Turtle Soup

Turtle Soup

 

This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.
Servings 8

Ingredients

  • 1 pound boneless turtle meat
  • 2 tbsp olive oil
  • 2 green bell peppers, diced
  • 2 onions, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, minced
  • 2 tbsp paprika
  • 2 bay leaves
  • 2 tsp Slap Ya Mama Low Sodium Blend Seasoning
  • 2 tsp dried thyme
  • tsp dried oregano
  • 1 tsp Slap Ya Mama HOT Blend Seasoning
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • Dark Flour (recipe follows)
  • 8 cups chicken broth, divided
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry sherry
  • 1 cup dry red wine
  • 3 hard-boiled eggs, peeled and cubed
  • ½ cup chopped fresh parsley
  • ½ cup fresh lemon juice
  • Salt and ground black pepper, to taste
  • Garnish: chopped

Instructions

  • Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
  • In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
  • In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
  • Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
  • Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.

Dark Flour

  • 2 cups all-purpose flour
  • Preheat oven to 350°
  • Spread flour onto a rimmed baking sheet
  • Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.
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Seafood Gumbo

Seafood Gumbo

 

Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl.
For more recipes like this check out our cookbook Growing Up Cajun.

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups chopped fresh okra
  • cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 tbsp minced garlic
  • 6 cups seafood stock
  • 1 (8-ounce) container crab claw meat, picked free of shell
  • cup amber beer
  • 2 tbsps file powder
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Slap Ya Mama Hot Cajun Seasoning
  • 2 bay leaves
  • 1 lb medium fresh shrimp, peeled and deveined
  • 1 lb red snapper fillets, chopped
  • ¼ cup chopped fresh parsley
  • hot cooked rice, to serve
  • 2 (8-ounce) containers shucked oysters, drained
  • 1 (8-ounce) container of jumbo lump crabmeat, pickled free of shell
  • Garnish: sliced green onion

Instructions

  • In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, stirring to combine. Cook, stirring frequently, until a peanut butter-colored roux forms, about 20 minutes.
  • Add okra, onion, bell peppers, celery, and garlic; cook for 5 minutes, stirring frequently. Add stock, crab claw meat, beer, filé powder, Worcestershire, salt, Slap Ya Mama Original Blend Cajun Seasoning, Slap Ya Mama Hot Cajun Seasoning, and bay leaves; bring to a boil. Reduce heat to a medium, and simmer for about 1 hour.
  • Add shrimp, fish, oysters, and lump crabmeat; cool until seafood is cooked through, 8 to 10 minutes. Stir in Parsley. Serve over hot cooked rice. Garnish with green onion, if desired.
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Mama Jen’s Crab Dip

Mama Jen’s Crab Dip

 

A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 12

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • cup shredded Swiss cheese
  • ¼ cup minced shallot
  • 1 tbsp fresh lemon juice
  • 2 tsp Slap Ya Mama Cajun Hot Sauce 
  • 2 tsp Worcestershire sauce
  • 2 tsp Slap Ya Mama Original Blend Seasoning 
  • ½ tsp dry mustard
  • 1 tbsp olive oil
  • ¼ cup finely chopped yellow or red bell pepper
  • 1 (8-ounce) container jumbo limp crab meat, drained and pickled free of shell
  • 1 tbsp minced garlic
  • 2 tbsp bourbon
  • ½ cup shredded parmesan cheese
  • Garnish: sliced green onion
  • pita chips to serve

Instructions

  • Preheat oven to 325°. Spray a 1-quart backing dish with cooking spray.
  • In a large bowl, combine cream cheese, Mayonnaise, Swiss, shallot, lemon juice, Slap Ya Mama Cajun Hot Sauce , Worcestershire, Slap Ya Mama Original Blend Seasoning , and mustard.
  • In a medium skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring frequently, until tender, 2 to 3 minutes. Add crabmeat and garlic; cook for 1 minute. Add bourbon; cook until liquid is reduced, about 2 minutes.
  • Fold crabmeat mixture into cream cheese mixture. Transfer to prepared pan. Sprinkle with Parmesan.
  • Bake until mixture is hot and bubbly and cheese is light golden brown, about 24 minutes. Let cool for 10 minutes. Garnish with green onion, if desired. Serve with pita chips.
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Crawfish Bread Bowl

Crawfish Bread Bowl

 

What could possibly make a cheesy dip filled with savory vegetables and crawfish batter? Aunt Celeste knows-- serving it in a bread bowl, of course.
For more delicious recipes like this check out our cookbook Growing Up Cajun !

