The New Orleans Saints are on fire this year! Here in Louisiana, we know how to prepare for a game day! While some people flock to the superdome or their local sports bar, others are preparing for a fun game day party at their home. If you have volunteered to throw a party at your house, there are probably a million things running through your mind. Hosting a game day party doesn’t have to be stressful. If you plan ahead it will be nothing but fun for you and your guests!
You should plan your party about five days ahead of time. This will ensure that you enough time to invite everyone, make groceries, prepare the food and clean. Next, you should figure out what you want to cook and how much food you will need. Make sure that you have a detailed list ready before you leave for the grocery store! Here at Slap Ya Mama, we have your game day menu covered. Here are some options for your game day menu, courtesy of the team here at Slap Ya Mama!
Slap’s Game Day Nachos
It’s not a game day without our special nachos! For this recipe, all you need is shredded chicken, ground beef, and your favorite toppings. Click here for the full recipe.
Slap Ya Mama’s Game Time Dip
If you’re looking for the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama’s Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season. Check out our recipe here!
Slap Ya Mama Sliders
Let’s face it: everyone loves sliders. They are super simple and easy to prepare. Keep in mind that you can easily substitute beans for the beef for your vegetarian friends! Here’s the recipe.
Slap Ya Mama’s Hearty Beef & Bean Chili
If you want something that can be paired with bread, tortilla chips, poured over hotdogs or hamburgers and more, then try out chili! Using our grandmother’s recipe with a few changes, this chili will be a hit with your guests! Check out the recipe here!
Here at Slap Ya Mama, we are so excited to see where The Saints will go! No matter what team you are rooting for, we hope that your game day is a hit. We are absolutely sure our game day menu will be a hit with your guests!
By now, you’ve probably already made your New Year’s Resolutions. This past year alone, high blood pressure was one of the most common problems with health. Many doctors agree that this is a result from extremely high sodium diets. This is because sodium has a way of sneaking into foods that we all enjoy. Here in Louisiana, we love flavor. Luckily, Slap Ya Mama offers the same lip-smacking flavor in low sodium options. Here at Slap Ya Mama, we want you to be the healthiest you have ever been in 2019. Here are some ways to make sure that sodium isn’t sneaking into your food.
Make sure your diet has a ton of colorful fruits and vegetables. While many people think that omelets are a healthy option for breakfast, but watch your meats! Replacing the meat in your omelets can be substituted for vegetables.
Ditch the Desserts
Although many people think that the main ingredient to watch out for in desserts is sugar but sodium can sneak in too. Foods like quick breads such as banana bread can have tons of sodium.
Veggies vs. Sauces
A sandwich can be dressed with colorful, crunchy lettuce, and sweet tomato instead of mustard,cheese and salty pickles.
Hold The Salt
When dining out, ask for your meal to be prepared with less salt. While at home, don’t add salt at all or try a low sodium seasonings instead.
Foods that look the same may contain different amounts of sodium. Frozen vegetables might come pre-salted or with sauce. Because of this, try buying your produce fresh!
Because of our low sodium seasonings, you can enjoy all of your cold weather favorites with the same flavor and less guilt. Our low-sodium seasoning goes well in jambalaya, gumbo and much more.
Do you have a foodie in your life, try giving them a cajun seasoning Christmas! By now, you’ve probably heard all about what a foodie is. Food is a label that signifies high-culture food lovers. What we are eating now is celebrated more than ever before. However, over the past several decades, foodie has transitioned from being highbrow to mainstream.
As foodie culture has grown, the number of food-related events and opportunities has surged bringing more and more farmers markets, pop-ups, and food halls. Food trucks themselves have even grown significantly. Food truck revenue doubled to $1.2 billion since 2012!
The growth of foodie culture is even changing the dining experience. Believe it or not, this all started in the 70s and 80s! Believe it or not, boomers set the stage for today’s food revolution, millennials pioneered the social media and now Generation X is contributing. This generation has brought foodie culture into the masses and have brought an ethnic twist.
