French Onion Soup

French Onion Soup

Few things can't be solved over a steaming bowl of French onion soup. Let your problems melt away with your first taste of this warm broth topped baguette rounds and Swiss cheese.
This tasty recipe comes from our cookbook Growing Up Cajun, order your copy today for more tasty recipes!
Servings 8

Ingredients

  • ½ cup unsalted butter
  • 2 tsp sugar
  • 8 large yellow onions thinly sliced
  • 1 tbsp minced garlic
  • 2 tbsp all-purpose flour
  • 6 cups beef broth
  • 1 (10.5-ounce) can of beef consommé
  • tsp kosher salt
  • 1 tsp ground black pepper
  • ½ tsp Slap Ya Mama White Pepper Blend Seasoning 
  • 1 tbsp chopped fresh thyme
  • toasted baguette rounds
  • Shredded Swiss cheese
  • Garnish: fresh thyme

Instructions

  • In a large Dutch oven, melt butter over medium heat. Add sugar and onions, in batches if necessary; cook, stirring frequently, until onion is golden brown, about 1 hour.
  • Add garlic, and cook for 2 minutes. Stir in flour, and cook for 2 minutes. Add beef broth, beef consommé, salt, pepper, and Slap Ya Mama White Pepper Blend Seasoning; bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.
  • Preheat oven to broil.
  • Add thyme to soup, and simmer for 5 minutes. Ladle soup into oven proof bowls; top with baguette rounds and cheese.
  • Broil 6 inches from heat until cheese is browned and bubbly, about 3 minutes. Garnish with thyme, if desired.
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Turtle Soup

Turtle Soup

This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.
Servings 8

Ingredients

  • 1 pound boneless turtle meat
  • 2 tbsp olive oil
  • 2 green bell peppers, diced
  • 2 onions, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, minced
  • 2 tbsp paprika
  • 2 bay leaves
  • 2 tsp Slap Ya Mama Low Sodium Blend Seasoning
  • 2 tsp dried thyme
  • tsp dried oregano
  • 1 tsp Slap Ya Mama HOT Blend Seasoning
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • Dark Flour (recipe follows)
  • 8 cups chicken broth, divided
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry sherry
  • 1 cup dry red wine
  • 3 hard-boiled eggs, peeled and cubed
  • ½ cup chopped fresh parsley
  • ½ cup fresh lemon juice
  • Salt and ground black pepper, to taste
  • Garnish: chopped

Instructions

  • Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
  • In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
  • In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
  • Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
  • Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.

Dark Flour

  • 2 cups all-purpose flour
  • Preheat oven to 350°
  • Spread flour onto a rimmed baking sheet
  • Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.
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Seafood Gumbo

Seafood Gumbo

 

Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl.
For more recipes like this check out our cookbook Growing Up Cajun.

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups chopped fresh okra
  • cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 tbsp minced garlic
  • 6 cups seafood stock
  • 1 (8-ounce) container crab claw meat, picked free of shell
  • cup amber beer
  • 2 tbsps file powder
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Slap Ya Mama Hot Cajun Seasoning
  • 2 bay leaves
  • 1 lb medium fresh shrimp, peeled and deveined
  • 1 lb red snapper fillets, chopped
  • ¼ cup chopped fresh parsley
  • hot cooked rice, to serve
  • 2 (8-ounce) containers shucked oysters, drained
  • 1 (8-ounce) container of jumbo lump crabmeat, pickled free of shell
  • Garnish: sliced green onion

Instructions

  • In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, stirring to combine. Cook, stirring frequently, until a peanut butter-colored roux forms, about 20 minutes.
  • Add okra, onion, bell peppers, celery, and garlic; cook for 5 minutes, stirring frequently. Add stock, crab claw meat, beer, filé powder, Worcestershire, salt, Slap Ya Mama Original Blend Cajun Seasoning, Slap Ya Mama Hot Cajun Seasoning, and bay leaves; bring to a boil. Reduce heat to a medium, and simmer for about 1 hour.
  • Add shrimp, fish, oysters, and lump crabmeat; cool until seafood is cooked through, 8 to 10 minutes. Stir in Parsley. Serve over hot cooked rice. Garnish with green onion, if desired.
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Homemade Vegetable Soup

