White Pepper Blend Poke Tuna Wraps

White Pepper Blend Poke Tuna Wraps

White Pepper Blend Poke Tuna Wraps

These Tuna wraps are a perfect healthy option for a spicy and refreshing meal. The marinated tuna could also be thrown on a bed of jasmine rice for a poke bowl.

Makes 2-3 servings

Ingredients:
Directions:
  1. In a medium bowl, whisk together the Ponzu sauce, Slap Ya Mama White Pepper Blend and lime juice. Transfer the tuna to the marinade and let sit for a few minutes in the refrigerator, while you prep the rest of the ingredients.
  2. Slice cabbage and carrots into a slaw.
  3. Fill each lettuce cup with a desired amount of slaw. Place a mound of spicy tuna on top of wrap.
  4. Top each wrap with Slap Ya Mama Hot Sauce or pour into a bowl for dipping. Sprinkle with sesame seeds.
  5. Serve the lettuce wraps with extra lime wedges!
Slap Ya Mama Crawfish Nachos

Slap Ya Mama Crawfish Nachos

Recipe by Catahoula Catering

Slap Ya Mama Crawfish Nachos

Crawfish nachos piled high with loads of left over crawfish and dripping in a spicy cheese sauce.

Ingredients:

  • 1 lb peeled crawfish tails
  • 1 1/2 tsp Slap Ya Mama Cajun Seafood Boil 
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • ½ tsp mustard powder
  • ¼ tsp cayenne pepper powder
  • ½ tsp paprika
  • 3 cups grated pepper jack cheese
  • 3 cups grated mild cheddar cheese
  • ½ stick unsalted butter
  • ½ cup diced onion
  • ¼ cup diced celery
  • ½ cup diced red bell pepper and green bell pepper
  • 1 minced de-seeded jalapeño pepper
  • 1 tbsp crushed garlic
  • ½ cup mayonnaise
  • 1 tbsp of Slap Ya Mama Cajun Hot Sauce (optional)
  • Your favorite tortilla chips

 

Directions:

  1. Gather 1 pound, or more (you really can’t have too much) of leftover crawfish tails from your boil.
  2. Or, if you’re using packaged tails, mix 1 ½ tsp of Slap Ya Mama Cajun Seafood Boil to season it up. This is a little trick I use if there aren’t any leftovers (which there shouldn’t be!).
  3. Mix all the dry seasonings: Slap Ya Mama Original Blend Cajun Seasoning, mustard powder, cayenne pepper powder, and paprika.
  4. Get a block of both mild cheddar and pepper jack cheese, and grate until you have 3 cups of each. The cheeses melt better when you grate it yourself rather than buying the pre shredded stuff.
  5. In a pot, first, melt your butter on medium heat, and then add the vegetables: onion, celery, red bell pepper, green bell pepper, jalapeño pepper and garlic. Cook your vegetables until they are soft, and the onions are translucent (10-15 min). We aren’t trying to get any brown coloring here.
  6. Mix in the mayonnaise and dry seasonings to your cooked vegetables. Once the mayonnaise and seasonings are incorporated, add in your crawfish tails.
  7. When the crawfish tails start to curl, mix in the cheeses. Turn the heat down to medium low and stir occasionally until it’s fully melted.
  8. *This is optional* As a finishing touch, add the shot of Slap Ya Mama Cajun Hot Sauce to your crawfish queso, and mix until it is fully incorporated.
  9. Pour your Slap Ya Mama Crawfish Queso over a bed of your favorite tortilla chips, and enjoy!
Slap Ya Mama Jalapeño Cilantro Dip

Slap Ya Mama Jalapeño Cilantro Dip

Slap Ya Mama Jalapeño Cilantro Dip

Mama is mixing things up with her Green Pepper Sauce. Our jalapeño cilantro dip is a versatile sauce that can be used all week long. This is a great sauce to always have on hand as an appetizer with chips and dip, it even adds a little kick to a salad and tops off your taco night with a spicy Slap.

