Grilled Lobster Tails
These grilled lobster tails are super easy to prepare and utilizing our Slap Ya Mama White Pepper Blend Seasoning, they pack a great Cajun flavor that everyone is sure to love.
Using scissors, cut the top of the lobster shell lengthways down the center, leaving the tail fin intact. Loosen tail meat from the shell, keeping the fin end attached. Lift the tail meat and lay atop of the shell. With a knife, cut tail down the middle to devein the tail. Place lobster tails, meat side up, on a baking sheet and set aside.
In a small pot, combine butter, garlic, and Slap Ya Mama White Pepper Blend Seasoning. Heat over low heat, stirring occasionally, until the butter is melted and ingredients are combined. Generously spoon mixture over lobster tails and let the juices run into the bottom of the baking sheet. This helps to keep things moist while cooking.
Heat grill to medium heat, place baking sheet on grill and grill for about 10 minutes or until meat is opaque. Serve and enjoy!!
Recipe inspired by The Cookin Chicks!
Summer is halfway over, but that doesn’t mean it’s too late to achieve your summer fitness goals. Sure, exercise is significant; however, diet is a much more, if not the most, important part of the fitness equation.
New diets seem to be popping up every day. Ketogenic, Paleo, kosher, low sodium. How do you choose the right plan to help meet your fitness goals? More importantly, how can you create delicious recipes that fall under your diet’s guidelines? Slap Ya Mama’s line of Cajun Products is here to help. Did you know that many of our Cajun seasonings and sauces can be incorporated into most diets and healthy lifestyles? Our Cajun seasonings are non-GMO, kosher, low-carb, Keto-friendly as well as Paleo-friendly. We even offer a low sodium Cajun seasoning option. Slap a little on fish, vegetables, chicken, or whatever your diet allows! We at Slap Ya Mama believe you should never have to sacrifice flavor in your mission for your ideal body, year-round! Here are a few recipes to get you started:
Mama’s Spicy Grilled Chicken Salad
This dish is a flavorful, nutrient-rich meal that will leave you feeling full, but not too full.
Stuffed Chicken Breast Wrapped in Bacon
This recipe is a tasty, low-carb dinner option that’s sure to pack a punch!
Honey Glazed Salmon with Citrus Avocado Salsa
Sweeten and spice up your seafood game with this light, mouthwatering dish!
Don’t forget about the other part of the fitness equation, exercise! Here are a few tips to remember on your journey this summer:
- Stay hydrated, the heat (especially here in Louisiana) is no joke
- Wear loose, light-colored clothing
- Don’t push yourself past your limits
Interested in learning more about adding a Cajun twist to your fitness plan? Check out more recipes online or check out our new cookbook, Growing Up Cajun. Want to tailor one of our dishes to your diet? Make sure to share it with us on social media!
Everyone knows that Louisianians LOVE food. In fact, we have a festival for every type of food you can think of! Seafood festivals, fried chicken festivals, meat pie festivals, even Cajun hot sauce festivals! We not only love to eat; we also love to cook. People from all over the world travel to Louisiana just to taste our unique styles of cooking. Want to know one of the not-so-secret ingredients in most Louisiana dishes? Well, it’s hot sauce of course! Let’s learn a brief history of how Louisiana became a mecca for hot sauce.
Chili plants are believed to be some of the earliest plants cultivated by humans. People in Mexico, Central America, and South America, as far back as 7000 B.C. have been using pepper plants and unrefined pepper sauces for not only cuisine, but medicinal purposes as well, such as aiding in digestion.
When European conquerors arrived in places like South America and Mexico, they too discovered the deliciousness and usefulness of the pepper plants. On return trips to Europe, with various strains of pepper plants in tow, the Europeans would add things like onions to sauces native people created. Soon, the pepper phenomenon would spread across the world.
Different strains of pepper plants and pepper sauce recipes made their way to America. In fact, the first “commercially” produced sauce was said to have come from Massachusetts and was called a “cayenne sauce”. Eventually, even more types of pepper plants were grown, harvested and traded throughout the United States, including Louisiana.
