Mama’s Cajsian Fried Chicken & Slapped  Cheddar Beer Biscuits

Mama’s Cajsian Fried Chicken & Slapped Cheddar Beer Biscuits

 

This meal was submitted in our Slap Ya Mama Virtual Cook-off. It was created by @cajsiancooking on Instagram! They are "Cajun gal and a Filipino guy" creating delicious Cajsian foods!

Ingredients

Mama’s Cajsian Fried Chicken

Dredge

Slapped Together Cheddar Beer “Biscuits”

  • 3 cups self-rising flour ((can also use AP flour with 3 tsp baking powder if you don’t have self-rising). )
  • ¼ cup light brown sugar
  • 1 12 oz beer
  • 1 stick of melted butter
  • 1 cup shredded sharp cheddar cheese

Instructions

Chicken Marinade

  • Place chicken in a gallon ziplock bag with the buttermilk and seasoning. Massage the seasoning into the chicken, and let it marinate overnight.
  • Fill a 5qt cast iron Dutch oven about halfway with the canola oil and bring it to 350°

Dredge

Cooking the Chicken

  • Begin frying in batches in this order: 1) breasts, 2) thighs/drumsticks, and 3) wings/drummettes.
  • when frying is complete, put the chicken in the oven at 350° for 20 mins. Pull from oven and let rest for 10 mins.

Biscuit Directions

  • Preheat oven at 375°
  • Combine and mix all ingredients
  • Scoop into muffin tin, and bake for 25 minutes.
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Crawfish Mac & Cheese

Crawfish Mac & Cheese

 

Crawfish, macaroni, and six different types of cheeses are baked together in this irresistible family favorite.
For more yummy recipes like this check out our cookbook Growing Up Cajun.
Servings 15

Ingredients

  • 1 (16-ounce) package elbow macaroni, cooked according to package directions
  • 2 tbsp unsalted butter
  • ½ (16-ounce) package cooked crawfish tails
  • 1 (8-ounce) jar pimentos, drained
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1 cup shredded gruyere cheese
  • 1 cup shredded gouda cheese
  • 1 cup shredded fontina cheese
  • 3 large eggs, lightly beaten
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • tsp cayenne pepper
  • tsp Slap Ya Mama Hot Cajun Seasoning
  • 1 cup crushed buttery round crackers

Instructions

  • Preheat oven to 350°. Spray 15 (1-cup) gratin dishes with cooking spray.
  • In a large bowl, stir together cooked pasta and butter until melted. Add crawfish, pimentos, cheeses, milk, eggs, Slap Ya Mama Original Blend Cajun Seasoning, salt, black pepper, garlic powder, cayenne, and Slap Ya Mama Hot Cajun Seasoning. Divide macaroni mixture among prepared dishes, and smooth tops with a spoon.
  • Bake for 10 minutes. Top each portion with crushed crackers, and bake till edges are bubbly, about 5 minutes more. Serve immediately.

Notes

Note: if you don't have individual dishes, bake this cheesy crowd-pleaser in a 4-quart baking dish.
Cooking Tip From Mama Jen: When boiling pasta, you can check it's done by throwing a noodle at a refrigerator. if it sticks, it is done. 
 
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama Hot Cajun Seasoning
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Slap Ya Mama Shrimp Hushpuppies with Shut Ya Up Sauce

Slap Ya Mama Shrimp Hushpuppies with Shut Ya Up Sauce

 

This recipe was submitted to our Slap Ya Mama Virtual Cook-off by Laurie Foste Tant! Give these Hush Puppies a try!
Author Laurie Foste Tant

Ingredients

  • 1 cup cornmeal
  • ½ cup flour
  • 1 egg
  • 1 cup buttermilk
  • cup sugar
  • 2 tsp  Slap Ya Mama Cajun Seasoning
  • 1 tsp baking powder
  • ½ cup onion chopped
  • 1 lb cooked shrimp, cleaned and tails removed, chopped

Shut Ya Up Sauce

  • 1 cup mayo
  • 2 tbsp Creole Mustard
  • 2 tbsp  Slap Ya Mama Cajun Pepper Sauce
  • 1 tbsp ketchup
  • 2 tbsp finely chopped parsley
  • 1 tsp paprika
  • tsp chopped garlic
  • 1 tsp ground pepper

Instructions

Hush Puppies

  • In a large bowl mix, 1 cup of cornmeal, 1/2 cup of flour, 1 egg, 1 cup of buttermilk, 1/8 cup sugar, 2 teaspoons  Slap Ya Mama Cajun Seasoning, 1 teaspoon baking powder, 1/2 cup onion chopped, 1 lb of cooked shrimp, cleaned and tails removed, chopped in large bowl
  • Drop the batter by rounded tablespoons into the hot oil, careful not to overcrowd the pan.
  • Fry in batches for 2 to 3 minutes each. Remove from oil to paper towels to drain. 
  • Transfer to a serving platter or bowl and serve with Shut Ya Up Sauce.