Ingredients:
Instructions:
  1. In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Green Pepper Sauce.
  2. In a blender or food processor, puree cilantro, tomatillo and pickled jalapeño with a little jalapeño juice.
  3. Add cilantro jalapeño puree to mayo mixture, mixed well.
  4. Stir in buttermilk and fresh lime juice.
  5. Refrigerate until ready to serve.

Try with our Carne Asada Chipotle Street Tacos

Paw Paw Dub’s Hot Dip

Paw Paw Dub’s Hot Dip

Paw Paw Dub’s Hot Dip

Click Here for Growing Up Cajun Series Recipe Video

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.

Makes 8 servings

Ingredients:
  • 1 Cup Mayonnaise
  • 5 tablespoons margarine, softened
  • 2 cups shredded Cheddar Jack cheese
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/3 cup fresh jalapeno
  • Slap Ya Mama Hot Cajun Seasoning, to taste
  • Assorted crackers or corn chips to serve
Directions:
  1. 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.
Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

By Amy and Sue at Belly Laugh Living

Ingredients

Taquito Filling
  • 1 pound Ground Chicken Breast 
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 cloves garlic
  • 3 Tablespoons Cream Cheese
  • 1 Ounce Blue Cheese
  • 1 Ounce Cheddar Cheese
  • 1 Cup Buffalo Sauce
Tortillas

Directions

Taquito Filling

Slice the garlic into thin strips or put in a garlic press. Begin to sauté Ground Chicken. Sprinkle on Salt, Pepper and Onion Powder. Combine the Sliced Garlic and 1/4 cup of water. Cook over medium heat. Mix together the CreamCheese, Blue Cheese, and Cheddar Cheese. Add the Cheese mixture (cream cheese, blue cheese, and cheddar) to the Chicken. Stir in the Buffalo Sauce to the chicken/cheese mixture.
Assemble Taquitos
Sprinkle Slap Ya Mama Hot Blend Cajun Seasoning on each corn tortilla. Scoop about 2 tbs of the chicken/cheese mixture to the corn tortilla. Place the filling down the middle and begin to fold one side of the tortilla over the filling. Once it is rolled, lay seam side down and secure with a toothpick.
Air Fry/Bake Taquitos
Spray the fryer basket with non-stick cooking spray.
Pre-Heat Air Fryer to 390 degrees or regular oven Pre-Heat to 375 degrees.
Place taquitos in the basket (don’t overcrowd the basket) and Air Fry for 6 minutes.
Check after 6 minutes, when to desired crispiness, remove from air fryer.
If baking in regular oven bake for 12 minutes and check. More than likely it will take 15 minutes.
Enjoy!
Southern Fried Okra

Southern Fried Okra

Southern Fried Okra

By Joy at Pure Joy

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!

Ingredients:

15 large okra
2 cups of flour
2 tbsp Slap Ya Mama Original Cajun Seasoning
5 eggs scrambled
1 tbsp Slap Ya Mama Original Cajun Seasoning for the egg mixture
Oil for frying

Directions:

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!

Cajun Style Crispy Onion Rings

Cajun Style Crispy Onion Rings

CAJUN STYLE CRISPY ONION RINGS

Recipe & Pictures by Heidy L. McCallum of  THE MCCALLUM’S SHAMROCK PATCH

You’ll seriously love how easy it is to make these Cajun-Style Crispy Onion Rings. If you enjoy good ole fashioned homemade crispy fried onion rings and  Cajun Spices this is your Onion ring recipe you have waited for. Cajun-Style Crispy Onion Rings are made with Yellow onions, self-rising flour, self-rising cornmeal, Cajun seasoning, oregano, freshly ground black peppercorns, ground cayenne peppers, beer, Tabasco sauce, and fried perfectly crispy in peanut oil.

Summertime isn’t complete without having a side of Cajun-Style Crispy Onion Rings to complement a big juicy burger cooked on a charcoal grill in my families eyes. These Cajun-Style Crispy Onion Rings actually are good with almost any summer meal.

