It’s game time and you need the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama’s Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season.
- 1 lb smoked pork sausage, diced
- 16oz cream cheese, softened
- ½ medium onion, diced
- ½ medium bell pepper, diced
- 1 jalapeno, seeded & diced
- 1 can (10oz) diced tomatoes & green chile peppers
- 1 tsp Slap Ya Mama Hot Blend Seasoning
- corn chips, for scooping dip
In a large skillet over medium heat, combine sausage and Slap Ya Mama Hot Blend Seasoning. Cook until sausage is browned and cooked through. Stir in onions, bell peppers, jalapenos, tomatoes/green chiles and cream cheese. Continue cooking over medium heat, stirring constantly, until cream cheese is melted and smooth. Serve in a bowl with corn chips and enjoy!
NOTE: If you’d like to make this dip a little spicier, add more Slap Ya Mama Hot Blend Seasoning. If you’d like it a little less spicy, use our Slap Ya Mama Original Blend Seasoning instead.
We used Double D Smoked Sausage in our dip…Delicious!
If you love deviled eggs as much as we do, you’re going to love this concoction. Slap Ya Mama is proud to present our deviled eggs recipe complete with our special hot blend and hot sauce for unparalleled flavor.
With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!
Servings – 12
Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.
Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right. With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos. We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork. For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days. We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.
This winter, try preparing a chicken & sausage gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.
In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil. Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally. Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning. Boil for 15 minutes. With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Add water to pot until it is almost full. Bring to a boil and boil for 1 hour. With 10 minutes remaining of the hour boil, add parsley and green onions. Reduce low heat. Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!
If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.
In Louisiana, wings are a big deal. We love our wings and we love our seasonings – so we put them together. Introducing Slap Ya Mama’s Sweet & Spicy Cajun Wings complete with our very own original and hot blend seasoning and Slap Ya Mama Hot Pepper Sauce for extra flavor. You haven’t tried real Cajun wings until you’ve tried our concoction. Check out recipe details and whip some up today.
Preheat oven to 400 degrees.
Season chicken wings with Slap Ya Mama Original Blend Seasoning to taste. Arrange wings on a cooling rack that can be placed inside a baking sheet. If you don’t have a cooling rack, simply place the wings on the baking sheet. Bake for 30 minutes.
While the wings are baking, you can make the wing sauce. In a medium saucepan over medium-low heat, combine butter, honey, Slap Ya Mama Pepper Sauce and Slap Ya Mama Hot Blend Seasoning. Mix well and simmer about 10 minutes.
Place baked wings in a large bowl, pour sauce over wings and mix well, coating the wings with sauce. Serve with carrots and celery stalks and enjoy!
Yields About 20 Wings
Slap Ya Mama’s Guacamole Dip
Looking for a new appetizer option or party dip? Try Slap Ya Mama’s Guacamole Dip! It’s the talk of the season with our delicious original and hot blend seasoning to give that flavor kick you want out of your appetizer dish.
In a large bowl combine avocados, lime juice, Slap Ya Mama Original Blend Seasoning and Slap Ya Mama Hot Blend Seasoning. With a fork or a potato masher, mash ingredients until desired texture is reached. Mash for a longer period of time for smoother texture or a shorter period for a chunky texture. Fold in onions, jalapenos, tomatoes, cilantro and garlic. Let sit for about 20 to 30 minutes at room temperature. Serve with tortilla chips. Enjoy!
Cherry Tomato Snack
If you’re looking for the perfect snack, try Slap Ya Mama’s Cherry Tomato Snack. Fresh tomatoes with great tasting Slap Ya Mama original blend seasoning. It’s a one-of-a kind snack that is sure to make your taste buds thank you.
In a small bowl, add some refrigerated or room temperature cherry tomatoes with a pinch of Slap Ya Mama’s Original Blend Seasoning for added flavor.
On a cold day there is nothing better than a bowl of hearty beef & bean chili spiced up with Slap Ya Mama. Using our grandmother’s recipe, with a few changes, this spicy and hearty chili will hit the spot on any chili winter day.
- 1 lb ground beef (ground round)
- 1 lb beef sirloin steak, diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 can Rotel diced tomatoes & green chilies (10oz)
- 2 cans tomato sauce (8oz)
- 1 can tomato paste (6oz)
- ½ cup beef broth
- ½ cup water
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 can kidney beans, drained & rinsed (15oz)
- 1 can pinto beans, drained & rinsed (15oz)
- 2 Tbsp Slap Ya Mama Pepper Sauce
- 2 tsp Slap Ya Mama Original Blend Seasoning
- 1 tsp Slap Ya Mama Hot Blend Seasoning, for seasoning meat
- olive oil
- shredded cheddar cheese – topping
- green onions, chopped – topping
Season meat with Slap Ya Mama Hot Blend Seasoning. In a large pot on medium-high heat, coat bottom of pot with olive oil and add seasoned meat. Cook meat, stirring frequently until all meat is browned. Add onions, bell peppers, garlic and jalapeños. Sauté until onions and bell peppers are soft. Reduce heat to medium, stir in rotel, tomato sauce, tomato paste, beef broth, water, chili powder, cumin, oregano, beans, Slap Ya Mama Pepper Sauce, Slap Ya Mama Original Blend Seasoning and mix well. Bring to a slight boil, reduce heat, cover and let simmer for 30 minutes stirring occasionally. Serve in a bowl, top with cheddar and green onions. Eat with tortilla chips or crackers and enjoy!