Shut Ya Up Sauce

  • In a medium-size mixing bowl, combine 1 cup mayo, 2 tablespoons creole mustard, 2 tablespoons  Slap Ya Mama Cajun Pepper Sauce, 1 tablespoon ketchup, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 ½ teaspoon chopped garlic, 1 teaspoon ground pepper.
  • Mix well. Cover and chill before serving with hushpuppies

Notes

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Frog Leg Sauce Piquante on Jambalaya Grits

Frog Leg Sauce Piquante on Jambalaya Grits

 

This delicious meal was cooked by Isaac Woo and submitted to our Slap Ya Mama Virtual Cook-off.
Check out Isaac's Instagram for more tasty food.
Author Isaac Woo

Ingredients

  • 3 lbs Frog Legs
  • 1 onion (chopped)
  • ½ red bell pepper (chopped)
  • ½ green bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 2 jalapeños (chopped)
  • 2 ribs celery (chopped)
  • 2 vine  ripe tomatoes (chopped)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Slap Ya Mama - Cajun Hot Sauce
  • 1 cup vegetable oil
  • cup of chicken stock (or any stock)
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • Stone Ground White Grits
  • ½ onion (chopped)
  • ½ red bell pepper (chopped)
  • ½  green bell pepper (chopped)
  • 3 cloves garlic (minced)
  • chicken stock
  • butter
  • heavy cream

Instructions

  • Generously season the frog legs with Slap Ya Mama - Original Blend Cajun Seasoning
  • Dredge the frog legs with 1 cup of all-purpose flour.
  • In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
  • Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
  • Add in the tbsp of tomato paste and incorporate well.
  • Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
  • Add the chopped tomatoes and cook for 2 minutes.
  • Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
  • Add the Worcestershire sauce and Slap Ya Mama - Cajun Hot Sauce
  • Mix the stock with the roux really well and bring the sauce piquante to a simmer.
  • Return the frog legs back and simmer for 30 minutes to an hour.
  • Taste and re-season if needed
  • (Optional) remove the meat from the bones after cooling. Serve over rice or grits, add extra fried frog legs on top for lagniappe
  • For the jambalaya grits, follow the instructions, but use stock instead of water.
  • With 2 tablespoons of butter, cook the chopped vegetables.
  • After your grits are finished cooking, mix in the vegetables, and finish with cream to your desired texture.
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Corn Maque Choux Andouille Braid

Corn Maque Choux Andouille Braid

 

 

This delicious meal was created by Elliott Wilson, the winner of our Slap Ya Mama Virtual Cook-off! His dish was inspired by his wife's Louisiana Roots a this is his own "Creole Cuisine Creation". Give Elliott's Corn Maque Choux Andouille Braid a try, you won't regret it!
For more of Elliott's yummy cooking check out his Instagram @elliotts.table
Course Main Course
Cuisine American, Cajun
Keyword Corn Maque Choux Andouille Braid
Prep Time 30 minutes
Cook Time 25 minutes
Author Elliott Wilson

Ingredients

  • 2 tbsp Unsalted Butter
  • 4 cups Frozen Corn
  • 1 cup Chopped Green Onions
  • ½ cup  Chopped Red & Green Bell Peppers
  • 1 tbsp  Minced Garlic
  • 1 tbsp  Minced Jalapeno
  • 3 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Salt
  • 2 tsp Slap Ya Mama Green Pepper Sauce
  • ½ cup Heavy Cream
  • 2 loaves Wewalka Family Style Crust
  • 6 links Andouille Sausage Liks
  • 1 ½ cups Grated White Cheddar Cheese

Instructions

Corn Maque Choux Recipe:

  • Melt the butter in a large skillet or sauté pan over medium-high heat. 
  • Add the corn, onions, garlic, bell peppers, jalapeno, Slap Ya Mama Cajun Seasoning, salt, Slap Ya Mama Green Pepper Sauce, and cook, stirring, until soft, for 10 minutes.
  • Add the cream and cook for 2 minutes. Remove from heat and set aside.

