Looking for a fun and unique twist on traditional tacos? Look no further than these mouth-watering Smash Tacos! These tacos are made by taking a seasoned meatball and smashing it onto a tortilla, creating a crispy and flavorful base for all of your favorite taco toppings. With the addition of Slap Ya Mama seasoning, jalapenos, and a variety of fresh and zesty toppings, these tacos are sure to be a hit with your family and friends. Try them out for your next taco night and enjoy the deliciousness!
Ingredients
1lb ground beef
½tspground cumin
1tbspSlap Ya Mama Original Blend Seasoning
1cupshredded cheddar cheese or Mexican blend
1finely diced yellow onion
4-6flour tortillas
1jalapeno, sliced
1cupshredded romaine lettuce
½cupguacamole or mashed avocado
½cupsalsa
½cupsour cream
Instructions
In a medium-sized bowl, combine the ground meat, cumin, Slap Ya Mama seasoning, and shredded cheese. Mix well and form 4-6 balls of meat.
Top each meat ball with a few slices of jalapeno and set aside.
Heat a non-stick skillet over medium heat.Place one meat ball in the skillet and flatten it slightly with the back of a spatula.Top the meat with a tortilla and press down with the back of a smaller pot or pan. Cook for 3-4 minutes, or until the meat is cooked through. Carefully flip the meat and tortilla with a spatula and cook for an additional minute.
Remove from heat and repeat with the remaining meat balls and tortillas.
To serve, top each tortilla with shredded romaine lettuce, guacamole or mashed avocado, salsa, sour cream, and finely diced yellow onion.
Garnish with additional jalapeno slices if desired.
Slap Ya Mama Poutine is a delicious and indulgent twist on the classic Canadian dish. This southern-style version is made with crispy French fries, white cheddar cheese curds (or mozzarella cubes), and smothered in rich gravy that's been seasoned with Slap Ya Mama. The result is a comforting and satisfying meal that's perfect for sharing with friends and family. Whether you're a poutine lover or a fan of Southern cuisine, this dish is sure to impress your taste buds and leave you wanting more.
Heat the oil to 360 degrees Fahrenheit in a deep fryer or large pot.
Fry the French fries until golden brown and crispy. Remove to paper towels to drain and work in batches
In a small saucepan over medium heat, combine the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire sauce. Bring to a low boil while whisking frequently
In a small bowl, whisk together the water and cornstarch until smooth. Whisk the cornstarch mixture into the broth mixture and cook until thickened. Season with Slap Ya Mama to taste.
Preheat the oven to 450 degrees Fahrenheit
Sprinkle the cheese curds over the French fries and top with the mozzarella balls. Place in the preheated oven for 3-4 minutes, or until the cheese is melted and bubbly
Spoon the hot gravy over the top of the cheese and fries. Sprinkle with Slap Ya Mama seasoning, if desired
Serve immediately for best results. Enjoy your delicious poutine!
Egg Pocking is a tournament-style battle for the strongest hard-boiled Easter egg.
How to Play: First, you and your competitor grab a hard-boiled egg. Hold the thickest part of the egg in your fist(as pictured). Then count to three and lightly tap your opponent’s egg without cracking your own egg. Continue tapping eggs until one cracks. The round ends as soon as the first egg cracks, the winner will then advance to the next round. The game repeats until there is one person left. That person becomes the winner of the Egg Pocking Competition.
What do you win? Prizes can range from bragging rights for the year, cash, candy, or even first place in line for food.
The game is simple, but the competition gets serious! Some take it so seriously that they secretly switch out their eggs for a stronger duck egg.
Give it a crack, and let us know what you think of this Cajun tradition!
History of Egg Pocking?
The ancient Greek game of egg pocking, also known as tsougrisma, involved clinking together eggs that were dyed red to represent the blood of Christ, with the cracking of the egg symbolizing the resurrection of Christ. Over time, this tradition spread to various cultures around the world.