In a large pot, fill half way with water, add Slap Ya Mama Seafood Boil, add halved lemon, place on high heat and bring to a rolling boil. Once boiling, add shrimp and cover. Bring to a rolling boil again, uncover and boil for 3 to 4 minutes. (If your burner brings to a boil slower than others then boil shrimp for a shorter period. If it’s quick to bring to a boil, boil shrimp for a longer period.) Remove shrimp from pot; place into a large bowl or on a serving tray, squeeze juice of sectioned lemon over shrimp and sprinkle evenly with Slap Ya Mama Seafood Boil. Serve with your favorite cocktail sauce or butter sauce and enjoy.
Note: You may also boil vegetables, such as corn, potatoes, sweet onions, whole garlic and mushrooms. We often boil veggies first, then place in a large bowl and cover with foil. Then boil shrimp in the same water, adding a few more tablespoons of Slap Ya Mama Seafood Boil to the water before adding shrimp.
Note: We use approximately 3 Tbsp (1.5 ounces) of Slap Ya Mama Seafood Boil for every pound of shrimp, crawfish, crab or vegetable.
Serving Size: 4
By Susan Whempner of 37 Cooks
Preheat oven to 300 degrees.
Rinse and dry pork roast and place in a dutch oven. In a food processor combine onion, Slap Ya Mama seasonings, brown sugar, garlic cloves, oregano, olive oil, and vinegar. Pulse until completely combined. Pour the mixture over the pork. Rub into all the nooks and crannies. Add 1 1/2 cups water around the bottom of the pork roast, cover tightly and roast for at least 5 hours, turning over every hour. Check to make sure roast is fork tender, then shred the meat using two forks to help pull it apart. I kept the meat in the juices so it would stay moist.
Serve pork on warm flour tortillas and add your favorite toppings. I used our favorite salsa, shredded cheddar, sour cream, fresh diced tomatoes and it wouldn’t be the same without squeezing fresh lime wedges over the top! Enjoy!
- 1.5lbs Ground Beef (80% Lean / 20% Fat)
- 4 Cloves Garlic, Chopped
- 3 Tbsp Olive Oil
- 2 tsp Slap Ya Mama Original Blend
- 2 tsp Slap Ya Mama Pepper Sauce
- 4oz Swiss Cheese, Grated
- 3oz Baby Romaine Lettuce
- 1 Onion, Sliced 1/8 inch thick rounds
- 2 Medium Tomatoes, Sliced 1/8 inch thick rounds
- 10 Slider Buns
In a large bowl, gently mix ground beef, garlic, olive oil, Slap Ya Mama Seasoning and Slap Ya Mama Pepper Sauce. Be sure not to compress the ingredients. Shape mixture into 10 (2 inch) patties of same size and thickness.
With grill or stove on medium-hot heat, cover grill or skillet with olive oil to keep sliders from sticking. Cook sliders for 4 minutes, flip sliders and cook for another 4 minutes to reach medium-rare temperature. You may cook longer if you desire a higher temperature cooked slider. With 2 minutes left of cooking, apply Swiss cheese on top of slider patties. Close the lid of the grill or if cooking on the stove, use another skillet as a cover by turning it upside down and placing it on top of the other. Remove sliders to a platter and cover with foil.
Toast slider buns face down either on the grill or in a 400° oven until a little toasty.
Divide the romaine lettuce between the 10 buns, place a slider on each and finish with a slice of tomato and onion. You may add mustard and ketchup if you desire. Serve hot and enjoy!
- 10 jalapenos
- 8oz cream cheese
- 3 cloves of garlic, diced
- ¼ cup sun dried tomatoes, diced
- 1 tsp Slap Ya Mama Hot Blend Seasoning
- 1 1/3 tbsp cilantro, finely chopped
- 10 strips of thick cut bacon, lightly cooked
- 20 toothpicks, soaked in water for about 15 minutes
Preheat oven to 350°. In a bowl, combine cream cheese, garlic, sun dried tomatoes, Slap Ya Mama Hot Blend Seasoning and cilantro. Mix well and set aside. With a jalapeno laying on it’s side, slice it open creating a seam lengthways along the jalapeno. Then make a cross cut (about ¾ of the way through the jalapeno) just below the top of the jalapeno which in conjunction with the other cut will create a “T” shaped cut in the jalapeno. Carefully open the jalapeno and with a small paring knife carefully remove the core and seeds creating an empty shell. Rinse and set aside. With a spoon or even your fingers, fill each jalapeno with the cream cheese mixture. Be sure not to overfill, the jalapeno should still be able to close up. Wrap each jalapeno with one strip of lightly cooked bacon, securing it in place with about 2 toothpicks per jalapeno. Place jalapenos in a baking dish with their “T” shaped slits facing up and bake for approximately 45 minutes. Serve and enjoy!
Note: These may also be cooked on a grill. If cooking on a grill, cook over medium heat turning occasionally until bacon is crispy.
Prepare the Slap Ya Mama Red Beans & Rice as directed on the back of the box. Place the cooked Red Beans & Rice into the refrigerator until cold. By having the red beans and rice cold, it helps make the “balls” easier to form. Once the red beans & rice are cold, using your hands, form/mold the red beans and rice into balls that are a little bigger than golf ball size and set aside. Pre-heat your oil to 375 degrees. Crack your egg into a bowl and scramble to create an egg wash. With your fish fry batter in a large bowl, roll your Red Beans & Rice balls in the batter until they are entirely covered with batter. Then dip each ball in your egg wash, covering the ball with egg wash and place back into the fish fry batter and cover again with batter. Carefully drop your red beans and rice balls into the oil and fry for about 4 ½ minutes or until golden brown. You can enjoy them by themselves or you can create our Slap Ya Mama dipping sauce, either way, enjoy.