Our favorite part of the holiday season is the food! Unfortunately, for many, holiday cooking can cause a lot of stress. That stress stems from deciding what to cook. Don’t worry Mama is here to help! From deviled eggs, to cocktails, Mama’s Holiday Recipes will impress everyones taste buds.
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.
Mama is heating things up with her Spicy Pomegranate Margarita. Simple and delicious, these margaritas are made with fresh lime juice and pomegranate juice. Make a single cocktail or whip up a pitcher for a crowd.
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. Continue Reading
Here in Louisiana, we know how to prepare for a game day! While some people flock to the Superdome or their local sports bar, others are preparing for a fun game day party at their home. If you have volunteered to throw a party at your house, there are probably a million things running through your mind. Hosting a game day party doesn’t have to be stressful. If you plan ahead it will be nothing but fun for you and your guests! Continue Reading
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 to 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!
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!
Memorial Day weekend is right around the corner. The official start of summer. That means it’s time to break out the grill and get to cooking. Thinking about hosting a Memorial Day cookout but aren’t sure what to whip up? Don’t worry, the Slap Ya Mama team has tons of delicious ideas and recipes perfect for grilling this summer!
Native Americans were catching and eating crawfish for years before the Acadians arrived, although some legends tell of the northeastern lobster following the Acadians to Louisiana and shrinking in size over the long journey. The Acadians took quite well to the local crawfish, and they became a major part of Cajun culture.
Crawfish- or mudbugs, as they are called since the popular species in Louisiana burrow into the wet ground of the freshwater bayous- can be boiled whole with spices and vegetables or the tender meat can be featured in a variety of Cajun cuisine from étouffée to meat pies. Every spring when crawfish are in season, Louisiana families like the Walkers spend their afternoons gathered around picnic tables, picking crawfish. They spread the old newspaper across long tables where they dump a giant pot of steaming crawfish along with boiled potatoes, garlic cloves, corn on the cob, whole mushrooms, and onions.
Some of the Walker’s fondest memories involve farming crawfish themselves. One of TW’s clients had a crawfish pond. When TW’s brother, Bob, was coming to Ville Platte for Easter with his family, TW asked his client if the kids could come by and pick up crawfish with the hand nets. “Mais, cher, don’t worry about that,” TW’s client said using the Cajun term of endearment. “I’ll tell my guy not to make his run on Saturday morning, and y’all can pick up all the traps.”
TW couldn’t believe this generous offer. He loaded up the whole family, and they headed to the ponds. “Jack and Joe were just waist-high then,” recalls TW. “We pulled them behind us in a boat and waded through the water with our hip boots on, even Mama Jen. I think we came up with over 250 pounds of crawfish.”
A good rule of thumb is three pounds of crawfish per person, which means the walkers hit the motherlode. “We got to be crawfish farmers for the day,” Jack remembers fondly.
TW’s client invited them back year after year. As Jack and Joe got older they wore snake-proof boots and started pulling the boats through the muddy water for the younger kids to ride. “It was always a good weekend says TW.”It brought all the family together.”
The Walkers took all those crawfish back to the Bayou Chicot house and cooked them in the backyard under the twinkle lights TW stung from the trees. “We ate for two hours, Cajun french music blaring in the background,” says Bob. “Living in Mississippi, I wanted my kids to experience the way I grew up.”
Today when the Walkers eat crawfish, they all remember those Easter weekends. They pop off the head and suck the juices, peel off the shell, and pop the meat in their mouths. The Slap Ya Mama seasoning tingles their lips just perfectly, and they’re taken right back to those Easter weekends way back when.
Crawfish Boil
The quintessential Cajun meal- find a reason to celebrate and enjoy. Pop off the head and suck the juices, peel off the shell and pop the meat in your mouth.
In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly using cold water.
In a large outdoor 60-gallon pot with a crawfish basket, place 2 bags Slap Ya Mama Cajun Seafood Boil, lemons(squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat and simmer for 15 minutes.
Submerge crawfish, and add sausage and remaining 2 bags Slap Ya Mama Cajun Seafood Boil. Return water to a boil. Turn off heat, and cover. Let stand until crawfish are tender and float to top, about 30 minutes. Serve immediately. Sprinkle with Slap Ya Mama Original Blend Cajun Seasoning to taste.
From the 1500s to the 1700s, European countries played a game of hot potato in the New World. Territory changed hands quickly, but for a time, France occupied much of Canada and Middle America, England ruled much of the East Coast, and Spain claimed Florida and much of the Southwest, from Louisiana to California and Mexico.
In the early 1600s, country folk from western France began making life for themselves in Acadia–which’s in today’s Novia Scotia, Canada. As the French settlers adapted to the New World, they became known as the Acadians. In 1713, the area swapped from French to British hands when the Treaty of Utrecht was signed. The treaty meant the Acadians were now subjects of the British monarchy and were expected to worship at the Church of England. The faithful Acadians refused to pledge fealty to either the British crown or Anglican religion and rebelled. In 1755, the British governor decided to solve the problem of unruly Acadians by forcibly dispersing them in Le Grand Derangement. The Acadian refugees were scattered across the British territories and colonies, and many lost their lives.
