Smoked Duck Legs, Grits, and Tasso-creamed Spinach.

Smoked Duck Legs, Grits, and Tasso-creamed Spinach.

 

This delicious meal was created by Stuart Gates, the winner of our #SlapxBBQGuysCookoff! With over 2000 people voting Stuart's recipe took home the trophy. Give Stuarts, amazing recipe a try you won't regret it!
Instagram: @gates.stuart

Ingredients

Duck

  • Duck Legs
  • olive oil
  • Slap Ya Mama Seasoning

Hot Honey

  • 8 oz local honey
  • 4 oz Slap Ya Mama Hot Sauce
  • 1 tbsp smoked chili flakes
  • 1 tbsp apple cider vinegar

Grits

  • 1 cup grits
  • 3 cups chicken stock
  • 3 tbsp butter
  • 3 tbsp Slap Ya Mama Seafood Boil
  • 4 oz Boursin Cheese

Creamed Spinach

  • 1 bag Spinach
  • Tasso
  • 1 Yellow Onion
  • ½ cup Chicken Stock
  • ½ half-and-half
  • Parmesan
  • panko

Instructions

Duck

  • liberally rub duck legs, with olive oil and a combo of Slap Ya Mama Seasonings pictured and dried oregano. Smoke w/ cherrywood for 6 hours at 235°

Hot Honey

  • whisk 8 oz local honey, 4 oz SYM red hot sauce, 1 tbsp. Smoked chili flakes, and 1 tbsp. AC vinegar.

Grits

  • 3 cups chicken stock, 1 cup @marshhenmill grits, 3 tbsp butter, 3 tbsp. SYM seafood boil, then 4oz. Boursin cheese, and herbs

Creamed Spinach

  • Sauté Tasso, Onion, and garlic in butter. Make blonde roux. Add chicken stock and 1/2 and 1/2. Put in skillet and top with a pinch of parm and Panko and broil
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Smoked Lobster Shrimp & Grits

Smoked Lobster Shrimp & Grits

 

This dish mouth-watering dish took second place in the #slapxbbqguyscookoff! Get cookin’ and let us know how much you love it!
Created By: Rickie Moore
Instagram: @moore2grill

Ingredients

Sauce

  • small yellow onion
  • andouille sausage
  • 2-3 cloves of garlic
  • 2 tbsp butter
  • 1 cup dry white wine
  • juice of freshly squeezed lemon
  • 2 tbsp All Purpose Flour

Shrimp

Lobster

Grits

  • 1 cup grits
  • 4 cups milk
  • splash heavy cream
  • 1 cup sharp cheddar cheese
  • ½ cup grated parm

Instructions

Sauce

  • Sauté small yellow onion. While sautéing, fry Andouille Sausage in a cast-iron skillet. When the onions are soft, add 2-3 cloves of Garlic; cook until fragrant.
  • Add butter and melt; then add All-Purpose Flour; cook for about a minute
  • Add 1 cup of Dry White Wine, cook for about 1 minute; and add juice of a freshly squeezed lemon. Bring to a bubble. Add cooked the Andouille Sausage to the sauce. Add 2 tbsp of Slap Ya Mama stir and simmer.

Shrimp

  • Toss fresh Shrimp in Olive Oil and Slap Ya Mama. Smoke at 375° until done.

Lobster Tails

  • Melt butter, add Slap Ya Mama, and stir
  • Smoke Lobster tails on grill baste with Slap Ya Mama Butter Mixture and cook until done.

Grits

  • Cook grits with milk according to the package instructions. As they start to thicken add a splash of heavy cream. When done, add Sharp Cheddar Cheese, of Grated Parm, and mix well.

Assemble

  • Add Grits to bowl, cover in sauce. Then add Shrimp & Lobster. Garnish with Bacon and Scallions. Enjoy!
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Catfish Tacos with Hush Puppy Tortillas

Catfish Tacos with Hush Puppy Tortillas

 

This tasty meal was created by Jordan Peeples these creative tacos took home 3rd place. Check out this Blackened Catfish Tacos with Hush Puppy Tortillas, Pickled Slaw, and Cilantro-Lime Remoulade you won't be upset that you did!
Instagram: @peachinthenorth 

Ingredients

Pickled Slaw

  • 1 cup apple cider vinegar
  • 1 cup water
  • 3 tbsp honey
  • 1 tsp mustard seeds (optional)
  • 3 cups green cabbage, thinly sliced
  • 1 cup red onion, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup radishes, thinly sliced

Cilantro-Lime Remoulade

  • 1 cup mayo
  • 2 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 2 tsp cilantro, finely chopped
  • tsp horseradish
  • 2 tsp lime juice
  • 2 tsp Slap Ya Mama Hot Cajun Seasoning
  • 1 tsp Slap Ya Mama hot sauce
  • 1 tsp pickled slaw juice
  • 1 clove of garlic, minced