Oddly many folks who hate raw onions in recipes, seem to love onion rings for some reason; in my own son’s words, ” I love me some onion rings… but if you attempt to put an onion on my burger, I’ll kick your butt.”

cajun-style-crispy-onion-rings

The actual invention of our deliciously crispy onion rings is actually unknown…

  • John Mollard’s 1802 cookbook “The Art of Cookery Made Easy and Refined”  includes a recipe called “Fried Onions with Parmesan Cheese.” The recipe suggests cutting onions into 1/2″ rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep-frying them in “boiling” lard. It further suggests serving them with a sauce made of melted butter and mustard.
  • In 1910, a recipe for French Fried Onions appeared in the Middletown, New York Daily Times on 13 January 1910. It does not claim to be the originator of the recipe.
  • Another claimant to the invention of the onion ring is the Kirby’s Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s.
  •  In 1933, a recipe for deep-fried onion rings that were dipped in milk then dredged in flour appeared in The New York Times, the advertisement was for the company Crisco.
  • The restaurant A&W is credited with popularizing the onion rings in fast food restaurants, introducing it to its menu in the 1960s.

cajun-style-crispy-onion-rings-2

One of the best tips I can give y’all about draining your Cajun-Style Crispy Onion Rings is letting them rest on a bakers rack to drain off the excess peanut oil; it lets air hit both sides of the Cajun-Style Crispy Onion Rings to keep them nice and crispy.

cajun-style-crispy-onion-rings-collage

Making your own Cajun-Style Crispy Onion Rings has never been easier than this simple easy to follow recipe that uses ingredients most people already have on hand in the refrigerator and pantry. These Cajun-Style Crispy Onion Rings pair well with burgers, fish, chicken, and even ribs.

CAJUN-STYLE CRISPY ONION RINGS

INGREDIENTS:

    • 3 large yellow onions, cut into 1/2-inch rings
    • 2 and 1⁄4 cups of self-rising flour

1⁄4 of a cup yellow self-rising cornmeal

DIRECTIONS:

  1. Place the sliced onion rings in an ice bath, place in refrigerator while in the ice bath for about 25-35 minutes
  2. In a medium bowl combine the self-rising flour with the cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, oregano, kosher salt, freshly ground black peppercorns, and a pinch of ground cayenne; mix to combine dry ingredients.
  3. Add in your favorite beer, a few dashes of Slap Ya Mama Hot Sauce, and a lightly beaten egg; combine thoroughly until a smooth batter is formed; refrigerate the batter for 30 minutes.
  4. Drain the onion rings of excess water from the ice bath then place on a baking rack; pat dry with clean paper towels if needed.
  5. Dip the onion rings into the batter coating well on both sides.
  6. Heat 3-inches oil in a cast iron skillet to about  375 degrees.
  7. Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
  8. Drain the Cajun-Style Crispy Onion Rings on a baking rack.
  9. Serve hot with your favorite dipping sauce
  10. Enjoy!

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016 – 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

 

Jambalaya Stuffed Pastry

Jambalaya Stuffed Pastry

Jambalaya Stuffed Pastry With a Crawfish Sherry Cream Sauce

Stuffed with jambalaya and topped with a crawfish sherry cream sauce, this unique take on a pastry dish is just delicious. Enjoy!

Recipe Created by Chef Ace Champion

Ingredients:

For Pastry:

  • 8 square pastry sheets, 4”x4”
  • Slap Ya Mama Jambalaya Dinner Mix, cooked according to box directions
  • 3 eggs
  • 1 Tbsp sherry wine
  • 8 leaves fresh basil, thinly sliced for garnish

For Crawfish Sherry Cream Sauce:

  • 3/4 pound crawfish tail meat, strained & juices reserved
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1 Tbsp brandy, optional
  • 2 cups sherry wine
  • 2 cups vegetable broth
  • ½ cup heavy whipping cream
  • 3 Tbsp unsalted butter

Directions:

Preheat oven to 325 degrees F.

