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.
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.
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!
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.
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.
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.
Baked with crunchy pecans and a little bit of spice, this sweet bread is a perfect treat to take to friends and neighbors--no special events required.This delicious dessert comes from our cookbook Growing Up Cajun. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Preheat oven to 350°. Spray a 9x5-inch cast-iron loaf pan with baking spray with flour.
In a large bowl, whisk together granulated sugar, brown sugar, and melted butter. Gradually add eggs and egg yolk, whisking to combine. Whisk in mashed banana and sour cream.
In a medium bowl, whisk together flour, toasted pecans, Slap Ya Mama Original Blend Cajun Seasoning, baking soda, and baking powder. Gradually add flour mixture to sugar mixture, stirring until combined. Spoon batter into prepared pan.
In a small bowl, whisk egg white until frothy. Stir in pecans, turbinado sugar, and vanilla. Spoon pecan mixture over batter.
Bake for 35 minutes; cover with foil, and bake until a wooden pick inserted in the center comes out clean, about 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Spicy and fresh, there's nothing like the flavor that comes from cooking fish in a cast-iron skillet. Want more recipes like this? Check out our cookbookGrowing Up Cajun! It invites you to explore Cajun traditions, the history behind the Slap Ya Mama name, Cajun lore, and some of the most prized recipes in Louisiana—all flavored with Walker family stories.
Preheat grill to high heat (400° to 450°). Preheat 12-inch cast-iron skillet on grill for 15 minutes.
Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Slap Ya Mama Hot Cajun Seasoning; pat gently to coat.
Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
Place lemons, cut side down, on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
Best served with heaping helpings of mashed potatoes and green beans, these bone-in chops are fried to perfection! This yummy 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.
Place pork chops on a large plate, and sprinkle both sides with ½ tablespoon Slap Ya Mama Original Blend Cajun Seasoning. Stack pork chops, and cover with plastic wrap. Refrigerate for at least 4 hours or up to 24 hrs.
Enjoy these Oysters? Check out more of Mama Jen’s recipes in our Growing Up Cajun - Cookbook. 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.
Preheat oven to broil. Position oven rack 6 inches from broiler. Line a large rimmed baking sheet with foil.
Bring a large dutch oven with salted water to a boil. Add spinach; cook, stirring constantly, just until wilted, about 1 minute. Drain; press to remove excess moisture. Set aside.
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add onion and celery; cook until browned, about 3 minutes. Add Slap Ya Mama HOT Cajun Seasoning; cook stirring frequently, until brown and crumbly, about 15 minutes.
Add garlic; cook for 2 minutes. Add wine, and scrape any brown bits from the bottom of the pan. Continue cooking until wine reduces, about 30 seconds. Add spinach and salt; cook until liquid is almost evaporated, about 15 minutes. Remove from heat; stir in bread crumbs and remaining 2 tablespoons butter.
Arrange oysters on a prepared pan top each oyster with about 1 tablespoon sausage mixture.
In a large saucepan, cook bacon over medium heat until crisp. Cook bacon, and let drain on paper towels, reserving one tablespoon drippings in a pan.
Add butter to pan; stir in shallot and garlic, and cook until tender. Add wine, and cook until wine evaporates. Add cream and bring to a simmer. Add brie, cream cheese, and parmesan, stirring until melted and combined. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Cover and refrigerate until cold.
Preheat oven to 450°. Pour rock salt onto a rimmed baking sheet.
Arrange oysters on prepared pan. Top each oyster with about 2 tablespoons of brie sauce and 2 tablespoons bread crumbs.
Bake until browned and bubbly, 10 to 15 minutes. Crumble reserved bacon, and sprinkle over oysters.
Preheat oven to broil. Pour rock salt onto a rimmed baking sheet.
In a small saucepan, melt 1 tablespoon of butter over medium-high heat. Add garlic; cook until lightly browned, about 2 minutes. Add lemon juice, Worcestershire, Slap Ya Mama - Cajun Hot Sauce, Slap Ya Mama - Original Blend Cajun Seasoning, pepper, and kosher salt; cook for 2 minutes. Add beer; cook until reduced by half, 15 to 20 minutes. Add remaining 2 tablespoons butter, stirring until combined.
Arrange oysters on prepared pan. Divide sauce among oysters.
Bake until edges of oysters are curled, 5 to 10 minutes. Garnish with rosemary if desired!