Today, many different styles of hot sauces exist throughout the world. However, a few distinctions separate Louisiana hot sauce from the rest. The base for most recipes includes red chili peppers, vinegar, and salt. Other spices and ingredients may be added to enhance and thicken that base.
Sure, you can find all types of Louisiana hot sauces around the world, but none compare to Slap Ya Mama’s Cajun Hot Sauces. We slap a little extra love when crafting each of our hot sauces, like our Pepper Sauce, our Green Pepper Sauce, and our extra hot Cajun Hot Sauce. Just as rich as our culture, Slap Ya Mama’s Cajun Hot Sauces will bring an unforgettable Louisiana experience to every meal.
Memorial Day weekend is right around the corner. The official start of summer. That means it’s time to break out the grill and get to cooking. Thinking about hosting a Memorial Day cookout but aren’t sure what to whip up? Don’t worry, the Slap Ya Mama team has tons of delicious ideas and recipes perfect for grilling this summer!
Garlic and Lime Beef Kabobs With A Smokey Chimichurri Sauce – Kabobs are always a fantastic summer grill staple, however, when you add a little bit of smoky chimichurri sauce loaded with Slap Ya Mama Green Pepper Sauce and Original Blend Cajun Seasoning, these kabobs will become a smash at every summer cookout!
See recipe here: slapyamama.com/garlic-lime-beef-kabobs/
Firecracker Chicken – Looking to add a spark to your grill game? Then this recipe is for you! With its combination of sweet and spicy, this recipe is sure to be your go-to summer grilling recipe.
See recipe here: slapyamama.com/firecracker-chicken/
Slap Ya Mama Grilled Ribeye – Ribeye steaks are always a crowd pleaser at summer grill outs. Put a twist on this classic by adding Slap Ya Mama Original Blend Cajun Seasoning on your steaks before grilling them and then top off with a little Cajun butter!
See recipe here: slapyamama.com/ribeye-steaks-with-cajun-butter/
Parmesan Grilled Corn – Corn on the cob is always a summer cookout favorite. Slap a little of our Original Blend Seasoning and parmesan cheese on it and you have a new grilling recipe classic.
See recipe here: slapyamama.com/parmesan-grilled-corn/
Craving a healthier grilling recipe option? Add a Slap Ya Mama product to any type of lean protein or vegetable and grill it up! Slap Ya Mama products are perfect for whatever type of diet you or guests may be on. Low-carb, paleo, even low sodium! Our seasonings are all natural, kosher, contain no MSG, and, as an added bonus, Certified Cajun! So, from the whole Slap Ya Mama team, have a safe Memorial Day weekend and happy grilling!
Corn Maque Choux
A classic creole dish that can be served as a side to any meal. This recipe is simple to make and a flavorful southern favorite for any occasion.
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 2 tablespoons unsalted butter
- 4 cups corn
- 1 cup chopped yellow onions
- 1/2 cups chopped green bell pepper
- 1 tablespoon minced jalapeno
- 2 1/2 tsp. Slap Ya Mama Original Blend Cajun Seasoning
- 1/2 cup heavy cream
- 1 large tomato, chopped
Melt the butter in a large cast iron skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Slap Ya Mama Original Seasoning and cook, stirring, until soft, for 10 minutes. Add the heavy cream, tomatoes and cook for 5 minutes. When ready remove from heat and serve hot.
If your taste buds are looking for a sweet and spicy spark this 4th of July then our Firecracker Chicken is the dish for you. Our Cajun Hot Sauce brings the heat your summer cannot beat!
In a small saucepan, combine the Hot sauce, apple cider vinegar, butter, minced garlic and light brown sugar over medium heat. Allow it to come to a boil, reduce heat so it simmers. Leave at a simmer until chicken is baked, when ready, drizzle and serve.
Preheat an outdoor grill for medium-high heat, and lightly oil. Season chicken to taste with Slap Ya Mama Original Seasoning. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.
Garlic & Lime Beef Kabobs With A Smokey Chimichurri Sauce
When it comes to summer party food, you cannot go wrong with kabobs. Our Beef Kabobs topped with a smokey Chimichurri sauce will be the hit of your 4th of July celebration. Not only are these kabobs loaded with garlic and lime flavor but they are fun to make, and easy to grill and delicious to eat.
