We know that you folks out there can cook! Submit your favorite recipe using “SLAP YA MAMA” Cajun Seasoning. When a slappin' good creation comes across our desk, we might feature you and your recipe right here in “Mama's Kitchen.”
Who knows, we may even have a “SLAP YA MAMA” cookbook in the future and your recipe might be one that is featured. Once a month we'll select a submitted recipe to be featured and the lucky chef will receive a “SLAP YA MAMA” apron to show off in their own kitchen. This apron has been worn by our award winning chefs at the cooking festivals across the Cajun country and the United States!
Send us your best!
Submit your recipe by email or
mail it to us at:
Mama's Kitchen
c/o Walker and Sons, Inc.
P.O. Box 1016
Ville Platte, La 70586
Ingredients:
- 16 oz. can of white crab meat
- One 8 oz. pack of cream cheese (softened)
- Shredded cheddar cheese ( use the mexican, pizza, or Italian spiced from your local grocery.)
- 1 small onion (however, using minced dried onions works just as well.)
- 1 heaping tsp. prepared horseradish
- 3 tbsp. mayonnaise
- 1 tsp. worcestershire sauce
- Juice of 1 lemon
- Garlic powder ( however much you would like.)
- “Slap Ya Mama” Cajun Seasoning
Directions:
Combine ingredients until thoroughly mixed. Place in a greased baking dish such as a pie pan. Don’t forget to spray with cooking spray beforehand. I also like to shake some “Slap Ya Mama” Cajun Seasoning over the top, just for looks. Bake at 350 degrees for approximately 30 minutes.
Serve with crackers of your choice and enjoy!
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Ingredients:
- 18 oz. Cream Cheese
- 6 tbsp. mayonnaise
- 4 tbsp. ketchup
- ¼ cup chopped bell peppers
- ¼ cup chopped onions
- 1 can of tiny shrimp (drained)
- “Slap Ya Mama” Cajun Seasoning to taste
Directions:
- Mix cream cheese and mayonnaise, add ketchup, onions and bell peppers.
- Stir in shrimp and “Slap Ya Mama’ Cajun Seasoning to taste.
- Chill for at least 1 hour before serving this extraordinary treat!
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Ingredients:
- 1 Large Onion Chopped
- 1 tsp. Minced Garlic
- 1 Medium Bell Pepper Chopped
- 1 8oz. Package of Cream Cheese
- 2 Cans of Cream Style Corn
- 1 Can of Cream of Shrimp Soup
- 1 Can of Cream of Mushroom Soup
- 2 Cups Diced Tasso or Ham
- 2 tbsp. Olive Oil
- 2 Cups of 1% Milk
- ½ Cup of Water
- 1 Can of Rotel Tomatoes (Diced)
- 1lb. Medium Shrimp Peeled
- 1 Bunch Onion Tops
- 1 Bunch Parsley
- “Slap Ya Mama” Cajun Seasoning to Taste
Directions:
In a large pot add your olive oil and then brown your onion, garlic, bell peppers and tasso or ham until tender. Next stir in your cream cheese until soft, then add your cream style corn, both cans of soup, milk and the rotel tomatoes. Heat contents well then add your shrimp, water and spice it up with your “Slap Ya Mama” to taste. Bring to a nice boil. Then reduce your heat to medium and let cook until your shrimp are done. (Be careful not to overcook your shrimp)
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Ingredients:
- 1 chicken, cooked and deboned reserving 3 ½ cups chicken stock
- 1 cup chopped onion
- ¼ cup chopped celery
- ½ cup chopped bell pepper
- 1 tbsp. garlic
- 8 oz. chopped smoked sausage
- 8 oz. chopped smoked tasso
- 2 tsp. “Slap Ya Mama” Cajun Seasoning to taste
- 1 tsp. salt
- 1 tsp. paprika
- 1 (8 oz.) can Rotel tomatoes
- 2 cups medium grain rice
- ½ cup minced parsley
- ½ cup chopped green onions
Directions:
- Heat oil in 6-quart sauce pot. Add onions, celery, bell pepper, garlic, and saute’ for 5 minutes.
- Add tasso, sausage, “Slap Ya Mama” Cajun Seasoning, salt, paprika, Rotel tomatoes and simmer for 10 minutes.
- Add chicken stock and deboned chicken. Bring mixture to a boil.
- Stir in the rice, lower the heat and cover pot.
- Cook jambalaya for 30 minutes, stirring every 10 minutes.
- Add green onions and parsley.
- Yields 6–8 servings.
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Ingredients:
- 1 cup yellow cornmeal
- 1 cup milk
- 2 eggs
- ½ cup vegetable oil
- 1 can cream style corn
- 1 tsp. salt
- 1 tsp. baking soda
- 1 10oz. mild cheddar cheese (grated)
- ½ cup chopped jalapeno peppers
- 4 tbsp. jalapeno juice
- 1 large onion chopped
- 1 medium bell pepper chopped
- 1 cup smoked tasso diced and sauteed
- 1 cup smoked sausage diced and sauteed
- “Slap Ya Mama” Cajun Seasoning
Directions:
- In large bowl, first mix cornmeal, salt, and baking soda.
