Carne Asada Chipotle Street Tacos
Mama is making it easy to have restaurant style carne asada tacos at home. These carne asada chipotle street tacos are marinated in our very own Green Pepper Sauce, grilled and piled into flour tortillas along with fresh pico de gallo and topped with Mamas Jalapeño Cilantro Dip. The ultimate taco for meat lovers!
- Season steak with Slap Ya Mama Original Blend Cajun Seasoning Blend, coating both sides. set aside.
- In a small bowl add lime juice, chipotle salsa, garlic, cilantro, olive oil and Slap Ya Mama Green Pepper Sauce. Mix until combined. In a large ziplock bag add flank steak and pour marinade in making sure to coat both sides with marinade. Refrigerate 4-8 hours.
- Heat a cast iron skillet or grill on high. Remove the steak from marinade and place it on the hot skillet/grill for about 4- 5 minutes then flip and cook another 4-5 minutes for medium rare. Or until desired doneness.
- Let steak rest 10-15 minutes. Then slice in thin slices against the grain.
- Pica de gallo- combine onions, jalapeños, tomatoes and chopped cilantro in a large in a large bowl. Squeeze in the juice of 2 limes and add Slap Ya Mama Original Blend Cajun Seasoning (season to taste).
Top off your tacos with our: Jalapeño Cilantro Dip
Slap Ya Mama Jalapeño Cilantro Dip
Mama is mixing things up with her Green Pepper Sauce. Our jalapeño cilantro dip is a versatile sauce that can be used all week long. This is a great sauce to always have on hand as an appetizer with chips and dip, it even adds a little kick to a salad and tops off your taco night with a spicy Slap.
- In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Green Pepper Sauce.
- In a blender or food processor, puree cilantro, tomatillo and pickled jalapeño with a little jalapeño juice.
- Add cilantro jalapeño puree to mayo mixture, mixed well.
- Stir in buttermilk and fresh lime juice.
- Refrigerate until ready to serve.
Try with our Carne Asada Chipotle Street Tacos
No seafood boil is complete without Mama’s savory dipping sauces, perfect for dipping any type of boiled seafood from crawfish to shrimp and even crab. Be the hostess with the mostest and add this dip recipe to your table. Mama taught you not to show up empty handed, make it the night before and take it with you!
Mama Jen’s Cajun Crawfish Dipping Sauce
Makes about 1 cup
- In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using.
Mama Jen’s Spicy Cajun Seafood Dipping Sauce
Makes about 3/4 cup
- in a small bowl, combine ketchup, Slap Ya Mama Cajun Hot Sauce, and Worcestershire. Add horseradish, Slap Ya Mama Original Blend Cajun Seasoning, and lemon juice, and stir well. Refrigerate for 1 hour before using.
Paw Paw Dub’s Hot Dip
Click Here for Growing Up Cajun Series Recipe Video
Named after its biggest fan, Paw Paw Dub, you’ll fall in love with this cheesy, spicy dip that will have everyone asking for the recipe! This dip is quick and easy when you need to bring something delicious to a potluck, game day party or any other casual get-together.
Makes 8 servings
- 1 Cup Mayonnaise
- 5 tablespoons margarine, softened
- 2 cups shredded Cheddar Jack cheese
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1/3 cup fresh jalapeno
- Slap Ya Mama Hot Cajun Seasoning, to taste
- Assorted crackers or corn chips to serve
- In a small bowl, stir together mayonnaise and margarine until smooth. Add cheese onion, bell pepper, jalapeno, and Slap Ya Mama Hot Cajun Seasoning. Refrigerate for at least 1 hour. Serve with crackers or corn chips.
Click Here for Growing Up Cajun Series Recipe Video
Nothing is more satisfying than Mama’s Crawfish Étouffée. Crawfish tails cooked in vegetables and spices, served over hot rice-what could be better to serve the ones you love?
