Don't miss out on this tasty Chicken Sandwich! This dish was submitted by 30minutedinner to our Slap Ya Mama Virtual Cook-off! Check out @30minutedinner on Instagram for more delicious recipes!
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
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!
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
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.
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!
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
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
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.
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.
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.
Mama's Muffuletta is not your average deli meat sandwich-layers of meat, cheese, and olives are served up on fresh bread to create this instant favorite. This recipe is 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. Click here to order your cookbook today!
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.
6 (8-inch) New Orleans-style French bread pieces, split
Blue Cheese Celery Slaw (recipe follows)
Blue Cheese Celery Slaw
½ cup mayonnaise
½ cup sour cream
2 tablespoons grainy mustard
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon minced garlic
1 handful chopped fresh parsley
1 teaspoon celery salt
½ teaspoon ground black pepper
½ (16-ounce) bag tricolor coleslaw mix
2 cups thinly sliced celery
1 (5-ounce) container crumbled blue cheese
Instructions
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.
Blue Cheese Celery Slaw
In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.
Perfect for any grilling holiday that is marked on your calendar these Hot ‘n’ Spicy ribs are a menu must-have. Mama’s Ribs are sweet, sticky and oh so spicy, seasoned in our Hot blend for the perfect kick. These baby backs are sure to bring the heat to your next grill out!
1 bottle of your favorite barbeque sauce (18 ounces)
Directions:
Combine the brown sugar and Slap Ya Mama Hot Blend Cajun Seasoning; rub all over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle honey over ribs. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place ribs on the grill over medium heat. Close lid and grill for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Nothing like Mama’s classic Sloppy Joes to remind you of your childhood. This crowd-pleasing sandwich has a thick meaty filling smothered in our Cajun Pepper Sauce. You definitely need a fork and a few napkins to eat this mouthwatering meal!
Heat butter in a large skillet over medium-high heat. Add beef and season with 2 tsp of Slap Ya Mama Original Blend Cajun Seasoning, brown ground beef for about 5 minutes, making sure to break up meat and brown all sides. Drain and add meat back into skillet.
Add onions and bell peppers to skillet with ground meat and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add in tomato paste and mix well.
