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.
Summer is finally here, and that means it’s time to gather your friends for an unforgettable cookout! As you already know, Slap Ya Mama seasonings and sauces are the perfect way to add some spice to anything you throw on the grill. But we’ve got more tips to make your party the hottest in the neighborhood! Check out these suggestions:
- 1 lb boneless skinless chicken thighs, chopped
- 2 tbsp Slap Ya Mama Original Blend Cajun Seasoning (divided)
- ¼ cup olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 1 14 oz can crushed tomatoes
- 2 bay leaves
- 3 cups chicken stock
- 1½ cups dry Cilantro Lime Right Rice
- 1 lb shrimp, peeled and deveined
- ¼ cup chopped parsley for garnish
- Salt and pepper to taste
- Season chicken thighs with salt and pepper and 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning and set aside.
- Heat a large stockpot over medium-high heat. Add olive oil and saute onions, peppers, celery, garlic, and remaining tablespoons Slap Ya Mama Original Blend Cajun Seasoning and cook until veggies are tender about 5 minutes.
- Next, add seasoned chicken thighs and cook until brown and no longer pink, about 5 minutes. Then add andouille sausage and cook for another 2 minutes.
- Add chicken stock, can of crushed tomatoes, bay leaves, and 1 ½ cup dry Cilantro Lime Right Rice and stir. Bring to a boil then reduce heat to low, cover and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. If the mixture becomes too dry add more stock a ¼ cup at a time.
- Remove bay leaves, then stir in shrimp and cook for about 5 minutes or until they become pink. Season with salt and pepper to taste and remove the pot from heat. Garnish with chopped parsley and enjoy!
- 8 large eggs, separated
- 2⅔ cup plus ½ cup granulated sugar, divided
- 3 (15-ounce) cans evaporated milk
- ½ cup cup unsalted butter, melted
- 2 tbsp bourbon
- 1 tbsp plus ½ teaspoon vanilla extract, divided
- 1 tsp Slap Ya Mama Original Blend Seasoning
- 1½ (16-ounce) loaves French bread, cut into 1-inch cubes
- ½ tsp almond extract
- Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
- In a large bowl, whisk egg yolks. Add 2⅔ cups sugar, whisking until thick and pale yellow. Add evaporated milk, melted butter, bourbon, 1 tablespoon vanilla, and Slap Ya Mama Original Blend Seasoning, whisking until smooth. Add bread cubes and fold until bread is coated. Place in prepared baking dosh.
- Bake until knife inserted in the center comes out clean, let cool on wire rack. Reduce oven temperature to 325°.
- In a large bowl, beat egg whites, almond extract, remaining ½ cup sugar, and remaining ½ teaspoon vanilla with a mixer at high speed until soft peaks form. Top bread pudding with meringue mixture.
- Bake until lightly browned, 5 to 6 minutes. Serve warm or cool.
- 1 (8-ounce) package cream cheese, softened
- ½ cup mayonnaise
- ⅓ cup shredded Swiss cheese
- ¼ cup minced shallot
- 1 tbsp fresh lemon juice
- 2 tsp Slap Ya Mama Cajun Hot Sauce
- 2 tsp Worcestershire sauce
- 2 tsp Slap Ya Mama Original Blend Seasoning
- ½ tsp dry mustard
- 1 tbsp olive oil
- ¼ cup finely chopped yellow or red bell pepper
- 1 (8-ounce) container jumbo limp crab meat, drained and pickled free of shell
- 1 tbsp minced garlic
- 2 tbsp bourbon
- ½ cup shredded parmesan cheese
- Garnish: sliced green onion
- pita chips to serve
- Preheat oven to 325°. Spray a 1-quart backing dish with cooking spray.
- 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.
- ½ cup unsalted butter
- 1 medium yellow onion, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 4 ounces cream cheese
- 1 (10.5-ounce) can of cream of shrimp soup
- 1 (8-ounce) can of tomato sauce
- 1 (5.5-ounce) can vegetable juice
- ½ cup shredded Monterey jack cheese
- ½ cup half-and-half
- 1 lb cooked crawfish tails
- 2 tsp lemon zest
- Slap Ya Mama Original Blend Cajun Seasoning, to taste
- Handful chopped green onion
- 3 tbsp chopped fresh parsley
- 1 tsp dried thyme
- Dash of Slap Ya Mama Cajun Hot Sauce or Green Pepper Sauce
- 1 (16-ounce) loaf Hawaiian sweet round bread
- Garnish: chopped fresh parsley
- Assorted crackers, to serve
- Preheat oven to 325°
- 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.
- 8 cups water
- 1 lb beef stew meat or cubed ham
- Slap Ya Mama Original Blend Cajun Seasoning
- 3 (8-ounce) cans tomato sauce
- 3 medium russet potatoes, peeled and cubed
- 3 cups carrot, chopped
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 tbsp minced garlic
- 1 (16-ounce) can corn kernels
- 1 (16-ounce) can green beans
- 1 (14.5-ounce) can beef broth
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (8.5-ounce) can peas and carrots
- 2 oz uncooked spaghetti noodles (optional)
- Garnish: Chopped Parsley
- Saltine crackers, to serve
- In a large stockpot, bring 8 cups water to a boil over high heat. Season meat with Slap Ya Mama Original Blend Cajun Seasoning, and add to water; boil for about 10 minutes.
