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.
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.
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
Seafood Stuffed Potato with a Creamy Crawfish Sauce
This is the BEST stuffed potato you will ever eat! Stuffed with crawfish and shrimp then topped with a creamy sauce and more crawfish…you might fall in love with this Seafood Stuffed Potato. Mmmmm!
Recipe by Chef Ace Champion
Potato & Stuffing:
- Rub baked potatoes lightly with olive oil and season with salt if desired. Wrap each potato with aluminum foil and bake in a pre-heated oven at 400 degrees F. until the potato is tender to the touch and you can stick a toothpick through it with no problem. This should take about 1 hour and 20 minutes. Remove potatoes from oven and let sit for 30 minutes before removing the foil.
- Peel shrimp, leaving tail on, and place in a small bowl, set shells aside for stock. Season shrimp to taste with Slap Ya Mama Original Blend Cajun Seasoning and let rest for 10 minutes. Meanwhile, add 4 cups of water and shrimp shells into a medium-sized pot over medium heat and allow the stock to simmer until you have reduced the liquid by half. Set aside. Note: For more flavor in your stock, you can add a chicken bouillon cube or 2 teaspoons of Slap Ya Mama Original Blend Cajun Seasoning.
- In a medium-sized skillet over medium-high heat, add cooking oil. Heat oil until hot, add shrimp and sauté until pink all the way through. About 2 to 3 minutes on each side, making sure you are turning the shrimp so it cooks evenly on all sides. When done set aside in a bowl and let cool for easy handling.
- Slice the potato along the middle; be sure not to cut in half. Using a spoon create a pocked in the potato. Add about 4 to 5 crawfish to each potato and divide the shrimp amongst potatoes, leaving the tail of the shrimp hanging out. Place potatoes on a baking sheet and set aside.
Sherry Cream Sauce
- 2 tbsp unsalted butter
- 2 large garlic cloves, minced
- 2 medium shallots, diced
- ¼ cup brandy, flambéed (ignite) is optional
- 2 cups sherry wine
- 1 cup shrimp stock
- ¼ cup crawfish juice, drained from crawfish packaging
- 1 cup heavy whipping cream
- ½ cup crawfish tail meat
- ½ cup green onions, sliced for garnish
- Preheat oven to 400 degrees F.
- In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly. Add the wine, shrimp stock and crawfish juice and reduce by half. Add heavy whipping cream and continue cooking. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.
- Spoon some of the sauce over each potato then top with the cheese.
- Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.
Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate. Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. Enjoy!
Makes 4 Servings
Beer Battered Fish Tacos
Washed in beer and battered in our Slap Ya Mama Cajun Fish Fry, then topped with a spicy jalapeño sauce, these beer battered fish tacos are to die for.
Combine all ingredients in a food processor and puree until the sauce has reached a consistency that is easy to drizzle. You may add more oil or water if needed to reach desired consistency
- 1 ½ pound firm fish, (ex. black drum, cod, mahi-mahi)
- 12oz Slap Ya Mama Cajun Fish Fry
- 12oz light beer
- 1 egg, beaten
- vegetable oil
- 8 flour or corn tortillas
- feta cheese
- cilantro, chopped
Using a paper towel, pat fish fillets dry, then cut fillets into 2 to 3-inch pieces and set aside. In a bowl, combine beer and egg, making sure to mix well. In another bowl, add Slap Ya Mama Cajun Fish Fry and set aside.
Add enough oil to the frying pan so that it’s about ½ inch deep. Heat oil over medium heat until a pinch of fish fry sizzles across the top.
Dip each piece of fish into the egg wash, then in the fish fry batter, back into the egg wash and once more in the fish fry batter. Carefully transfer each piece into the oil and cook for approximately 8 minutes or until golden brown, making sure to turn fish a few times during frying. Transfer cooked pieces to a paper towel-lined plate to help drain excess oil.
In a small skillet, warm tortillas over medium heat. Build tacos by adding a few pieces of fish, feta cheese, jalapeño sauce and top with cilantro. Serve and enjoy!
Makes Approximately 8 Tacos
Corn & Crab Bisque
This Corn & Crab Bisque is rich and creamy with a wonderful Louisiana flavor! Try pairing it with a classic French bread and don’t forget to invite your friends over for a taste.
- 4 ears of corn, kernels cut from cob
- 1 pound jumbo lump crabmeat
- 1 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- ¼ minced garlic
- 1 cup flour
- 5 cups crab or shellfish stock
- 4 cups chicken broth
- 2 cups heavy cream
- ½ cup green onions, sliced
- ½ cup parsley, chopped
- 2 ½ tsp Slap Ya Mama White Pepper Blend Cajun Seasoning
Melt butter in a large pot over medium heat. Add in corn, onions, celery, bell pepper and garlic; cook for 5 to 8 minutes or until onions are translucent. Add in flour and whisk until a white roux is achieved. DO NOT BROWN.
