Carne Asada Chipotle Street Tacos
Mama is making it easy to have restaurant style carne asada tacos at home. These carne asada chipotle street tacos are marinated in our very own Green Pepper Sauce, grilled and piled into flour tortillas along with fresh pico de gallo and topped with Mamas Jalapeño Cilantro Dip. The ultimate taco for meat lovers!
- Season steak with Slap Ya Mama Original Blend Cajun Seasoning Blend, coating both sides. set aside.
- In a small bowl add lime juice, chipotle salsa, garlic, cilantro, olive oil and Slap Ya Mama Green Pepper Sauce. Mix until combined. In a large ziplock bag add flank steak and pour marinade in making sure to coat both sides with marinade. Refrigerate 4-8 hours.
- Heat a cast iron skillet or grill on high. Remove the steak from marinade and place it on the hot skillet/grill for about 4- 5 minutes then flip and cook another 4-5 minutes for medium rare. Or until desired doneness.
- Let steak rest 10-15 minutes. Then slice in thin slices against the grain.
- Pica de gallo- combine onions, jalapeños, tomatoes and chopped cilantro in a large in a large bowl. Squeeze in the juice of 2 limes and add Slap Ya Mama Original Blend Cajun Seasoning (season to taste).
Top off your tacos with our: Jalapeño Cilantro Dip
Slap Ya Mama Jalapeño Cilantro Dip
Mama is mixing things up with her Green Pepper Sauce. Our jalapeño cilantro dip is a versatile sauce that can be used all week long. This is a great sauce to always have on hand as an appetizer with chips and dip, it even adds a little kick to a salad and tops off your taco night with a spicy Slap.
- In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Green Pepper Sauce.
- In a blender or food processor, puree cilantro, tomatillo and pickled jalapeño with a little jalapeño juice.
- Add cilantro jalapeño puree to mayo mixture, mixed well.
- Stir in buttermilk and fresh lime juice.
- Refrigerate until ready to serve.
Try with our Carne Asada Chipotle Street Tacos
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 the 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. 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 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 Walkers’ fondest memories involve farming crawfish themselves. One of TW’s clients has 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 some 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 just go 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 without 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 mother load. “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’s 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 twinkle lights TW strung 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 heads 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.
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.
It might sound like an oxymoron to say “Healthy Cajun Food.” Here in the south, we get picked on just a little bit about how we eat. Sure, we love hearty meals and huge portions. Here at Slap Ya Mama, we know that sometimes cajun and creole food can also be nourishing even as delicious and rich as it is. Surprisingly, there are many healthy ingredients and spices that are staples for almost all Cajun and Creole dishes!
Onions have been proven to fight diseases such as heart disease and cancer with their anti-inflammatory properties. Not only do they fight disease, they also have anti-bacterial and anti-viral properties that prevent colds and infections.
Tomatoes are great antioxidants and are filled with Vitamins A and C that also neutralize free radicals in the bloodstream. The Vitamin A in tomatoes will improve your vision and keep your hair strong and shiny! They also can help keep your hair and skin healthy as well as your teeth, skin, and bones!
All peppers are rich in vitamins A, C, and K, but these properties are most prevalent in red peppers! These vitamins prevent cell damage and disease that are related to aging. They also support your immune system to ward away certain illnesses and sicknesses.
Garlic powder has Vitamin B-6 while paprika contains a large amount of Vitamin A. Onion powder also provides a small amount of Vitamin C. Most spices, especially white pepper and paprika provide magnesium and iron as well.
So what are you waiting for? Go ahead and reload your plate. Make sure you top your dinner with Slap Ya Mama Cajun Seasoning because it contains lots of Vitamins to make your body healthy and strong!
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.
The New Orleans Saints are on fire this year! 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!
You should plan your party about five days ahead of time. This will ensure that you enough time to invite everyone, make groceries, prepare the food and clean. Next, you should figure out what you want to cook and how much food you will need. Make sure that you have a detailed list ready before you leave for the grocery store! Here at Slap Ya Mama, we have your game day menu covered. Here are some options for your game day menu, courtesy of the team here at Slap Ya Mama!
Slap’s Game Day Nachos
It’s not a game day without our special nachos! For this recipe, all you need is shredded chicken, ground beef, and your favorite toppings. Click here for the full recipe.
Slap Ya Mama’s Game Time Dip
If you’re looking for the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama’s Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season. Check out our recipe here!
Slap Ya Mama Sliders
Let’s face it: everyone loves sliders. They are super simple and easy to prepare. Keep in mind that you can easily substitute beans for the beef for your vegetarian friends! Here’s the recipe.
Slap Ya Mama’s Hearty Beef & Bean Chili
If you want something that can be paired with bread, tortilla chips, poured over hotdogs or hamburgers and more, then try out chili! Using our grandmother’s recipe with a few changes, this chili will be a hit with your guests! Check out the recipe here!
Here at Slap Ya Mama, we are so excited to see where The Saints will go! No matter what team you are rooting for, we hope that your game day is a hit. We are absolutely sure our game day menu will be a hit with your guests!
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.