Ultimate Cajun Burger
Next time your craving a burger, make it Cajun! Spice up your patties, and serve them hot off the grill.
Makes approximately 6 burger patties.
- Bacon (cook according to package)
- American Cheese
- In a large bowl mix beef, pork, bell pepper, onions, jalapeño, Worcestershire sauce, Slap Ya Mama Cajun Pepper Sauce, and Slap Ya Mama Hot Blend Cajun Seasoning.
- Form approximately 6 large patties.
- Grill on med-high heat until desired temperature.
- Build your burger and dress to your liking.
Corn Maque Choux
A classic creole dish that can be served as a side to any meal. This recipe is simple to make and a flavorful southern favorite for any occasion.
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 2 tablespoons unsalted butter
- 4 cups corn
- 1 cup chopped yellow onions
- 1/2 cups chopped green bell pepper
- 1 tablespoon minced jalapeno
- 2 1/2 tsp. Slap Ya Mama Original Blend Cajun Seasoning
- 1/2 cup heavy cream
- 1 large tomato, chopped
Melt the butter in a large cast iron skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Slap Ya Mama Original Seasoning and cook, stirring, until soft, for 10 minutes. Add the heavy cream, tomatoes and cook for 5 minutes. When ready remove from heat and serve hot.
Summer is here and you know what that means: time to have some friends over for an awesome cookout! You already know that Slap Ya Mama seasonings and sauces help make spice up anything you throw on the grill, so here are some other tips to help make your party the hottest in your neighborhood!
1. Want to keep the bugs away while you eat? If you throw some sage or juniper onto your warm grill or firepit, it can go a long way towards repelling those pesky mosquitos!
2. Clean your grill grate…with an onion! You can use a halved onion to scrub the gunk out of your grill, and it’ll leave you with a great scent while you cook the food, as opposed to the smell of cleaning chemicals. Also, it’s cheaper and greener!
3. Everyone prefers having their meat cooked a certain way (rare, medium, well done, etc.) and it can be real hard to get someone else to do it just right. So let your guests help by doing it themselves! It turns a chore into an activity and gets people talking. Plus, if you are inviting new people it can be a great icebreaker!
4. Need more greens in your diet? Just about EVERY vegetable grills great with Slap Ya Mama! Having a nice savory taste to broccoli, zucchini, or peppers can help even the most stubborn eater.
5. Be creative! Not every cookout needs to be the typical burgers and hot dogs, you can substitute with different meats! Lamb, chicken, venison, fish, all of these grill great and are healthy! Your guests will remember your cookout, and be more likely to come to your next one, especially when you open their eyes to something new!
Enjoy your summer, and as always, and whenever you think of spicing things up, you should think of Slap Ya Mama!
The Catfish Are Coming!
A delicious recipe from our friends at Gov’t Taco in Baton Rouge, LA.
“We wanted a solid Louisiana seafood taco on our menu (and love California-style fish tacos), we came up with a fried catfish taco with maque choux. We call it: The Catfish are Coming!” – Jay Ducote of Gov’t Taco.
Yields: 3 servings
- ½ cup mayonnaise
- 2 tablespoons chopped pickled okra
- 1 tablespoon fresh lemon juice
- 1 tablespoon Creole mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- Peanut oil, for frying
- 1 cup Jay D’s Louisiana Molasses Mustard
- 1 cup whole milk
- ¼ cup hot sauce
- 3 cups Slap Ya Mama Cajun Fish Fry
- 1 pound catfish fillets, sliced into 2×1-inch strips (about 32 strips)
- 2 teaspoons Slap Ya Mama Cajun Seasoning, or to taste (optional)
- 10 (4½- to 5-inch) corn tortillas
- Corn Maque Choux (recipe follows)
- Garnish: lime wedges, fresh cilantro, green onion, purple cabbage
- In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, combine molasses mustard, milk, and hot sauce. In another shallow dish, place fish fry. Dip fish in mustard mixture, letting excess drip off. Dredge in fish fry, shaking off excess.
- Working in batches, gently place catfish in hot oil. Fry until golden brown and cooked through, about
3 minutes. Let drain on paper towels. Season with Cajun seasoning, if desired.