Hush Puppy Tortillas

  • ½ cup Slap Ya Mama Fish Fry
  • tbsp All-Purpose Flour
  • ¼ tsp baking soda
  • 1 large egg
  • ½ cup buttermilk
  • 2 tbsp granulated sugar
  • 10-12 small corn tortillas
  • Vegetable/Canola Oil

Blackened Catfish

  • 6 tbsp melted butter
  • ½ cup Slap Ya Mama Cajun Seasoning
  • 2 tbsp vegetable/canola oil
  • 4 4-oz catfish filets

Instructions

Pickled Slaw

  • In a saucepan, combine non-vegetable ingredients. Bring to a simmer then take off of the heat. Pour mixture over sliced vegetables. Set aside while working on other parts of the recipe. Refrigerate leftovers.

Cilantro-Lime Remoulade

  • Combine all ingredients thoroughly then refrigerate until needed.

Hush Puppy Tortillas

  •  In a cast-iron skillet, heat a few inches of oil to 350° Fahrenheit
  • In a bowl, mix together all ingredients except for tortillas.
  • Dredge each tortilla in the mixture, shaking off excess. Carefully place the tortilla in oil and cook until browned.
  • While it’s still hot, shape into taco shape by placing each half of the tortilla between wires on a wire rack. Let rest for a few minutes.

Blackened Catfish

  • Heat vegetable oil in another cast-iron skillet on medium-high heat for a few minutes. In a bowl, melt butter. Dip filet in butter then cover in seasoning.
  • Cook on each side for 2-3 minutes. Beware: this can create a lot of smoke.
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Squirrel Sauce Piquante

Squirrel Sauce Piquante

 

Tradition and spending time with family take center stage in Cajun culture, and this spice-filled recipe holds special memories for the Walkers!
For more Cajun recipes and traditions check out our cookbook Growing Up Cajun!

Ingredients

  • 4 Squirrels, cut into pieces (about 1½ pounds)
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp sugar
  • ½ tsp garlic powder
  • 2 tsp vegetable oil
  • 1 (14.5-ounce) can stewed tomatoes, smashed
  • ½ (8-ounce) can of golden mushroom soup
  • 2 large sweet onions, chopped (about 4 cups)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • Hot cooked rice, to serve

Instructions

  • Sprinkle Squirrel Pieces with Slap Ya Mama Original Blend Cajun Seasoning, sugar, and garlic powder. Place in a large pan or bowl, refrigerate for 12 hours.
  • In a large stockpot, heat oil over medium heat. Add squirrel; cook until browned. Remove from pot. Add tomatoes, soup, onion, and bell pepper; cook until browned. Return squirrel to pot; continue browning. Add a little water, and continue browning until water is almost gone. Add water until it almost covers the squirrel, and cook until tender, about 2½ hours. (Younger squirrels don't take as long.)
  • Add green onion and parsley during the last 30 minutes of cooking. Serve over hot cooked rice!
  • Note: You can also brown ½ lb of sausage with the squirrel.
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7 Layer Party Dip with Homemade Tortilla Chips

7 Layer Party Dip with Homemade Tortilla Chips

 

Having friends over for a big game? This 7 Layer Party Dip with Homemade Tortilla Chips, is the perfect game-time dish! WHO DAT!
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 12 corn tortillas, cut into triangles
  • 2 cups vegetable oil
  • sea salt, to taste
  • 1 16oz can refried bean
  • 1 tsp Slap Ya Mama Cajun Seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup Pico de Gallo
  • 1 cup shredded Mexican cheese
  • ½ cup chopped green onions
  • ½ cup sliced black olives
  • Chopped cilantro for garnish

Instructions

  • Start by making the tortilla chips. Fill a large saucepan with oil until it is ½ an inch deep. Heat the over medium-high heat until the oil reaches 350 degrees Fahrenheit then reduce heat to medium to retain temperature, check now and then to ensure the temperature is maintained. Fry tortillas in an even layer for about 2-3 minutes, until they are lightly golden brown. Use a spider strainer to remove from the oil then transfer to a paper towel-lined baking sheet to drain the excess oil. Sprinkle with Duxbury Saltworks Sea Salt and let cool. Repeat with remaining tortillas until all have been fried, then set aside. 
  • Next, make the spicy refried beans by mixing refried beans with Slap Ya Mama Cajun Seasoning, cumin, chili powder, garlic powder, and onion powder in a small bowl. 
  • Assemble the dip in either small plastic cups or small juice glasses. Begin to layer ingredients, starting with the spicy refried beans, sour cream, guacamole, and pico de gallo, spooning about 2 tablespoons of each ingredient. Top with an even layer of shredded Mexican cheese and a sprinkle of green onions and olives. Top with chopped cilantro for garnish. Serve with homemade tortilla chips and enjoy!
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Pork Chop Stew