- 2 pounds beef, 1 1⁄2 inch cubes (strip, tenderloin, ribeye)
- 1 1⁄2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
- 2 Tbsp Olive Oil
- 2 Tbsp lime juice
- zest of 1 lime
- 2 tsp minced garlic
- grape tomatoes
- red onion, chopped into large piecesSmokey Chimichurri Sauce:
1⁄2 tsp smoked paprika
Soak 8 10” wooden skewers in warm water.Preheat grill on medium-high heat.
Season meat with Slap Ya Mama Original Blend Cajun Seasoning. Set aside. In a bowl, combine olive oil, lime juice, lime zest and garlic; mix well. Combine meat and oil in a zip lock bag, making sure all meat is covered with the oil mixture.
Build kabobs alternating meat, tomato, onion until full.
Grill kabobs over medium-high heat, rotating until meat is charred and done to your desired temperature. Spoon chimichurri sauce over kabobs and enjoy.
Combine all ingredients into a food processor and pulse repeatedly until all cilantro and onions are minced and sauce is gritty. Place in a bowl and serve over kabobs.
Slap Ya Mama Ribeye Steaks with Cajun Butter
By Chris Grove at Nibble Me This
I’m a big believer in the fact that quality beef doesn’t need much more than salt, pepper, and a bit of fire to make a brilliantly tasty steak. But I’m also a believer in the truth that sometimes you have to shake things up a bit. These Ribeye Steaks with Cajun Butter fall into the latter category.
CAJUN BUTTER FOR STEAKS
- 6 tablespoons unsalted butter, softened
- 1 teaspoon finely diced green onion
- 1/2 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- Mix ingredients together with a fork or masher.
- Form into a log or scoop into 1″ balls.
- Place on steaks immediately upon removing from heat.
I patted the steaks dry with a paper towel. Then I lightly oiled them with some canola oil and seasoned them with Slap Ya Mama Cajun Seasoning. As soon as the steaks come off of the grill, I immediately crown them with a scoop or two of the Cajun butter. Next as a side, I fire roasted some potatoes on my Grilla Grills pellet cooker. Lastly, I stuffed them with shredded cheese, butter, sour cream, chives, and some of our homemade bacon.
Man, oh man, were these steaks great. They were boldly seasoned, had a delicious crust, and the butter just amplifies the flavor.
Sweet Stackhouse Slap Pork Tenderloin
by Gary Gee at 37 Cooks
- 3/4 cup Dijon mustard
- 1/4 cup agave nectar or honey
- 2/3 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- 3 Tablespoons canned chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Slap Ya Mama Original Cajun Seasoning
- 1/2 teaspoon ground cinnamon
- 3-4 pounds whole pork tenderloin
- 1/2 cup chicken stock
- 1/4 cup chopped pistachios
- Garnish: chopped fresh cilantro
Stir together first 9 ingredients. Reserve ½ cup.
Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.
Remove pork from marinade, discarding marinade.
Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.
Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.
Mama’s Chicken ‘n Waffles
by Tracy at 37 Cooks
“I love chicken and waffles. Slap Ya Mama Cajun Red Beans Rice brings it to an all-new level. Truth be told, the waffles are delicious all an their own. You can make the waffles several days in advance and freeze them.”
Red Beans and Rice Waffles:
- 1 box Slap Ya Mama Cajun Red Beans & Rice, cooked according to package directions and cooled to room temperature
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 egg yolks, beaten
- 1 1/4 cups whole milk
- 5 Tablespoons shortening, melted and cooled
- 3 egg whites, beat until stiff peaks form
Preheat oven to 225°F.
Preheat waffle iron and spray with nonstick cooking spray. In a bowl sift together the flour, baking powder and salt. Stir together the egg yolks, milk and melted shortening . Add the mixture to the sifted dry ingredients. Beat until just smooth. Stir in the cooled red beans and rice. Gently fold in the stiff egg whites. Pour 1/3 cup of mixture per waffle into the waffle iron and cook according to iron directions. Remove from iron and place on a baking sheet and repeat until all waffles are done. Place baking sheet into oven to keep waffles warm.