Foodie culture has especially changed the Holidays and what people give as gifts. Foodies direct a lot of their attention to preparing and eating some of the best food out there! Because of this, it might be hard to find the right gift for them. Tis the season for seasoning!
Here at Slap Ya Mama, we have stayed trendy and at the forefront of just about every trend to come along. We have a fantastic instagram decked out with pictures of our favorite dishes, a fully functioning and reactive website, and even a youtube channel.
This Holiday season, you should give the gift of Slap Ya Mama Cajun Seasoning. Right now, we have Holiday bundles just for you! Browse our selection here. On behalf of all of us at Slap Ya Mama, we wish you a Merry Christmas!
Happy Thanksgiving From Slap Ya Mama! It’s time to learn about all of the different types of gravy! After all, what is Thanksgiving without Gravy? Gravy may seem simple enough to make only involving drippings of the meat you are cooking, adding some water and starch and cooking it down. However, did you know that gravy is totally a regional thing and can change from state to state? We believe that all gravy is beautiful and today in honor of Thanksgiving: here are the 12 most common types of gravy.
If you like the texture of grits, this is the gravy for you! This gravy stems from Native Americans and the versatile use of corn. All you need is bacon drippings, milk, and cornmeal to make it! Many farmers over time have eaten this as a meal to help nourish their bodies during long work days.
In the hills of Appalachia, you can find a gravy that will cure your sweet tooth! Combining cocoa, sugar, flour, salt, butter and milk in a skillet makes a concoction so sweet and creamy, you’ll want to put it on everything. It has been said that between Spanish Louisiana and the Tennessee Valley, a mexican breakfast chocolate came to the mountains and now everyone enjoys this chocolate sauce.
The name of this gravy comes from lumber camps when workers were using whatever they could to make food. The original sawmill gravy was made by scraping meat and fat from the bottom of a skillet into a mixture of flour and milk. Today, crumbling breakfast sausage into the mix will work just fine.
Redeye Ham Gravy
It has been said that Andrew Jackson asked his hungover cook to bring him some country ham with gravy as red as his eyes. Even if this isn’t true, the ham fat based gravy is definitely an eye opener because of the coffee grounds used to make it. Get the recipe here.
Red Gravy is a hot topic for debate. In New Orleans, Creole red gravy is roux-based and fortifed with trinity but in the mountains, it can be made with remnants of fried meat and fresh tomatoes. In some places, marinara sauce is referred to as red gravy!
Fat, flour, cream and a healthy dose of black pepper makes this famous gravy and is beloved by many places in the south. In many places, sausage crumbles added to it make the perfect gravy and biscuits recipe!
Of course, when you eat baked chicken, it wouldn’t be the same without chicken gravy! All you have to do is whisk milk, flour, seasonings, and the leftover bits of chicken to make a perfect drizzle for your next chicken dinner.
Brown hamburger meat and onions and thicken the leftover fat with flour and milk. Some people actually add steak sauce or bouillon! This gravy goes perfect with mashed potatoes, biscuits or potatoes.
Of course, anything with chili in the name has to be from Texas! This gravy is just like the rest but with chili powder, cumin, paprika, garlic powder and oregano and thinned out with chicken broth. The most popular way to eat this gravy is over cheese enchiladas!
What is your favorite type of gravy? Let us know in the comments! On behalf of all of us here at Slap Ya Mama, we hope you have a wonderful Thanksgiving!
As we know, a Cajun Thanksgiving is so different than a regular Thanksgiving. It’s all about the food and the people. Typically, a Thanksgiving table in Louisiana is overflowing with food. Even though today is Halloween, we all know that it is time to start planning the spread of food now!
Slap Ya Mama wants you to have the best time cooking this year, so here is a Louisiana favorite: Seafood stuffed mirlitons!