Pork Chop Stew

 

Cooked with vegetables and seasoning, this hearty stew is a fresh way to serve pork chops.
Find more delicious recipes in 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.
Servings 6

Ingredients

Instructions

  • Sprinkle Slap Ya Mama Original Blend Cajun Seasoning  over both sides of pork chops; set aside.
  • In a Dutch oven, whisk together Dark Roux and 3 cups water until blended. Add bell pepper, onion, garlic, and Slap Ya Mama Hot Cajun Seasoning; bring to a boil. Reduce heat, and simmer until vegetables are softened, about 5 minutes.
  • Add pork chops; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Rotate chops. Add green onion and parsley; cover and cook until a meat thermometer inserted in pork registers 145°, 3 to 5 minutes more. Let stand for 5 minutes. Serve over hot cooked rice. Garnish with green onion and parsley, if desired.
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One Pot Cilantro Cajun Jambalaya

One Pot Cilantro Cajun Jambalaya

 

Everyone in Louisiana has their twist on Jambalaya. Let us know what you think of this One Pot Cilantro Cajun Jambalaya!
Servings 8 people

Ingredients

  • 1 lb  boneless skinless chicken thighs, chopped
  • 2 tbsp  Slap Ya Mama Original Blend Cajun Seasoning (divided)
  • ¼ cup olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 1 lb andouille sausage, sliced
  • 1 14 oz can crushed tomatoes
  • 2 bay leaves
  • 3 cups chicken stock
  • cups dry Cilantro Lime Right Rice
  • 1 lb  shrimp, peeled and deveined
  • ¼ cup  chopped parsley for garnish
  • Salt and pepper to taste

Instructions

  • Season chicken thighs with salt and pepper and 1 tablespoon  Slap Ya Mama Original Blend Cajun Seasoning and set aside. 
  • Heat a large stockpot over medium-high heat. Add olive oil and saute onions, peppers, celery, garlic, and remaining tablespoons  Slap Ya Mama Original Blend Cajun Seasoning and cook until veggies are tender about 5 minutes. 
  • Next, add seasoned chicken thighs and cook until brown and no longer pink, about 5 minutes. Then add andouille sausage and cook for another 2 minutes. 
  • Add chicken stock, can of crushed tomatoes, bay leaves, and 1 ½ cup dry Cilantro Lime Right Rice and stirBring to a boil then reduce heat to low, cover and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. If the mixture becomes too dry add more stock a ¼  cup at a time. 
  • Remove bay leaves, then stir in shrimp and cook for about 5 minutes or until they become pink. Season with salt and pepper to taste and remove the pot from heat. Garnish with chopped parsley and enjoy!
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Creamy Cajun Mac and Cheese

Creamy Cajun Mac and Cheese

 

Pasta la vista baby! Check out this Cajun Mac and Cheese, simple and delicious!
Total Time 40 minutes

Ingredients

  • 1 bag of pasta of your choice
  • 1 tbsp salt
  • 1 stick butter
  • 1 onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • ¼ cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • 2 cups pepper jack cheese, shredded
  • salt and pepper to taste

Instructions

  • Bring a large pot of water to a boil, add salt and cook the bag of Pasta according to package instructions. Once cooked, strain and set aside.
  • Heat a large skillet over medium-high heat. Add one stick of butter, diced onions, diced peppers, minced garlic. And one tablespoon of Slap Ya Mama Original Blend Cajun Seasoning. Sauté until tender.
  • Whisk in flour and cook for two more minutes. Gradually whisk in the milk until the mixture starts to thicken, about 10 minutes. Once thickened, stir in heavy cream, remaining tablespoon of Slap Ya Mama Original Cajun Seasoning, and salt and pepper to taste.
  • Take the skillet off the heat and mix in cheddar and pepper jack cheeses. Fold in the cooked pasta. Scoop mac n’ cheese into a bowl and enjoy!
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Sloppy Joe Casserole

Sloppy Joe Casserole

Total Time 35 minutes
Servings 6

Ingredients

  • 1 tbsp oil
  • 2 lbs ground beef
  • 1 yellow onion, diced
  • 3  cloves garlic, minced
  • 2 cups ketchup
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning 
  • 1 tsp chili powder
  • ½ cup brown sugar
  • 1 tbsp Worcestershire
  • 1 cup Love Corn Corn Nuts
  • 1 cup Fritos, slightly crushed
  • 1 cups cheddar cheese, shredded
  • ½ cup green onions, chopped