Roll out pastry sheets and cut them in even squares, about 4” x 4”.   Add a spoonful of prepared Slap Ya Mama Jambalaya Dinner Mix right in the middle of each pastry sheet. Fold the square pastry from corner to corner, making a triangle shape. In a small bowl, combine eggs and 1 tablespoon of sherry wine; mix well to make an egg wash. Brush each folded pastry with egg wash. Place pastries on a baking sheet and bake at 325 degrees F for 10 minutes or until golden brown.

In a saucepan over medium heat, add 1 tablespoon of butter, garlic, shallots and sauté for 2 minutes. Add brandy and flambé (ignite) (optional). Add sherry wine and about a ¼ cup of the juices reserved from the package of crawfish; cook until reduce by half. Add vegetable broth and heavy whipping cream and cook until reduced by half. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Serve as soon as possible.

Plating:

Place a baked pastry on a plate and generously spoon the crawfish sherry cream sauce over the top of the pastry. Top pastry with basil, serve and enjoy.

Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too thin, thicken it up with a slurry, 50/50, mixture of sherry wine and cornstarch.

Crispy Oven Baked Parmesan Garlic Fries

Crispy Oven Baked Parmesan Garlic Fries

Crispy Oven Baked Parmesan Garlic Fries

Crispy, spicy and topped with Parmesan cheese, these fries are Slap Ya Mama good!

Ingredients:

Directions:

Cut potatoes in thin slices, about 1/4” thick. Add fries into a large bowl of water and let soak for at least 30 minutes. If you plan to soak them for longer than 30 minutes, place bowl in the refrigerator. You may soak as long as overnight.

After fries have soaked, drain and rinse then spread over a paper towel lined cooling rack. Use more paper towels to pat fries completely dry.

Preheat oven to 400 degrees F.

Line a baking sheet with either parchment paper or foil and spray with a non-stick spray.

In a large bowl, combine fries, 1 tsp Slap Ya Mama Original Blend Cajun Seasoning, garlic and olive oil. Mix well, making sure every fry is cover with olive oil and seasoning.

Spread the seasoned fries evenly across the baking sheet, making sure that no fries overlap each other. Bake at 400 degrees F for 15 minutes, turn fries and continue baking at 425 degrees F for another 30 minutes, turning fries once more during those 30 minutes.

While fries are baking, in a small bowl, combine the remaining Slap Ya Mama Original Blend Cajun Seasoning and Parmesan cheese

Sprinkle baked fries with the Parmesan seasoning mixture and top with chopped parsley. Serve immediately and enjoy!

The Ultimate Grilled Cheese Sandwich

The Ultimate Grilled Cheese Sandwich

The Ultimate Grilled Cheese Sandwich

The perfect combination of cheese, bacon and onions make this grilled cheese sandwich one to be desired by many.

Ingredients:

Directions:

In a large skillet over medium heat, melt 1 Tbsp of butter. Add onions and 1 tsp of Slap Ya Mama Low Sodium Blend Seasoning. Stirring consistently, sauté onions until they are golden brown and soft. Remove from pan and set aside on a plate.

Using the same skillet, fry the bacon until crispy. Remove from pan and set aside on a paper towel covered plate to let drain.

In a bowl, combine mayonnaise, Slap Ya Mama Cajun Pepper Sauce and ½ tsp of Slap Ya Mama Low Sodium Blend Seasoning. Mix well and set aside.

Sandwich Assembly: Spread mayo mixture on the inside of each slice of bread. Working from the bottom slice up, add 4 pieces of bacon, 2 slices of cheese, onions, 4 pieces of bacon, 2 more slices of cheese and top with a slice of bread. Using softened butter, spread 1 Tbsp of butter on the outside of the top slice of bread.

In a skillet over medium-low heat, place sandwich butter side down. Butter the top side of the sandwich with another 1 Tbsp and continue grilling sandwich on both sides until the bread is golden brown and the inside of the sandwich is ooey gooey with melted cheese.

Using a sharp serrated knife, cut sandwich in half and enjoy.