- Add milk, eggs, vegetable oil, and cream style corn.
- Stir and add all the rest of the ingredients.
- Grease the bottom of a 9x11 inch pan and pour mixture into pan.
- Bake at 350 degrees for 55 minutes. Let cool for at least 30 minutes before serving.
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Ingredients:
- 8 medium size red potatoes, scrubbed and boiled
- 1 ½ cups mayonnaise
- 1 cup sour cream
- 1 to 2 ½ tsp. horseradish, depending on your liking of horseradish
- “Slap Ya Mama” Cajun Seasoning
- ½ cup chopped fresh parsley (can use parsley flakes)
- ½ cup chopped green onions
- 1 lb. bacon, cooked and crumbled
Directions:
Boil potatoes until done. While potatoes are boiling, cook bacon in microwave and crumble to small pieces. Cut up potatoes, leaving the peelings on. Mix in the remainder of the ingredients. Finally, spice it up with “Slap Ya Mama” Cajun Seasoning, to taste.
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Ingredients:
- 2 fresh potatoes
- 1-15oz. can salmon (drained)
- 1 chopped onion
- ½ chopped bell pepper
- 1 egg (beaten)
- “Slap Ya Mama” Cajun Seasoning
- Flour
Directions:
- Boil potatoes. Then, mash and mix with all above ingredients.
- Make small patties of mixture.
- Roll in flour and fry in skillet with very little cooking oil until golden brown on both sides.
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Ingredients:
- 4 ears fresh corn
- Olive oil
- “Slap Ya Mama” Original Blend
- Mayonnaise
- Parmesan cheese
Directions:
Lightly rub cleaned corn with olive oil. Place on medium heat on barbeque pit. Keep turning until golden brown. Remove from heat and spread lightly with mayonnaise. Sprinkle with “Slap Ya Mama” Cajun Seasoning and parmesan cheese. A great dish that is easy to make!
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Ingredients:
- 4 cups diced potatoes, peeled
- 1 cup chopped bell peppers
- 1 cup chopped onions
- ½ cup onion tops (optional)
- 1 10oz. can cream of mushroom soup
- ¾ cup water
- 1 to 2 cups diced smoked sausage
- ½ to 1 tbsp. “Slap Ya Mama” Cajun Seasoning
Directions:
Preheat oven to 425 degrees. Mix all ingredients in 3 qt. casserole dish. Cover and bake for 45 minutes, stirring occasionally. Remove cover and bake an additional 15 minutes. Serves 4 to 6. Now, wasn’t that easy? Enjoy!
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Ingredients:
- You will need a 5 cup rice cooker
- 1 cup rice
- 1 can red beans (undrained, blue runner beans)
- 1 can Rotel (undrained)
- 1 diced onion
- ½ diced bell pepper
- 3 tbsp. margarine
- 1 lb. cooked sausage (sliced or diced)
- “Slap Ya Mama” Cajun Seasoning
Directions:
- Saute’ onions and bell peppers in margarine on stove.
- Spray bottom of rice cooker with cooking spray.
- Add all ingredients, put in rice cooker and mix.
- Dish will be ready when cooker switches to “WARM”.
- This recipe serves 5 to 6 people.
- You may substitute blackeye peas or any other bean of your choice. Enjoy!
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Ingredients:
- 5 lbs. frozen french fries
- 1 cup onions chopped
- 1 cup bell peppers chopped
- ½ cup onion tops
- ½ cup parsley
- 1 can cream of mushroom soup
- 2 cups diced smoked pork sausage
- “Slap Ya Mama” Cajun Seasoning
Directions:
- You will need a 10 to 12 cup rice cooker. Let fries defrost for at least one hour.
- Layer fries, onions, bell peppers, onion tops, parsley and sausage until you have filled your pot to the top.
- Season with “Slap Ya Mama” between each layer. Add water just until you see it coming to the surface of your ingredients (top of the pot).
- Turn on your pot and let it cook. Stir every once in a while, trying to flip the mixture.
- When your pot turns off, check to see if it is done and has a creamy consistency. If you need to turn it on for a little longer, please do so.
- Usually takes about one hour and serves 10 to 12 people. Delicious!
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Ingredients:
- 3lbs. Potatoes
- 1 Large Chopped Onion
- 1 Large Chopped Bell Pepper
- ½ tsp. Minced Garlic (Optional)
- Jalapeno Peppers Sliced to Taste (Optional)
- “Slap Ya Mama” Cajun Seasoning to taste
Directions:
Peel potatoes and cube into bite size pieces. Cover bottom of large pot with oil and heat on high. Once heated, add potatoes and stir until coated with oil. Season with “Slap Ya Mama” Cajun seasoning to tasted and begin to brown potatoes while stirring occasionally.
Continue to stir while adding bell peppers, onions, garlic & jalapenos. (Add jalapenos to taste, from mild to atomic) Fill your pot with water until it reaches the top of your potatoes. Bring to a full boil and stir occasionally from the top of your pot to the bottom.