Seafood Stuffed Mirlitons
- 6 mirlitons
- olive oil
- 1 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- Slap Ya Mama seasoning
- 1 pound medium-size shrimp, peeled and deveined
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup green bell pepper
- 2 tablespoons chopped green onions
- 1/2 teaspoon minced garlic
- 1 cup shrimp stock
- 1/4 cup grated parmesan cheese
- Preheat the oven to 350º F.
- Choose a firm mirliton. In a pot, bring about 2 inches of salted water to a boil. Add the mirliton, cover, and reduce heat and simmer until they are tender, about 20 to 25 minutes. Remove from pot and allow to cool. Then cut the mirliton in half and remove the seeds. Scoop out the flesh keeping the shell intact. Chop the flesh and set aside.
- Heat a tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables, the chopped flesh, the bay leaf, shrimp stock and thyme. Cook, stirring occasionally, until the any liquid in the skillet evaporates, 15 to 20 minutes. Season with salt and peppers. When the vegetables are very tender, increase the heat to medium-high, add the shrimp, and cook until the shrimp are pink and firm. Remove from the heat and remove the bay leaf. Add the crabmeat and stir gently to mix. Adjust seasoning.
- Spoon the mixture into the mirliton shells, dust the top with the breadcrumbs and parmesan cheese, and bake until the breadcrumbs are lightly browned, about 30 minutes.
- You can use eggplant, zucchini or squash as well! Adjust the boiling time for the vegetables according to the size of the vegetable. Zucchini may take only about 5 minutes. Be sure to salt the eggplant after it has been scooped out of the shell, and let drain for an hour before cooking. The salt will draw out any bitterness in the eggplant. After an hour, rinse, pat dry and continue.
Halloween is right around the corner and we are so excited! Are you looking for a Halloween costume idea? We are so inspired by Louisiana themed costumes! Here are some costumes from years past for inspiration!
Right in Gramercy, Louisiana Zapps potato chips are cooked and packaged for everyone to enjoy. The thing that makes their taste so unique is that they are kettle-cooked in peanut oil! The best part about using this as an idea for a costume is that there are so many varieties of colors and flavors to choose from. This is a perfect idea for a group!
Famous for being a doughnut without the hole, this popular sweet treat is one of New Orleans most famous food staples that both locals and visitors savor all year long. They are normally paired with a delicious steaming cafe au lait. These costumers had a lot of fun being the powdered sugar dessert.
Cajun Seasonings and Sauces:
Ok, maybe this is our favorite idea (but we are partial!) But just look at the creativity!
There are so many ways to do this idea. If you have a baby or a pet they can be costumed as the crawfish and you can be the chef!
This is possible the cutest gumbo costume we have ever seen.
Are you planning on being something Louisiana themed this Halloween? We would LOVE to see your costumes! Just send us a costume through our Facebook or email so that we can showcase your costume! From all of us at Slap Ya Mama, we hope you have a fun-filled Halloween!
What in the world is a Cajun restaurant doing in the mountains of Colorado? From the moment that Raymond Griffin decided that he had a dream, a small step became a $100,000 accomplishment. Raymond Griffin had dreams of opening up a Cajun food restaurant chain and spreading his love of traditional Louisiana food around the country.
Previous, he was working a six-figure job in Lafitte, Louisiana as a national training director for a conversion van business. However, he found himself dreaming of taking his days to the water to fish. He quit his job, opened a lodge and operated a business with his late wife Belinda for 15 years. During this time, he became a full-blown Cajun chef.
The lodge ended up being a safe haven. After a whirlwind of disasters in the mid-2000s, (Hurricane Katrine, Rita, Ike, Gustav and the Deepwater Horizon Oil Spill), the lodge became a housing facility for BP workers.
When things settled, Griffins hopped in a RV and took a well-deserved vacation. By the time him and his wife reached Frisco, his wife’s back gave out and they settled into Frisco. It was then when he came up with the concept of The Lost Cajun.
The response was amazing. Originally with only 4 items on the menu, the crowds demanded more. He realized long before that people who visit New Orleans and then seek out shrimp étoufée at home find it disappointing.