- In a large skillet, heat tortillas over medium heat until browned. Add a spoonful of Corn Maque Choux to each tortilla. Add catfish strips. Top with mayonnaise mixture. Garnish with lime wedges, cilantro, green onion, and purple cabbage, if desired.
Corn Maque Choux
Yields: 3 servings
- 2 tablespoons extra-virgin olive oil
- ½ pound tasso, diced
- 1 medium yellow onion, diced
- 1 large red bell pepper, seeded and diced
- 1 jalapeño pepper, diced
- 4 cloves garlic, minced
- 2 cups fresh corn kernels
- 1 bay leaf
- 1 cup dry white wine (such as Jay D’s Blanc du Bois)
- 1 tablespoon Jay D’s Spicy and Sweet Barbecue Rub
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup heavy whipping cream
- ¼ cup unsalted butter
- ¼ cup chopped green onion
- In a large Dutch oven over medium-high heat, add olive oil.
Add tasso, and cook, stirring often, until browned, about
10 minutes. Remove tasso with a slotted spoon into a heat-proof bowl.
- In the same Dutch oven with remaining grease, add onion, red bell pepper, jalapeño, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add corn and bay leaf, and stir again. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
- Bring mixture to a boil; reduce heat and simmer. Add barbecue rub, salt, and black pepper. Let mixture simmer until wine is reduced by half. Add cream, and continue cooking until slightly thickened; then add the butter and stir to combine. Mix in green onion before serving.
New Orleans Shrimp Étouffée
Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With its rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!
Recipe Created By: Chef Ace Champion
- 1 lb shrimp, 31-40 count, peeled, deveined & seasoned to taste with Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to make shrimp stock)
- 2 tsp dry thyme
- 1 tsp chili powder
- 2 tsp dry basil
- 6oz salted butter
- 5 Tbsp flour
- 4 ribs celery, diced
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 4 cloves garlic, minced
- ¼ cup tomato puree or paste
- 2 Tbsp lemon juice
- 2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
- 1-quart shrimp stock (or you can use chicken broth)
- 3 Tbsp cooking oil
- 4 Tbsp fresh parsley, minced
- 4 cups rice, cook according to directions on package
- 3 stalks of green onions, chopped
- 1 Tbsp Slap Ya Mama Cajun Pepper Sauce, to taste
- For the shrimp stock. Using a medium-sized pot on medium heat add the shells of the peeled shrimp and set shrimp aside for later. Add about 2 ½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
- In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
- Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
- In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
- Stir in parsley, cover and remove from heat.
- Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.
NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.
Chicken Sauce Piquante is a traditional cajun recipe that has been around for generations. With a reddish spicy gravy, it has an incredible flavor and fairly simple to prepare. Served over rice, this dish was and still is a staple in many households in and around the Acadiana area. There are many methods and recipes for this particular dish but in our family, this is how we were taught to prepare a sauce piquante.
Generously season chicken with Slap Ya Mama Original Blend and a few splashes of Slap Ya Mama Cajun Pepper Sauce. On medium-high heat, pour about 2 tbsp of olive oil in a 4-quart pot. Once hot, brown pieces of chicken on all sides and place aside until all chicken is browned. 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. Add onions, bell peppers, garlic and just enough water to cover the bottom of the pot. Sauté until vegetables are soft. Add tomato sauce; continue to sauté for10 minutes. Add mushrooms, beef broth, whipping cream and 1 tbsp Slap Ya Mama Original Blend Seasoning. Sauté for 5 minutes. Lower heat to medium, add chicken and fill pot with water just to the top of the chicken. Cover and let boil for an hour or until chicken is tender, stirring occasionally. Lower heat; stir in green onions and parsley. Let simmer for 10 minutes. Server over rice and enjoy!
Note: You may add smoked sausage to this dish. If doing so, you would treat it just as you do the chicken.
Crab Cake Recipe
Prep Time: 20 Minutes
Ready in: 30 Minutes
Cook Time: 10 Minutes
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 1 (16 ounce) can canned crabmeat drained
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Slap Ya Mama Original Cajun Seasoning
- Slap Ya Mama White Pepper Blend
- 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
- 8 ounces buttery round crackers, crushed
- 1 teaspoon dry mustard
Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, Slap Ya Mama Cajun Seasoning (White Pepper Blend). Form into ½ inch thick patties. Coat the patties with bread crumbs.
Heat ½ cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.