Add stock and broth one ladleful at a time, stirring constantly until all stock and broth is incorporated. Bring to a low boil. Reduce to medium-low heat and cook for 30 minutes.
Stir in heavy cream, green onions, parsley, Slap Ya Mama White Pepper Blend Cajun Seasoning and cook for an additional 3 minutes. Reduce to low heat and gently add in lump crabmeat; try not to break up any lumps. Simmer for 3 to 5 minutes or until crab is warmed through. Serve and enjoy!
New Orleans Shrimp Étouffée
Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With its rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!
Recipe Created By: Chef Ace Champion
- 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
- 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.
- 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.
- 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.
- 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.
- Stir in parsley, cover and remove from heat.
- 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.
- 2 – 3 1/2 pound spaghetti squash
- 6 Tbsp butter, divided
- 1 1/2 pound large shrimp; fresh, peeled, deveined & rinsed
- 2 large shallots, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream
- 2 Tbsp capers
- 1 tsp Slap Ya Mama Original Blend Seasoning
- 1 tsp Slap Ya Mama Hot Blend Seasoning
- 1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees F. Using a fork, pierce squashes all over. Place on baking sheet and bake for 1 hour and 30 minutes or until tender. Let cool 15 minutes. Slice squash in half lengthwise. Using a spoon, scoop out seeds and discard. Using a fork, shred squash meat into a large bowl and set aside. Toss out skin. In a large cast iron skillet, melt 1 Tbsp of butter over medium-high heat. Add shrimp and 1 tsp of Slap Ya Mama Original Blend Seasoning and cook until shrimp are pink and firm, about 5 minutes. Remove shrimp and set aside. In the same skillet, add 1 Tbsp of butter over medium-high heat. Add shallots and garlic, sauté for about 5 minutes, stirring occasionally. Add white wine and chicken broth, increase heat to high. Bring to a boil and let boil until liquid is reduced by two-thirds. Reduce heat to medium-low. Stir in remaining 4 Tbsp of butter, cream, capers and 1 Tbsp of Slap Ya Mama Hot Blend Seasoning. Cook until butter is completely melted. Stir in squash and shrimp. Top with chopped parsley and serve.
Serves Approximately 6
Slap Ya Mama is back with a new light Spring dish. Introducing the Slap Ya Mama Honey Glazed Salmon with a Citrus Avocado Salsa Served over Coconut Rice featuring Slap Ya Mama’s White Pepper Blend & Hot Seasonings. See the full list of ingredients, serving size, and directions for preparation.
- 1 large hass avocado, peeled, cored & diced
- 1/4 cup red onion, chopped
- 1 tsp. orange zest
- 2 small navel oranges, peeled, segmented & diced
- 1 tsp. lime zest
- 2 Tbsp. lime juice
- 3 Tbsp. cilantro, chopped
- 1 tsp. Slap Ya Mama Hot Blend Seasoning
Preheat oven to 350 degrees. For ease, work with 2 salmon fillets at a time. Sprinkle the top of each fillet with Slap Ya Mama White Pepper Blend Seasoning, and drizzle 1 tsp. of honey over each fillet, being sure to spread evenly. Dust the top of each fillet with 1 tsp. of flour. Over medium-high heat, add olive oil to a large skillet. Once oil is hot, add 2 fillets, floured side down, and cook until golden brown, about 2 minutes. While they’re cooking, apply Slap Ya Mama White Pepper Blend Seasoning, honey and flour to the tops of the fillets as before. Carefully rotate each fillet and cook until golden brown, about 2 minutes. Remove from heat and place on a baking sheet that has been lightly coated with non-stick cooking spray. Repeat process with the other two fillets. Once all salmon is on baking sheet, bake in the oven for about 7 to 10 minutes, depending on the thickness of fillets.
Serve warm over coconut rice and top with citrus avocado salsa. Enjoy!
In a large bowl, combine avocado, onions, orange zest, orange pieces, lime zest, lime juice and cilantro. Gently toss all ingredients while sprinkling Slap Ya Mama Hot Blend Seasoning evenly over salsa.
In a saucepan over high heat, bring water, rice, chicken bouillon, bell pepper and butter to a boil. Reduce heat to medium-low, cover and let simmer until all liquid is absorbed, about 20 minutes. Add coconut milk, Slap Ya Mama Hot Blend Seasoning and sugar, stir and let simmer until rice has absorbed most all of the coconut milk.