Instructions

  • Preheat oven to 400 degrees Fahrenheit and lightly grease a 9×13 pan. 
  • Heat oil in a large skillet over medium-high heat and cook the ground beef with the onions and garlic until cooked through about 5-7 minutes. Break the ground beef into crumbles as it cooks. 
  • Meanwhile, in a mixing bowl add ketchup, Slap Ya Mama Original Blend Cajun Seasoning , chili powder brown sugar, and Worcestershire. Mix until well combined. 
  • Pour the sloppy joe sauce into the cooked ground beef and mix until it is completely coated. Then pour the sloppy joe mixture into the prepared pan.
  • Top with Love Corn Corn Nuts, Fritos, and shredded cheddar cheese. 
  • Bake for 15-20 minutes, until the cheese, is melted and bubbly. Take out of the oven and top with green onions. Serve and enjoy!
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Loaded Philly Cheesesteak Fries

Loaded Philly Cheesesteak Fries

 

Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

French Fries

Caramelized Steak, Onions and, Peppers

  • 1 tbsp vegetable oil
  • 1 lb ribeye steak, fat trimmed and thinly sliced
  • Salt and pepper to taste
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced

Onion Cheese Sauce:

  • ¼ cup Little Jasmine Onion Sauce
  • 1 cup Velveeta American Cheese, cubed
  • 1 cup provolone cheese, cubed
  • ½ cup heavy cream

Instructions

  • Preheat an air fryer to 400 degrees Farenheight. Soak peeled thinly sliced potatoes in cold water for at least an hour to remove some starch then pat dry with a towel. Season with salt, pepper, and Slap Ya Mama Cajun Seasoning then toss with vegetable oil.  Transfer to a greased air fryer basket and cook for 20 minutes until crispy, flipping halfway through. 
  • While the fries are cooking, make the onion cheese sauce. Heat a saucepan over medium heat and bring heavy cream to a simmer. Once simmering, turn the heat down to medium-low and stir in Little Jasmine Onion Sauce and cubed cheeses. Cook until melted, stirring every few minutes until everything is well combined. If the sauce becomes too thick, thin it out with more heavy cream as necessary. 
  • Next, cook the steak and peppers. Heat oil in a cast-iron skillet over medium-high heat and add the thinly sliced ribeye steak. Season with salt and pepper and cook until no longer pink. Transfer to a plate when done.  
  • To the same skillet, turn the heat down to medium and add thinly sliced red onion and green pepper. Cook until caramelized, about 7-10 minutes. Once caramelized, add the cooked steak back to the skillet and cook for another minute then take off the heat and set aside. 
  • To assemble, add french fries to a large platter. Top with an even layer of caramelized steak, onions, and peppers then drizzle the warm onion cheese sauce on top. Enjoy! 
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Corn on the Cob Ribs

Corn on the Cob Ribs

 

Total Time 25 minutes
Servings 6

Ingredients

Instructions

  • Firstly, cut each corn on the cob into 4 equal parts, cutting lengthwise. 
  • In a small bowl, mix together olive oil with Slap Ya Mama Cajun Seasoning and brush over corn pieces. 
  • Place in an air fryer at 400 degrees Fahrenheit and fry for 5 minutes on each side. They will curl and be slightly charred.  
  • While the corn cools, mix the mayo, Kartago America Harissa Hot Sauce, and lime juice together. 
  • Place corn ribs on a platter and drizzle the spicy mayo on top. In conclusion, Garnish with additional cotija cheese and chopped cilantro, and enjoy!
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World Famous Slap Ya Mama Atomic Potatoes

World Famous Slap Ya Mama Atomic Potatoes

Life's too short to eat bland mashed potatoes. Turn up the heat and throw a little spice into these spuds.
Servings 4 servings

Ingredients

Instructions

  • Peel potatoes, and cut into bite-size pieces. Cover bottom of a large stockpot with oil, and heat over high heat. Add potatoes, and stir until coated with oil. Season with Slap Ya Mama Original Blend Cajun Seasoning, to taste and begin to brown potatoes, stirring occasionally.
  • Continue to stir while adding onion, bell pepper, and garlic(if desired). Fill pot with water until it reaches top of the potatoes. Bring to a full boil, and stir occasionally from top of pot to bottom.
  • When potatoes begin to break down, reduce heat to a slow boil, and stir frequently to prevent sticking. Continue with a slow boil until potatoes have a thick, chunky consistency. Once this consistency is reached remove from heat and let stand while stirring occasionally for 10 to 15 minutes before serving. Garnish with jalapeño and additional Slap Ya Mama Original Blend Cajun Seasoning.
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