No seafood boil is complete without Mama’s savory dipping sauces, perfect for dipping any type of boiled seafood from crawfish to shrimp and even crab. Be the hostess with the mostest and add this dip recipe to your table. Mama taught you not to show up empty handed, make it the night before and take it with you!
Mama Jen’s Cajun Crawfish Dipping Sauce
Makes about 1 cup
- In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using.
Mama Jen’s Spicy Cajun Seafood Dipping Sauce
Makes about 3/4 cup
- in a small bowl, combine ketchup, Slap Ya Mama Cajun Hot Sauce, and Worcestershire. Add horseradish, Slap Ya Mama Original Blend Cajun Seasoning, and lemon juice, and stir well. Refrigerate for 1 hour before using.
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
- 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
- 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.
Click Here for Growing Up Cajun Series Recipe Video
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?
Makes 6 Servings
- 1 cup unsalted butter, divided
- 1 large yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 3 stalks celery, diced
- 1 tomato, diced
- 1 tablespoon minced garlic
- 1 (16-ounce) package cooked crawfish tails
- 1/2 cup seafood stock
- 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
- 2 teaspoons Slap Ya Mama Cajun Hot Sauce
- Hot cooked rice, to serve
- Garnish: chopped fresh parsley, chopped green onion
- 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.
Maw Maw’s Pecan Pie
This family favorite and Maw Maw’s most famous recipe is served up at every Walker holiday dinner and family gathering. After you give it a try, it just might become one of your family’s most requested recipes, too.
Makes 1 (9-inch) Pie.
- 1/2 (14.1- ounce) package refrigerated pie crust
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs, well beaten
- 1 cup chopped pecans
- 1/2 cup dark corn syrup
- Preheat oven to 350°.
- On a lightly floured surface, unroll dough. Transfer to a 9-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp as desired. Prick bottom of dough a few times with a fork.
- Bake for 10 minutes.
- In a large bowl, stir together sugar, melted butter, and eggs. Add pecans and corn syrup, stirring well. Pour into prepared crust.
- Bake until edges are set and center is slightly jiggly 45 to 55 minutes.
Cooking Tip from Mama Jen
When prebaking a pie crust, always prick the bottom of the crust several times with a fork before baking so that it does not bubble up.
Candied Yams & Pecans
Click Here for Growing Up Cajun Series Recipe Video
It’s not a family gathering until someone brings the candied yams. There won’t be any leftovers from this dish.
Makes 8 to 10 Servings
- 3 pounds sweet potatoes, peeled and cut into 1 1/2 -inch chunks.
- 4 cups apple cider.
- 2 cups water.
- 1/2 cup granulated sugar.
- 1/4 cup firmly packed light brown sugar.
- 2 tablespoons unsalted butter, melted.
- 1 teaspoon Slap Ya Mama Original Blend Cajun Seasoning.
- 1/2 teaspoon apple pie spice.
- 1/2 teaspoon orange zest.
- 1/4 teaspoon kosher salt.
- 2 large eggs.
- 4 cups miniature marshmallows.
- Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
- In a medium Dutch oven, bring sweet potatoes, apple cider, and 2 cups water to a boil over medium-high heat. Reduce heat, and simmer until tender,15 to 17 minutes. drain, reserving 1/3 cup cooking liquid.
- In a large bowl, place sweet potatoes reserved 1/3 cup cooking liquid, sugars, melted butter, Slap Ya Mama Original Blend Cajun Seasoning, apple pie spice, Zest, and salt. Using a potato masher, mash to desired consistency. Stir in eggs. Spoon into prepared pan spreading evenly. Cover with foil.
- Bake for 30 minutes at 350°. Uncover and bake 10 minutes more. Sprinkle with marshmallows and Candied Pecans. Bake until marshmallows are lightly browned, about 7 minutes more.
Candied Pecans Ingredients:
- 6 tablespoons firmly packed light brown sugar.
- 3 tablespoons unsalted butter.
