Juicy tomatoes and crisp okra are charred on the grill and tossed in fresh herbs for a salad that's made up of only the good stuff. This recipe is from 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.
Servings 6
Ingredients
½poundokra, halved lengthwise
½cupsliced red onion
⅓cupplus 1 tablespoon olive oil, divided
3clovesgarlic, thinly sliced
2mediumheirloom tomatoes, quartered
2clusterstomatoes on the vine
⅓cupchopped fresh herbs (such as parsley, basil, thyme, and oregeno)
Garnish: chopped fresh herbs, freshly cracked black pepper
Instructions
Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to the pan; cook until lightly charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, Slap Ya Mama Original Blend Cajun Seasoning, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs and freshly cracked black pepper, if desired.
This dish was submitted by Chef Bradley Mcwillie to our Virtual Cook-off! It placed 4th out of nearly 100 dishes. Give this dish a try you won't regret it! For more of Chef Mcwillie's dishes check out his Instagram @chefbradleymcwillie
Spray preheated iron with non-stick spray. Place 3 oz of batter into preheated waffle iron
Split boudin in ½, crumble up, and sprinkle on top of the batter
Sprinkle 1 Tbs of green onions on top as well, close waffle iron, and cook to desired doneness.
Cajun Cane Syrup
Combine all ingredients and heat just until incorporated. Remove from heat and store in a sealed container. Can be made the day before. And stores well for later use. Goes great on cornbread.
Don't miss out on this tasty Chicken Sandwich! This dish was submitted by 30minutedinner to our Slap Ya Mama Virtual Cook-off! Check out @30minutedinner on Instagram for more delicious recipes!
Combine 1 cup whole buttermilk and 1 tablespoon Slap Ya Mama Cajun Pepper Sauce in a large bowl. Place chicken breasts in a bowl, arranging so that they are all coated with buttermilk mixture. Cover and refrigerate for 3-8 hours.
Fill a large Dutch oven or deep cast-iron skillet ½ - ⅔ of the way with vegetable oil. Bring oil to 350° over medium heat
While oil comes to correct temperature, combine 1 ½ cups self-rising flour and ¼ cup Slap Ya Mama Cajun Seasoning in a shallow bowl. Stir well to combine.
In a separate bowl, combine ½ cup mayonnaise, 3 tablespoons chopped dill pickle, 1 teaspoon sugar, 1 teaspoon lemon juice, and 1 teaspoon Slap Ya Mama Cajun Pepper Sauce, stirring to combine. Cover and set the bowl aside.
Working in batches remove the chicken breast from the buttermilk mixture, allowing excess to run off. Coat both sides of chicken in flour mixture, gently shaking to remove excess. Fry chicken breasts for 2 to 3 minutes per side, or until chicken is golden brown and fully cooked. Drain cooked chicken breast on a cooling rack that is set over a rimmed baking sheet. Sprinkle hot chicken with Slap Ya Mama Cajun Seasoning
This tasty recipe was cooked by Brittany Reinsch and places 2nd in our Slap Ya Mama Virtual Cook-off. This Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin will have you going back for seconds. Check out more of Brittany's cooking on Instagram @butteritupbritt!
Begin with pre-baking your bacon at 425 degrees until it is about 1/3 cooked (still a little raw)
While your bacon is in the oven, combine pepper jelly(heat for easy mixing), Worcestershire, honey, garlic, and smoked paprika and set to the side.
Grab a sheet pan fitted with a wire rack (you don’t want it to soak in fat while cooking). Lay the bacon on the rack so that the pieces slightly overlap
This tasty meal was created by Aaron Friesmeier for our Slap Ya Mama Virtual Cook-off. Over 1,000 people voted, and this cheesy goodness took home 3rd place. Try this dish, you wont regret it! Find Aaron on Instagram @endurancefiend!