Homemade Vegetable Soup

 

Your favorite vegetables are cooked in tomato sauce and Slap Ya Mama Original Blend Cajun Seasoning for an extra kick. Try adding noodles for a heartier meal.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 12

Ingredients

  • 8 cups water
  • 1 lb beef stew meat or cubed ham
  • Slap Ya Mama Original Blend Cajun Seasoning
  • 3 (8-ounce) cans tomato sauce
  • 3 medium russet potatoes, peeled and cubed
  • 3 cups carrot, chopped
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 tbsp minced garlic
  • 1 (16-ounce) can corn kernels
  • 1 (16-ounce) can green beans
  • 1 (14.5-ounce) can beef broth
  • 1 (10.75-ounce) can cream of mushroom soup
  • 1 (8.5-ounce) can peas and carrots
  • 2 oz uncooked spaghetti noodles (optional)
  • Garnish: Chopped Parsley
  • Saltine crackers, to serve

Instructions

  • In a large stockpot, bring 8 cups water to a boil over high heat. Season meat with Slap Ya Mama Original Blend Cajun Seasoning, and add to water; boil for about 10 minutes.
  • Reduce heat to a medium-low; add tomato sauce, potatoes, carrots, onion, bell pepper and garlic. Add more Slap Ya Mama Original Blend Cajun Seasoning to taste; cook for about 15 minutes.
  • Add corn, green beans, broth, soup, and canned peas and carrots. Add enough water to reach 2 to 3 inches from top of pot; cook for about 1 hour.
  • If adding noodles break spaghetti up into short pieced, and add to soup. Cook for about 10 minutes. Garnish with chopped parsley, if desired. Serve with saltine crackers.
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Fried Oyster Salad

Fried Oyster Salad

 

Oysters in the half shelf are deep-fried to perfection and served over a creamy spinach mixture. Get 'em while they're hot!
This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast.
Servings 24 Oysters

Ingredients

  • 2 (6-ounce) bags fresh baby spinach
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 2 tbsp heavy whipping cream
  • 2 tsp anise-flavored liqueur
  • 1 tsp Slap Ya Mama Cajun Pepper Sauce 
  • tsp kosher salt, divided
  • ½ tsp ground black pepper, divided
  • 24 Fresh Oysters on the half shell
  • 4 cups kosher salt
  • cups lightly packed grated parmesan cheese
  • ¾ cup panko (Japanese bread crumbs)
  • cup whole buttermilk
  • 2 cups yellow cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp Slap Ya Mama Hot Cajun Seasoning 
  • Vegetable oil, for frying
  • Garnish: Slap Ya Mama Cajun Pepper Sauce 
  • Lemon wedges, to serve

Instructions

  • In the work bowl of a food processor, pulse spinach in batches until finely chopped.
  • In a large skillet, heat canola oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, Slap Ya Mama Cajun Pepper Sauce, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Preheat oven to 400°.
  • Remove oysters from shells, reserving oysters. On a rimmed baking sheet, place kosher salt. Arrange oyster shells on prepared pan. Fill shells with spinach mixture. Top with cheese and bread crumbs.
  • Bake until lightly browned, 8 to 10 minutes.
  • In a shallow dish, place buttermilk. In another shallow dish, whisk together cornmeal, flour, Slap Ya Mama Hot Cajun Seasoning , remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper.
  • In a Dutch oven, pour vegetable oil to a depth of two inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
  • Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Working in batches, carefully place oysters in a hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Place on top of a spinach mixture. Garnish with Slap Ya Mama Cajun Pepper Sauce , if desired. Serve immediately with lemon wedges.
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Summer Okra & Tomato Salad

