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!
by Sandra of 37 Cooks
Introducing Slap Ya Mama’s Mexican Restaurant Chicken Soup brought to you by 37 Cooks. This delectable recipe features our Cajun jambalaya dinner mix and your choice of chicken breasts or rotisserie chicken for a taste so good, you’ll want to be home sick eating it all week.
When I’m coming down with a cold or when I just feel down and out, I want Mexican restaurant chicken soup. Do you know the kind of soup I’m talking about? I call it sick day soup but it’s often called Caldo de Pollo on menus. I usually call my husband and ask him to stop by our local Mexican restaurant to pick some up on his way home from work, but if he’s traveling and I’m not feeling well? The last thing I want to do is leave the house to go get that soup.
Surprisingly, the Slap Ya Mama Jambalaya dinner mix has many of the same ingredients as my beloved soup! You can bet it will always be a staple in my pantry! Sorry, El Porton Mexican Restaurant! I’ll be making my own soup from now on!
serves 4 for dinner or 8 as a first course
32 ounces chicken stock
4 cups water
2 carrots, cut into 1/4-inch slices
2 ribs of celery, cut into 1/4-inch slices
1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
1-2 chicken breasts, cooked and torn or cut into pieces (may use rotisserie chicken)
1 avocado, peeled, pit removed, sliced
1 lime, cut into fourths, visible seeds removed
Fresh jalapeno slices, optional
In a large saucepan, bring chicken stock and water to a boil. Turn heat to low, add carrots, celery, and Slap Ya Mama Cajun Jambalaya Dinner Mix. Cover saucepan and let the soup simmer for 20 minutes. Do not peek! While the soup cooks, add the chicken, avocado slices, cilantro, and lime slices to your serving bowls. You may add the optional jalapeno slices. Remove saucepan from the heat and stir. Taste for seasoning and add salt and pepper if necessary. Serve immediately.
Note: Do not make this soup ahead of time. It must be served immediately. The rice will expand and soak up all additional broth. If you have leftovers, you have two choices. Discard it or be prepared to add additional broth.
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.
Looking for some new authentic cuisine options? Slap Ya Mama has just the thing! Try our new Ya-Ka-Mein Soup recipe. It’s a New Orleans favorite on the famous Vietnamese soup, Pho. It is considered by many to be the best hangover cure and pretty much a lifesaver. Traditionally made with beef, spaghetti, spices, green onions and hard-boiled eggs, “Old Sober” contains everything needed to overcome those dreadful mornings after a long night of partying. However, it is so delicious you don’t have to have a hangover to enjoy Ya-Ka-Mein.
- 2 lbs beef flank steak, 1/8 “ thick X 2” long slices
- 1 ½ lbs shrimp, peeled and deveined
- 2 Tbsp beef base
- 8 eggs, hard boiled, peeled and set aside
- ½ medium yellow onion, thinly julienned
- 2 celery stalks, chopped
- ¼ cup cilantro, diced
- 2 tsp Slap Ya Mama’s Who Dat? Cajun Seasoning
- 2 tsp Slap Ya Mama Hot Blend Seasoning
- 1 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- 4 Tbsp vegetable oil
- 4 – 5 quarts water
- 1 pound angel hair pasta, cooked to package directions
- 1 bunch green onions, sliced for topping
- Chili Hot Sauce (Sriracha) to taste for spicing up your own bowl
Fill a large stockpot with water over high heat. Add flank steak, beef base, onion, celery, kosher salt, oil, Worcestershire sauce and the Slap Ya Mama’s Who Dat? and Hot Blend Seasonings. Mix well and bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. With 10 minutes left of simmering, add shrimp, boiled eggs and cilantro.
Assembly of Soup:
Place a serving of pasta in the bottom of a bowl, with a slotted spoon add beef and shrimp to the top of the pasta, add a boiled egg (whole or halved), fill bowl with beef broth and top with green onions. Add a few dashes of chili hot sauce to really spice it up. Enjoy!
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!
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 ciabatta rolls, cut into cubes (about 5 cups)
- 2 cloves garlic, finely chopped
- Slap Ya Mama Hot Blend Seasoning
- Slap Ya Mama Original Blend Seasoning
- 1/2 cup sliced radishes
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons capers, plus 2 tablespoons brine from the jar
- 1 1/2 pounds skirt steak
- 6 cups baby romaine
Preseason skirt steak with Slap Ya Mama Hot Blend Seasoning to taste and set aside.
Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and ½ tsp. Slap Ya Mama Original Blend Seasoning and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Set aside.
Heat 1 Tbsp olive oil in the same skillet over medium-high heat. Place steak in skillet and sear until browned on the bottom, about 4 minutes. Turn and sear until browned on the other side, 3 to 4 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
In another large bowl combine baby romaine, radishes, tomatoes, basil, capers, caper brine and the remaining 2 tablespoons olive oil in the bowl and toss to coat romaine and vegetables; season with a little Slap Ya Mama Original Blend Seasoning to taste.
Divide salad and croutons among plates. Thinly slice steak against its grain and divide among plates. Sit back and enjoy!
Serving Size – 4