Summer is the perfect time to cool down with one of Mama’s Cocktails. From Bloody Marys to Pineapple Margaritas Mamas got you covered for a summer of fun!
1. Mama’s Pineapple Margarita
This margarita is sweet, spicy and everything nice. The combination of Pineapple, Tumeric, Tequila, and Slap, may sound a little crazy but the flavors come together to create an unforgettable flavor. Give this cocktail a try, you can thank us later!
One morning while eating brunch, Mama Jen noticed that her Bloody Mary lacked a punchy pizazz she expected from her favorite drink. So in an effort to satisfy her discerning taste, we created a seasoning blend perfectly formulated to bring out the best flavor in any Bloody Mary. Our Slap Ya Mama Bloody Mary Mix uses only the best ingredients — and gives Mama Jen that delicious Bloody Mary flavor she loves. We hope your family and friends enjoy it as much as we do. Click here to shop Slap Ya Mama Bloody Mary Mix!
Mama is heating things up with her Spicy Jalapeño Margarita. Simple and delicious, these margaritas are made with fresh lime juice and agave syrup. Make a single cocktail or whip up a pitcher for a crowd.
When a Bloody Mary meets tequila it makes a wonderful Bloody Maria. The simple change from vodka to tequila really changes the taste. Of course here at Slap Ya Mama, we like it SPICY so we recommend using Ghost Tequila! Give this spicy cocktail a try!
A Mexican Mule is a tequila-based spin on the Moscow Mule. Made for the spice connoisseurs, filled with a flavorful kick from the combination of Slap Ya Mama Hot Sauce and ginger beer, this cocktail is truly delicious!
For each drink, measure the tequila and pour it into the glass over ice. Add lime juice and a dash of Slap Ya Mama Cajun Hot Sauce. Top off with ginger beer, approximately 5 ounces depending on the size of the glass. Garnish with sliced jalapenos and lime wedges as desired.
Slap Ya Mama Buffalo Chicken tacos are absolutely delicious. Tangy and buttery smooth wing sauce, combined with the crunchy chicken, and wrapped in a warm tortilla will definitely have you going back for seconds...or even thirds.
Slice the chicken tenders into pieces. Season the chicken with Slap Ya Mama Original Blend Cajun Seasoning. Dip the chicken pieces into the egg wash, then bread crumbs. Coat the air fryer with Olive oil to prevent sticking. Place the breaded chicken into the air fryer.
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! Continue Reading
Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water. Add the asparagus to the boiling water and cook, uncovered, until crisp-tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
In a medium-size pan, heat the olive oil. Add the vegetables to the pan and turn the heat to medium-high. Season the vegetables with Slap Ya Mama Original Blend Cajun Seasoning. Cook the vegetables for 3 to 4 minutes, or until heated through. Lightly coat the vegetable with Tamari Sauce. Cook for a minute more. Transfer the vegetables to a serving bowl and serve immediately.
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.
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.
Egg Pocking is a tournament-style battle for the strongest hard-boiled Easter egg.
How to Play: First, you and your competitor grab a hard-boiled egg. Hold the thickest part of the egg in your fist(as pictured). Then count to three and lightly tap your opponent’s egg without cracking your own egg. Continue tapping eggs until one cracks. The round ends as soon as the first egg cracks, the winner will then advance to the next round. The game repeats until there is one person left. That person becomes the winner of the Egg Pocking Competition.
What do you win? Prizes can range from bragging rights for the year, cash, candy, or even first place in line for food.
The game is simple, but the competition gets serious! Some take it so seriously that they secretly switch out their eggs for a stronger duck egg.
Give it a crack, and let us know what you think of this Cajun tradition!
History of Egg Pocking?
Egg Pocking began back in Ancient Greece. The game was called tsougrisma, which translates to clinking together. They would dye their eggs red to symbolize the blood of Christ, and the cracking of the egg symbolized the resurrection of Christ. From Ancient Greece, the game slowly spread around the globe, immersing itself in many cultures.
Like many Cajun traditions, Egg Pocking made its way over to Louisiana by the French. Pocking comes from the french word Pâques, which translates to Easter. Once spelled egg paquing, but through time, it has simplified to what we know today, egg pocking.
Today many families spend time decorating eggs for the game, while others leave theirs plain. No matter how the eggs look, Egg Pocking will always bring people together to celebrate a new origin of life. This tradition is going nowhere and will pass on to many more generations!
Save your eggs and make Mama’s Cajun Deviled Eggs!
If you love deviled eggs as much as we do, you’re going to love this concoction. Slap Ya Mama is proud to present our deviled eggs recipe complete with our special hot blend and hot sauce for unparalleled flavor.
With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!
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.