Andouille Braid Recipe:

  • Preheat your oven at 400 degrees
  • Flatten out the pizza dough and cut into pieces that will be wrapped around each sausage. Use kitchen scissors to cut wrapped sausage on an angle, careful not to cut all the way through.
  • Take each cut piece and twist it to layover in a “braid”. Sprinkle the braid with some Slap Ya Mama Cajun Seasoning.
  • Now the fun part, take your Corn Maque Choux and spoon it on top of the Andouille braid. 
  • Sprinkle the grated cheese over the top & sprinkle with Slap Ya Mama Cajun Seasoning.
  • Place in the oven for approx 25 min or until the braid is golden brown. 
  • Let it rest for 5 minutes before cutting and serving.

Notes

Pairs great with salads and green beans! 
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Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

 

This tasty recipe was cooked by Brittany Reinsch and places 2nd in our Slap Ya Mama Virtual Cook-off. This Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin will have you going back for seconds.
Check out more of Brittany's cooking on Instagram @butteritupbritt!
Course Main Course
Cuisine American, Cajun
Author Brittany Reinsch

Ingredients

Instructions

  • Begin with pre-baking your bacon at 425 degrees until it is about 1/3 cooked (still a little raw)
  • While your bacon is in the oven, combine pepper jelly(heat for easy mixing), Worcestershire, honey, garlic, and smoked paprika and set to the side.
  • Grab a sheet pan fitted with a wire rack (you don’t want it to soak in fat while cooking). Lay the bacon on the rack so that the pieces slightly overlap
  • Place your pork loin on the bacon (bottom or ugly side up) and season with Slap Ya Mama Original Blend Cajun Seasoning and pepper jelly
  • Wrap the pieces of bacon around the pork and secure with toothpicks 
  • Flip over and top with the remaining pepper jelly and the final sprinkle of Slap Ya Mama Orignal Blend Cajun Seasoning
  • Place the tenderloin in the oven for about 20-30 minutes and allow to rest until portioning

Notes

Pairs well with rice and squash! 
 
 
 
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Slap Ya Mama Bloody Mary Infused Grilled Cheese

Slap Ya Mama Bloody Mary Infused Grilled Cheese

 

This tasty meal was created by Aaron Friesmeier for our Slap Ya Mama Virtual Cook-off. Over 1,000 people voted, and this cheesy goodness took home 3rd place. Try this dish, you wont regret it! Find Aaron on Instagram @endurancefiend!
Course Main Course
Cuisine American, Cajun
Keyword Slap Ya Mama Bloody Mary Infused Grilled Cheese
Prep Time 15 minutes
Cook Time 18 minutes
Servings 2 people
Author Aaron Friesmeier

Ingredients

Instructions

  • In a low volume pan mix 1 egg, 2/3 cups Slap Ya Mama Cajun Hot Sauce 1/2 tsp  Slap Ya Mama White Pepper Blend Seasoning, 1/2 tsp Slap Ya Mama HOT Cajun Seasoning, 8 oz Slap Ya Mama Bloody Mary Mix, 1 oz vodka, a triple dash of Worcester sauce & a pickle fork of Horseradish. Whisk everything together until it settles into a bread batter.
  • Pre-heat 2 stovetop pans at medium and prep each pan with a very light coating of butter
  • Pre-cook 4 strips of bacon
  • Very lightly coat the bread in the step 1 bread batter. Similar to cooking French toast sear both sides until done then add 2 slices of Swiss & American cheese, 2 slices of bacon, 2 pickles, 2 Roma tomato slices, a few dashes Of Slap Ya Mama Original Blend Cajun Seasoning. Turn sandwiching over at 1 min per side until cheese is melted and golden brown on both sides of bread.
  • Garnish sandwich with your Bloody Mary toppings of choice. Aaron likes to garnish with a sliced grape tomato, a green olive, a sweet petite pickle, salami, picked okra, Gouda, and a sausage link.

