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.
Candied Yams & Pecans
Click Here for Growing Up Cajun Series Recipe Video
It’s not a family gathering until someone brings the candied yams. There won’t be any leftovers from this dish.
Makes 8 to 10 Servings
- 3 pounds sweet potatoes, peeled and cut into 1 1/2 -inch chunks.
- 4 cups apple cider.
- 2 cups water.
- 1/2 cup granulated sugar.
- 1/4 cup firmly packed light brown sugar.
- 2 tablespoons unsalted butter, melted.
- 1 teaspoon Slap Ya Mama Original Blend Cajun Seasoning.
- 1/2 teaspoon apple pie spice.
- 1/2 teaspoon orange zest.
- 1/4 teaspoon kosher salt.
- 2 large eggs.
- 4 cups miniature marshmallows.
- Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
- In a medium Dutch oven, bring sweet potatoes, apple cider, and 2 cups water to a boil over medium-high heat. Reduce heat, and simmer until tender,15 to 17 minutes. drain, reserving 1/3 cup cooking liquid.
- In a large bowl, place sweet potatoes reserved 1/3 cup cooking liquid, sugars, melted butter, Slap Ya Mama Original Blend Cajun Seasoning, apple pie spice, Zest, and salt. Using a potato masher, mash to desired consistency. Stir in eggs. Spoon into prepared pan spreading evenly. Cover with foil.
- Bake for 30 minutes. Uncover and bake 10 minutes more. Sprinkle with marshmallows and Candied Pecans. BAke until marshmallows are lightly browned, about 7 minutes more.
Candied Pecans Ingredients:
- Line a small baking sheet with foil; spray with cooking spray.
- In a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and Salt. Cook over medium heat, stirring until coated. Spoon mixture onto prepared pan. Let stand until completely cool. Break into pieces.
Do you have a foodie in your life, try giving them a cajun seasoning Christmas! By now, you’ve probably heard all about what a foodie is. Food is a label that signifies high-culture food lovers. What we are eating now is celebrated more than ever before. However, over the past several decades, foodie has transitioned from being highbrow to mainstream.
As foodie culture has grown, the number of food-related events and opportunities has surged bringing more and more farmers markets, pop-ups, and food halls. Food trucks themselves have even grown significantly. Food truck revenue doubled to $1.2 billion since 2012!
The growth of foodie culture is even changing the dining experience. Believe it or not, this all started in the 70s and 80s! Believe it or not, boomers set the stage for today’s food revolution, millennials pioneered the social media and now Generation X is contributing. This generation has brought foodie culture into the masses and have brought an ethnic twist.
Foodie culture has especially changed the Holidays and what people give as gifts. Foodies direct a lot of their attention to preparing and eating some of the best food out there! Because of this, it might be hard to find the right gift for them. Tis the season for seasoning!
Here at Slap Ya Mama, we have stayed trendy and at the forefront of just about every trend to come along. We have a fantastic instagram decked out with pictures of our favorite dishes, a fully functioning and reactive website, and even a youtube channel.
This Holiday season, you should give the gift of Slap Ya Mama Cajun Seasoning. Right now, we have Holiday bundles just for you! Browse our selection here. On behalf of all of us at Slap Ya Mama, we wish you a Merry Christmas!
Mama Jen’s Cajun Cornbread
Makes 10-12 servings
Of all her recipes, Mama Jen’s Cajun Cornbread is probably her most recognized. Anytime there is a family event, she makes her famous cornbread, and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table, or you’ll come up empty-handed.
- 1 tablespoon unsalted butter
- 1 cup diced smoked tasso or ham
- 1 cup diced smoked sausage
- 1 cup yellow cornmeal
- 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning
- 1 teaspoon baking soda
- 1 (14.75-ounce) can cream-style corn
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 2 1/2 cups shredded mild Cheddar cheese
- 1 small onion, finely chopped (about 1 cup)
- 1 medium green bell pepper, seeded and diced (about 1 cup)
- 3 medium jalapeños, seeded and minced (about 1/2 cup)
- Preheat oven to 350°. Grease a 13×9-inch baking pan with butter.
- In a medium skillet, cook tasso and sausage over medium-high heat, stirring frequently, until browned, 5 to 7 minutes. Set aside.
- In a large bowl, stir together cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, and baking soda using a fork. Add corn, milk, oil, and eggs, stirring until well combined. Spoon mixture into prepared pan.
- Bake until a wooden pick inserted in center comes out clean and top is golden brown, about 55 minutes. Let cool for 30 minutes before serving.
Happy Thanksgiving From Slap Ya Mama! It’s time to learn about all of the different types of gravy! After all, what is Thanksgiving without Gravy? Gravy may seem simple enough to make only involving drippings of the meat you are cooking, adding some water and starch and cooking it down. However, did you know that gravy is totally a regional thing and can change from state to state? We believe that all gravy is beautiful and today in honor of Thanksgiving: here are the 12 most common types of gravy.
If you like the texture of grits, this is the gravy for you! This gravy stems from Native Americans and the versatile use of corn. All you need is bacon drippings, milk, and cornmeal to make it! Many farmers over time have eaten this as a meal to help nourish their bodies during long work days.
