Mama’s Chicken ‘n Waffles
by Tracy at 37 Cooks
“I love chicken and waffles. Slap Ya Mama Cajun Red Beans Rice brings it to an all-new level. Truth be told, the waffles are delicious all an their own. You can make the waffles several days in advance and freeze them.”
Red Beans and Rice Waffles:
- 1 box Slap Ya Mama Cajun Red Beans & Rice, cooked according to package directions and cooled to room temperature
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 egg yolks, beaten
- 1 1/4 cups whole milk
- 5 Tablespoons shortening, melted and cooled
- 3 egg whites, beat until stiff peaks form
Preheat oven to 225°F.
Preheat waffle iron and spray with nonstick cooking spray. In a bowl sift together the flour, baking powder and salt. Stir together the egg yolks, milk and melted shortening . Add the mixture to the sifted dry ingredients. Beat until just smooth. Stir in the cooled red beans and rice. Gently fold in the stiff egg whites. Pour 1/3 cup of mixture per waffle into the waffle iron and cook according to iron directions. Remove from iron and place on a baking sheet and repeat until all waffles are done. Place baking sheet into oven to keep waffles warm.
Vegetable oil for fryingIn a shallow bowl, place tenderloins in buttermilk and set aside. Beat eggs and stir in pepper sauce in a small bowl. In another small bowl place Slap Ya Mama Fish Fry. One at a time, dip each tenderloin in the egg mixture then the fish fry, coating completely. Fill a frying pan with vegetable oil until it reaches about 1/4 inch in the pan. Heat oil to 350°F. When oil is hot, place 3 or 4 tenderloins in the pan and fry for about 3 minutes on each side. Remove and place on paper towels to drain. Place on a baking sheet in the oven to keep warm while frying the rest and making the gravy.
- 1 stick butter
- 1/2 cup flour
- 2 1/2 cups milk
- 2 Teaspoons white pepper
1 teaspoon salt in a medium saucepan, heat butter and flour stirring constantly until melted and smooth. Add the milk and whisk until heated through and begins to thicken. Add white pepper and salt.To assemble, place two waffles on a plate and top with two tenderloins. Pour 1/3 cup of gravy over the top. Garnish with a lemon wedge, parsley, Slap Ya Mama Hot Blend Cajun Seasoning
, Slap Ya Mama Cajun Pepper Sauce
and chopped parsley. Serve warm.
Slap Ya Mama’s Shrimp & Grits
Whether it’s Sunday Brunch or any other part of any other day, Shrimp & Grits is always a good call. Cheesy grits covered in bacon, tasso and jumbo shrimp…you gotta love that.
- 4 cups water
- 1 cup stone ground grits
- 4 Tbsp butter
- 2 cups cheddar cheese, shredded
- 2 tsp Slap Ya Mama Original Blend Seasoning
- Salt to taste (for grits)
- 6 strips bacon, chopped
- ½ onion, chopped
- ½ bell pepper, chopped
- ½ cup tasso or smoked ham
- 1 tsp Slap Ya Mama White Pepper Blend Seasoning
- 1 pound jumbo shrimp, deveined & peeled, leaving the tail on
- juice of 1 lemon
- 2 Tbsp parsley, chopped
- ½ tsp garlic, minced
- green onions, chopped (topping)
In a pot over high heat, add water and grits. Bring to a boil, reduce heat to low and let simmer until the grits have absorbed the water; about 25 to 30 minutes. Stir often to prevent sticking. Remove from heat and add 3 Tbsp of butter, cheese, salt to taste and Slap Ya Mama Original Blend Seasoning. Mix until cheese has fully melted.
Season shrimp with Slap Ya Mama White Pepper Blend Seasoning and set aside.
In a large pan over medium-high heat, cook bacon. Remove bacon and set aside on a paper towel-lined plate to drain. Reduce heat to medium and in the bacon drippings, add onions, bell peppers and tasso. Sauté until the onions are translucent. Add shrimp and sauté until pink. Add lemon juice, parsley, garlic, bacon and remaining butter. Sauté for about 3 minutes and remove from heat.
Spoon grits into a bowl and generously top with shrimp mixture and green onions. Serve and enjoy.