In our popcorn shrimp nation, we can’t resist the allure of endless shrimp platters, seafood buffets, overstuffed po’boys, and flavorful Cajun seasoned shrimp. However, questions arise about sustainability, local sourcing, and ensuring the best taste. Nearly 90 percent of American shrimp comes from imports, primarily India, Thailand, and Indonesia.
Tradition and spending time with family take center stage in Cajun culture, and this spice-filled recipe holds special memories for the Walkers! For more Cajun recipes and traditions check out our cookbook Growing Up Cajun!
- 4 Squirrels, cut into pieces (about 1½ pounds)
- 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
- 1 tsp sugar
- ½ tsp garlic powder
- 2 tsp vegetable oil
- 1 (14.5-ounce) can stewed tomatoes, smashed
- ½ (8-ounce) can of golden mushroom soup
- 2 large sweet onions, chopped (about 4 cups)
- 1 large green bell pepper, chopped (about 1 cup)
- 1 cup chopped green onion
- 1 cup chopped fresh parsley
- Hot cooked rice, to serve
- Sprinkle Squirrel Pieces with Slap Ya Mama Original Blend Cajun Seasoning, sugar, and garlic powder. Place in a large pan or bowl, refrigerate for 12 hours.
- In a large stockpot, heat oil over medium heat. Add squirrel; cook until browned. Remove from pot. Add tomatoes, soup, onion, and bell pepper; cook until browned. Return squirrel to pot; continue browning. Add a little water, and continue browning until water is almost gone. Add water until it almost covers the squirrel, and cook until tender, about 2½ hours. (Younger squirrels don't take as long.)
- Add green onion and parsley during the last 30 minutes of cooking. Serve over hot cooked rice!
- Note: You can also brown ½ lb of sausage with the squirrel.
This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.
- 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
- 1½ 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.
- 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.
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
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
- 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!