Ingredients

  • ½ cup unsalted butter
  • 1 medium yellow onion, chopped
  • ½ red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 4 ounces cream cheese
  • 1 (10.5-ounce) can of cream of shrimp soup
  • 1 (8-ounce) can of tomato sauce
  • 1 (5.5-ounce) can vegetable juice
  • ½ cup shredded Monterey jack cheese
  • ½ cup half-and-half
  • 1 lb cooked crawfish tails
  • 2 tsp lemon zest
  • Slap Ya Mama Original Blend Cajun Seasoning, to taste
  • Handful chopped green onion
  • 3 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • Dash of Slap Ya Mama Cajun Hot Sauce or Green Pepper Sauce 
  • 1 (16-ounce) loaf Hawaiian sweet round bread
  • Garnish: chopped fresh parsley
  • Assorted crackers, to serve

Instructions

  • Preheat oven to 325°
  • In a medium saucepan, melt butter over medium heat. Add onion, bell peppers, and garlic; sauté until tender. Stir in Worcestershire. Add cream cheese, stirring until melted. Add soup, tomato sauce, and vegetable juice, stirring until well combined. Add cheese and half- and-half, stirring until cheese is melted.
  • Season crawfish with zest and Slap Ya Mama Original Blend Cajun Seasoning. Add crawfish mixture, green onion, parsley, thyme and Slap Ya Mama Original Blend Cajun Seasoning to pan. Cook over low heat until thickened, about 3 minutes. (thicken with flour, if necessary.) Remove from heat.
  • Cut top off bread round, and set aside. Hollow out inside of loaf. make sure enough bread is left inside so that the bread does not have any holes. Press bread down inside bowl. Left over bread can be cubed and baked for dipping in crawfish dip.
  • Place bread bowl on a baking sheet. Pour crawfish mixture into bread bowl.
  • Bake for 30 minutes. Return top of bread round to bread bowl, and cover entire round with foil. Bake 20 minuted more. Remove top of bread round, and garnish with parsley, if desired. Serve warm with bread pieces and crackers.
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Bananas Foster

Bananas Foster

 

You only need a few simple ingredients- and your favorite vanilla ice cream- to create a delicious dessert that will knock your socks off!
For more tasty treat recipes checkout our cookbook Growing Up Cajun!

Ingredients

  • ¾ cup unsalted butter
  • 2 cups firmly packed light brown sugar
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • 5 ripe bananas, cut in half and sliced lengthwise
  • ½ cup dark rum
  • Vanilla ice cream, to serve

Instructions

  • In a large skillet, melt butter over medium-high heat. Stir in brown sugar, salt, and cinnamon; cook, stirring constantly, until sugar is dissolved. Add bananas, and cook until tender, about 4 minutes. Remove from heat. Add rum; use a stick lighter to ignite rum. Cook until the flames die out. Serve with vanilla ice cream.
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Homemade Vegetable Soup

Homemade Vegetable Soup

 

Your favorite vegetables are cooked in tomato sauce and Slap Ya Mama Original Blend Cajun Seasoning for an extra kick. Try adding noodles for a heartier meal.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 12

Ingredients

  • 8 cups water
  • 1 lb beef stew meat or cubed ham
  • Slap Ya Mama Original Blend Cajun Seasoning
  • 3 (8-ounce) cans tomato sauce
  • 3 medium russet potatoes, peeled and cubed
  • 3 cups carrot, chopped
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 tbsp minced garlic
  • 1 (16-ounce) can corn kernels
  • 1 (16-ounce) can green beans
  • 1 (14.5-ounce) can beef broth
  • 1 (10.75-ounce) can cream of mushroom soup
  • 1 (8.5-ounce) can peas and carrots
  • 2 oz uncooked spaghetti noodles (optional)
  • Garnish: Chopped Parsley
  • Saltine crackers, to serve

