In a large skillet over medium heat, stir in butter, onions, and ½ tsp of Slap Ya Mama White Pepper Blend Cajun Seasoning. Stir occasionally for about 10 minutes. Reduce heat to medium-low, continue stirring onions every few minutes, letting them caramelize to the bottom of the skillet before stirring again. Repeat this process for approximately 20 minutes or until the onions are dark golden brown. If the onions start to stick, you can deglaze the skillet with a splash of water.
When there is 2 minutes remaining on the onions, stir in garlic and sauté for the remaining time. Remove from heat and transfer into a bowl and place in the refrigerator to cool.
Once the onions have cooled, add them to a mixing bowl along with the sour cream, mayonnaise, green onions, parsley, and the remaining Slap Ya Mama White Pepper Blend Cajun Seasoning. Mix well until creamy, garnish with herbs, a few more dashes of Slap Ya Mama and enjoy.
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 de-vein 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!!
For Louisianans, the name “Slap Ya Mama” has been synonymous with hometown, local Cajun flavor. While still viewed as the underdog compared to other famous Louisiana seasoning brands, Slap Ya Mama’s story is likely more vibrant — and far-reaching — than many would expect.
Once There Was a Deli
It all started in 1996. Anthony “TW” Walker and his family owned a local convenience store and deli in the small town of Ville Platte, Louisiana. At the time, the family used a popular seasoning which received complaints from customers due to the food being “too salty”.
His family decided to solve the problem by making a seasoning of their own — one with high-quality ingredients, no fillers and a good balance of salt and spices to avoid the extreme saltiness of the other seasoning. Immediately, people took notice. Customers began asking about the new seasoning and if they could buy some for their own cooking. With so many requests, they decided to begin making small batches and selling them in shakers at the store.
In those early days, there was no big production facility to make and package their seasoning. Instead, the Walkers would put their ingredients in a large pickle jar and let their young boys, Jack and Joe, mix the seasoning by rolling the jars back and forth across the living room floor.
“A lot of people don’t realize it was me and my brother mixing all the ingredients,” says Jack Walker, son of the brand’s creator, Anthony “TW” Walker. “It was a fun little game for us.”
After finding success in selling through the deli, the Walkers knew they had a market-viable product on their hands. But what next? It was time to get serious about their seasoning — and serious meant packaging. It meant marketing. And it meant creating an identity that their local customers could relate to and be attracted by. To nail down their look, they analyzed every popular seasoning sold on the local shelves to see what elements of the various designs caught their attention.
“We were really able to pick out what parts we liked and what parts we didn’t think would fit the look we were going for. From there, we were able to piece together the original Slap Ya Mama packaging,” Jack said.
Using basic image editing software that was available at the time, Jack and his family worked up Slap Ya Mama’s iconic yellow, green and red canister label. “We’re from Ville Platte, you know, so we know how to figure things out and make things work,” he says. “From there, it was just a matter of scaling and branching out.”
Modern Times Call for a Fresh Look
As the times changed, so have the visuals that people associate with quality products. While their classic logo was exactly what the brand needed at its inception, modern tastes warranted an update that would help Slap Ya Mama remain relevant and attractive to new consumers.
“Slap Ya Mama has evolved so much as a brand since its early days. It really needed a fresh image to match its new position as a more popular seasoning brand,” Jack says. “Our seasoning’s flavor is big and loud, and we wanted bright colors that were equally as bold.”
Their vision is definitely on display with its all-new packaging. From vibrant color alternatives to a custom font that still keeps the original playfulness of the brand, Slap Ya Mama has retained its identity as it marches forward into the future.
Which brings us to our final question: What’s next for the family business?
“Growth” Jack says with a laugh. Slap Ya Mama looks to continue expanding the brand, both in terms of product offerings as well as in its global reach. “It’s exciting, getting our brand out there. People who aren’t familiar with Louisiana flavor get to experience it the way it was meant to be enjoyed,” he says. “It really opens up a whole new world of cooking for them.”
With new emerging diets and seasoning trends cropping up in the industry, they want to increase their product offerings to meet a variety of dieting needs — all while maintaining their signature flavor. Currently, Slap Ya Mama seasoning is available in all 50 states, as well as the US Territories, Canada, Mexico, Australia and soon to be available throughout most of Europe.
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:
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 tasteour 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!
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!
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!
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.
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
red onion, chopped into large piecesSmokey Chimichurri Sauce:
Kabobs: 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.
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.
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.
“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.”
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.