This tasty food was submitted in our Slap Ya Mama Virtual Cook-off by A.C. Williams. Give this dish a try and tag us on Instagram @slapyamama! A.C. Williams's Instagram: @like_the_air_conditioner
Pour coconut milk, lime juice, chili oil, turmeric, and 1 tbsp of Slap Ya Mamma into a large bowl.
Grate the garlic and ginger into the marinade above.
Heavily salt pork steaks and add to the marinade. Let rest for at least 1 hour in the fridge.
Preheat oven to 425 degrees. Wash, peel, and cut potatoes into 1/4 inch slices. Let potato slices sit in cold water for 20 minutes.
Wash, dry, and de-stem kale. Place onto a baking sheet and lightly drizzle olive oil and Slap Ya Mamma over top.
Cook kale for 7-9 minutes until crispy. Set aside.
Thoroughly dry potato slices and place onto a baking sheet in a single layer. Seasoning with a generous amount of Slap Ya Mamma and 2 tbsp of olive oil.
Cook potatoes for 22-25 minutes or until crispy, making sure to shake the pan once or twice to ensure even browning. Set oven to broil after removing.
Remove pork steaks from marinade and grill over high heat for 10 minutes per side. Make sure to brush remaining marinade over steaks after flipping.
Add a slice of mozzarella on top of each steak and broil on a baking sheet until melted (about 1 minute and 30 seconds). Let steak rest for at least 5 minutes.
Pour half a cup of the remaining marinade into a small saucepan and cook over high heat. Once bubbling, remove from heat and mix in sour cream and green onions. Transfer to a bowl for dipping.
Top steaks with a little more Slap Ya Mamma, plate, and ENJOY!
This flamin' hot dish was submitted by @boudinlink on Instagram as part of our Virtual Cook-off! To check out all things boudin go to @boudinlink on Instagram!
Course Appetizer
Cuisine American, Cajun
Author Bob & Dawn
Ingredients
4lbpork shoulder or Boston But
¾lbpound pork liver (optional but better if included)
2½large yellow onions, diced
2¼cupsLouisiana long-grain white rice, such as Supreme
1 Bag of Flamin’ Hot Cheetos (or XXtra hot or not hot)
½lbblock of pepper jack cheese cut into ½ inch cubes.
2eggs
⅓cupwater
1½cupflour
Oil for frying
Instructions
BOUDIN
Cut up pork into 3-inch cubes and quarter the onions.
Preheat the oven to 400ºF.
In a pot with a tight-fitting lid, add the pork roast, onions, and garlic, season with 4 tbsp Slap Ya Mama - Original Blend Cajun Seasoning, and cover with water. Cover and simmer on the stove for 2.5 hours (should be falling apart tender). Remove pork onion pieces and garlic but hold on to the cooking liquid.
Add the liver to cooking liquid and boil for 10 minutes. Remove the liver.
Cook the rice using half water and half cooking liquid.
Add cooked onion, garlic, pork, and liver to a food processor and gently pulse to a chunky consistency. You may choose to add the liver first and process it to a finer consistency before adding to the other ingredients.
Mix cooked to pork mixture to rice adding cooking liquid as necessary to maintain moistness. Approximately 70% of meat to 30% rice. Add additional Slap Ya Mamma Cajun Seasoning to taste and cayenne to taste then add the green onions.
Set aside and allow to cool until you’re ready to make the boudin balls.
BOUDIN BALLS
Use 2 lbs cool unlinked boudin made with Slap Ya Mama Cajun Seasoning (recipe above)
In a food processor pulverize Cheetos until they’re fine and move to a shallow bowl.
Organize your materials into an assembly line: Boudin, cheese, flour, egg mixed with water, pulverized Cheetos.
Now: Take a large handful of boudin and form into a firm ball around a cube of cheese. Coat in flour. Cover in the egg mixture. Sprinkle lightly with Slap Ya Mama - Original Blend Cajun Seasoning. Completely cover with pulverized Cheetos/ packing on if necessary. Set aside.
Heat enough oil to cover the boudin balls to 350 degrees and cook in batches of two to four (depending on the size of your frying set-up) for approximately 5 minutes or until cheese is melted and boudin balls are a rich toasty red.
Tasso adds an extra kick to this flavor-packed and perfectly creamy soup. This recipe and more delicious recipes can be found in our cookbook Growing Up Cajun
1lbmedium fresh shrimp, peeled, deveined, and rinsed
2tbspchopped fresh parsley
Garnishchopped green onion
Instructions
In a Dutch oven, heat oil over medium heat. Add tasso, onion, bell pepper, garlic, and 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; sautéuntil onion is translucent.
Stir in cream cheese, and cook until softened.
Add corn, tomatoes, soups, milk, and remaining1⁄2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; cook for 8 to 10 minutes, stirring constantly.
Add 3⁄4 cup water; increase heat, and bring to a light boil.
Add shrimp, and return to a light boil. Reduce heat, and simmer for 15 minutes.