Instructions

  • In a large stockpot, bring 8 cups water to a boil over high heat. Season meat with Slap Ya Mama Original Blend Cajun Seasoning, and add to water; boil for about 10 minutes.
  • Reduce heat to a medium-low; add tomato sauce, potatoes, carrots, onion, bell pepper and garlic. Add more Slap Ya Mama Original Blend Cajun Seasoning to taste; cook for about 15 minutes.
  • Add corn, green beans, broth, soup, and canned peas and carrots. Add enough water to reach 2 to 3 inches from top of pot; cook for about 1 hour.
  • If adding noodles break spaghetti up into short pieced, and add to soup. Cook for about 10 minutes. Garnish with chopped parsley, if desired. Serve with saltine crackers.
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Muffuletta Egg Rolls

Muffuletta Egg Rolls

 

Chef Elliott Wilson regularly travels to New Orleans which inspired his Muffuletta Egg Rolls. An original New Orleans Muffuletta is a sandwich on round Italian bread, with cold cuts, cheese, and olive salad. Elliot really took this dish to the next level by turning them into Egg Rolls!
Course Appetizer, Main Course, Snack
Cuisine American, Cajun, Chinese
Author Elliott Wilson

Ingredients

  • 1 cup Brine-Cured Black Olives, Sliced
  • 1 cup Large Pimiento-Stuffed Olives, Sliced
  • ½ cup Extra-Virgin Olive Oil
  • 2 tbsp Minced Yellow Onion
  • 2 tbsp Finely Chopped Celery
  • 2 tbsp Minced Fresh Flat-Leaf Parsley
  • Juice of 1 Lemon
  • 2 tsp Minced Onion
  • tsp  Freshly Ground Black Pepper
  • tsp Slap Ya Mama Original Blend Cajun Seasoning
  • Thin Cut Provolone
  • Thin Cut Mozzarella
  • Thin Cut Mortadella
  • Thin Cut Salami
  • Thin Cut Capicola
  • Egg Roll Wrappers
  • White Sesame Seeds

Instructions

Creole Olive Salad

  • Mix 1 cup pitted brine-cured black olives, sliced 1 cup large pimiento-stuffed olives, sliced ½ cup extra-virgin olive oil, 2 tablespoons minced yellow onion, 2 tablespoons finely chopped celery, 2 tablespoons minced fresh flat-leaf parsley, Juice of 1 lemon, 2 teaspoons minced garlic, 1 ½ teaspoons of freshly ground black pepper, 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and refrigerate for at least 1 hour
  • Super thin cut on all the cheese and meats.

Rolling the Egg Roll

  • Take a look at the pictures to see how to construct the rolls, be patient with them, and make sure they are sealed well.
  • Place the meat inside of the cheese
  • Lay the Eggroll paper like a diamond. Place meat, and cheese in the middle. Then add the creole olive salad (see picture to see location).
  • Roll the Egg Roll, Make sure it is sealed tight!
  • Heat vegetable oil in your skillet and deep fry to a golden brown, sprinkle with white sesame seeds, and Slap Ya Mama Original Blend Cajun Seasoning when done frying.

Notes

Elliott Prefers to use, Sargento provolone and mozzarella, Dietz and Watson mortadella, salami, & capicola, Nasoya egg roll paper, and Lindsay Olives 
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Mama Jen’s Shrimp Dip

Mama Jen’s Shrimp Dip

 

A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 8

Ingredients

  • 1 (8-ounce) package cream cheese
  • ¼ cup ketchup
  • 6 tbsp mayonnaise
  • ¼ cup chopped onion
  • ¼ cup chopped bell pepper
  • 1 (4-ounce) can tiny shrimp, drained
  • Slap Ya Mama White Pepper Blend, to taste

Instructions

  • In a small bowl, stir together cream cheese and mayonnaise. Add ketchup, onion, and bell pepper. Stir in shrimp and Slap Ya Mama White Pepper Blend. Refrigerate for 1 hour before serving. Serve with bagel chips.
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Fried Boudin Balls

Fried Boudin Balls

 