Egg pocking eventually made its way to Louisiana by the French, with “pocking” derived from the French word Pâques meaning Easter. Originally spelled “egg paquing,” the name has evolved to its current form.
Today, families often decorate eggs for the game, though some choose to leave them plain. Regardless of appearance, egg pocking remains a cherished tradition that brings people together to celebrate the renewal of life. It is a timeless tradition that will continue to be passed down for generations to come.
Save your eggs and make Mama’s Cajun Deviled Eggs!
If you love deviled eggs as much as we do, you’re going to love this concoction. Slap Ya Mama is proud to present our deviled eggs recipe complete with our special hot blend and hot sauce for unparalleled flavor.
With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!
If you're looking for a simple yet flavorful steak recipe that can be whipped up in no time, look no further than this Slap Ya Mama grilled steak recipe. With just a few ingredients and a hot grill, you can have a juicy, tender steak seasoned to perfection with the signature Slap Ya Mama Seasoning. This recipe is perfect for those who love a good steak but don't want to spend hours prepping and cooking. Whether you're a seasoned grilling pro or a newbie, this recipe is easy to follow and delivers unbeatable flavor every time. So grab your apron, fire up the grill, and get ready to enjoy a mouth-watering steak.
Ingredients
Olive Oil (to coat)
Slap Ya Mama Original Blend Cajun Seasoning (for those who like it hot, try our HOT Cajun Seasoning)
Ribeye Steak
Instructions
Preheat your grill to medium-high heat. Season your steak with Olive Oil and Slap Ya Mama Original Blend Cajun Seasoning. Let Marinate for 15 minutes. Place the steak on the grill and cook to your desired level of wellness. We recommend cooking for approximately 3 minutes per side. Once cooked, allow the steak to rest for a few minutes, then slice and savor!
Looking for a crowd-pleasing seafood recipe? Look no further than this mouth-watering Slap Ya Mama fish fry platter that features a delicious assortment of crispy oysters, juicy catfish, and succulent shrimp. Coated in a crispy blend of Slap Ya Mama Fish Fry that is infused with the signature Slap Ya Mama seafood boil. These fried fish will leave your taste buds dancing with delight. The combination of textures and flavors is simply irresistible, making it the perfect dish for any occasion, from family gatherings to parties. Whether you're an experienced seafood chef or a novice cook, this recipe is easy to follow and will have your guests begging for more. So fire up the fryer and get ready to impress with this amazing seafood platter!
Start by preparing the egg wash. Crack eggs into a small bowl and beat them until they are well blended. Add 1 tablespoon of Slap Ya Mama White Pepper Blend to the bowl and stir the mixture well to combine.
In another shallow dish or bowl, pour in the entire box of Slap Ya Mama Fish Fry mix. Spread the mix out evenly in the dish so that it is easy to coat the seafood.
Take the catfish fillets and dip them one by one into the egg wash, making sure they are fully coated. Then, transfer them to the fish fry mix and coat them well on both sides, gently pressing the mix onto the fish to help it stick.
Heat up a deep fryer or a large pot with oil to 350°F. Once the oil has reached the desired temperature, carefully place the coated catfish fillets into the oil and fry them for 2 minutes, or until they are golden brown and crispy.
For the shrimp, start by removing the shells and deveining them. Dip each shrimp first into the egg wash, then the fish fry mix, and repeat this process twice. This will give the shrimp a double coating and extra crunch. Fry the shrimp in the hot oil for 1-2 minutes or until they are golden brown.
To fry the oysters, dip each one into the egg wash and then coat them in the fish fry mix. Carefully add the oysters to the hot oil and fry them for about 2 minutes or until they are crispy and golden brown.
Once all of the seafood has been fried, remove them from the oil with a slotted spoon and place them onto a paper towel-lined plate to drain off any excess oil.
Arrange the seafood on a platter, garnish with fresh herbs or lemon wedges, Slap Ya Mama Hot Sauce and serve with your favorite french fries. Enjoy this delicious Slap Ya Mama fish fry platter with friends and family!
