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!
Buffalo Chicken Taquitos
- 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
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.
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.
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!
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
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!
For some people, summer is still going strong but for those of you that are parents, it’s time to get the kids back in school. With the school year comes rehearsals, after-school sports, homework, and a whole whirlwind of activities coming your way. When it comes to preparing dinner, it’s best to have dinner ideas that are quick and easy. However, here at Slap Ya Mama, we still believe in keeping your easy and quick dinners as delicious as possible.
You can get dinner on the table in a flash with almost zero cleanup thanks for foil pack recipes. In addition, with all of the diet trends out there including keto, intermittent fasting, low-carb, and high-carb: you can modify any of these recipes to your liking. Here are three recipes that you can try on nights where your time over the stove is limited. All recipes are baked at 425 degrees for 25 minutes.
The best part about foil packs isn’t even the short time it takes to prepare them or how delicious they taste. The cleanup is almost non-existent!
Cajun Garlic Steak and Potato Foil Packs
Combine chopped steak, garlic, butter, Slap Ya Mama Seasoning, cubed potatoes and onions in a bowl and pour into your foil pack.
Slap Ya Mama Spiced Sausage and Veggie Packs
Combine sliced smoked sausage, chopped peppers (of your choice) and onions, Slap Ya Mama Seasoning and olive oil in a bowl and pour into your foil pack.
Cajun Chicken Tacos
Combine chopped chicken, Slap Ya Mama Seasoning, jalapenos, pineapple, and peppers of your choice in a bowl with melted butter and pour into your foil pack.
We love to hear our audience’s recipes and ideas! If you have a foil pack recipe, please leave them below so that we can experience your recipe too! Remember, you can modify your Slap Ya Mama seasoning depending on dietary restrictions or your preference as well! We offer low-sodium seasoning and more!
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.
Typically prepared in lime or lemon juice with spices like Slap Ya Mama seasoning, people can also add chopped onion, salt and cilantro to the fish. Ceviche can come with any side dish, often it is placed with sweet potato, lettuce, corn, or avocado. The dish isn’t cooked with heat, so it must be prepared fresh or frozen properly to minimize the risk of food poisoning.
The most important thing to do is making sure your fish is fresh. Buying the fish, the day you are going to cook it is highly recommended and putting it in the freezer as soon as you get home to ensure freshness.
If it is your first time making ceviche there are a few tips to make your dish perfect. While most fish work, the best kinds are semi-firm white-fleshed ocean fish like sea bass, grouper or flounder. When you start to prepare the fish make sure to remove the bloodline, the dark red portion on the fillet or your dish will have a fishy flavor.
Chefs recommend marinating the fish for a least 10 to 20 minutes, however marinating it over an hour can risk the fish falling apart. To make ceviche properly you need enough lemon or lime juice. It’s recommended to have ½ of juice to 1 pound of fish.
As always don’t forget your Slap Ya Mama Seasoning to make your ceviche the best dish this summer.
Corn Maque Choux
A classic creole dish that can be served as a side to any meal. This recipe is simple to make and a flavorful southern favorite for any occasion.
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 2 tablespoons unsalted butter
- 4 cups corn
- 1 cup chopped yellow onions
- 1/2 cups chopped green bell pepper
- 1 tablespoon minced jalapeno
- 2 1/2 tsp. Slap Ya Mama Original Blend Cajun Seasoning
- 1/2 cup heavy cream
- 1 large tomato, chopped
Melt the butter in a large cast iron skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Slap Ya Mama Original Seasoning and cook, stirring, until soft, for 10 minutes. Add the heavy cream, tomatoes and cook for 5 minutes. When ready remove from heat and serve hot.
If your taste buds are looking for a sweet and spicy spark this 4th of July then our Firecracker Chicken is the dish for you. Our Cajun Hot Sauce brings the heat your summer cannot beat!
In a small saucepan, combine the Hot sauce, apple cider vinegar, butter, minced garlic and light brown sugar over medium heat. Allow it to come to a boil, reduce heat so it simmers. Leave at a simmer until chicken is baked, when ready, drizzle and serve.
Preheat an outdoor grill for medium-high heat, and lightly oil. Season chicken to taste with Slap Ya Mama Original Seasoning. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.
Garlic & Lime Beef Kabobs With A Smokey Chimichurri Sauce
When it comes to summer party food, you cannot go wrong with kabobs. Our Beef Kabobs topped with a smokey Chimichurri sauce will be the hit of your 4th of July celebration. Not only are these kabobs loaded with garlic and lime flavor but they are fun to make, and easy to grill and delicious to eat.
- 2 pounds beef, 1 1⁄2 inch cubes (strip, tenderloin, ribeye)
- 1 1⁄2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
- 2 Tbsp Olive Oil
- 2 Tbsp lime juice
- zest of 1 lime
- 2 tsp minced garlic
- grape tomatoes
- red onion, chopped into large piecesSmokey Chimichurri Sauce:
1⁄2 tsp smoked paprika
Soak 8 10” wooden skewers in warm water.Preheat grill on medium-high heat.