- 1/4 teaspoon Slap Ya Mama Hot Blend Cajun Seasoning.
- 1/8 teaspoon kosher salt.
- 1 1/2 cups pecan halves, toasted.
- Line a small baking sheet with foil; spray with cooking spray.
- In a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and Salt. Cook over medium heat, stirring until coated. Spoon mixture onto prepared pan. Let stand until completely cool. Break into pieces.
Mama Jen’s Cajun Cornbread
Makes 10-12 servings
Of all her recipes, Mama Jen’s Cajun Cornbread is probably her most recognized. Anytime there is a family event, she makes her famous cornbread, and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table, or you’ll come up empty-handed.
- 1 tablespoon unsalted butter
- 1 cup diced smoked tasso or ham
- 1 cup diced smoked sausage
- 1 cup yellow cornmeal
- 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning
- 1 teaspoon baking soda
- 1 (14.75-ounce) can cream-style corn
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 2 1/2 cups shredded mild Cheddar cheese
- 1 small onion, finely chopped (about 1 cup)
- 1 medium green bell pepper, seeded and diced (about 1 cup)
- 3 medium jalapeños, seeded and minced (about 1/2 cup)
- Preheat oven to 350°. Grease a 13×9-inch baking pan with butter.
- In a medium skillet, cook tasso and sausage over medium-high heat, stirring frequently, until browned, 5 to 7 minutes. Set aside.
- In a large bowl, stir together cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, and baking soda using a fork. Add corn, milk, oil, and eggs, stirring until well combined. Spoon mixture and meat into prepared pan.
- Bake until a wooden pick inserted in center comes out clean and top is golden brown, about 55 minutes. Let cool for 30 minutes before serving.
Cajun Fried Turkey
Makes 10 to 14 servings
If you’ve never tried frying a turkey, what are you waiting for? Get ready for perfectly crispy skin and classic Cajun flavors.
- 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.
As we know, a Cajun Thanksgiving is so different than a regular Thanksgiving. It’s all about the food and the people. Typically, a Thanksgiving table in Louisiana is overflowing with food. Even though today is Halloween, we all know that it is time to start planning the spread of food now!
Slap Ya Mama wants you to have the best time cooking this year, so here is a Louisiana favorite: Seafood stuffed mirlitons!
Seafood Stuffed Mirlitons
- 6 mirlitons
- olive oil
- 1 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- Slap Ya Mama seasoning
- 1 pound medium-size shrimp, peeled and deveined
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup green bell pepper
- 2 tablespoons chopped green onions
- 1/2 teaspoon minced garlic
- 1 cup shrimp stock
- 1/4 cup grated parmesan cheese
- Preheat the oven to 350º F.
- Choose a firm mirliton. In a pot, bring about 2 inches of salted water to a boil. Add the mirliton, cover, and reduce heat and simmer until they are tender, about 20 to 25 minutes. Remove from pot and allow to cool. Then cut the mirliton in half and remove the seeds. Scoop out the flesh keeping the shell intact. Chop the flesh and set aside.
- Heat a tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables, the chopped flesh, the bay leaf, shrimp stock and thyme. Cook, stirring occasionally, until the any liquid in the skillet evaporates, 15 to 20 minutes. Season with salt and peppers. When the vegetables are very tender, increase the heat to medium-high, add the shrimp, and cook until the shrimp are pink and firm. Remove from the heat and remove the bay leaf. Add the crabmeat and stir gently to mix. Adjust seasoning.
- Spoon the mixture into the mirliton shells, dust the top with the breadcrumbs and parmesan cheese, and bake until the breadcrumbs are lightly browned, about 30 minutes.
- You can use eggplant, zucchini or squash as well! Adjust the boiling time for the vegetables according to the size of the vegetable. Zucchini may take only about 5 minutes. Be sure to salt the eggplant after it has been scooped out of the shell, and let drain for an hour before cooking. The salt will draw out any bitterness in the eggplant. After an hour, rinse, pat dry and continue.