If you're looking for a quick and easy weeknight dinner that's bursting with flavor, look no further than these garlic lemon shrimp seasoned with the bold and spicy Slap Ya Mama seasoning. The combination of zesty lemon and garlic with the heat of the seasoning creates a mouthwatering dish that's sure to please. Not only is this dish delicious, but it's also a healthier option, with protein-packed shrimp and fresh ingredients.
Add all of the ingredients and mix until the shrimp is fully coated.Marinate the shrimp for about 15 minutes.
Place the shrimp on skewers.Grill the skewers for about 3 minutes per side, until the shrimp are pink and opaque. Cooking times may vary depending on the grill.Sprinkle the shrimp with lemon juice.Enjoy!
Get ready for a flavor explosion with these delicious buffalo chicken sliders on Hawaiian rolls, topped with the spicy and savory Slap Ya Mama Wing Sauce! These mini sandwiches are perfect for game day, parties, or just a quick and easy dinner. The combination of tangy buffalo sauce, creamy ranch dressing, and melted cheddar cheese on top of tender chicken is simply irresistible, and the added kick from the Slap Ya Mama sauce takes them to the next level. Plus, the sweetness of the Hawaiian rolls perfectly balances out the spiciness of the buffalo and Slap Ya Mama sauces. These sliders are easy to make and even easier to devour. Get your taste buds ready for a treat!
Preheat oven to 350°F. Cut rolls into tops and bottoms, toast bottoms in 9x13 pan for 5 min. Mix chicken, buffalo sauce, Ranch, cream cheese, cheddar, and onion. Spread on bottom rolls. Top with top rolls, brush with butter, sprinkle with parsley. Bake 20 min covered, 5 min uncovered.
Looking to add some heat to your classic fast food sandwich? Try this recipe for a spicy twist on the McDonald's McChicken sandwich, featuring the flavorful Slap Ya Mama Seasoning and Wing Sauce. With a crispy coating and a juicy chicken patty, this sandwich is sure to satisfy your cravings for both crunch and spice.
Cut the chicken breasts into small pieces, resembling the texture of ground chicken. Mix the chicken with mustard, Slap Ya Mama Original Blend Seasoning, and celery salt until well combined. Shape the mixture into chicken patties.
Fully cover the chicken patties in bread crumbs, making sure they are coated evenly. Next, dip each patty into Slap Ya Mama Wing Sauce . Finally, place the fully coated patties into the basket of an air fryer.
Cook the patties until the chicken is fully cooked and crispy. We cooked ours at 390℉ for 10 minutes in the air fryer, but keep in mind that the cooking time may vary depending on your specific air fryer.
Put together the sandwich to your liking. We recommend adding lettuce, mayonnaise, and pickles on top.
Serving customers in the family store’s deli, Jennifer was disappointed in their store-bought seasoning. She went home and complained to TW, and they went to work making their own. “We went to the store and got all kinds of different seasonings, and we started mixing it at home until it was something we wanted,” says Jennifer. “Really all we put in it was salt, black pepper, red pepper, and garlic. We got the proportions like we wanted–not too salty- and put it in an old pickle jar.” Then she enlisted her sons for help. Jack and Joe who were 15 and 13 at the time, rolled the jar back and forth in the house’s only carpeted room until the mixture was perfectly combined.
The Walkers started using the seasoning in the deli, and soon customers wanted to buy it. “So we got jars from the dollar store,” says Jennifer. “They had little handles and shakers. The boys made labels off the computer that said ” Slap Your Mama, Bayou Chicot, Louisiana,’ since that is where we lived at the time. We put them on the counter and sold them for a dollar, and people kept buying them.”
Soon, the Walkers had to buy in bulk. They went to Targil Seasoning & Butcher Supplies in the nearby town of Opelousas and made 25 pounds of their seasoning. They sold out of that, too. Their customers and friends were using it like salt and pepper on everything from popcorn, French fries, and scrambled eggs to their favorite Cajun foods. They encouraged the Walkers to sell to a larger audience, but in order to do so, they’d need to create a barcode and get the product approved. “We got to the point where we asked each other, ‘Are we gonna do this for real?” Jennifer says.