Summer Okra & Tomato Salad

 

Juicy tomatoes and crisp okra are charred on the grill and tossed in fresh herbs for a salad that's made up of only the good stuff.
This recipe is from our Growing up Cajun Cookbook! 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.
Servings 6

Ingredients

  • ½ pound okra, halved lengthwise
  • ½ cup sliced red onion
  • cup plus 1 tablespoon olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 medium heirloom tomatoes, quartered
  • 2 clusters tomatoes on the vine
  • cup chopped fresh herbs (such as parsley, basil, thyme, and oregeno)
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, grated
  • tsp kosher salt
  • ¼ tsp Slap Ya Mama Original Blend Cajun Seasoning
  • Garnish: chopped fresh herbs, freshly cracked black pepper

Instructions

  • Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to the pan; cook until lightly charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
  • In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, Slap Ya Mama Original Blend Cajun Seasoning, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs and freshly cracked black pepper, if desired.
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SHRIMP & CORN SOUP WITH TASSO

SHRIMP & CORN SOUP WITH TASSO

 

Tasso adds an extra kick to this flavor-packed and perfectly creamy soup.
This recipe and more delicious recipes can be found in our cookbook Growing Up Cajun 
Servings 8 people

Ingredients

  • 2 tbsp olive oil
  • tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 cups chopped tasso or cooked ham
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (8-ounce) package cream cheese
  • 2 (14-ounce) cans cream-style corn
  • 1 (14-ounce) can diced tomatoes
  • 1 (10-ounce) can cream of shrimp soup
  • 1 (10-ounce) can cream of mushroom soup
  • 2 cups whole milk
  • ¾ cup water
  • 1 lb medium fresh shrimp, peeled, deveined, and rinsed
  • 2 tbsp chopped fresh parsley
  • Garnish chopped green onion

Instructions

  • In a Dutch oven, heat oil over medium heat. Add tasso, onion, bell pepper, garlic, and 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; sautéuntil onion is translucent.
  • Stir in cream cheese, and cook until softened.
  • Add corn, tomatoes, soups, milk, and remaining1⁄2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; cook for 8 to 10 minutes, stirring constantly.
  • Add 3⁄4 cup water; increase heat, and bring to a light boil.
  • Add shrimp, and return to a light boil. Reduce heat, and simmer for 15 minutes.
  • With 5 minutes remaining, stir in parsley. Garnish with green onion, if desired.
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Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Lighten up this summer without sacrificing flavor! Mama’s Spicy Grilled Chicken Salad makes for a savory protein packed meal. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner. Our Jalapeño Cilantro Dip tops it off with the perfect amount of spice.

Click Here for Recipe: Slap Ya Mama Jalapeño Cilantro Dip

Serves 4-6

Ingredients:
Instructions:
  1. Put chicken in a ziplock bag. In a small bowl combine lime juice, Slap Ya Mama Green Pepper Sauce, olive oil, garlic, cilantro, Slap Ya Mama Original Blend Cajun Seasoning. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
  2. Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
  3. Slice chicken and set aside.
  4. In a bowl place a hand full of washed spinach.
  5. Scoop in 2-3 tablespoons of cooked quinoa (cook according to package).
  6. Add in cherry tomatoes and diced avocados.
  7. Place grilled chicken in the bowl and top-off the salad with our Slap Ya Mama Jalapeño Cilantro Dip.

 

 

 

Mama’s Crawfish Étouffée

Mama’s Crawfish Étouffée

Crawfish Étouffée

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

Ingredients:
  • 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
Directions:
  1. 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.
  2. 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.
  3. Enjoy.
Corn & Crab Bisque

Corn & Crab Bisque

Corn & Crab Bisque

This Corn & Crab Bisque is rich and creamy with a wonderful Louisiana flavor! Try pairing it with a classic French bread and don’t forget to invite your friends over for a taste.