In the hills of Appalachia, you can find a gravy that will cure your sweet tooth! Combining cocoa, sugar, flour, salt, butter and milk in a skillet makes a concoction so sweet and creamy, you’ll want to put it on everything. It has been said that between Spanish Louisiana and the Tennessee Valley, a mexican breakfast chocolate came to the mountains and now everyone enjoys this chocolate sauce.
The name of this gravy comes from lumber camps when workers were using whatever they could to make food. The original sawmill gravy was made by scraping meat and fat from the bottom of a skillet into a mixture of flour and milk. Today, crumbling breakfast sausage into the mix will work just fine.
Redeye Ham Gravy
It has been said that Andrew Jackson asked his hungover cook to bring him some country ham with gravy as red as his eyes. Even if this isn’t true, the ham fat based gravy is definitely an eye opener because of the coffee grounds used to make it. Get the recipe here.
Red Gravy is a hot topic for debate. In New Orleans, Creole red gravy is roux-based and fortifed with trinity but in the mountains, it can be made with remnants of fried meat and fresh tomatoes. In some places, marinara sauce is referred to as red gravy!
Fat, flour, cream and a healthy dose of black pepper makes this famous gravy and is beloved by many places in the south. In many places, sausage crumbles added to it make the perfect gravy and biscuits recipe!
Of course, when you eat baked chicken, it wouldn’t be the same without chicken gravy! All you have to do is whisk milk, flour, seasonings, and the leftover bits of chicken to make a perfect drizzle for your next chicken dinner.
Brown hamburger meat and onions and thicken the leftover fat with flour and milk. Some people actually add steak sauce or bouillon! This gravy goes perfect with mashed potatoes, biscuits or potatoes.
Of course, anything with chili in the name has to be from Texas! This gravy is just like the rest but with chili powder, cumin, paprika, garlic powder and oregano and thinned out with chicken broth. The most popular way to eat this gravy is over cheese enchiladas!
What is your favorite type of gravy? Let us know in the comments! On behalf of all of us here at Slap Ya Mama, we hope you have a wonderful Thanksgiving!
Cajun Fried Turkey
Makes 10 to 14 servings
If you’ve never tried frying a turkey, what are you waiting for? Get ready for perfectly crispy skin and classic Cajun flavors.
- In a medium saucepan, heat Slap Ya Mama Cajun Pepper Sauce, butter, lemon juice, and Slap Ya Mama Hot Blend Cajun Seasoning over low heat until butter is melted. Using a large syringe, inject marinade into all meaty areas of turkey (breasts, thighs, legs, and wings). If possible, let turkey marinade for 2 to 4 hours in refrigerator. Remove turkey at least 30 min before frying.
- Prepare turkey fryer according to manufacturer’s instructions. Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°. (For a 12-pound turkey, fry for approximately 42 minutes.) Remove turkey from pot, and let drain. Wrap in foil, and let stand for at least 15 minutes before carving.
As we know, a Cajun Thanksgiving is so different than a regular Thanksgiving. It’s all about the food and the people. Typically, a Thanksgiving table in Louisiana is overflowing with food. Even though today is Halloween, we all know that it is time to start planning the spread of food now!
Slap Ya Mama wants you to have the best time cooking this year, so here is a Louisiana favorite: Seafood stuffed mirlitons!
Seafood Stuffed Mirlitons
- 6 mirlitons
- olive oil
- 1 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- Slap Ya Mama seasoning
- 1 pound medium-size shrimp, peeled and deveined
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup green bell pepper
- 2 tablespoons chopped green onions
- 1/2 teaspoon minced garlic
- 1 cup shrimp stock
- 1/4 cup grated parmesan cheese
- Preheat the oven to 350º F.
- Choose a firm mirliton. In a pot, bring about 2 inches of salted water to a boil. Add the mirliton, cover, and reduce heat and simmer until they are tender, about 20 to 25 minutes. Remove from pot and allow to cool. Then cut the mirliton in half and remove the seeds. Scoop out the flesh keeping the shell intact. Chop the flesh and set aside.
- Heat a tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables, the chopped flesh, the bay leaf, shrimp stock and thyme. Cook, stirring occasionally, until the any liquid in the skillet evaporates, 15 to 20 minutes. Season with salt and peppers. When the vegetables are very tender, increase the heat to medium-high, add the shrimp, and cook until the shrimp are pink and firm. Remove from the heat and remove the bay leaf. Add the crabmeat and stir gently to mix. Adjust seasoning.
- Spoon the mixture into the mirliton shells, dust the top with the breadcrumbs and parmesan cheese, and bake until the breadcrumbs are lightly browned, about 30 minutes.
- You can use eggplant, zucchini or squash as well! Adjust the boiling time for the vegetables according to the size of the vegetable. Zucchini may take only about 5 minutes. Be sure to salt the eggplant after it has been scooped out of the shell, and let drain for an hour before cooking. The salt will draw out any bitterness in the eggplant. After an hour, rinse, pat dry and continue.