NOTE:  This recipe will make 2 large grilled cheese sandwiches due to the fact that we used larger than normal slices of bread.  If using regular sized slices of bread, this recipe may make 4 sandwiches total.

Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

These delicious and extra loaded sweet potato skins are sure to be a game time favorite or just a favorite in general.  Enjoy!

Ingredients:

  • 4 medium sweet potatoes, rinsed
  • 1 Tbsp olive oil
  • ¼ cup half & half
  • 2 tsp butter, melted
  • 1 tsp Slap Ya Mama Original Blend Seasoning
  • 1 jalapeno, diced
  • ½ cup sharp cheddar, shredded
  • ½ cup mozzarella, shredded
  • 6 strips bacon, cooked crispy & crumbled
  • sour cream (topping)
  • chives, chopped (topping)

Directions:

Preheat oven to 400 degrees Fahrenheit. Using a fork, pierce each sweet potato a few times and place on a large baking sheet and bake for 45 minutes to 1 hour or until soft. Allow potatoes to cool slightly. Slice potatoes in half lengthwise.

Reduce oven to 375 degrees Fahrenheit. Using a spoon, scoop out the meat of the sweet potato, making sure to leave a thin layer of sweet potato inside. Place the scooped out part of the sweet potatoes into a medium sized bowl. Place the potato skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.

In the bowl of sweet potatoes, add half & half, butter, Slap Ya Mama and jalapeños. Mix well, making sure to mash potatoes until they are smooth and creamy. Once the skins have baked for 10 minutes, remove from oven and fill each half with equal amounts of the mashed sweet potato mixture. Mix the two cheeses together and top each potato skin with cheese. Place back in oven at 375 degrees Fahrenheit and bake for 15 minutes or until cheese is completely melted. Remove from oven, generously top with bacon, a dollop of sour cream and chives. Serve hot and enjoy!

Crazy Cajun Sundaes

Crazy Cajun Sundaes

by Tracy of 37 Cooks

Slap Ya Mama introduces the Crazy Cajun Sundaes brought to you by 37 Cooks featuring our savory Red Beans & Rice and Cajun Fish Fry ingredients with a hint of our hot blend seasoning for even more flavor!Here is a spin on the famous BBQ Sundaes. I think you will love this version. You can mix and match glassware for presentation. If it is for a potluck, pile the ingredients in a trifle dish. For a more casual twist, serve them in clear plastic cups. There is no set way to layer theses, mix and match them anyway you like. Or, set everything out separately and let your guests decide how to stack them.

serves 8-10

Red Beans and Rice:

Ingredients:

Directions:

Prepare Red Beans and Rice according to package directions to include the sausage. Let sit uncovered for about 15 minutes to allow it to thicken.

Fried Okra:

Ingredients:

 Directions:

In a bowl mix the okra, egg and buttermilk until okra is covered. In small batches, toss the okra into the fish fry, covering completely. Set on a baking sheet. Heat vegetable oil on medium-high heat for about 5 minutes, until oil is hot. Fry the okra in batches until golden brown, about 1-2 minutes. Drain on paper towels.

Cajun Slaw:

Ingredients:

  • 4 cups shredded cole slaw mix
  • 2 cloves garlic, minced
  • 1 bunch scallions, chopped
  • 1/2 cup parsley, chopped
  • 1/2 red bell pepper, minced
  • 1/2 green bell pepper, minced
  • 1/4 cup olive oil
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon prepared horseradish
  • 1 Tablespoon Slap Ya Mama Hot Blend Cajun Seasoning
  • Salt to taste

 Directions:

In a bowl mix together, slaw, garlic, scallions, parsley, red and green bell peppers. In another small bowl, whisk olive oil, vinegar, mustard, horseradish , Slap Ya Mama Hot Blend Cajun Seasoning and salt. When thoroughly combined, pour over vegetables and stir to coat. Refrigerate until ready to use.

Assemble the Sundaes by layering Red Beans and Rice, Okra, and Cajun Slaw. Top with a heaping pile of Cajun Slaw. Garnish with cherry tomatoes and a sausage slice.