Anthony Bourdain, the author and host of CNN’s “Parts Unknown” passed away on June 8th. People around the world mourned for him, however, Louisiana residents mourned maybe a little harder.
Anthony Bourdain is known for loving Louisiana. Throughout his career, as an author and television host, Bourdain returned frequently to the city. He stated “In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful,” he said in a 2003 interview. “You can’t compare it to anything.”
In addition, Anthony Bourdain was a huge fan of Louisiana food from Boudin to Popeyes. As a culinary expert that’s travelled the world Bourdain knows what he’s talking about. For a great overall cultural food experience there is no place like New Orleans. It’s not just about the restaurants, it’s the culture of food everywhere. Here are the restaurants that Anthony Bourdain has eaten or drank at:
- Checkpoint Charlie’s
- The Harbor Restaurant
- Verti Marte
- Ms. Mae’s
- Cafe Reconcile
- Vic’s Kangaroo Cafe
- Willie Mae’s Scotch House
- Miss Linda’s yakamein
- Sazerac Bar in the Roosevelt
- The Kingpin
- New Orleans Original Daiquiris
- Taceaux Loceaux
- Pho Tau Bay
- Snake & Jake’s
Here at Slap Ya Mama, we know that Louisiana is full of food culture and are not surprised that food critics around the world come here every year. We are saddened by the news of Anthony Bourdain’s sudden passing and appreciate all the kind words he had to say about New Orleans. If you have visited New Orleans and miss the authentic flavor, shop our spice blends here.
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.
Summer is here and you know what that means: time to have some friends over for an awesome cookout! You already know that Slap Ya Mama seasonings and sauces help make spice up anything you throw on the grill, so here are some other tips to help make your party the hottest in your neighborhood!
1. Want to keep the bugs away while you eat? If you throw some sage or juniper onto your warm grill or firepit, it can go a long way towards repelling those pesky mosquitos!
2. Clean your grill grate…with an onion! You can use a halved onion to scrub the gunk out of your grill, and it’ll leave you with a great scent while you cook the food, as opposed to the smell of cleaning chemicals. Also, it’s cheaper and greener!
3. Everyone prefers having their meat cooked a certain way (rare, medium, well done, etc.) and it can be real hard to get someone else to do it just right. So let your guests help by doing it themselves! It turns a chore into an activity and gets people talking. Plus, if you are inviting new people it can be a great icebreaker!
4. Need more greens in your diet? Just about EVERY vegetable grills great with Slap Ya Mama! Having a nice savory taste to broccoli, zucchini, or peppers can help even the most stubborn eater.
5. Be creative! Not every cookout needs to be the typical burgers and hot dogs, you can substitute with different meats! Lamb, chicken, venison, fish, all of these grill great and are healthy! Your guests will remember your cookout, and be more likely to come to your next one, especially when you open their eyes to something new!
Enjoy your summer, and as always, and whenever you think of spicing things up, you should think of Slap Ya Mama!
There’s a reason why Slap Ya Mama’s Low Sodium blend is so popular! 75 million Americans have hypertension or high blood pressure. That’s a whopping 29 percent! Hypertension is a major risk factor for heart disease and stroke and only 48 percent of people with those that suffer have it under control. Many health specialists believe that the reason why hypertension is such a problem in the US is based on our diet.
Over the past century, salt has been the subject of intense scientific research related to blood pressure elevation and cardiovascular-related deaths. The way your blood pressure is raised is much more complicated than you may think. Here is how high levels of sodium affects your body. Salt works on your kidneys to make your body retain more water, and this extra water raises your blood pressure which puts a strain on your kidneys, arteries, heart, and even your brain.
High blood pressure causes extra strain and damages your kidneys and puts you at risk for kidney disease. This reduces their ability to filter out unwanted and toxic waste products. If left untreated, this can lead to kidney failure.
The extra blood pressure caused by eating too much salt puts extra strain on the insides of your arteries. When this happens, the organs of the body that were receiving the blood from the arteries become starved of the oxygen and the nutrients they need. This can also turn fatal if untreated.
Raised blood pressure caused by eating too much salt may damage the arteries leading to the heart. The heart will not work as well because it will not receive enough oxygen and nutrients. This is what leads to a heart attack.