Season meat with Slap Ya Mama Original Blend Cajun Seasoning. Set aside. In a bowl, combine olive oil, lime juice, lime zest and garlic; mix well. Combine meat and oil in a zip lock bag, making sure all meat is covered with the oil mixture.
Build kabobs alternating meat, tomato, onion until full.
Grill kabobs over medium-high heat, rotating until meat is charred and done to your desired temperature. Spoon chimichurri sauce over kabobs and enjoy.
Combine all ingredients into a food processor and pulse repeatedly until all cilantro and onions are minced and sauce is gritty. Place in a bowl and serve over kabobs.
Slap Ya Mama Ribeye Steaks with Cajun Butter
By Chris Grove at Nibble Me This
I’m a big believer in the fact that quality beef doesn’t need much more than salt, pepper, and a bit of fire to make a brilliantly tasty steak. But I’m also a believer in the truth that sometimes you have to shake things up a bit. These Ribeye Steaks with Cajun Butter fall into the latter category.
CAJUN BUTTER FOR STEAKS
- 6 tablespoons unsalted butter, softened
- 1 teaspoon finely diced green onion
- 1/2 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- Mix ingredients together with a fork or masher.
- Form into a log or scoop into 1″ balls.
- Place on steaks immediately upon removing from heat.
I patted the steaks dry with a paper towel. Then I lightly oiled them with some canola oil and seasoned them with Slap Ya Mama Cajun Seasoning. As soon as the steaks come off of the grill, I immediately crown them with a scoop or two of the Cajun butter. Next as a side, I fire roasted some potatoes on my Grilla Grills pellet cooker. Lastly, I stuffed them with shredded cheese, butter, sour cream, chives, and some of our homemade bacon.
Man, oh man, were these steaks great. They were boldly seasoned, had a delicious crust, and the butter just amplifies the flavor.
Sweet Stackhouse Slap Pork Tenderloin
by Gary Gee at 37 Cooks
- 3/4 cup Dijon mustard
- 1/4 cup agave nectar or honey
- 2/3 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- 3 Tablespoons canned chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Slap Ya Mama Original Cajun Seasoning
- 1/2 teaspoon ground cinnamon
- 3-4 pounds whole pork tenderloin
- 1/2 cup chicken stock
- 1/4 cup chopped pistachios
- Garnish: chopped fresh cilantro
Stir together first 9 ingredients. Reserve ½ cup.
Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.
Remove pork from marinade, discarding marinade.
Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.
Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.
Mama’s Chicken ‘n Waffles
by Tracy at 37 Cooks
“I love chicken and waffles. Slap Ya Mama Cajun Red Beans Rice brings it to an all-new level. Truth be told, the waffles are delicious all an their own. You can make the waffles several days in advance and freeze them.”
Red Beans and Rice Waffles:
- 1 box Slap Ya Mama Cajun Red Beans & Rice, cooked according to package directions and cooled to room temperature
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 egg yolks, beaten
- 1 1/4 cups whole milk
- 5 Tablespoons shortening, melted and cooled
- 3 egg whites, beat until stiff peaks form
Preheat oven to 225°F.
Preheat waffle iron and spray with nonstick cooking spray. In a bowl sift together the flour, baking powder and salt. Stir together the egg yolks, milk and melted shortening . Add the mixture to the sifted dry ingredients. Beat until just smooth. Stir in the cooled red beans and rice. Gently fold in the stiff egg whites. Pour 1/3 cup of mixture per waffle into the waffle iron and cook according to iron directions. Remove from iron and place on a baking sheet and repeat until all waffles are done. Place baking sheet into oven to keep waffles warm.
Vegetable oil for fryingIn a shallow bowl, place tenderloins in buttermilk and set aside. Beat eggs and stir in pepper sauce in a small bowl. In another small bowl place Slap Ya Mama Fish Fry. One at a time, dip each tenderloin in the egg mixture then the fish fry, coating completely. Fill a frying pan with vegetable oil until it reaches about 1/4 inch in the pan. Heat oil to 350°F. When oil is hot, place 3 or 4 tenderloins in the pan and fry for about 3 minutes on each side. Remove and place on paper towels to drain. Place on a baking sheet in the oven to keep warm while frying the rest and making the gravy.
- 1 stick butter
- 1/2 cup flour
- 2 1/2 cups milk
- 2 Teaspoons white pepper
1 teaspoon salt in a medium saucepan, heat butter and flour stirring constantly until melted and smooth. Add the milk and whisk until heated through and begins to thicken. Add white pepper and salt.To assemble, place two waffles on a plate and top with two tenderloins. Pour 1/3 cup of gravy over the top. Garnish with a lemon wedge, parsley, Slap Ya Mama Hot Blend Cajun Seasoning
, Slap Ya Mama Cajun Pepper Sauce
and chopped parsley. Serve warm.