Makes 6 Servings
- 1 cup unsalted butter, divided
- 1 large yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 3 stalks celery, diced
- 1 tomato, diced
- 1 tablespoon minced garlic
- 1 (16-ounce) package cooked crawfish tails
- 1/2 cup seafood stock
- 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
- 2 teaspoons Slap Ya Mama Cajun Hot Sauce
- Hot cooked rice, to serve
- Garnish: chopped fresh parsley, chopped green onion
- In a large Dutch oven, heat 1/4 cup butter over medium heat. Add onion, bell pepper, celery, and tomato; cook until tender. Add garlic; cook for 2 minutes. Add crawfish, and stir to combine. Add stock; bring to a boil over high heat. Reduce heat, simmer until liquid is reduced by half, 15 to 20 minutes. Add Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Hot Sauce. Taste, and adjust seasonings if necessary.
- Cut remaining 3/4 cup butter into cubes. Remove pan from heat; fold in cubed butter, stirring until a creamy sauce forms. Serve over hot cooked rice. Garnish with parsley and green onion, if desired.
Maw Maw’s Pecan Pie
This family favorite and Maw Maw’s most famous recipe is served up at every Walker holiday dinner and family gathering. After you give it a try, it just might become one of your family’s most requested recipes, too.
Makes 1 (9-inch) Pie.
- 1/2 (14.1- ounce) package refrigerated pie crust
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs, well beaten
- 1 cup chopped pecans
- 1/2 cup dark corn syrup
- Preheat oven to 350°.
- On a lightly floured surface, unroll dough. Transfer to a 9-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp as desired. Prick bottom of dough a few times with a fork.
- Bake for 10 minutes.
- In a large bowl, stir together sugar, melted butter, and eggs. Add pecans and corn syrup, stirring well. Pour into prepared crust.
- Bake until edges are set and center is slightly jiggly 45 to 55 minutes.
Cooking Tip from Mama Jen
When prebaking a pie crust, always prick the bottom of the crust several times with a fork before baking so that it does not bubble up.
Candied Yams & Pecans
Click Here for Growing Up Cajun Series Recipe Video
It’s not a family gathering until someone brings the candied yams. There won’t be any leftovers from this dish.
Makes 8 to 10 Servings
- 3 pounds sweet potatoes, peeled and cut into 1 1/2 -inch chunks.
- 4 cups apple cider.
- 2 cups water.
- 1/2 cup granulated sugar.
- 1/4 cup firmly packed light brown sugar.
- 2 tablespoons unsalted butter, melted.
- 1 teaspoon Slap Ya Mama Original Blend Cajun Seasoning.
- 1/2 teaspoon apple pie spice.
- 1/2 teaspoon orange zest.
- 1/4 teaspoon kosher salt.
- 2 large eggs.
- 4 cups miniature marshmallows.
- Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
- In a medium Dutch oven, bring sweet potatoes, apple cider, and 2 cups water to a boil over medium-high heat. Reduce heat, and simmer until tender,15 to 17 minutes. drain, reserving 1/3 cup cooking liquid.
- In a large bowl, place sweet potatoes reserved 1/3 cup cooking liquid, sugars, melted butter, Slap Ya Mama Original Blend Cajun Seasoning, apple pie spice, Zest, and salt. Using a potato masher, mash to desired consistency. Stir in eggs. Spoon into prepared pan spreading evenly. Cover with foil.
- Bake for 30 minutes. Uncover and bake 10 minutes more. Sprinkle with marshmallows and Candied Pecans. BAke until marshmallows are lightly browned, about 7 minutes more.
Candied Pecans Ingredients:
- Line a small baking sheet with foil; spray with cooking spray.
- In a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and Salt. Cook over medium heat, stirring until coated. Spoon mixture onto prepared pan. Let stand until completely cool. Break into pieces.
Mama Jen’s Cajun Cornbread
Makes 10-12 servings
Of all her recipes, Mama Jen’s Cajun Cornbread is probably her most recognized. Anytime there is a family event, she makes her famous cornbread, and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table, or you’ll come up empty-handed.