Vegetable oil for fryingIn a shallow bowl, place tenderloins in buttermilk and set aside. Beat eggs and stir in pepper sauce in a small bowl. In another small bowl place Slap Ya Mama Fish Fry. One at a time, dip each tenderloin in the egg mixture then the fish fry, coating completely. Fill a frying pan with vegetable oil until it reaches about 1/4 inch in the pan. Heat oil to 350°F. When oil is hot, place 3 or 4 tenderloins in the pan and fry for about 3 minutes on each side. Remove and place on paper towels to drain. Place on a baking sheet in the oven to keep warm while frying the rest and making the gravy.
- 1 stick butter
- 1/2 cup flour
- 2 1/2 cups milk
- 2 Teaspoons white pepper
1 teaspoon salt in a medium saucepan, heat butter and flour stirring constantly until melted and smooth. Add the milk and whisk until heated through and begins to thicken. Add white pepper and salt.To assemble, place two waffles on a plate and top with two tenderloins. Pour 1/3 cup of gravy over the top. Garnish with a lemon wedge, parsley, Slap Ya Mama Hot Blend Cajun Seasoning
, Slap Ya Mama Cajun Pepper Sauce
and chopped parsley. Serve warm.
The Catfish Are Coming!
A delicious recipe from our friends at Gov’t Taco in Baton Rouge, LA.
“We wanted a solid Louisiana seafood taco on our menu (and love California-style fish tacos), we came up with a fried catfish taco with maque choux. We call it: The Catfish are Coming!” – Jay Ducote of Gov’t Taco.
Yields: 3 servings
- ½ cup mayonnaise
- 2 tablespoons chopped pickled okra
- 1 tablespoon fresh lemon juice
- 1 tablespoon Creole mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- Peanut oil, for frying
- 1 cup Jay D’s Louisiana Molasses Mustard
- 1 cup whole milk
- ¼ cup hot sauce
- 3 cups Slap Ya Mama Cajun Fish Fry
- 1 pound catfish fillets, sliced into 2×1-inch strips (about 32 strips)
- 2 teaspoons Slap Ya Mama Cajun Seasoning, or to taste (optional)
- 10 (4½- to 5-inch) corn tortillas
- Corn Maque Choux (recipe follows)
- Garnish: lime wedges, fresh cilantro, green onion, purple cabbage
- In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, combine molasses mustard, milk, and hot sauce. In another shallow dish, place fish fry. Dip fish in mustard mixture, letting excess drip off. Dredge in fish fry, shaking off excess.
- Working in batches, gently place catfish in hot oil. Fry until golden brown and cooked through, about
3 minutes. Let drain on paper towels. Season with Cajun seasoning, if desired.
- In a large skillet, heat tortillas over medium heat until browned. Add a spoonful of Corn Maque Choux to each tortilla. Add catfish strips. Top with mayonnaise mixture. Garnish with lime wedges, cilantro, green onion, and purple cabbage, if desired.
Corn Maque Choux
Yields: 3 servings
- 2 tablespoons extra-virgin olive oil
- ½ pound tasso, diced
- 1 medium yellow onion, diced
- 1 large red bell pepper, seeded and diced
- 1 jalapeño pepper, diced
- 4 cloves garlic, minced
- 2 cups fresh corn kernels
- 1 bay leaf
- 1 cup dry white wine (such as Jay D’s Blanc du Bois)
- 1 tablespoon Jay D’s Spicy and Sweet Barbecue Rub
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup heavy whipping cream
- ¼ cup unsalted butter
- ¼ cup chopped green onion
- In a large Dutch oven over medium-high heat, add olive oil.
Add tasso, and cook, stirring often, until browned, about
10 minutes. Remove tasso with a slotted spoon into a heat-proof bowl.
- In the same Dutch oven with remaining grease, add onion, red bell pepper, jalapeño, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add corn and bay leaf, and stir again. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
- Bring mixture to a boil; reduce heat and simmer. Add barbecue rub, salt, and black pepper. Let mixture simmer until wine is reduced by half. Add cream, and continue cooking until slightly thickened; then add the butter and stir to combine. Mix in green onion before serving.
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