Course Main Course
Cuisine American, Cajun
Keyword Slap Ya Mama Bloody Mary Infused Grilled Cheese
Pre-heat 2 stovetop pans at medium and prep each pan with a very light coating of butter
Pre-cook 4 strips of bacon
Very lightly coat the bread in the step 1 bread batter. Similar to cooking French toast sear both sides until done then add 2 slices of Swiss & American cheese, 2 slices of bacon, 2 pickles, 2 Roma tomato slices, a few dashes Of Slap Ya Mama Original Blend Cajun Seasoning. Turn sandwiching over at 1 min per side until cheese is melted and golden brown on both sides of bread.
Garnish sandwich with your Bloody Mary toppings of choice. Aaron likes to garnish with a sliced grape tomato, a green olive, a sweet petite pickle, salami, picked okra, Gouda, and a sausage link.
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
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!
Tasso adds an extra kick to this flavor-packed and perfectly creamy soup. This recipe and more delicious recipes can be found in our cookbook Growing Up Cajun
1lbmedium fresh shrimp, peeled, deveined, and rinsed
2tbspchopped fresh parsley
Garnishchopped green onion
Instructions
In a Dutch oven, heat oil over medium heat. Add tasso, onion, bell pepper, garlic, and 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; sautéuntil onion is translucent.
Stir in cream cheese, and cook until softened.
Add corn, tomatoes, soups, milk, and remaining1⁄2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; cook for 8 to 10 minutes, stirring constantly.
Add 3⁄4 cup water; increase heat, and bring to a light boil.
Add shrimp, and return to a light boil. Reduce heat, and simmer for 15 minutes.
With 5 minutes remaining, stir in parsley. Garnish with green onion, if desired.
Native Americans were catching and eating crawfish for years before the Acadians arrived, although some legends tell of the northeastern lobster following the Acadians to Louisiana and shrinking in size over the long journey. The Acadians took quite well to the local crawfish, and they became a major part of the Cajun culture. Continue Reading
It might sound like an oxymoron to say “Healthy Cajun Food.” Here in the south, we get picked on just a little bit about how we eat. Sure, we love hearty meals and huge portions. Here at Slap Ya Mama, we know that sometimes cajun and creole food can also be nourishing even as delicious and rich as it is. Surprisingly, there are many healthy ingredients and spices that are staples for almost all Cajun and Creole dishes! Continue Reading
It’s summer and okra is growing like weeds down in Louisiana. Okra is such a great vegetable. Of course, we Southerners have decided it is best battered and fried!
Heat oil to 350
Cut okra into desired size. Place 2 cups of flour and 2 tbsp of Slap Ya Mama in a bowl and stir dry ingredients until completly mixed. In a separate bowl scramble 5 eggs mixed with 1 tbsp Slap Ya Mama to it. Place the okra in the egg mixture to soak first and then transfer it into the flour mixture. Carefully place in hot oil and fry until golden. Serve and Enjoy!
There’s a reason why Slap Ya Mama’s Low Sodium blend is so popular! 75 million Americans have hypertension or high blood pressure. That’s a whopping 29 percent! Hypertension is a major risk factor for heart disease and stroke and only 48 percent of people with those that suffer have it under control. Many health specialists believe that the reason why hypertension is such a problem in the US is based on our diet. Continue Reading
Here in Louisiana, we love seafood and one of our favorite seafood staples is shrimp. Just like out of a scene from Forrest Gump, we like our shrimp fried, boiled, barbecued, and any way in between. However, sometimes life gets so busy that cooking an elaborate meal becomes difficult. Casseroles are a great way to make a large amount of food, with minimal cleanup and of course: a delicious taste.
Here at Slap Ya Mama, our seasonings can add the flavor you desire to any dish. This hearty Cajun dinner recipe is filled with shrimp, cheese, rice and its cajun flair with okra, bell peppers and Slap Ya Mama seasoning.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
(10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
(10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
We love to hear feedback on our recipes here at Slap Ya Mama! If you try this delicious casserole and it was a hit with you and your loved ones, let us know in the comments. Happy Cooking!