Halloween is right around the corner and we are so excited! Are you looking for a Halloween costume idea? We are so inspired by Louisiana themed costumes! Here are some costumes from years past for inspiration!
Right in Gramercy, Louisiana Zapps potato chips are cooked and packaged for everyone to enjoy. The thing that makes their taste so unique is that they are kettle-cooked in peanut oil! The best part about using this as an idea for a costume is that there are so many varieties of colors and flavors to choose from. This is a perfect idea for a group!
Famous for being a doughnut without the hole, this popular sweet treat is one of New Orleans most famous food staples that both locals and visitors savor all year long. They are normally paired with a delicious steaming cafe au lait. These costumers had a lot of fun being the powdered sugar dessert.
Cajun Seasonings and Sauces:
Ok, maybe this is our favorite idea (but we are partial!) But just look at the creativity!
There are so many ways to do this idea. If you have a baby or a pet they can be costumed as the crawfish and you can be the chef!
This is possible the cutest gumbo costume we have ever seen.
Are you planning on being something Louisiana themed this Halloween? We would LOVE to see your costumes! Just send us a costume through our Facebook or email so that we can showcase your costume! From all of us at Slap Ya Mama, we hope you have a fun-filled Halloween!
What in the world is a Cajun restaurant doing in the mountains of Colorado? From the moment that Raymond Griffin decided that he had a dream, a small step became a $100,000 accomplishment. Raymond Griffin had dreams of opening up a Cajun food restaurant chain and spreading his love of traditional Louisiana food around the country.
Previous, he was working a six-figure job in Lafitte, Louisiana as a national training director for a conversion van business. However, he found himself dreaming of taking his days to the water to fish. He quit his job, opened a lodge and operated a business with his late wife Belinda for 15 years. During this time, he became a full-blown Cajun chef.
The lodge ended up being a safe haven. After a whirlwind of disasters in the mid-2000s, (Hurricane Katrine, Rita, Ike, Gustav and the Deepwater Horizon Oil Spill), the lodge became a housing facility for BP workers.
When things settled, Griffins hopped in a RV and took a well-deserved vacation. By the time him and his wife reached Frisco, his wife’s back gave out and they settled into Frisco. It was then when he came up with the concept of The Lost Cajun.
The response was amazing. Originally with only 4 items on the menu, the crowds demanded more. He realized long before that people who visit New Orleans and then seek out shrimp étoufée at home find it disappointing.
Part of the success and joy of The Lost Cajun is the educational experience. Once you walk in, you’re handed a sample platter on a paddle with seafood gumbo, chicken and sausage gumbo, crawfish étoufée, red beans and rice, lobster bisque, and chicken and sausage jambalaya.
With only 15 seats, the original restaurant consistently does $777,000 to $790,000 in annual sales, and has grown 20 percent each year. The second unit say a similar year-to-year increase and then the franchise plan hatched.
Now, The Lost Cajun are in the towns of Littleton, Glenwood Springs, Pagosa Springs, Fort Collins, Colorado. Two are in South Carolina, two are in Texas and one in San Antonio.
Griffin says “When I opened the store, I didn’t know what food cost was. I didn’t know what labor cost was. I didn’t know anything about operating a restaurant. The only things I knew was how to produce good food and how to give great service. Those two things right there I truly believe with all my heart and if you do those two things first, all the other things will fall in place.”
This story gives Slap Ya Mama a warm and fuzzy feeling because our faith in our product is similar. We know how to deliver great cajun seasoning, regardless of dietary restrictions as well. We have been humbled by the embrace to our product and intend on selling our seasoning blend around the country so that people can enjoy the comfort of cajun cooking in their kitchen no matter where they are.
Cajun Harvest Skillet
Don’t let fall slip away without checking off this warming, hearty recipe from your fall cooking bucket list! This one-pan chicken skillet will satisfy all your sweet and spicy cravings.
- 1 Tbsp Kinloch Pecan Oil
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes, season to taste with Slap Ya Mama Original Blend Seasoning
- 4 slices thick-cut bacon, chopped
- 1 1/2 tsp Slap Ya Mama Original Blend Seasoning
- 3 cups Brussels sprouts, trimmed and quartered (about 3/4 lb)
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 oz)
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
- 4 cloves garlic, minced (about 2 tsp)
- 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1 tsp ground cinnamon
- 1 tsp Slap Ya Mama Low Sodium Blend
- 1 cup reduced-sodium chicken broth, divided
In a bowl add chicken and season to taste with Slap Ya Mama Original Blend. Heat the pecan oil in a large, nonstick or cast iron skillet over medium-high, until hot. Add chicken and brown thoroughly until browned on all sides, about 5-7 minutes. Transfer to a paper towel lined plate and set aside.
Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and discard all but 1 Tbsp of the bacon fat.
With bacon fat still in the skillet, increase heat back to medium-high. Add Brussels sprouts, sweet potato, onion and 1 1/2 tsp Slap Ya Mama Original Blend. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent about 10 min.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour 1/2 cup of broth and 1 tsp of Slap Ya Mama Low Sodium Blend. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm. Enjoy!