Here in Louisiana, we love our sodium. Many of our favorite dishes are flavorful because of the spices alone. Here at Slap Ya Mama, we pride ourselves on offering our signature Cajun Seasoning in a low sodium option. Now, you can enjoy the spicy and delicious flavor of Slap Ya Mama without the health risks!
Are you eating healthy? Need to add a kick to your meal prepping? Slap Ya Mama Cajun Seasoning has all natural and low sodium products that will spice up your food while keeping it healthy!
It is the beginning of summer and there is no better time to use Slap Ya Mama seasonings to stick to a cleaner diet. Walker & Sons have a variety of Slap Ya Mama seasonings and hot sauces to cater to all customers. People may assume that Cajun seasoning is not the healthiest option, which is why Walker & Sons made it a point to create all natural, no MSG, and kosher products. Beating out all other competitors, Slap Ya Mama is the best option to liven up your daily meals!
Ever get a little bored from your meal prepping of baked chicken, broccoli, and brown rice? Mix it up with any of Mama’s seasonings or hot sauces! You will no longer look at eating as a chore to feed your body; you will enjoy every bite of your savory spiced up food.
Slap Ya Mama’s flavors will have you hooked on how your meal can taste amazing while aligning with your diet. In this day and age, popular diets such as vegan, keto, and macro-based diets, are commonly practiced. People who practice these diets are generally focused on what is and how much of it is entering their bodies. Slap Ya Mama understands the importance of their ingredients, always looking to promote a healthy and tasty lifestyle.
There is no need to limit the savoriness of your food any longer thanks to Slap Ya Mama producing mouth-watering, all natural spices that will transform the result of your meal prepping.
Check out the variety of Slap Ya Mama seasoning and hot sauces that are sure to give your meal that fiery piquancy and you that fit physique.
It’s easy to find popcorn shrimp, in fact, we are a popcorn shrimp nation. We are enthralled by endless shrimp platters and all-you-can-eat seafood buffets and love overstuffed po’boys, steaming bowls of scampi, takeout containers dripping with kung pao, and one of Louisiana’s favorite: Cajun seasoned shrimp. However, for those of us, that know shrimp know that popcorn shrimp is a fraud.
Increasingly, cooks are always wondering if we are eating the right shrimp. Like much of the food we eat, shrimp comes with issues: sustainability, eating locally and guarding against disease. In a chef’s world, the wonder what tastes the best. Almost 90 percent of the American shrimp supply is imported mostly from India, Thailand, and Indonesia. However, it has been a tough couple of years for imported shrimp due to an incurable bacterial disease that has devastated many shrimp farms.
Luckily in New Orleans and other shrimping capitals of the South, shrimp is still in good supply. When chefs look at the type of shrimp that they will be using, it all depends on the dish and region. South Carolinians insist on white shrimp whereas some people grew up on the wild taste of brown shrimp from the Gulf of Mexico. Pink shrimp have their fanbase as well as the Royal Reds.
In the aftermath of Hurricanes Katrina and Rita, Louisiana residents formed the White Boot Brigade, named after the shrimper’s rubber footwear and began a nationwide campaign to introduce it to chefs across the country. Gulf shrimp has become a huge success and is used in a variety of dishes. Now, people all over the US enjoy the delicious and unique taste of gulf shrimp, and here at Slap Ya Mama, we love to upgrade dishes with our delicious seasonings.
Dinner should never be boring in your household. With the help of Slap Ya Mama seasonings, your dishes will have that unique cajun taste that you love! No matter what type of shrimp you decided to cook, we hope that you enjoy this delicious shrimp recipe and share it with your loved ones.
A good gumbo is widely disputed, and there are so many different ways that it is served that some people might be confused about what is real and what is an imitator. You’re probably familiar with seafood gumbo as well as the classic chicken and andouille sausage gumbo, but there are many other ways to eat this popular dish than you may know. As restaurants around the globe try to imitate what is often sought out in Louisiana, let’s take a look at the different forms and variations of gumbo.