With 5 minutes remaining, stir in parsley. Garnish with green onion, if desired.
Mama's Muffuletta is not your average deli meat sandwich-layers of meat, cheese, and olives are served up on fresh bread to create this instant favorite. This recipe is from our Cookbook Growing Up Cajun! You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana. Click here to order your cookbook today!
Add a fun twist to the classic sweet potato casserole. These twice-baked sweet potatoes are easy to whip up and take on the go to all your holiday parties. To top it off, Mama is keeping it oh so sweet yet spicy with her candied pecans seasoned with our Slap Ya Mama Hot Blend Seasoning.
Preheat your oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20 to 45 minutes).
In the meantime, in a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and salt. Once butter is melted add in 1 1/2 cup of pecans, stirring until coated. Set aside until sweet potatoes are ready to be topped off and baked for the second time.
Cut each potato in half lengthwise and scoop out the baked insides. Try to keep from tearing the skins much as possible!
Place the potato skins back in the baking pan. Mash the baked sweet potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using). Scoop this filling into the sweet potato skins.
Scoop the candied pecans onto the top of filled potatoes and for the second time bake at 400°F for 12-15 minutes.
In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice. Mix well. Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking. Enjoy!
Create a warm and inviting meal for your family with the rich smells and taste of roasted duck, perfect for any special gathering.
Makes about 6 servings
Ingredients:
1 (5-pound) whole duck
2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
2 large sweet onions, quartered
4 stalks celery, halved
3 large green bell peppers, seeded and halved
4 heads garlic, halved
2 tablespoons firmly packed light brown sugar
1 tablespoon unsalted butter, melted
Instructions:
Preheat oven to 425°.
Using a sharp knife, prick skin of duck; sprinkle duck with Slap Ya Mama Original Blend Cajun Seasoning.
In a large oval Dutch oven, place onion celery, bell pepper, and garlic in an even layer; place duck on top.
Roast until skin is light golden brown, about 40 minutes. Reduce oven temperature to 400°, and roast until a meat thermometer inserted in thickest portion registers 170°, about 50 minutes more.
In a small bowl, stir together brown sugar and melted butter until smooth. Brush over duck skin during last 10 minutes of cooking. Let stand for 15 minutes before slicing.
6 (8-inch) New Orleans-style French bread pieces, split
Blue Cheese Celery Slaw (recipe follows)
Blue Cheese Celery Slaw
½ cup mayonnaise
½ cup sour cream
2 tablespoons grainy mustard
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon minced garlic
1 handful chopped fresh parsley
1 teaspoon celery salt
½ teaspoon ground black pepper
½ (16-ounce) bag tricolor coleslaw mix
2 cups thinly sliced celery
1 (5-ounce) container crumbled blue cheese
Instructions
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.
Blue Cheese Celery Slaw
In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.
Perfect for any grilling holiday that is marked on your calendar these Hot ‘n’ Spicy ribs are a menu must-have. Mama’s Ribs are sweet, sticky and oh so spicy, seasoned in our Hot blend for the perfect kick. These baby backs are sure to bring the heat to your next grill out!
1 bottle of your favorite barbeque sauce (18 ounces)
Directions:
Combine the brown sugar and Slap Ya Mama Hot Blend Cajun Seasoning; rub all over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle honey over ribs. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place ribs on the grill over medium heat. Close lid and grill for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
These Tuna wraps are a perfect healthy option for a spicy and refreshing meal. The marinated tuna could also be thrown on a bed of jasmine rice for a poke bowl.
In a medium bowl, whisk together the Ponzu sauce, Slap Ya Mama White Pepper Blend and lime juice. Transfer the tuna to the marinade and let sit for a few minutes in the refrigerator, while you prep the rest of the ingredients.
Slice cabbage and carrots into a slaw.
Fill each lettuce cup with a desired amount of slaw. Place a mound of spicy tuna on top of wrap.
Top each wrap with Slap Ya Mama Hot Sauce or pour into a bowl for dipping. Sprinkle with sesame seeds.
Mix up taco night with Mama’s colorful, crispy, Cajun Pepper sheet pan tacos. With little prep time and hardly any clean up, we guarantee this recipe will become a regular in your household. Mama’s Cajun Pepper Cauliflower can also stand alone as an easy and healthy side dish for any occasion.
Arrange rack in the middle of the oven and heat to 375°
Place chopped Cauliflower, shredded brussels and chicken tenders on rimmed baking sheet. Shredding the brussels: You can buy them shredded (fast and easy) or you can shred/thinly slice them yourself with a mandoline.
Remove the baking sheet from the oven. Toss the vegetables and pour remaining Slap Ya Mama Cajun Pepper Sauce on cauliflower to ensure it is completely covered in sauce.
Place back in oven for 5 min or until chicken is completely cooked registering 155° on an instant read thermometer.
Drape tortillas in the oven rack until reached desired warmth.
Build taco with chicken, shredded brussels and crispy Cajun Pepper cauliflower.
Top if off with a little extra Cajun Pepper Sauce to taste.