Exiled Acadians wandered the New World looking for a home. Preferring to follow a Catholic King, many traveled to the Spanish territory of Louisiana, just west of French New Orleans and 2,000 miles from their Canadian home. Spain allowed refugees to settle in their territory, so more Acadians flocked there in hopes of reuniting with their families and communities in the Louisiana countryside. These Acadians adapted to their new homes and became known as Cajuns.
The most famous Acadian refugee is Evangeline, the heroine of Henry Wadsworth Longfellow’s poem of the same name. Evangeline was separated from her love, Gabriel, in the expulsion and searched her entire life for him across the New World, until they finally reunited as he died in her arms. Of the 22 parishes in Louisiana’s Cajun Country, one is named Evangeline, and Ville Platte is the parish seat.
In the 1700s, Spain’s El Camino Real de Los Texas linked the territory with Texas and Mexico City. Because the Acadians were unwanted Exiles themselves, they met strangers with open arms and warm hospitality. Their frequently traveled trail fostered relationships among Native Americans and Irish, Spanish, and French immigrants, creating a rich gumbo of cultures and distinctive dialects.
In this part of the country, English names are far less common like Leblanc, Landry, Hebert (pronounced A-bair), Boudreaux, and Fontenot. Locals mix french right in with their English, and in many schools, French-language immersion begins in kindergarten.
Cajuns are known for zydeco music, played with the accordion, washboard, guitar, and violin, and swamp pop, which combines R&B, country/western, and traditional French Louisiana music. In the 1950s and ’60s, legendary producer Floyd Soileau recorded several swamp pop hits at his Ville Platte studio, which the state later proclaimed the Swamp Pop Capital of the World.
But Cajuns are most famous for their food, which should not be confused with Creole cuisine. While the two have their similarities, they possess defining differences. Cajuns hail from French Canada and live in Louisiana Rural areas, while creoles live in New Orleans and are a mix of Spanish, French, Caribbean, and African American ancestry. Thus, Creole food is considered city food, while Cajun food is more simple, country-style food.
Typical Cajun food includes chicken and sausage gumbo, deep-fried pork cracklins, crawfish etouffee, jambalaya, and boudin (sausage stuffed with rice, green onions, and seasonings). With every bite, this delectable culture is relished and preserved.
Étouffée, pronounced “eh-too-fey”, has been deeply rooted in Louisiana culinary history since the 1920s. Initially, it was only popular with Cajuns who lived along the bayous of South Louisiana and was later introduced in restaurants around the Breaux Bridge area in the 1950s. It wasn’t until the 1980s that a server from the very popular New Orleans restaurant, Galatoires, brought the dish to his boss and asked him to give it a try. His boss enjoyed it so much, Galatoires added it to their menu and from then on, étouffée was solidified in Louisiana History as one of our greatest dishes. Today, ètouffée is a familiar dish around the country but is most commonly found in South Louisiana.
What is Étouffée?
Did you know Étouffée derives from the French verb etouffer, which means “smothered”? In simple terms, crawfish étouffée could be described as smothered crawfish! In more detail, ètouffée is a seasoned dish where shellfish are simmered with the holy trinity in a sauce made out of roux and served over rice.
There are many variations of étouffée, from the protein used to the thickness of the stew, and the level of spiciness. While all variations are delicious, here in Louisiana, étouffée is most commonly made with crawfish or shrimp. Many who don’t have access to shellfish have used chicken as a substitute. For us, we don’t mind if it’s thick or a little thinner, what matters is that our ètouffèe is full of flavor and seasoned with Slap!
Feel like being a Cajun Chef Make Mama’s Crawfish Étouffée from scratch?
Click Here for Growing Up Cajun Series Recipe VideoNothing 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?
garnish: chopped fresh parsley, chopped green onion
Instructions
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.
Save time with Slap Ya Mama’s Cajun Étouffée Sauce!
Mama’s Cajun Étouffée Sauce is an authentic down-home etouffée base that is so much like our grandmother’s, you’d swear we have Wilda Marie in the back cooking up batches by the tons…from scratch. Here at Slap Ya Mama, we really like to use it with crawfish but if you can’t get crawfish you can use shrimp or chicken. All you have to do is add water and your protein of choice. Serve it over rice or pasta, an amazing and incredibly fast Cajun meal that can feed the family. One jar serves approximately 4-5 people.
It is time for The Slap Ya Mama & BBQGuys VIRTUAL COOK-OFF! Share your Slap Ya Mama dish with us for the chance to win your share of $3,640 of cash and prizes!
Our top 10 dishes will all win prizes in accordance with your rank. After The Slap Ya Mama and BBQGuys Team decides the top ten dishes it will be up to the public to vote on the best dish! During the public vote, we will be selecting random voters to win some Slap Ya Mama products.