All the spices and flavors of chuck roast are combined with sandwich fixin's and fresh rolls- lunch is served. This delicious recipe is from our Growing Up Cajun Cookbook. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Make small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Sprinkle both sides of roast with Slap Ya Mama Original Blend Cajun Seasoning, salt, and pepper.
In a large Dutch oven, heat oil over high heat until almost smoking. Carefully add roast; cook until well browned on all sides. Remove from pan; reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast to pan; add stocks, Worcestershire, Slap Ya Mama Cajun Hot Sauce, thyme, and bay leaf. Bring to a boil; reduce heat to a low. Cover and simmer until meat is fork-tender, about 3hours. Using 2 forks, shred beef.
Using a spatula, spread mayonnaise onto bottom half of each roll. Top with lettuce and tomato. Spoon roast beef with gravy on top. Cover with top half of roll!
Juicy tomatoes and crisp okra are charred on the grill and tossed in fresh herbs for a salad that's made up of only the good stuff. This recipe is from our Growing up Cajun Cookbook! 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.
½poundokra, halved lengthwise
½cupsliced red onion
⅓cupplus 1 tablespoon olive oil, divided
3clovesgarlic, thinly sliced
2mediumheirloom tomatoes, quartered
2clusterstomatoes on the vine
⅓cupchopped fresh herbs (such as parsley, basil, thyme, and oregeno)
Garnish: chopped fresh herbs, freshly cracked black pepper
Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to the pan; cook until lightly charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, Slap Ya Mama Original Blend Cajun Seasoning, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs and freshly cracked black pepper, if desired.
This dish was submitted by Chef Bradley Mcwillie to our Virtual Cook-off! It placed 4th out of nearly 100 dishes. Give this dish a try you won't regret it! For more of Chef Mcwillie's dishes check out his Instagram @chefbradleymcwillie
This yummy Voodoo Linguine was submitted into our Slap Ya Mama Virtual Cook-off by Mrs.Morris Cooks! She was inspired to bring the Louisiana taste to the midwest with this dish. Give it a try you won't regret it!
Heat olive oil in a cast-iron skillet. Pat chicken thighs dry with a paper towel and season generously with Slap Ya Mama - Original Blend Cajun Seasoning. Heat skillet on medium-high heat. Add to the heated skillet, skin side down.
Brown chicken until skin is crispy and golden, turn chicken to skin side up, transfer pan to the preheated oven, and roast for 20 minutes.
When the chicken has roasted for 20 minutes, turn off the oven and leave to stay warm until the noodles are done.
In a large non-stick skillet, heat butter and add your celery, onion, and bell pepper. Sautee until soft and a little browned along the edge.
Deglaze with the white wine! (Pour the wine into the pan and stir well, scraping up any browned bits of veg).
Add all of the remaining ingredients- fire-roasted green chiles, petite diced tomatoes, Worcestershire sauce, lemon zest, lemon juice, bay leaves, jalapeno and thyme.
Bring the skillet to a boil, then reduce heat to medium/low and simmer while you cook the linguine.
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Serve cooked noodles with the chunky sauce from your non-stick skillet and your roasted chicken. Top with Parmesan and Slap Ya Mama-Pepper Sauce!
Combine 1 cup whole buttermilk and 1 tablespoon Slap Ya Mama Cajun Pepper Sauce in a large bowl. Place chicken breasts in a bowl, arranging so that they are all coated with buttermilk mixture. Cover and refrigerate for 3-8 hours.
Fill a large Dutch oven or deep cast-iron skillet ½ - ⅔ of the way with vegetable oil. Bring oil to 350° over medium heat
While oil comes to correct temperature, combine 1 ½ cups self-rising flour and ¼ cup Slap Ya Mama Cajun Seasoning in a shallow bowl. Stir well to combine.
In a separate bowl, combine ½ cup mayonnaise, 3 tablespoons chopped dill pickle, 1 teaspoon sugar, 1 teaspoon lemon juice, and 1 teaspoon Slap Ya Mama Cajun Pepper Sauce, stirring to combine. Cover and set the bowl aside.
Working in batches remove the chicken breast from the buttermilk mixture, allowing excess to run off. Coat both sides of chicken in flour mixture, gently shaking to remove excess. Fry chicken breasts for 2 to 3 minutes per side, or until chicken is golden brown and fully cooked. Drain cooked chicken breast on a cooling rack that is set over a rimmed baking sheet. Sprinkle hot chicken with Slap Ya Mama Cajun Seasoning