, gently place catfish in hot oil. Fry until golden brown and cooked through, about
3 minutes. Let drain on paper towels. Season with Cajun seasoning, if desired.
- In a large skillet, heat tortillas over medium heat until browned. Add a spoonful of Corn Maque Choux to each tortilla. Add catfish strips. Top with mayonnaise mixture. Garnish with lime wedges, cilantro, green onion, and purple cabbage, if desired.
Corn Maque Choux
Yields: 3 servings
- 2 tablespoons extra-virgin olive oil
- ½ pound tasso, diced
- 1 medium yellow onion, diced
- 1 large red bell pepper, seeded and diced
- 1 jalapeño pepper, diced
- 4 cloves garlic, minced
- 2 cups fresh corn kernels
- 1 bay leaf
- 1 cup dry white wine (such as Jay D’s Blanc du Bois)
- 1 tablespoon Jay D’s Spicy and Sweet Barbecue Rub
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup heavy whipping cream
- ¼ cup unsalted butter
- ¼ cup chopped green onion
- In a large Dutch oven over medium-high heat, add olive oil.
Add tasso, and cook, stirring often, until browned, about
10 minutes. Remove tasso with a slotted spoon into a heat-proof bowl.
- In the same Dutch oven with remaining grease, add onion, red bell pepper, jalapeño, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add corn and bay leaf, and stir again. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
- Bring mixture to a boil; reduce heat and simmer. Add barbecue rub, salt, and black pepper. Let mixture simmer until wine is reduced by half. Add cream, and continue cooking until slightly thickened; then add the butter and stir to combine. Mix in green onion before serving.
Cajun Shrimp Casserole
Here in Louisiana, we love seafood and one of our favorite seafood staples is shrimp. Just like out of a scene from Forrest Gump, we like our shrimp fried, boiled, barbecued, and any way in between. However, sometimes life gets so busy that cooking an elaborate meal becomes difficult. Casseroles are a great way to make a large amount of food, with minimal cleanup and of course: a delicious taste.
Here at Slap Ya Mama, our seasonings can add the flavor you desire to any dish. This hearty Cajun dinner recipe is filled with shrimp, cheese, rice and its cajun flair with okra, bell peppers and Slap Ya Mama seasoning.
- 2 pounds peeled, large fresh shrimp
- 1/4 cup butter
- 1 small red onion, chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 4 garlic cloves, minced
- 2 cups fresh or frozen sliced okra
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 1 (10 3/4-ounce) can cream of shrimp soup
- 1/2 cup dry white wine
- 1/2 teaspoon cayenne pepper
- Slap Ya Mama original blend cajun seasoning (for those who like it hot, try our HOT cajun seasoning)
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
- Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
How to Make It
- Peel shrimp; devein, if desired.
- Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
- Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
- (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
- (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
We love to hear feedback on our recipes here at Slap Ya Mama! If you try this delicious casserole and it was a hit with you and your loved ones, let us know in the comments. Happy Cooking!
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!”