- 1 tablespoon unsalted butter
- 1 cup diced smoked tasso or ham
- 1 cup diced smoked sausage
- 1 cup yellow cornmeal
- 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning
- 1 teaspoon baking soda
- 1 (14.75-ounce) can cream-style corn
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 2 1/2 cups shredded mild Cheddar cheese
- 1 small onion, finely chopped (about 1 cup)
- 1 medium green bell pepper, seeded and diced (about 1 cup)
- 3 medium jalapeños, seeded and minced (about 1/2 cup)
- Preheat oven to 350°. Grease a 13×9-inch baking pan with butter.
- In a medium skillet, cook tasso and sausage over medium-high heat, stirring frequently, until browned, 5 to 7 minutes. Set aside.
- In a large bowl, stir together cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, and baking soda using a fork. Add corn, milk, oil, and eggs, stirring until well combined. Spoon mixture into prepared pan.
- Bake until a wooden pick inserted in center comes out clean and top is golden brown, about 55 minutes. Let cool for 30 minutes before serving.
Cajun Fried Turkey
Makes 10 to 14 servings
If you’ve never tried frying a turkey, what are you waiting for? Get ready for perfectly crispy skin and classic Cajun flavors.
- In a medium saucepan, heat Slap Ya Mama Cajun Pepper Sauce, butter, lemon juice, and Slap Ya Mama Hot Blend Cajun Seasoning over low heat until butter is melted. Using a large syringe, inject marinade into all meaty areas of turkey (breasts, thighs, legs, and wings). If possible, let turkey marinade for 2 to 4 hours in refrigerator. Remove turkey at least 30 min before frying.
- Prepare turkey fryer according to manufacturer’s instructions. Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°. (For a 12-pound turkey, fry for approximately 42 minutes.) Remove turkey from pot, and let drain. Wrap in foil, and let stand for at least 15 minutes before carving.
Cajun Harvest Skillet
Don’t let fall slip away without checking off this warming, hearty recipe from your fall cooking bucket list! This one-pan chicken skillet will satisfy all your sweet and spicy cravings.
- 1 Tbsp Kinloch Pecan Oil
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes, season to taste with Slap Ya Mama Original Blend Seasoning
- 4 slices thick-cut bacon, chopped
- 1 1/2 tsp Slap Ya Mama Original Blend Seasoning
- 3 cups Brussels sprouts, trimmed and quartered (about 3/4 lb)
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 oz)
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
- 4 cloves garlic, minced (about 2 tsp)
- 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1 tsp ground cinnamon
- 1 tsp Slap Ya Mama Low Sodium Blend
- 1 cup reduced-sodium chicken broth, divided
In a bowl add chicken and season to taste with Slap Ya Mama Original Blend. Heat the pecan oil in a large, nonstick or cast iron skillet over medium-high, until hot. Add chicken and brown thoroughly until browned on all sides, about 5-7 minutes. Transfer to a paper towel lined plate and set aside.
Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and discard all but 1 Tbsp of the bacon fat.
With bacon fat still in the skillet, increase heat back to medium-high. Add Brussels sprouts, sweet potato, onion and 1 1/2 tsp Slap Ya Mama Original Blend. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent about 10 min.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour 1/2 cup of broth and 1 tsp of Slap Ya Mama Low Sodium Blend. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm. Enjoy!
Crispy Cajun Chicken Thighs
Run, don’t walk, and make these Crispy Cajun Chicken Thighs for dinner tonight! Coated with our Original Blend Cajun Seasoning, rosemary and a touch of lemon for a flavorful dish that is pan-fried and baked to golden perfection.
6 bone-in, skin-on chicken thighs
1 Tbp Slap Ya Mama Original Blend Cajun Seasoning
1Tbs. Vegetable oil
1 lemon (small), cut in rounds
2 sprigs rosemary, chopped
Position a rack in the lower end of the oven and preheat to 400 degrees Fahrenheit.
Season the chicken thighs on both sides with Slap Ya Mama Original Blend Cajun Seasoning. In a 12 inch ovenproof skillet or cast iron pan over medium-high heat, warm the oil until hot. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.
Turn chicken to skin side up and scatter the lemon slices on top of the chicken. Transfer to the oven and roast until a thermometer inserted into the thickest part of a thigh, registers 170 degrees Fahrenheit, approximately 20 minutes. Serve and Enjoy!