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
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
- 6 medium bell peppers
- 1/2 stick butter
- 1/2 lb. lump crabmeat
- 1/2 lb. small shrimp, peeled, deveined & chopped
- 2 cloves garlic, finely minced
- ¼ cup onion, diced
- ¼ cup bell pepper, diced (use cut off tops)
- 1 jalapeno pepper, diced
- 2 Tbs. Slap Ya Mama White Pepper Blend Cajun Seasoning
- 8-10 Dashes of Slap Ya Mama Cajun Pepper Sauce
- 1/2 cup Italian breadcrumbs
- 1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Cut tops off of bell peppers (set tops aside for later use), remove seeds and rinse. In a large pot of water, boil bell peppers with a little salt for approximately 10 minutes. Drain and set aside. In a large skillet on medium heat combine shrimp, garlic, onion, bell pepper, jalapeno, Slap Ya Mama White Pepper Blend Seasoning and Slap Ya Mama Pepper Sauce. Sauté for approximately 10 minutes or until shrimp are light pink in color. Add crabmeat and sauté for another 5 minutes. Remove from heat. In a large bowl, combine the sautéed mixture, 1 cup of shredded cheddar cheese and breadcrumbs. Mix well until cheese is melted and all ingredients are combined. With a spoon, fill each bell pepper with mixture and top off with remaining shredded cheddar cheese. Place bell peppers standing up in a shallow baking dish, making sure that they don’t fall over. Add 1 cup of water to the bottom of the baking dish and bake for 30 to 35 minutes. Enjoy!
Prep Time: 20 Minutes
Ready in: 30 Minutes
Cook Time: 10 Minutes
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 1 (16 ounce) can canned crabmeat drained
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Slap Ya Mama Original Cajun Seasoning
- Slap Ya Mama White Pepper Blend
- 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
- 8 ounces buttery round crackers, crushed
- 1 teaspoon dry mustard
Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, Slap Ya Mama Cajun Seasoning (White Pepper Blend). Form into ½ inch thick patties. Coat the patties with bread crumbs.
Heat ½ cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Crawfish Au Gratin Sauce:
- 7 Tablespoons butter
- 3/4 Cup diced onion
- 1/4 Cup diced green bell pepper
- 1/4 Tablespoon minced garlic
- 5 Tablespoons flour
- 1 Tablespoon sugar
- 1/8 Teaspoon dried basil
- Pinch dried thyme
- 1 Tablespoon of Slap Ya Mama Original Blend Seasoning
- 3 Cups milk
- 1/4 Cup white wine
- 4 Ounces American cheese, cubed
- 1 Pound peeled crawfish tails
- 2 Tablespoons sliced green onions
For the sauce:
In a 12” skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 to 3 minutes. Stir in the sugar, basil, thyme and Slap Ya Mama Original Blend. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes.
For the catfish:
Sprinkle the catfish filets with Slap Ya Mama Original Blend. In a small bowl, beat the eggs and add the milk. Dip the catfish filets in the milk/egg mixture and then coat with the Slap Ya Mama Fish Fry. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 6 to 8 minutes.
Plate the catfish, spoon the Au Gratin Sauce over the filet and sprinkle a few green onions over the top to finish it off. Enjoy!