Notes

Pairs well with a fried egg and potato chips! 
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Slap Souffle Pancakes

Slap Souffle Pancakes

 

This dish was part of our Slap Ya Mama Virtual Cook-off! It was created by Allie Coats and placed in the top 10 out of nearly 100 dishes! Give it a try!
Course Breakfast, Dessert
Cuisine American
Author Allie Coats

Ingredients

Instructions

  • Preheat oven to 400 degrees F
  • On a baking sheet, marinade bacon strips with Slap Ya Mama - Cajun Pepper Sauce, and generously dust with Slap Ya Mama Cajun Seasoning Original Blend 
  • Cook for 30 min, set on paper towels to dry
  • Place egg whites in medium bowl; set aside in the refrigerator to chill.
  • Place egg yolks in a large bowl. While whisking, add 1 tablespoon granulated sugar, vanilla, and baking powder. Once well blended, add milk and flour-- sift flour well to avoid large lumps. Continue to whisk until well combined.
  • Add orange/lemon juice and salt to egg whites. Using a mixer at medium speed, whisk eggs until frothy/foamy (approximately 1 minute). Continue to mix at medium speed while gradually adding the remaining 5 tablespoons of sugar. Turn the speed to high and mix well until consistency has doubled in size, with stiff glossy peaks. Do not overbeat the meringue
  • On the stove, heat a lidded nonstick skillet on the lowest setting and set aside.
  • Using a rubber spatula, scoop 1/3 of the meringue mix into the egg yolk mixture. Gently fold until combined. Repeat with the remainder of the meringue until almost combined, and then very gently fold the mixture until no stripes remain.
  • Carefully grease the skillet and the inside of 3-inch wide pastry rings (approx. 1 1/2 inches tall) with unsalted butter. Check the pan heat by pouring a small amount of water into the pan. If the water pops or sizzles, turn the heat down. Ladle 1/2 cup of mixture into the pastry rings. Place the lid on the skillet, and cook until they start to rise and a few bubbles are forming at the top (3-4 minutes)
  • Remove lid, and add slap marinaded bacon into the pastry ring. Gently flip the rings using 2 spatulas and immediately replace the lid. Cook until the souffle appears to be light and springy to the touch (2 minutes). Transfer the cooked pancake to the platter, and repeat step 9 until all souffles are completed.
  • Top pancakes with additional bacon pieces, butter, and slap ya mama sauce & seasoning. ENJOY!!
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

No southern gathering is truly complete without a serving dish full of fried chicken. And Maw Maw's Fried Chicken is sure to convince any nonbelievers.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
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Slap Ya Mama Spuds and Mozzarella Pork Steaks

Slap Ya Mama Spuds and Mozzarella Pork Steaks

 

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
Course Main Course
Cuisine American, Cajun
Servings 4 people

Ingredients

  • Slap Ya Mama Original Cajun Seasoning 
  • 1 tsp Lime Juice
  • 2 inch Knob of Ginger
  • 2 large Cloves of Garlic
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Chili Oil
  • ½ tsp Dark Brown Sugar
  • ½ tsp Turmeric Powder
  • 4, 8 oz Pork Steaks
  • 4 Russet Potatoes
  • 2 tbsp Sour Cream
  • 4 slices Mozzarella
  • Sliced Green Onions
  • Olive Oil
  • Salt

Instructions

  • 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!
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Slap Ya Mama Cheese Boudin Balls Covered in Flamin’ Hot Cheetos

Slap Ya Mama Cheese Boudin Balls Covered in Flamin’ Hot Cheetos

 

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

  • 4 lb pork shoulder or Boston But
  • ¾ lb pound pork liver (optional but better if included)
  • large yellow onions, diced
  • cups Louisiana long-grain white rice, such as Supreme
  • 8 cloves Garlic, Peeled and Chopped
  • 6 tbsp Slap Ya Mama - Original Blend Cajun Seasoning
  • 3 tsp cayenne pepper
  • ¾ cup  diced green onion tops
  • 1 Bag of Flamin’ Hot Cheetos (or XXtra hot or not hot)
  • ½ lb block of pepper jack cheese cut into ½ inch cubes.
  • 2 eggs
  • cup water
  • cup flour
  • 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.
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SHRIMP & CORN SOUP WITH TASSO

SHRIMP & CORN SOUP WITH TASSO

 

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 
Servings 8 people

Ingredients

  • 2 tbsp olive oil
  • tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 cups chopped tasso or cooked ham
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (8-ounce) package cream cheese
  • 2 (14-ounce) cans cream-style corn
  • 1 (14-ounce) can diced tomatoes
  • 1 (10-ounce) can cream of shrimp soup
  • 1 (10-ounce) can cream of mushroom soup
  • 2 cups whole milk
  • ¾ cup water
  • 1 lb medium fresh shrimp, peeled, deveined, and rinsed
  • 2 tbsp chopped fresh parsley
  • Garnish chopped 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.
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