The Story of the Real Cajun Mardi Gras and The Walkers Experience
Mardi Gras- or Carnival- is celebrated in many cities worldwide with strong Catholic ties. Although legend tells of French explorers Pierre Le Moyne d’Iberville and Sieur de Bienville hosting America’s first Mardi Gras celebration near present-day New Orleans in 1699, historical record says it was first celebrated in the 1700s in present-day Mobile, Alabama, the capital of the French Louisiana Territory. Today, communities along the gulf coast from Texas to Florida celebrate Mardi Gras season. Each area prides itself on its own unique customs, from parades, costumes, and formal balls to special food and libations.
Mardi Gras season begins on January 6th, called Epiphany or Twelfth Night, the fay the three kings reached baby Jesus in Bethlehem. To mark the occasion, local bakeries make a flaky, oval-shaped pastry called a king cake. Inside each king cake is a plastic baby that signifies the baby Jesus. The person who finds the baby in their slice has to host next year’s mardi gras party and provide the king cake. The Carnival Season culminated on Fat Tuesday (“Mardi Gras” in French), the day before Ash Wednesday, and the Christain Lent. On Fat Tuesday and the weeks leading up to it, Catholics- and many Protestants- eat and drink whatever they wish before giving up meat and other luxuries during the Lenten season of sacrifice and repentance.
Just 10 miles from Ville Platte is the small town of Mamou (pronounced Mah-moo), which hosts one of the traditional Cajun Mardi Gras Celebration in the United States. The Courir de Mardi Gras (Fat Tuesday run) dayed back to the fête de la quémande (feast of begging), of medieval France. Mamou revelers on horseback go door to door begging for ingredients to make a communal pot of gumbo. Dressed in simple costumes made of colorful scraps of fabric and donning a mask and capuchon (cone-shaped hat), men sing ballads in French. One home might provide a bell pepper, well and other provides an onion or celery stick or even a live chicken.
“The Capitaine leads close to 200 men on horseback, and they dance on their horses,” says Jennifer. “they get permission to go on farmers’ lands to chase their chickens. The captured chickens are used in the gumbo. Behind them are trailers of men, women, and children throwing loot to the crowd, everyone having a good time.”
Afterward, the fun goes on at Fred’s, a famous Cajun French Music lounge in Mamou that opens every Saturday Morning for the locals to dance. “Fred’s Lounge was the first bar I went to in my life,” says Jack. “I think Joe and I were 8 and 10 years old, maybe younger. But it was just so cold and the only place we could go.”
After the Mardi Gras fun, the walkers invite their friends back to their Ville Platte house to warm up over a big pot of chicken and sausage gumbo–the true Cajun way of making gumbo, without tomatoes, okra, or seafood.
“New Orleans does things on a much grander scale with elaborate floats and balls,” says Jack. “But Cajuns are more simplistic. We do the traditional Mardi Gras here. It’s a big to-do because of all the people who get together.”
Mama’s Chicken & Sausage Gumbo
Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right. With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos. We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork. For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days. We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.This winter, try preparing a chicken & sausage gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.
In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil. Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally. Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning. Boil for 15 minutes. With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Add water to pot until it is almost full. Bring to a boil and boil for 1 hour. With 10 minutes remaining of the hour boil, add parsley and green onions. Reduce low heat. Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!
If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.
The touchdowns are great. The half-time show is awesome. Super Bowl commercials are cool. What really makes the super bowl is the tasty dips! We have included Mama’s 5 favorite dips. From a french onion dip, to cheese dips, and crawfish dips, we’ve got you covered for Super Bowl LVII. Continue Reading
Super Bowl parties look a little different this year. Well thats okay, because we all know the best part of the party, is the food… Get ready to have a taste bud blow out, here are 10 Super Bowl foods that are better than a touchdown. From wings, chili, to fried boudin balls and more we’ve got what you need to support your team and feed your stomach.
