In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice. Mix well. Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking. Enjoy!
Create a warm and inviting meal for your family with the rich smells and taste of roasted duck, perfect for any special gathering.
Makes about 6 servings
Ingredients:
1 (5-pound) whole duck
2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
2 large sweet onions, quartered
4 stalks celery, halved
3 large green bell peppers, seeded and halved
4 heads garlic, halved
2 tablespoons firmly packed light brown sugar
1 tablespoon unsalted butter, melted
Instructions:
Preheat oven to 425°.
Using a sharp knife, prick skin of duck; sprinkle duck with Slap Ya Mama Original Blend Cajun Seasoning.
In a large oval Dutch oven, place onion celery, bell pepper, and garlic in an even layer; place duck on top.
Roast until skin is light golden brown, about 40 minutes. Reduce oven temperature to 400°, and roast until a meat thermometer inserted in thickest portion registers 170°, about 50 minutes more.
In a small bowl, stir together brown sugar and melted butter until smooth. Brush over duck skin during last 10 minutes of cooking. Let stand for 15 minutes before slicing.
Summer is halfway over, but that doesn’t mean it’s too late to achieve your summer fitness goals. Sure, exercise is significant; however, diet is a much more, if not the most, important part of the fitness equation. Continue Reading
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).
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.
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.
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?
Garnish: chopped fresh parsley, chopped green onion
Directions:
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.
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.
What in the world is a Cajun restaurant doing in the mountains of Colorado? From the moment that Raymond Griffin decided that he had a dream, a small step became a $100,000 accomplishment. Raymond Griffin had dreams of opening up a Cajun food restaurant chain and spreading his love of traditional Louisiana food around the country. Continue Reading
Autumn is upon us and everyone is getting ready for warmer clothes, hot beverages and comforting foods. Casseroles are some of the most comforting foods whether they are childhood favorites or new-found recipes. Here at Slap Ya Mama, we are all about comfort. In fact, the reason behind our spice blends come from our love of family and tradition. What is more comforting than that?
If you love casseroles, then you most definitely know that chicken pot pie is a classic. However, nothing is better than a cajun spiced chicken pot pie. If you want a quick and easy recipe that the whole family will enjoy, look no further.
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
Directions
Preheat the oven to 375 degrees F.
Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme, basil, and 1/4 teaspoon of SLAP YA MAMA SEASONING. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
It’s summer and okra is growing like weeds down in Louisiana. Okra is such a great vegetable. Of course, we Southerners have decided it is best battered and fried!
Heat oil to 350
Cut okra into desired size. Place 2 cups of flour and 2 tbsp of Slap Ya Mama in a bowl and stir dry ingredients until completly mixed. In a separate bowl scramble 5 eggs mixed with 1 tbsp Slap Ya Mama to it. Place the okra in the egg mixture to soak first and then transfer it into the flour mixture. Carefully place in hot oil and fry until golden. Serve and Enjoy!
As the summer heat sets in it can be hard to find food that sounds appealing, but one meal that will keep you cool is Shrimp Ceviche. The refreshing dish is light and bright, so it won’t weight you down. Plus, you won’t have to turn on your oven or stove to cook it since requires no actual heat. Of Peruvian origin, ceviche is fish or seafood marinated in citrus juices, which then “cook” the fish. Continue Reading