Slap Ya Mama Pastalaya is a unique take on the traditional Cajun Jambalaya. With smoked sausage, spicy chicken, fresh shrimp and pasta instead of rice, this dish will most definitely become a household favorite.
- 12oz chicken breast, cubed
- 2 tbsp olive oil
- ½ large sweet onion, julienned
- bell pepper, julienned
- 4 cloves garlic, diced
- 1 jalapeno, julienned
- ½ pound smoked sausage, sliced
- 14 ½ oz can diced tomatoes
- 8oz can tomato sauce
- 1 cup chicken broth
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 tbsp Slap Ya Mama Original Blend Seasoning
- 12oz large fresh shrimp (26-35 ct), peeled & deveined
- ¼ cup parsley, chopped
- 8oz penne pasta, cooked to package directions
Season cubed chicken breast pieces with 1 ½ tsp of Slap Ya Mama Original Blend Seasoning. In a large skillet over medium-high heat, add olive oil and chicken. Cook chicken until all sides are browned. Add onions to skillet, cook until they start to soften then add bell peppers, garlic, jalapeno and sausage. Sautee for 5 minutes then add diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme and the remainder of Slap Ya Mama Original Blend Seasoning (1 ½ tsp). Bring to a light boil, reduce heat to medium-low and let simmer for 20 minutes. With 4 minutes left to cook, stir in shrimp and parsley. Serve over a bed of penne pasta and enjoy.
Makes 6 Servings
Looking for a fried shrimp po-boy complete with Louisiana Cajun flavor? Try Slap Ya Mama’s Fried Shrimp Po-boy featuring our delectable Cajun fish fry and hot sauce to spice things up just like in Louisiana.
- 1 ½ lbs medium shrimp, peeled
- 2 eggs
- ¼ cup milk
- Slap Ya Mama Cajun Fish Fry, 12oz
- 6 tbsp butter, melted
- vegetable oil
- French bread, enough to make 4 po-boy buns, each 8” long
- remoulade sauce
- shredded iceberg lettuce
- sliced tomatoes
- sliced dill pickles
- Slap Ya Mama Pepper Sauce
Pre-heat oven to 350 degrees F.
With a thermometer attached to the side of a heavy pot or deep skillet, fill pot with vegetable oil, about 2” deep and heat to 350 degrees F.
While waiting for the oil to heat, whisk eggs and milk together in a bowl making an egg wash. In a medium-sized bowl, place Slap Ya Mama Cajun Fish Fry. Now dip shrimp in egg wash, then coat evenly with fish fry batter. Working in batches, fry shrimp until golden brown, about 4 minutes, stirring occasionally. Transfer to a paper towel covered plate to drain.
Slice French bread lengthways; spread melted butter on the inside of bread and place on a baking sheet with open ends up. Bake for approximately 10 minutes.
Building a Po-Boy:
Generously spread remoulade sauce on the inside of bread. Layer with shrimp, lettuce, tomatoes and pickles. Douse with Slap Ya Mama Pepper Sauce, serve and enjoy!
If you like it a little spicier, try seasoning the shrimp with our Slap Ya Mama Hot Blend Seasoning before dipping them into the egg wash. Deliciousness with a kick!
It’s Cajun cooking time! Slap Ya Mama’s new recipe is Spicy Cajun Shrimp & Pasta. Delicious Cajun pasta complete with assorted toppings and our white pepper blend seasoning. Mix things up with Louisiana flavors on us!
- 2 tbsp olive oil
- 1 lb fresh shrimp (21/25), peeled, deveined & rinsed
- ½ onion, diced
- 3 cloves garlic, chopped
- 3 green onion stalks, chopped
- 1 jalapeno, seeded & diced
- 4 roma tomatoes, seeded & chopped
- 1 can (8oz) tomato sauce
- 1 ½ tbsp fresh lemon juice
- ½ tsp white sugar
- 1 ½ tsp Slap Ya Mama White Pepper Blend Seasoning
- 8-10 oz pasta, cooked to package directions
In a large sauté pan over medium heat, add olive oil, onions, garlic, green onions, jalapeno and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Cook until the garlic is slightly golden brown and onions are translucent, about 3 to 4 minutes. Add tomatoes and cook until tomatoes are softened, about 2 minutes. Reduce heat to medium low; add tomato sauce, lemon juice, ½ tsp white sugar and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Bring to a light simmer and let simmer for 2 to 3 minutes. Season shrimp with the remaining Slap Ya Mama White Pepper Blend Seasoning and place in the sauce. Cook each side of shrimp for 2 to 3 minutes. Remove pan from heat to prevent shrimp from continuing to cook. Serve over a bed of pasta and enjoy!
Servings – 4