When your potatoes begin to break down lower the heat to a slow boil and stir frequently to prevent sticking. Continue with a slow boil until your potatoes have a thick chunky consistency. Once this consistency is reached remove your pot from the heat and let stand while stirring occasionally for approximately 10-15 minutes before serving.
Comments:
You may also begin this dish by browning pieces of Tasso, smoked sausage or pork meat (approximately 1lb. of meat) prior to browning the potatoes for a more filling dish. This is actually the combination that won cooking medals at the Smoked Meat Festival held yearly in Ville Platte, La.
This isn’t a very easy recipe to explain or perfect, but keep experimenting with this dish until you find what works for you. It truly gets better each time you prepare it.
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Ingredients:
- 1 stick margarine
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves chopped garlic
- Green onions, chopped (optional)
- 1 – 16 oz. jar Cheeze Whiz
- 1 can cream of mushroon soup
- 1 can cream of chicken soup
- 1 can Rotel tomatoes
- 1 small jar diced mushrooms (optional)
- 1 chicken, boiled and deboned
- 1 – 2 lb. package of spaghetti (only use about ¾ of package)
- “Slap Ya Mama” Cajun Seasoning to taste.
Directions:
- Melt margarine and add onions, garlic, bell papper and mushrooms. Saute’ until soft. Add soups, Cheeze Whiz and Rotel tomatoes and cook over low heat until well blended.
- Cook spaghetti in same water chicken was boiled in. When spaghetti is done, pour into laarge casserole dish and add chicken, soup mixture and “Slap Ya Mama” Cajun Seasoning. Mix well and add a small amount of milk if it’s a little too thick. (mixture will need to be a little soupy or it will dry out when baking.)
- Bake in oven at 350 degrees until bubbling around the edges. Eat and Enjoy!
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Ingredients:
- 2 lbs. cleaned La. Crawfish
- 1 onion chopped
- 1 bell pepper chopped
- 1 stick margarine
- 1 can (8 oz.) diced Rotel tomatoes
- 2 cans tomato sauce
- 1 bunch onion tops
- 1 bunch parsley
- 1 box rotini noodles
- 1 8oz. Velveeta cheese
- 1 can cream of mushroom soup
- “Slap Ya Mama” Cajun Seasoning
Directions:
- In a #10 black pot, saute’ onions and bell peppers in margarine.
- Next, add tomato sauce and brown it a little. Add cream of mushroom soup, Rotel tomatoes and “Slap Ya Mama” Cajun Seasoning. Cook on low heat for about 30 minutes, stirring occasionally.
- Boil noodles in a large gumbo pot. While noodles are boiling, add crawfish and cut up onion tops and parsley into pot. Stir well, cover and simmer for about 20 minutes.
- Drain noodles and stir in Velveeta cheese until melted. Turn off crawfish and pour into pot with noodles and mix well.
- Add more “Slap Ya Mama” Cajun Seasoning and serve it while it’s hot!
- Serves 6 to 8 people.
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Ingredients:
- 1 boneless pork chop (1 ½ to 2” thick)
- Garlic infused olive oil
- “Slap Ya Mama” Cajun Seasoning
- Red wine
- Wondra Flour
- Additional ingredients are listed at the bottom section for SYM Stuffed Pork Chops.
Directions:
- Heat oven to 350 degrees.
- Heat oil in a cast iron skillet over med/high heat
- Sprinkle pork chop heavily on one side with “Slap Ya Mama”
- Set in skillet “slapped” side down. Let brown for 3-5 minutes.
- Sprinkle “Slap Ya Mama” on upward side of the chop.
- Flip and brown the other side.
- Using tongs, hold the pork chop and brown the edges.
- Place chop in smal casserole dish and bake at 350 degrees for 1 hour.
- Drain all but 1 tbsp. of oil from the skillet.
- Pour ½ to ¾ cup of red wine into skillet while warm.
- Scrape brown bits up off the bottom. Let cool.
- Sprinkle 1-2 tbsp. Wondra flour over the mixture. Heat to a boil, stirring occasionally.
- Remove from heat. Sauce should come out thick and delicious.
- Serve chop with sauce on top and your choice of side.
For Stuffed Pork Chops:
- Use one 6 oz. box of instant stuffing. Make stuffing according to package and let cool.
- You will also need ¼ apple (small cubes) and 1/8 cup of nuts (chopped)
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Ingredients:
- 6 Catfish Filets
- 1 Stick of butter (8 Tbsp.)
- ¼ Cup White Wine
- Juice of One Lemon
- “Slap Ya Mama” Cajun Seasoning to Taste
Directions:
- Wash your filets in cool water and set aside.
- Butter Mixture: Melt butter in a bowl and add the juice of one lemon and mix well.
- Dip your filets in the butter mixture then generously “slap em’” with “Slap Ya Mama” Cajun seasoning on both sides.
- Heat a black iron skillet or sauce pan until it’s very hot. Place the filets in the skillet and cook for about 2 minutes on each side while moving the filets around to prevent sticking.
- Remove filets from skillet and remove the skillet from the burner.
- While your skillet is still hot, pour the butter mixture and the white wine into the skillet and mix well. Then pour the mixture over the filets and serve.
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