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
Crispy Oven Baked Parmesan Garlic Fries
Crispy, spicy and topped with Parmesan cheese, these fries are Slap Ya Mama good!
Cut potatoes in thin slices, about 1/4” thick. Add fries into a large bowl of water and let soak for at least 30 minutes. If you plan to soak them for longer than 30 minutes, place bowl in the refrigerator. You may soak as long as overnight.
After fries have soaked, drain and rinse then spread over a paper towel lined cooling rack. Use more paper towels to pat fries completely dry.
Preheat oven to 400 degrees F.
Line a baking sheet with either parchment paper or foil and spray with a non-stick spray.
In a large bowl, combine fries, 1 tsp Slap Ya Mama Original Blend Cajun Seasoning, garlic and olive oil. Mix well, making sure every fry is cover with olive oil and seasoning.
Spread the seasoned fries evenly across the baking sheet, making sure that no fries overlap each other. Bake at 400 degrees F for 15 minutes, turn fries and continue baking at 425 degrees F for another 30 minutes, turning fries once more during those 30 minutes.
While fries are baking, in a small bowl, combine the remaining Slap Ya Mama Original Blend Cajun Seasoning and Parmesan cheese
Sprinkle baked fries with the Parmesan seasoning mixture and top with chopped parsley. Serve immediately and enjoy!
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!