Turtle Soup

Turtle Soup


This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.
Servings 8


  • 1 pound boneless turtle meat
  • 2 tbsp olive oil
  • 2 green bell peppers, diced
  • 2 onions, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, minced
  • 2 tbsp paprika
  • 2 bay leaves
  • 2 tsp Slap Ya Mama Low Sodium Blend Seasoning
  • 2 tsp dried thyme
  • tsp dried oregano
  • 1 tsp Slap Ya Mama HOT Blend Seasoning
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • Dark Flour (recipe follows)
  • 8 cups chicken broth, divided
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry sherry
  • 1 cup dry red wine
  • 3 hard-boiled eggs, peeled and cubed
  • ½ cup chopped fresh parsley
  • ½ cup fresh lemon juice
  • Salt and ground black pepper, to taste
  • Garnish: chopped


  • 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.
Print Recipe
Slap Ya Mama Spuds and Mozzarella Pork Steaks

Slap Ya Mama Spuds and Mozzarella Pork Steaks


This tasty food was submitted in our Slap Ya Mama Virtual Cook-off by A.C. Williams. Give this dish a try and tag us on Instagram @slapyamama!
A.C. Williams's Instagram: @like_the_air_conditioner
Course Main Course
Cuisine American, Cajun
Servings 4 people


  • Slap Ya Mama Original Cajun Seasoning 
  • 1 tsp Lime Juice
  • 2 inch Knob of Ginger
  • 2 large Cloves of Garlic
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Chili Oil
  • ½ tsp Dark Brown Sugar
  • ½ tsp Turmeric Powder
  • 4, 8 oz Pork Steaks
  • 4 Russet Potatoes
  • 2 tbsp Sour Cream
  • 4 slices Mozzarella
  • Sliced Green Onions
  • Olive Oil
  • Salt


  • Pour coconut milk, lime juice, chili oil, turmeric, and 1 tbsp of Slap Ya Mamma into a large bowl.
  • Grate the garlic and ginger into the marinade above.
  •  Heavily salt pork steaks and add to the marinade. Let rest for at least 1 hour in the fridge.
  • Preheat oven to 425 degrees. Wash, peel, and cut potatoes into 1/4 inch slices. Let potato slices sit in cold water for 20 minutes.
  • Wash, dry, and de-stem kale. Place onto a baking sheet and lightly drizzle olive oil and Slap Ya Mamma over top.
  • Cook kale for 7-9 minutes until crispy. Set aside.
  • Thoroughly dry potato slices and place onto a baking sheet in a single layer. Seasoning with a generous amount of Slap Ya Mamma and 2 tbsp of olive oil.
  • Cook potatoes for 22-25 minutes or until crispy, making sure to shake the pan once or twice to ensure even browning. Set oven to broil after removing.
  • Remove pork steaks from marinade and grill over high heat for 10 minutes per side. Make sure to brush remaining marinade over steaks after flipping.
  •  Add a slice of mozzarella on top of each steak and broil on a baking sheet until melted (about 1 minute and 30 seconds). Let steak rest for at least 5 minutes.
  • Pour half a cup of the remaining marinade into a small saucepan and cook over high heat. Once bubbling, remove from heat and mix in sour cream and green onions. Transfer to a bowl for dipping.
  • Top steaks with a little more Slap Ya Mamma, plate, and ENJOY!
Print Recipe
How Gulf Shrimp Became The King of Shrimp

How Gulf Shrimp Became The King of Shrimp

It’s easy to find popcorn shrimp, in fact, we are a popcorn shrimp nation. We are enthralled by endless shrimp platters and all-you-can-eat seafood buffets and love overstuffed po’boys, steaming bowls of scampi, takeout containers dripping with kung pao, and one of Louisiana’s favorite: Cajun seasoned shrimp. However, for those of us, that know shrimp know that popcorn shrimp is a fraud.

Increasingly, cooks are always wondering if we are eating the right shrimp. Like much of the food we eat, shrimp comes with issues: sustainability, eating locally and guarding against disease. In a chef’s world, the wonder what tastes the best. Almost 90 percent of the American shrimp supply is imported mostly from India, Thailand, and Indonesia. However, it has been a tough couple of years for imported shrimp due to an incurable bacterial disease that has devastated many shrimp farms.

Luckily in New Orleans and other shrimping capitals of the South, shrimp is still in good supply. When chefs look at the type of shrimp that they will be using, it all depends on the dish and region. South Carolinians insist on white shrimp whereas some people grew up on the wild taste of brown shrimp from the Gulf of Mexico. Pink shrimp have their fanbase as well as the Royal Reds.

In the aftermath of Hurricanes Katrina and Rita, Louisiana residents formed the White Boot Brigade, named after the shrimper’s rubber footwear and began a nationwide campaign to introduce it to chefs across the country. Gulf shrimp has become a huge success and is used in a variety of dishes. Now, people all over the US enjoy the delicious and unique taste of gulf shrimp, and here at Slap Ya Mama, we love to upgrade dishes with our delicious seasonings.

Dinner should never be boring in your household. With the help of Slap Ya Mama seasonings, your dishes will have that unique cajun taste that you love! No matter what type of shrimp you decided to cook, we hope that you enjoy this delicious shrimp recipe and share it with your loved ones.