What makes a gumbo creole is one extra ingredient: tomatoes. The roux that is made for this specific type of gumbo is also a light colored roux and usually paired with seafood. However, many locals would argue that tomatoes are NEVER supposed to come close to the gumbo pot.
As in most culinary cultures, religion has a great impact on the dishes of South Louisiana. In the predominantly Catholic region of Acadiana, meat is consumed sparingly during the Lenten season leading up to Easter. Gumbo Z’herbes, (gumbo of herbs), has become an alternative usually served on Holy Thursday or Good Friday and contains nine different kinds of herbs.
Sometimes they are boiled, and sometimes they are poached. Either way, many people enjoy adding an egg or many eggs to their gumbo. Some people even drop in whisked eggs to make their gumbo similar to egg drop soup.
Gumbo with Potato Salad
When it comes to potato salad in gumbo, you either read this and knew exactly what we are talking about or thought that we had lost our mind. The gumbo potato salad has no eggs or pickles and is mostly mashed and is perfect for eating with gumbo, whether you scoop it right into the gumbo bowl, or serve it on the side. This concept is regional and comes from the most southern parts of Louisiana.
Gumbo with Okra
The word gumbo comes from the Bantu word “achinggumbo” which translates to okra. While it may be etymologically correct to say that all gumbos must contain okra, that isn’t always the case. Some Louisiana cooks have a distaste for okra and use other thickening agents such as filé instead of okra.
Here at Slap Ya Mama, we know all about Gumbo. We love gumbo so much, we have a prize-winning gumbo recipe of our own. We always love experimenting with new unique recipe ideas, so who knows which of these gumbos we will try next. Do you have a gumbo recipe that differs from the norm? Let us know in the comments!
As we move towards Easter, there is a lot to be excited about. Here in Louisiana in the season of Lent, we look forward to crawfish boils the most. The basics of a crawfish boil are simple: a big pot, heat source, water, zesty seasoning, veggies, crawfish and a handful of newspapers.
Everyone’s family does Crawfish boils differently. While the standard crawfish boil recipe includes lemons, some people have branched out and tried orange slices as well as adding orange juice along with garlic puree. Others like to use pineapple and then make a pineapple salsa as an appetizer. The experimentation doesn’t stop there.
When it comes to a crawfish boil, some people rather just pour everything out of the pot and have a feast while others feature the crawfish as the main dish and take the other parts to make other recipes. Poking holes in canned vegetables that you plan to use to cook a side dish or putting them in bags allow these vegetables to soak in all of the flavors during the boil.
While the go-to vegetables for a crawfish boil are corn and potatoes, other vegetables include string beans, carrots, artichokes, edamame, beets, sweet potatoes, mushrooms, turnips, habanero peppers, okra, cauliflower, asparagus and even cactus leaves.
If there’s anything we love to put in anything in Louisiana: it’s meat. Sausage is a common staple for a crawfish boil while people have begun to boil chicken, turkey, pig feet and tails, frog legs, alligator and more in their boils to kick up the flavor.
Here at Slap Ya Mama, we know the best part about crawfish boils is spending time with your loved ones. Slap Ya Mama has a variety of zesty seasoning options that are perfect for your next crawfish boil, no matter what you put in the pot. Be sure to check out our Seafood Boil!
You’ve heard our story- while running the Walker family deli, Anthony “TW” Walker started his search for the best cajun spice blend that had a real Cajun pepper taste without the heavy salt content of the national brands. When he couldn’t find one, he did what folks in this part of the country do best—he went to work and dreamed one up. Enlisting the help of his children to mix his seasoning during their playtime, the Walker & Son’s business took “family ran and owned” to a new level.
Everybody loved the Walkers’ Cajun seasoning so much, that pretty soon it needed a name. To the folks who came into the deli asking to take home the Cajun seasoning, TW would often proclaim,“When you use this seasoning, the food tastes so good, you will receive a loving “slap” on the back and a kiss on the cheek as a thank you for creating another great tasting Cajun dish.” Made with only ingredients of the highest quality, it’s no wonder our seasoning has made its way into the spice cabinet of everyone around here.