Cajun Harvest Skillet
Don’t let fall slip away without checking off this warming, hearty recipe from your fall cooking bucket list! This one-pan chicken skillet will satisfy all your sweet and spicy cravings.
- 1 Tbsp Kinloch Pecan Oil
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes, season to taste with Slap Ya Mama Original Blend Seasoning
- 4 slices thick-cut bacon, chopped
- 1 1/2 tsp Slap Ya Mama Original Blend Seasoning
- 3 cups Brussels sprouts, trimmed and quartered (about 3/4 lb)
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 oz)
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
- 4 cloves garlic, minced (about 2 tsp)
- 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1 tsp ground cinnamon
- 1 tsp Slap Ya Mama Low Sodium Blend
- 1 cup reduced-sodium chicken broth, divided
In a bowl add chicken and season to taste with Slap Ya Mama Original Blend. Heat the pecan oil in a large, nonstick or cast iron skillet over medium-high, until hot. Add chicken and brown thoroughly until browned on all sides, about 5-7 minutes. Transfer to a paper towel lined plate and set aside.
Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and discard all but 1 Tbsp of the bacon fat.
With bacon fat still in the skillet, increase heat back to medium-high. Add Brussels sprouts, sweet potato, onion and 1 1/2 tsp Slap Ya Mama Original Blend. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent about 10 min.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour 1/2 cup of broth and 1 tsp of Slap Ya Mama Low Sodium Blend. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm. Enjoy!
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.
One 9-inch round refrigerated pie dough
1 1/2 cups whole milk
1 teaspoon chopped fresh thyme and basil
1 teaspoon Slap Ya Mama Cajun Seasoning
3 tablespoons unsalted butter
1 small green bell pepper, diced
1/2 medium onion, chopped
3 tablespoons all-purpose flour
8 ounces small red potatoes, diced
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
- 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.
Crispy Cajun Chicken Thighs
Run, don’t walk, and make these Crispy Cajun Chicken Thighs for dinner tonight! Coated with our Original Blend Cajun Seasoning, rosemary and a touch of lemon for a flavorful dish that is pan-fried and baked to golden perfection.
6 bone-in, skin-on chicken thighs
1 Tbp Slap Ya Mama Original Blend Cajun Seasoning
1Tbs. Vegetable oil
1 lemon (small), cut in rounds
2 sprigs rosemary, chopped
Position a rack in the lower end of the oven and preheat to 400 degrees Fahrenheit.
Season the chicken thighs on both sides with Slap Ya Mama Original Blend Cajun Seasoning. In a 12 inch ovenproof skillet or cast iron pan over medium-high heat, warm the oil until hot. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.
Turn chicken to skin side up and scatter the lemon slices on top of the chicken. Transfer to the oven and roast until a thermometer inserted into the thickest part of a thigh, registers 170 degrees Fahrenheit, approximately 20 minutes. Serve and Enjoy!
Slap Ya Mama Cajun Fish Fry is an authentic Cajun fry batter that will give your food the perfect color, the perfect crunch and add an incredible Cajun flavor to almost any fried dish. Here at Slap Ya Mama, we not only like to fry fish using this batter but we also like to fry pork chops with it. Although our fish fry is delicious on all seafood. There are many other ways to enjoy our fish fry.
It’s no secret that here in the south, we know how to do vegetables right. Many times, that means FRYING them. Here are five vegetables that you can use our Slap Your Mama Cajun Fish Fry on to upgrade the taste.
1.) Green Tomatoes
The following recipe is best fit for the following quantity of each vegetable.
- 4 green tomatoes
- 1 eggplant
- 30 pods of okra
- 4 squash
- 2 onions
What you will need:
Season tomatoes, on both sides, with salt and pepper. Place fish fry in a shallow dish. In another shallow dish, beat eggs with the milk. Dredge tomatoes through the fish fry, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
We love to hear feedback! What vegetables or other foods do you like to fry? Happy Cooking!