Part of the success and joy of The Lost Cajun is the educational experience. Once you walk in, you’re handed a sample platter on a paddle with seafood gumbo, chicken and sausage gumbo, crawfish étoufée, red beans and rice, lobster bisque, and chicken and sausage jambalaya.
With only 15 seats, the original restaurant consistently does $777,000 to $790,000 in annual sales, and has grown 20 percent each year. The second unit say a similar year-to-year increase and then the franchise plan hatched.
Now, The Lost Cajun are in the towns of Littleton, Glenwood Springs, Pagosa Springs, Fort Collins, Colorado. Two are in South Carolina, two are in Texas and one in San Antonio.
Griffin says “When I opened the store, I didn’t know what food cost was. I didn’t know what labor cost was. I didn’t know anything about operating a restaurant. The only things I knew was how to produce good food and how to give great service. Those two things right there I truly believe with all my heart and if you do those two things first, all the other things will fall in place.”
This story gives Slap Ya Mama a warm and fuzzy feeling because our faith in our product is similar. We know how to deliver great cajun seasoning, regardless of dietary restrictions as well. We have been humbled by the embrace to our product and intend on selling our seasoning blend around the country so that people can enjoy the comfort of cajun cooking in their kitchen no matter where they are.
Autumn is upon us and everyone is getting ready for warmer clothes, hot beverages and comforting foods. Casseroles are some of the most comforting foods whether they are childhood favorites or new-found recipes. Here at Slap Ya Mama, we are all about comfort. In fact, the reason behind our spice blends come from our love of family and tradition. What is more comforting than that?
If you love casseroles, then you most definitely know that chicken pot pie is a classic. However, nothing is better than a cajun spiced chicken pot pie. If you want a quick and easy recipe that the whole family will enjoy, look no further.
One 9-inch round refrigerated pie dough
1 1/2 cups whole milk
1 teaspoon chopped fresh thyme and basil
1 teaspoon Slap Ya Mama Cajun Seasoning
3 tablespoons unsalted butter
1 small green bell pepper, diced
1/2 medium onion, chopped
3 tablespoons all-purpose flour
8 ounces small red potatoes, diced
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
- Preheat the oven to 375 degrees F.
- Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme, basil, and 1/4 teaspoon of SLAP YA MAMA SEASONING. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
Slap Ya Mama Cajun Fish Fry is an authentic Cajun fry batter that will give your food the perfect color, the perfect crunch and add an incredible Cajun flavor to almost any fried dish. Here at Slap Ya Mama, we not only like to fry fish using this batter but we also like to fry pork chops with it. Although our fish fry is delicious on all seafood. There are many other ways to enjoy our fish fry.
It’s no secret that here in the south, we know how to do vegetables right. Many times, that means FRYING them. Here are five vegetables that you can use our Slap Your Mama Cajun Fish Fry on to upgrade the taste.
1.) Green Tomatoes
The following recipe is best fit for the following quantity of each vegetable.
- 4 green tomatoes
- 1 eggplant
- 30 pods of okra
- 4 squash
- 2 onions
What you will need:
Season tomatoes, on both sides, with salt and pepper. Place fish fry in a shallow dish. In another shallow dish, beat eggs with the milk. Dredge tomatoes through the fish fry, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
We love to hear feedback! What vegetables or other foods do you like to fry? Happy Cooking!
For some people, summer is still going strong but for those of you that are parents, it’s time to get the kids back in school. With the school year comes rehearsals, after-school sports, homework, and a whole whirlwind of activities coming your way. When it comes to preparing dinner, it’s best to have dinner ideas that are quick and easy. However, here at Slap Ya Mama, we still believe in keeping your easy and quick dinners as delicious as possible.
You can get dinner on the table in a flash with almost zero cleanup thanks for foil pack recipes. In addition, with all of the diet trends out there including keto, intermittent fasting, low-carb, and high-carb: you can modify any of these recipes to your liking. Here are three recipes that you can try on nights where your time over the stove is limited. All recipes are baked at 425 degrees for 25 minutes.