Ingredients:

  • 4 ears of corn, kernels cut from cob
  • 1 pound jumbo lump crabmeat
  • 1 cup butter
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup red bell pepper, diced
  • ¼ minced garlic
  • 1 cup flour
  • 5 cups crab or shellfish stock
  • 4 cups chicken broth
  • 2 cups heavy cream
  • ½ cup green onions, sliced
  • ½ cup parsley, chopped
  • 2 ½ tsp Slap Ya Mama White Pepper Blend Cajun Seasoning

Directions:

Melt butter in a large pot over medium heat. Add in corn, onions, celery, bell pepper and garlic; cook for 5 to 8 minutes or until onions are translucent. Add in flour and whisk until a white roux is achieved. DO NOT BROWN.

Add stock and broth one ladleful at a time, stirring constantly until all stock and broth is incorporated. Bring to a low boil. Reduce to medium-low heat and cook for 30 minutes.

Stir in heavy cream, green onions, parsley, Slap Ya Mama White Pepper Blend Cajun Seasoning and cook for an additional 3 minutes. Reduce to low heat and gently add in lump crabmeat; try not to break up any lumps. Simmer for 3 to 5 minutes or until crab is warmed through. Serve and enjoy!

Mexican Restaurant Chicken Soup

Mexican Restaurant Chicken Soup

by Sandra of 37 Cooks

Introducing Slap Ya Mama’s Mexican Restaurant Chicken Soup brought to you by 37 Cooks. This delectable recipe features our Cajun jambalaya dinner mix and your choice of chicken breasts or rotisserie chicken for a taste so good, you’ll want to be home sick eating it all week.

When I’m coming down with a cold or when I just feel down and out, I want Mexican restaurant chicken soup. Do you know the kind of soup I’m talking about? I call it sick day soup but it’s often called Caldo de Pollo on menus. I usually call my husband and ask him to stop by our local Mexican restaurant to pick some up on his way home from work, but if he’s traveling and I’m not feeling well? The last thing I want to do is leave the house to go get that soup.

Surprisingly, the Slap Ya Mama Jambalaya dinner mix has many of the same ingredients as my beloved soup! You can bet it will always be a staple in my pantry! Sorry, El Porton Mexican Restaurant! I’ll be making my own soup from now on! 

serves 4 for dinner or 8 as a first course

32 ounces chicken stock
4 cups water
2 carrots, cut into 1/4-inch slices
2 ribs of celery, cut into 1/4-inch slices
1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
1-2 chicken breasts, cooked and torn or cut into pieces (may use rotisserie chicken)
1 avocado, peeled, pit removed, sliced
Cilantro, chopped
1 lime, cut into fourths, visible seeds removed
Fresh jalapeno slices, optional

In a large saucepan, bring chicken stock and water to a boil. Turn heat to low, add carrots, celery, and Slap Ya Mama Cajun Jambalaya Dinner Mix. Cover saucepan and let the soup simmer for 20 minutes. Do not peek! While the soup cooks, add the chicken, avocado slices, cilantro, and lime slices to your serving bowls. You may add the optional jalapeno slices. Remove saucepan from the heat and stir. Taste for seasoning and add salt and pepper if necessary. Serve immediately.

Note: Do not make this soup ahead of time. It must be served immediately. The rice will expand and soak up all additional broth. If you have leftovers, you have two choices. Discard it or be prepared to add additional broth.

Mama’s Chicken & Sausage Gumbo

Mama’s Chicken & Sausage Gumbo

Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.

Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right.  With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos.  We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork.  For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux.  During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days.  We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.

This winter, try preparing a chicken & sausage gumbo.  Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.

Ingredients:

Directions:

In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil.  Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally.  Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning.  Boil for 15 minutes.  With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot.  Add water to pot until it is almost full.  Bring to a boil and boil for 1 hour.  With 10 minutes remaining of the hour boil, add parsley and green onions.  Reduce low heat.  Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!

If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.