If you are ready to experience the three pillars of Slap Ya Mama that started it all, check out our Original Blend of seasonings, our Hot Blend of Cajun zesty flavors, and our White Pepper Blend for those who want a better kick outside of ordinary black pepper. Try them all today and start “slapping” your favorite meals with Slap Ya Mama Seasonings. Slap Ya Mama’s Cajun Hot Sauce delivers a rush of Cajun flavor to your favorite dishes. It’s the same great taste you love from our traditional Cajun Pepper Sauce but with a lot more heat for those spicy connoisseurs. We would love to hear how you use the best cajun spice blend in your household!
The history of Cajun spices is as rich and varied as the history of Louisiana. Cajun cooking comes from the native French-speaking Acadian descendants inhabiting Louisiana and parts of other Southern states. Like the area it comes from, Cajun flavor is spicy, rich, and really, really flavorful! This style of cuisine also borrows from African and Native American styles of cookery. A lot of people don’t know that the typical Cajun food was developed by extremely poor people. Refugees and farmers used what they had readily available to feed large families, which is one reason that rice is a staple in most Cajun dishes. Adding rice to a stew could stretch the food so that there would be plenty to eat for days. Rice is still added to Cajun food, even if it is for the love of the flavor, and not for necessity.
Since Cajun country is so close to the Gulf of Mexico, seafood is a main protein in most dishes. Favorites are crawfish, catfish, crabs, and oysters. Seafood was accessible and available, as there were a lot of fishermen. Cajun dishes almost always consist of three vegetables referred to as the “Holy Trinity:” bell pepper, onions, and celery. Parsley, bay leaves, and scallions are commonly used to season food, as well as garlic and cayenne pepper. Gumbo, a staple dish across all cajun kitchen tables, takes its name from the West African and Caribbean name for okra, which is often another main ingredient in many dishes.
Cajun food, despite its reputation, is not necessarily spicy hot. Cajun spice blends are often richly flavored without heat, although some cajun spices will certainly burn you! At Slap Ya Mama, we carry a selection of Cajun Seasoning and hot sauces ranging from original which has a pleasant moderate heat, to HOT, for folks who like the burn. For ways to use our cajun spices and blends, check out our recipes section. For the families who may not be Cajun through and through, we do have dinner mixes available with the seasonings already added so that you can experience the full flavor of the deep south no matter where you are!
In the late 1800’s, Sicily endured some rough times, causing many natives to leave the Italian Island. Sicilians took ships to the major ports of the United States, with many staying in the country’s second-largest port, New Orleans. Living on an island meant many Sicilians made their living as fishermen, and their diet reflected this. Being close to the sea is one of the reasons so many Sicilians didn’t move further inland.
The Sicilians brought their culture and cuisine with them upon immigration, particularly an Italian-style tomato sauce. Just as she absorbed the French and Spanish before them, New Orleans absorbed the Italians. New Orleanians took the idea of Italian-style tomato sauce and mixed it with roux, the flour-and-grease base for sauces. Over time, the classic “red sauce” became “red gravy,” called that to distinguish it from the “brown gravy” New Orleanians made for generations. To make the distinction between traditional cuisine and the modified style of Italians raised in New Orleans, some restaurants and restaurant reviewers began to refer to the modified style as “Creole-Italian” cooking.
An obvious homegrown Italian contribution to the cuisine of the Crescent City is the muffuletta, a hearty sandwich of salami and provolone topped with a distinctive olive salad. Muffulettas, found at delis across the country, originated at Central Grocery on Decatur St. in the Quarter, a store that is still selling them to this day. Another great example of Creole-Italian fusion is the change that happened to the classic Italian recipe for scampi. Since there were no scampi here, Italian cooks used the plentiful local Gulf shrimp instead. This dish evolved into a new dish: the spicy, buttery and misnamed “barbecue shrimp”. The dish spread to restaurants and homes and is now one of the most famous New Orleans dishes.
Slap Ya Mama is a big fan of the fusion between different cultures and our array of spices and sauces are excellent at bridging that gap. Add Slap Ya Mama Original Blend Seasoning to your favorite Italian dishes to create Creole-Italian fusion in your own kitchen or check out some of the recipes we have created. Let us know some of your favorite Creole-Italian fusion recipes in the comments!