The best part about foil packs isn’t even the short time it takes to prepare them or how delicious they taste. The cleanup is almost non-existent!
Cajun Garlic Steak and Potato Foil Packs
Combine chopped steak, garlic, butter, Slap Ya Mama Seasoning, cubed potatoes and onions in a bowl and pour into your foil pack.
Slap Ya Mama Spiced Sausage and Veggie Packs
Combine sliced smoked sausage, chopped peppers (of your choice) and onions, Slap Ya Mama Seasoning and olive oil in a bowl and pour into your foil pack.
Cajun Chicken Tacos
Combine chopped chicken, Slap Ya Mama Seasoning, jalapenos, pineapple, and peppers of your choice in a bowl with melted butter and pour into your foil pack.
We love to hear our audience’s recipes and ideas! If you have a foil pack recipe, please leave them below so that we can experience your recipe too! Remember, you can modify your Slap Ya Mama seasoning depending on dietary restrictions or your preference as well! We offer low-sodium seasoning and more!
As the summer heat sets in it can be hard to find food that sounds appealing, but one meal that will keep you cool is Shrimp Ceviche. The refreshing dish is light and bright, so it won’t weight you down. Plus, you won’t have to turn on your oven or stove to cook it since requires no actual heat. Of Peruvian origin, ceviche is fish or seafood marinated in citrus juices, which then “cook” the fish.
Typically prepared in lime or lemon juice with spices like Slap Ya Mama seasoning, people can also add chopped onion, salt and cilantro to the fish. Ceviche can come with any side dish, often it is placed with sweet potato, lettuce, corn, or avocado. The dish isn’t cooked with heat, so it must be prepared fresh or frozen properly to minimize the risk of food poisoning.
The most important thing to do is making sure your fish is fresh. Buying the fish, the day you are going to cook it is highly recommended and putting it in the freezer as soon as you get home to ensure freshness.
If it is your first time making ceviche there are a few tips to make your dish perfect. While most fish work, the best kinds are semi-firm white-fleshed ocean fish like sea bass, grouper or flounder. When you start to prepare the fish make sure to remove the bloodline, the dark red portion on the fillet or your dish will have a fishy flavor.
Chefs recommend marinating the fish for a least 10 to 20 minutes, however marinating it over an hour can risk the fish falling apart. To make ceviche properly you need enough lemon or lime juice. It’s recommended to have ½ of juice to 1 pound of fish.
As always don’t forget your Slap Ya Mama Seasoning to make your ceviche the best dish this summer.
Anthony Bourdain, the author and host of CNN’s “Parts Unknown” passed away on June 8th. People around the world mourned for him, however, Louisiana residents mourned maybe a little harder.
Anthony Bourdain is known for loving Louisiana. Throughout his career, as an author and television host, Bourdain returned frequently to the city. He stated “In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful,” he said in a 2003 interview. “You can’t compare it to anything.”
In addition, Anthony Bourdain was a huge fan of Louisiana food from Boudin to Popeyes. As a culinary expert that’s travelled the world Bourdain knows what he’s talking about. For a great overall cultural food experience there is no place like New Orleans. It’s not just about the restaurants, it’s the culture of food everywhere. Here are the restaurants that Anthony Bourdain has eaten or drank at:
- Checkpoint Charlie’s
- The Harbor Restaurant
- Verti Marte
- Ms. Mae’s
- Cafe Reconcile
- Vic’s Kangaroo Cafe
- Willie Mae’s Scotch House
- Miss Linda’s yakamein
- Sazerac Bar in the Roosevelt
- The Kingpin
- New Orleans Original Daiquiris
- Taceaux Loceaux
- Pho Tau Bay
- Snake & Jake’s
Here at Slap Ya Mama, we know that Louisiana is full of food culture and are not surprised that food critics around the world come here every year. We are saddened by the news of Anthony Bourdain’s sudden passing and appreciate all the kind words he had to say about New Orleans. If you have visited New Orleans and miss the authentic flavor, shop our spice blends here.