- Reduce heat to a medium-low; add tomato sauce, potatoes, carrots, onion, bell pepper and garlic. Add more Slap Ya Mama Original Blend Cajun Seasoning to taste; cook for about 15 minutes.
- Add corn, green beans, broth, soup, and canned peas and carrots. Add enough water to reach 2 to 3 inches from top of pot; cook for about 1 hour.
- If adding noodles break spaghetti up into short pieced, and add to soup. Cook for about 10 minutes. Garnish with chopped parsley, if desired. Serve with saltine crackers.
- 1 cup Brine-Cured Black Olives, Sliced
- 1 cup Large Pimiento-Stuffed Olives, Sliced
- ½ cup Extra-Virgin Olive Oil
- 2 tbsp Minced Yellow Onion
- 2 tbsp Finely Chopped Celery
- 2 tbsp Minced Fresh Flat-Leaf Parsley
- Juice of 1 Lemon
- 2 tsp Minced Onion
- 1½ tsp Freshly Ground Black Pepper
- 1½ tsp Slap Ya Mama Original Blend Cajun Seasoning
- Thin Cut Provolone
- Thin Cut Mozzarella
- Thin Cut Mortadella
- Thin Cut Salami
- Thin Cut Capicola
- Egg Roll Wrappers
- White Sesame Seeds
Creole Olive Salad
- 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).
- Roll the Egg Roll, Make sure it is sealed tight!
- Heat vegetable oil in your skillet and deep fry to a golden brown, sprinkle with white sesame seeds, and Slap Ya Mama Original Blend Cajun Seasoning when done frying.
- 1 lb smoked pork sausage, sliced
- 1 (10-ounce) can tomatoes with green chiles
- 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
- 1 medium onion, chopped (about 1 ½ cups)
- 1 medium green bell pepper, chopped (about 1 cup)
- 2 tsp minced garlic (about 2 cloves)
- 1 (4-pound) smoked ponce
- 1 cup chopped green onion
- 1 cup chopped fresh parsley
- hot cooked rice, to serve
- In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
- Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
- Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
- 1 whole chicken, cut up (skin removed, if desired)
- 1 tbsp plus 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
- 2 tbsp olive oil
- 1 sweet onion, chopped (about 1½ cups)
- 1 green bell pepper, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 (8-ounce) can tomato sauce
- ⅓ cup beef broth
- ⅓ cup heavy whipping cream
- ¼ cup diced mushroom
- ¼ cup chopped green onion
- ¼ cup chopped fresh parsley
- 1 tbsp Slap Ya Mama Cajun Pepper Sauce
- Hot cooked rice, to serve
- In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (Don't be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from.) Remove chicken from pot.
- Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); saute until vegetables are softened. Add tomato sauce; saute for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon of Slap Ya Mama Original Blend Cajun Seasoning; saute for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with just to top of the chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
- Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.
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
- 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
- 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
Brie & Bacon Oysters
- 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)
- 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.
New Orleans Barbecue Oysters
- 2 cups rock salt
- 3 tbsp unsalted butter, divided
- 1 clove of garlic minced
- juice of one lemon
- 3 tbsp Worcestershire sauce
- 1 tbsp Slap Ya Mama - Cajun Hot Sauce
- 2 tsp Slap Ya Mama - Original Blend Cajun Seasoning
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 1 cup amber beer
- 12 fresh oysters on ½ shell
- Garnish: roughly chopped fresh rosemary
- 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!
Mama’s Cajun French Onion Dip
This fresh and creamy French Onion Dip is the perfect crowd-pleasing dip for your next gathering. With it’s simple and fresh ingredients, this recipe is as easy to make as it is flavorful.
- 2 tbsp butter
- 3 cups yellow onions, diced (approximately 2 onions)
- 3 garlic cloves, minced
- 2 cups sour cream
- ½ cup mayonnaise
- 3 tbsp green onions, chopped
- 1 tbsp parsley, finely chopped
- 1 ½ tsp Slap Ya Mama White Pepper Blend Cajun Seasoning
- In a large skillet over medium heat, stir in butter, onions, and ½ tsp of Slap Ya Mama White Pepper Blend Cajun Seasoning. Stir occasionally for about 10 minutes. Reduce heat to medium-low, continue stirring onions every few minutes, letting them caramelize to the bottom of the skillet before stirring again. Repeat this process for approximately 20 minutes or until the onions are dark golden brown. If the onions start to stick, you can deglaze the skillet with a splash of water.
- When there is 2 minutes remaining on the onions, stir in garlic and sauté for the remaining time. Remove from heat and transfer into a bowl and place in the refrigerator to cool.
- Once the onions have cooled, add them to a mixing bowl along with the sour cream, mayonnaise, green onions, parsley, and the remaining Slap Ya Mama White Pepper Blend Cajun Seasoning. Mix well until creamy, garnish with herbs, a few more dashes of Slap Ya Mama and enjoy.