How to Enter:
1. Cook your favorite dish using Slap Ya Mama
2. Take a picture of your dish, be sure to include the Slap product used in the picture
3. Follow/Like @SlapYaMama and @BBQGuys on Instagram and/or Facebook
4. Post your dish to Facebook or Instagram. Have the recipe you used included in the caption. Be sure to Tag Us @SlapYaMama and hashtag #SlapxBBQGuysCookoff
5. Entries must be submitted by October 10th, 2021 at 11:59 PM central time.
Places & Prizes:
-First Place: $1,000 cash, Victory Gas Grill from BBQGuys ($999.99 value) Slap Ya Mama Prize Box, Recipe Featured in our Slap Ya Mama Newsletter
-Second Place: $250 cash, USA Premium Cuts Assortment from BBQGuys ($269.99 value), Slap Ya Mama Prize Box, Recipe Featured in Slap Ya Mama Newsletter
-Third Place: USA Premium Cuts Burger Battle Box from BBQGuys ($109.99 value), Slap Ya Mama Prize box, a recipe featured in Slap Ya Mama Newsletter
-4th-6th Place: Seasoning Canisters, Cajun FishFry,1 lb Cajun Seafood Boil, Hot Sauces, Bloody Mary Mix, Slap Ya Mama Apron
-7th-10th Place: Hot Sauces, Seasoning Canisters
*More information on the prizes below*
Virtual Cook-off Schedule
September 27th, 2021
Virtual Cook-off Announced
Virtual Cook-off announced on Slap Ya Mama’s social media.
October 10th, 2021
Entry Deadline
All entries must be submitted by September 10th at 11:50 pm CST.
October 14th, 2021
Top 10 Announced
The Slap Ya Mama and BBQGuys team will vote to determine the top 10. We will then announce the top 10 on Slap Ya Mama’s social media. Public voting will begin then.
October 21st, 2021
Voting Ends
Voting Ends at 11:59 pm CST.
October 22nd, 2021
Winner Annnounced
The winners will be announced on Slap Ya Mama’s Social Media!
Thank you to BBQGuys for partnering with us, on this year’s Virtual Cook-off!
Rules & Regulations
How to Enter: The Campaign must be entered by uploading an Instagram or Facebook post with a follow, tag, and #SlapxBBQGuysCookoff. The entry must fulfill all Campaign requirements, as specified, to be eligible to win a prize. Entries that are incomplete or do not adhere to the rules or specifications may be disqualified at the sole discretion of Slap Ya Mama Louisiana Food Products.
You may enter only once. You must provide the information requested. You may not enter more times than indicated by using multiple email addresses, identities, or devices in an attempt to circumvent the rules. If You use fraudulent methods or otherwise attempt to circumvent the rules, your submission may be removed from eligibility at the sole discretion of Slap Ya Mama Louisiana Food Products.
Campaign Period: Entries will be accepted online starting on September 27th, 2021, and ending October 10th, 2021, at 11:59 pm CT. The Winner will be announced on October 22nd, 2021. The odds of winning depend on the number of eligible entries received.
By entering this contest, You represent and warrant that your entry is an original work of authorship, and does not violate any third party’s proprietary or intellectual property rights. If your entry infringes upon the intellectual property right of another, You will be disqualified at the sole discretion of Slap Ya Mama.
By entering this contest you understand that Slap Ya Mama, anyone acting on behalf of Slap Ya Mama or its respective licensees, successors, and assigns will have the right, where permitted by law, without any further notice, review, or consent to print, publish, broadcast, distribute, and use, in any media now known or hereafter in perpetuity and throughout the world, your entry, including, without limitation, the entry and winner’s name, picture, image or statements about the Contest, news, publicity, advertising, public relations and promotional purposes without any further compensation.
The Contest is only open to residents of the United States and Territories and is void where prohibited by law.
Sponsor: The Sponsor of the Giveaway is Slap Ya Mama Louisiana Food Products and BBQGuys
For Louisianans, the name “Slap Ya Mama” has been synonymous with hometown, local Cajun flavor. While still viewed as the underdog compared to other famous Louisiana seasoning brands, Slap Ya Mama’s story is likely more vibrant — and far-reaching — than many would expect. Continue Reading
Summer is halfway over, but that doesn’t mean it’s too late to achieve your summer fitness goals. Sure, exercise is significant; however, diet is a much more, if not the most, important part of the fitness equation. Continue Reading
Mama’s Cajun Étouffée Sauce is an authentic down-home etouffée base that is so much like our grandmother’s, you’d swear we have Wilda Marie in the back cooking up batches by the tons…from scratch. Here at Slap Ya Mama, we really like to use it with crawfish but if you can’t get crawfish you can use shrimp or chicken. All you have to do is add water and your protein of choice. Serve it over rice or pasta, an amazing and incredibly fast Cajun meal that can feed the family. One jar serves approximately 4-5 people.
