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!
Autumn is upon us and everyone is getting ready for warmer clothes, hot beverages and comforting foods. Casseroles are some of the most comforting foods whether they are childhood favorites or new-found recipes. Here at Slap Ya Mama, we are all about comfort. In fact, the reason behind our spice blends come from our love of family and tradition. What is more comforting than that?
If you love casseroles, then you most definitely know that chicken pot pie is a classic. However, nothing is better than a cajun spiced chicken pot pie. If you want a quick and easy recipe that the whole family will enjoy, look no further.
One 9-inch round refrigerated pie dough
1 1/2 cups whole milk
1 teaspoon chopped fresh thyme and basil
1 teaspoon Slap Ya Mama Cajun Seasoning
3 tablespoons unsalted butter
1 small green bell pepper, diced
1/2 medium onion, chopped
3 tablespoons all-purpose flour
8 ounces small red potatoes, diced
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
- Preheat the oven to 375 degrees F.
- Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme, basil, and 1/4 teaspoon of SLAP YA MAMA SEASONING. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
Crispy Cajun Chicken Thighs
Run, don’t walk, and make these Crispy Cajun Chicken Thighs for dinner tonight! Coated with our Original Blend Cajun Seasoning, rosemary and a touch of lemon for a flavorful dish that is pan-fried and baked to golden perfection.
6 bone-in, skin-on chicken thighs
1 Tbp Slap Ya Mama Original Blend Cajun Seasoning
1Tbs. Vegetable oil
1 lemon (small), cut in rounds
2 sprigs rosemary, chopped
Position a rack in the lower end of the oven and preheat to 400 degrees Fahrenheit.
Season the chicken thighs on both sides with Slap Ya Mama Original Blend Cajun Seasoning. In a 12 inch ovenproof skillet or cast iron pan over medium-high heat, warm the oil until hot. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.
Turn chicken to skin side up and scatter the lemon slices on top of the chicken. Transfer to the oven and roast until a thermometer inserted into the thickest part of a thigh, registers 170 degrees Fahrenheit, approximately 20 minutes. Serve and Enjoy!
Slap Ya Mama Cajun Fish Fry is an authentic Cajun fry batter that will give your food the perfect color, the perfect crunch and add an incredible Cajun flavor to almost any fried dish. Here at Slap Ya Mama, we not only like to fry fish using this batter but we also like to fry pork chops with it. Although our fish fry is delicious on all seafood. There are many other ways to enjoy our fish fry.
It’s no secret that here in the south, we know how to do vegetables right. Many times, that means FRYING them. Here are five vegetables that you can use our Slap Your Mama Cajun Fish Fry on to upgrade the taste.
1.) Green Tomatoes
The following recipe is best fit for the following quantity of each vegetable.
- 4 green tomatoes
- 1 eggplant
- 30 pods of okra
- 4 squash
- 2 onions
What you will need:
Season tomatoes, on both sides, with salt and pepper. Place fish fry in a shallow dish. In another shallow dish, beat eggs with the milk. Dredge tomatoes through the fish fry, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
We love to hear feedback! What vegetables or other foods do you like to fry? Happy Cooking!
Buffalo Chicken Taquitos
- 1 pound Ground Chicken Breast
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 2 cloves garlic
- 3 Tablespoons Cream Cheese
- 1 Ounce Blue Cheese
- 1 Ounce Cheddar Cheese
- 1 Cup Buffalo Sauce
Slice the garlic into thin strips or put in a garlic press. Begin to sauté Ground Chicken. Sprinkle on Salt, Pepper and Onion Powder. Combine the Sliced Garlic and 1/4 cup of water. Cook over medium heat. Mix together the CreamCheese, Blue Cheese, and Cheddar Cheese. Add the Cheese mixture (cream cheese, blue cheese, and cheddar) to the Chicken. Stir in the Buffalo Sauce to the chicken/cheese mixture.
Sprinkle Slap Ya Mama Hot Blend Cajun Seasoning on each corn tortilla. Scoop
about 2 tbs of the chicken/cheese mixture to the corn tortilla. Place the filling down the middle and begin to fold one side of the tortilla over the filling. Once it is rolled, lay seam side down and secure with a toothpick.
Air Fry/Bake Taquitos
Spray the fryer basket with non-stick cooking spray.
Pre-Heat Air Fryer to 390 degrees or regular oven Pre-Heat to 375 degrees.
Place taquitos in the basket (don’t overcrowd the basket) and Air Fry for 6 minutes.
Check after 6 minutes, when to desired crispiness, remove from air fryer.
If baking in regular oven bake for 12 minutes and check. More than likely it will take 15 minutes.
Southern Fried Okra
By Joy at Pure Joy
It’s summer and okra is growing like weeds down in Louisiana. Okra is such a great vegetable. Of course, we Southerners have decided it is best battered and fried!
15 large okra
2 cups of flour
2 tbsp Slap Ya Mama Original Cajun Seasoning
5 eggs scrambled
1 tbsp Slap Ya Mama Original Cajun Seasoning for the egg mixture
Oil for frying
Heat oil to 350
Cut okra into desired size. Place 2 cups of flour and 2 tbsp of Slap Ya Mama in a bowl and stir dry ingredients until completly mixed. In a separate bowl scramble 5 eggs mixed with 1 tbsp Slap Ya Mama to it. Place the okra in the egg mixture to soak first and then transfer it into the flour mixture. Carefully place in hot oil and fry until golden. Serve and Enjoy!