Perfect for passing around a family party or just frying up for fun, these bite-size boudin balls are deep-fried and seasoned with two famous Slap Ya Mama Products.
For more tasty recipes like this check out our cookbook Growing Up Cajun!
Servings 32 Boudin Balls

Ingredients

Instructions

  • Place bread crumbs in a shallow bowl. In another shallow , whisk together eggs, salt, Slap Ya Mama HOT Cajun Seasoning , and Slap Ya Mama Cajun Pepper Sauce. Shape boudin sausage into 1 ¼-inch balls.
  • Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
  • In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.
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Ponce Sauce Piquante

Ponce Sauce Piquante

 

Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal.
This recipe comes 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.

Ingredients

  • 1 lb smoked pork sausage, sliced
  • 1 (10-ounce) can tomatoes with green chiles
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 medium onion, chopped (about 1 ½ cups)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 2 tsp minced garlic (about 2 cloves)
  • 1 (4-pound) smoked ponce
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • hot cooked rice, to serve

Instructions

  • In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
  • Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
  • Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
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Chicken Sauce Piquante

Chicken Sauce Piquante

 

Chicken Sauce Piquante is a traditional Cajun recipe that has been around for generations. With a reddish spicy gravy, it has incredible flavor and is fairly simple to prepare. Served over rice, the dish was and still is a staple in many households in and around the Acadian area.
For more recipes like this check out our cookbook Growing Up Cajun!

Ingredients

  • 1 whole chicken, cut up (skin removed, if desired)
  • 1 tbsp plus 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
  • 2 tbsp olive oil
  • 1 sweet onion, chopped (about 1½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce
  • cup beef broth
  • cup heavy whipping cream
  • ¼ cup diced mushroom
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • 1 tbsp Slap Ya Mama Cajun Pepper Sauce 
  • Hot cooked rice, to serve

Instructions

  • In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (Don't be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from.) Remove chicken from pot.
  • Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); saute until vegetables are softened. Add tomato sauce; saute for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon of Slap Ya Mama Original Blend Cajun Seasoning; saute for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with just to top of the chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
  • Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.

Notes

Note: You may add smoked sausage to this dish. If you do, treat it just as you would the chicken. 
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama Cajun Pepper Sauce 
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Fried Oyster Salad

Fried Oyster Salad

 

Oysters in the half shelf are deep-fried to perfection and served over a creamy spinach mixture. Get 'em while they're hot!
This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast.
Servings 24 Oysters

Ingredients

  • 2 (6-ounce) bags fresh baby spinach
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 2 tbsp heavy whipping cream
  • 2 tsp anise-flavored liqueur
  • 1 tsp Slap Ya Mama Cajun Pepper Sauce 
  • tsp kosher salt, divided
  • ½ tsp ground black pepper, divided
  • 24 Fresh Oysters on the half shell
  • 4 cups kosher salt
  • cups lightly packed grated parmesan cheese
  • ¾ cup panko (Japanese bread crumbs)
  • cup whole buttermilk
  • 2 cups yellow cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp Slap Ya Mama Hot Cajun Seasoning 
  • Vegetable oil, for frying
  • Garnish: Slap Ya Mama Cajun Pepper Sauce 
  • Lemon wedges, to serve

Instructions

  • In the work bowl of a food processor, pulse spinach in batches until finely chopped.
  • In a large skillet, heat canola oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, Slap Ya Mama Cajun Pepper Sauce, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Preheat oven to 400°.
  • Remove oysters from shells, reserving oysters. On a rimmed baking sheet, place kosher salt. Arrange oyster shells on prepared pan. Fill shells with spinach mixture. Top with cheese and bread crumbs.
  • Bake until lightly browned, 8 to 10 minutes.
  • In a shallow dish, place buttermilk. In another shallow dish, whisk together cornmeal, flour, Slap Ya Mama Hot Cajun Seasoning , remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper.
  • In a Dutch oven, pour vegetable oil to a depth of two inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
  • Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Working in batches, carefully place oysters in a hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Place on top of a spinach mixture. Garnish with Slap Ya Mama Cajun Pepper Sauce , if desired. Serve immediately with lemon wedges.
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