Oysters Three Ways

Oysters Three Ways

Not an oyster fan, you say? You might change your mind after you try these three ways to prepare and enjoy them! Scroll down for Spinach & Andouille Oysters, Brie & Bacon Oysters, and New Orleans Barbecue Oysters recipes!

Enjoy these Oysters? Check out more of Mama Jen’s recipes in our Growing Up Cajun - Cookbook. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.

 

Spinach & Andouille Oysters

Makes 24

Ingredients

  • 9 ounces fresh baby spinach
  • 3 tbsp unsalted butter, divided
  • 1 cup chopped onion
  • ¼ cup chopped celery
  • ¼ pound fresh andouille sausage
  • ½ tsp Slap Ya Mama HOT Cajun Seasoning 
  • 3 cloves garlic minced
  • ½ cup dry white wine
  • ½ tsp kosher salt
  • ½ cup panko (Japanese bread crumbs)
  • 24 oysters on ½ the shell
  • Slap Ya Mama Green Pepper Sauce

Instructions

  • Preheat oven to broil. Position oven rack 6 inches from broiler. Line a large rimmed baking sheet with foil.
  • Bring a large dutch oven with salted water to a boil. Add spinach; cook, stirring constantly, just until wilted, about 1 minute. Drain; press to remove excess moisture. Set aside.
  • In a medium skillet, melt 1 tablespoon of butter over medium heat. Add onion and celery; cook until browned, about 3 minutes. Add Slap Ya Mama HOT Cajun Seasoning; cook stirring frequently, until brown and crumbly, about 15 minutes.
  • Add garlic; cook for 2 minutes. Add wine, and scrape any brown bits from the bottom of the pan. Continue cooking until wine reduces, about 30 seconds. Add spinach and salt; cook until liquid is almost evaporated, about 15 minutes. Remove from heat; stir in bread crumbs and remaining 2 tablespoons butter.
  • Arrange oysters on a prepared pan top each oyster with about 1 tablespoon sausage mixture.
  • Broil until lightly browned, about 5 minutes. Serve with Slap Ya Mama Green Pepper Sauce
Print Recipe

Brie & Bacon Oysters

Makes 16

Ingredients

  • 3 slices of bacon
  • 1 tbsp unsalted butter
  • ¼ cup minced shallot
  • 1 clove garlic
  • 2 tbsp dry white wine
  • 1 cup heavy whipping cream
  • 1 8oz wheel of Brie
  • 4 oz cream cheese, softened
  • ¼ cup grated parmesan cheese
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 cups rock salt
  • 16 fresh oysters on the half shell
  • 2 cups panko (Japanese bread crumbs)

Instructions

  • In a large saucepan, cook bacon over medium heat until crisp. Cook bacon, and let drain on paper towels, reserving one tablespoon drippings in a pan.
  • Add butter to pan; stir in shallot and garlic, and cook until tender. Add wine, and cook until wine evaporates. Add cream and bring to a simmer. Add brie, cream cheese, and parmesan, stirring until melted and combined. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Cover and refrigerate until cold.
  • Preheat oven to 450°. Pour rock salt onto a rimmed baking sheet.
  • Arrange oysters on prepared pan. Top each oyster with about 2 tablespoons of brie sauce and 2 tablespoons bread crumbs.
  • Bake until browned and bubbly, 10 to 15 minutes. Crumble reserved bacon, and sprinkle over oysters.
Print Recipe

New Orleans Barbecue Oysters

Makes: 12

Ingredients

Instructions

  • Preheat oven to broil. Pour rock salt onto a rimmed baking sheet.
  • In a small saucepan, melt 1 tablespoon of butter over medium-high heat. Add garlic; cook until lightly browned, about 2 minutes. Add lemon juice, Worcestershire, Slap Ya Mama - Cajun Hot Sauce, Slap Ya Mama - Original Blend Cajun Seasoning, pepper, and kosher salt; cook for 2 minutes. Add beer; cook until reduced by half, 15 to 20 minutes. Add remaining 2 tablespoons butter, stirring until combined.
  • Arrange oysters on prepared pan. Divide sauce among oysters.
  • Bake until edges of oysters are curled, 5 to 10 minutes. Garnish with rosemary if desired!
Print Recipe

 

Hot ‘n’ Spicy Baby Back Ribs

Hot ‘n’ Spicy Baby Back Ribs

Hot ‘n’ Spicy Baby Back Ribs

Perfect for any grilling holiday that is marked on your calendar these Hot ‘n’ Spicy ribs are a menu must-have. Mama’s Ribs are sweet, sticky and oh so spicy, seasoned in our Hot blend for the perfect kick. These baby backs are sure to bring the heat to your next grill out!

6 servings

Ingredients:
  • 1/2 cup packed brown sugar
  • 2 1/2 tsp Slap Ya Mama Hot Blend Cajun Seasoning
  • 6 pounds pork baby back ribs
  • 1/4 cup honey
  • 1 bottle (12 ounces) dark beer or beef broth
  • 1/4 cup apple cider vinegar
  • 1 bottle of your favorite barbeque sauce (18 ounces)
Directions:
  1. Combine the brown sugar and Slap Ya Mama Hot Blend Cajun Seasoning; rub all over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle honey over ribs. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
  2. Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place ribs on the grill over medium heat. Close lid and grill for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

 

Parmesan Grilled Corn

Parmesan Grilled Corn

Parmesan Grilled Corn

Parmesan grilled corn spiced up with Slap Ya Mama Original Blend Seasoning is the perfect addition to any BBQ.

Ingredients:

Directions:

Preheat grill to 400 degrees F.

In a bowl, combine ¼ cup parmesan cheese, butter, thyme and Slap Ya Mama Original Blend Seasoning. Mix well and set aside.

Using a large sheet of foil, create a tray for the corncobs to sit in. Lay corn flat inside foil tray. Coat corn with the butter mixture, making sure the corn is entirely covered. Using the foil tray and more foil, tightly wrap corn into a foil pack, making sure there are no holes in the foil pack.

Place foil pack on grill and cook for 35 to 40 minutes or until corn is fully cooked.

Carefully open foil pack, sprinkle remaining parmesan cheese over the corn and top with chopped parsley.

Serve and enjoy!

Grilled Corn Top

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Barbecue shrimp is a classic New Orleans dish everyone loves.  Spiced up with Slap Ya Mama, you’ll be begging for more after one bite.  Enjoy!

Ingredients:

  • 2 pounds jumbo or colossal fresh shrimp, heads on
  • 7 cups cold water
  • 12 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 11/2 teaspoons ground black pepper
  • 2 teaspoons Slap Ya Mama Cajun Seasoning
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Slap Ya Mama Cajun Hot Sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 cup dark or amber beer
  • 2 loaves French bread, for serving

Directions:

  1. Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
  2. In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
  3. In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Slap Ya Mama Cajun Seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
  4. Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.

Makes about 4 Servings