The touchdowns are great. The half-time show is awesome. Super Bowl commercials are cool. What really makes the super bowl is the tasty dips! We have included Mama’s 5 favorite dips. From a french onion dip, to cheese dips, and crawfish dips, we’ve got you covered for Super Bowl LVII. Continue Reading
Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.
Dark Flour
2 cups all-purpose flour
Preheat oven to 350°
Spread flour onto a rimmed baking sheet
Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring frequently, until tender, 2 to 3 minutes. Add crabmeat and garlic; cook for 1 minute. Add bourbon; cook until liquid is reduced, about 2 minutes.
Fold crabmeat mixture into cream cheese mixture. Transfer to prepared pan. Sprinkle with Parmesan.
Bake until mixture is hot and bubbly and cheese is light golden brown, about 24 minutes. Let cool for 10 minutes. Garnish with green onion, if desired. Serve with pita chips.
What could possibly make a cheesy dip filled with savory vegetables and crawfish batter? Aunt Celeste knows-- serving it in a bread bowl, of course.For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium saucepan, melt butter over medium heat. Add onion, bell peppers, and garlic; sauté until tender. Stir in Worcestershire. Add cream cheese, stirring until melted. Add soup, tomato sauce, and vegetable juice, stirring until well combined. Add cheese and half- and-half, stirring until cheese is melted.
Cut top off bread round, and set aside. Hollow out inside of loaf. make sure enough bread is left inside so that the bread does not have any holes. Press bread down inside bowl. Left over bread can be cubed and baked for dipping in crawfish dip.
Place bread bowl on a baking sheet. Pour crawfish mixture into bread bowl.
Bake for 30 minutes. Return top of bread round to bread bowl, and cover entire round with foil. Bake 20 minuted more. Remove top of bread round, and garnish with parsley, if desired. Serve warm with bread pieces and crackers.
Chef Elliott Wilson regularly travels to New Orleans which inspired his Muffuletta Egg Rolls. An original New Orleans Muffuletta is a sandwich on round Italian bread, with cold cuts, cheese, and olive salad. Elliot really took this dish to the next level by turning them into Egg Rolls!
Mix 1 cup pitted brine-cured black olives, sliced 1 cup large pimiento-stuffed olives, sliced ½ cup extra-virgin olive oil, 2 tablespoons minced yellow onion, 2 tablespoons finely chopped celery, 2 tablespoons minced fresh flat-leaf parsley, Juice of 1 lemon, 2 teaspoons minced garlic, 1 ½ teaspoons of freshly ground black pepper, 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and refrigerate for at least 1 hour
Super thin cut on all the cheese and meats.
Rolling the Egg Roll
Take a look at the pictures to see how to construct the rolls, be patient with them, and make sure they are sealed well.
Place the meat inside of the cheese
Lay the Eggroll paper like a diamond. Place meat, and cheese in the middle. Then add the creole olive salad (see picture to see location).
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a small bowl, stir together cream cheese and mayonnaise. Add ketchup, onion, and bell pepper. Stir in shrimp and Slap Ya Mama White Pepper Blend. Refrigerate for 1 hour before serving. Serve with bagel chips.
Perfect for passing around a family party or just frying up for fun, these bite-size boudin balls are deep-fried and seasoned with two famous Slap Ya Mama Products. For more tasty recipes like this check out our cookbook Growing Up Cajun!
Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.
In Louisiana, wings are a big deal. We love our wings and we love our seasonings - so we put them together. Introducing Slap Ya Mama’s Sweet & Spicy Cajun Wings complete with our very own original and hot blend seasoning and Slap Ya Mama Hot Pepper Sauce for extra flavor. You haven’t tried real Cajun wings until you’ve tried our concoction. Check out recipe details and whip some up today.
Ingredients:
3 lbs chicken wings, separated at joints, tips discarded
Season chicken wings with Slap Ya Mama Original Blend Seasoning to taste. Arrange wings on a cooling rack that can be placed inside a baking sheet. If you don’t have a cooling rack, simply place the wings on the baking sheet. Bake for 30 minutes.
While the wings are baking, you can make the wing sauce. In a medium saucepan over medium-low heat, combine butter, honey, Slap Ya Mama Pepper Sauce and Slap Ya Mama Hot Blend Seasoning. Mix well and simmer about 10 minutes.
Place baked wings in a large bowl, pour sauce over wings and mix well, coating the wings with sauce. Serve with carrots and celery stalks and enjoy!
20 toothpicks, soaked in water for about 15 minutes
Directions:
Preheat oven to 350°. In a bowl, combine cream cheese, garlic, sun dried tomatoes, Slap Ya Mama Hot Blend Seasoning and cilantro. Mix well and set aside. With a jalapeno laying on it’s side, slice it open creating a seam lengthways along the jalapeno. Then make a cross cut (about ¾ of the way through the jalapeno) just below the top of the jalapeno which in conjunction with the other cut will create a “T” shaped cut in the jalapeno. Carefully open the jalapeno and with a small paring knife carefully remove the core and seeds creating an empty shell. Rinse and set aside. With a spoon or even your fingers, fill each jalapeno with the cream cheese mixture. Be sure not to overfill, the jalapeno should still be able to close up. Wrap each jalapeno with one strip of lightly cooked bacon, securing it in place with about 2 toothpicks per jalapeno. Place jalapenos in a baking dish with their “T” shaped slits facing up and bake for approximately 45 minutes. Serve and enjoy!
Note: These may also be cooked on a grill. If cooking on a grill, cook over medium heat turning occasionally until bacon is crispy.
Preheat oven to 350 degrees. Cut tops off of bell peppers (set tops aside for later use), remove seeds and rinse. In a large pot of water, boil bell peppers with a little salt for approximately 10 minutes. Drain and set aside. In a large skillet on medium heat combine shrimp, garlic, onion, bell pepper, jalapeno, Slap Ya Mama White Pepper Blend Seasoning and Slap Ya Mama Pepper Sauce. Sauté for approximately 10 minutes or until shrimp are light pink in color. Add crabmeat and sauté for another 5 minutes. Remove from heat. In a large bowl, combine the sautéed mixture, 1 cup of shredded cheddar cheese and breadcrumbs. Mix well until cheese is melted and all ingredients are combined. With a spoon, fill each bell pepper with mixture and top off with remaining shredded cheddar cheese. Place bell peppers standing up in a shallow baking dish, making sure that they don’t fall over. Add 1 cup of water to the bottom of the baking dish and bake for 30 to 35 minutes. Enjoy!
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
8 ounces buttery round crackers, crushed
1 teaspoon dry mustard
DIRECTIONS:
Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, Slap Ya Mama Cajun Seasoning (White Pepper Blend). Form into ½ inch thick patties. Coat the patties with bread crumbs.
Heat ½ cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
