Corn Maque Choux Andouille Braid

Corn Maque Choux Andouille Braid

 

 

This delicious meal was created by Elliott Wilson, the winner of our Slap Ya Mama Virtual Cook-off! His dish was inspired by his wife's Louisiana Roots a this is his own "Creole Cuisine Creation". Give Elliott's Corn Maque Choux Andouille Braid a try, you won't regret it!
For more of Elliott's yummy cooking check out his Instagram @elliotts.table
Course Main Course
Cuisine American, Cajun
Keyword Corn Maque Choux Andouille Braid
Prep Time 30 minutes
Cook Time 25 minutes
Author Elliott Wilson

Ingredients

  • 2 tbsp Unsalted Butter
  • 4 cups Frozen Corn
  • 1 cup Chopped Green Onions
  • ½ cup  Chopped Red & Green Bell Peppers
  • 1 tbsp  Minced Garlic
  • 1 tbsp  Minced Jalapeno
  • 3 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Salt
  • 2 tsp Slap Ya Mama Green Pepper Sauce
  • ½ cup Heavy Cream
  • 2 loaves Wewalka Family Style Crust
  • 6 links Andouille Sausage Liks
  • 1 ½ cups Grated White Cheddar Cheese

Instructions

Corn Maque Choux Recipe:

  • Melt the butter in a large skillet or sauté pan over medium-high heat. 
  • Add the corn, onions, garlic, bell peppers, jalapeno, Slap Ya Mama Cajun Seasoning, salt, Slap Ya Mama Green Pepper Sauce, and cook, stirring, until soft, for 10 minutes.
  • Add the cream and cook for 2 minutes. Remove from heat and set aside.

Andouille Braid Recipe:

  • Preheat your oven at 400 degrees
  • Flatten out the pizza dough and cut into pieces that will be wrapped around each sausage. Use kitchen scissors to cut wrapped sausage on an angle, careful not to cut all the way through.
  • Take each cut piece and twist it to layover in a “braid”. Sprinkle the braid with some Slap Ya Mama Cajun Seasoning.
  • Now the fun part, take your Corn Maque Choux and spoon it on top of the Andouille braid. 
  • Sprinkle the grated cheese over the top & sprinkle with Slap Ya Mama Cajun Seasoning.
  • Place in the oven for approx 25 min or until the braid is golden brown. 
  • Let it rest for 5 minutes before cutting and serving.

Notes

Pairs great with salads and green beans! 
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Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

 

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!
Course Main Course
Cuisine American, Cajun
Author Brittany Reinsch

Ingredients

Instructions

  • 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
  • Place your pork loin on the bacon (bottom or ugly side up) and season with Slap Ya Mama Original Blend Cajun Seasoning and pepper jelly
  • Wrap the pieces of bacon around the pork and secure with toothpicks 
  • Flip over and top with the remaining pepper jelly and the final sprinkle of Slap Ya Mama Orignal Blend Cajun Seasoning
  • Place the tenderloin in the oven for about 20-30 minutes and allow to rest until portioning

Notes

Pairs well with rice and squash! 
 
 
 
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

No southern gathering is truly complete without a serving dish full of fried chicken. And Maw Maw's Fried Chicken is sure to convince any nonbelievers.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
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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

Ingredients

  • 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

Instructions

  • 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!
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Ultimate Cajun Burger

Ultimate Cajun Burger

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.

Ingredients:
Dressings:
  • Bacon (cook according to package)
  • American Cheese
  • Tomato
  • Lettuce

 

Directions:
  1. 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.
  2. Form approximately 6 large patties.
  3. Grill on med-high heat until desired temperature.
  4. Build your burger and dress to your liking.

 

Corn Maque Choux

Corn Maque Choux

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

Ingredients:

  • 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

Directions:

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.

The Catfish Are Coming!

The Catfish Are Coming!

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

Ingredients

  • 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

Instructions

  1. In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
  2. 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°.
  3. 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.
  4. 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.
  5. 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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Cajun Stuffed Peppers

Everyone at one point in their life has tried a stuffed pepper. They’re too popular to avoid, but what happens when you want to try something new? Thanks to the extra kick in Cajun spice, there’s a way to enjoy both the classic dish and a different taste. A common recipe like one for slow cooked stuffed peppers is just waiting to become Cajun Seasoned Stuffed Peppers.

Slow Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup shredded pepper jack cheese

3/4 cup salsa

1 small onion, chopped

1/2 cup frozen corn

1/3 cup uncooked converted long grain rice

1-1/4 teaspoons chili powder

1/2 teaspoon ground cumin

Reduced-fat sour cream, optional

This recipe comes, as recipes usually do, from older traditions. Stuffed pepper recipes exist across the world, but the ones made here have a style that is unique to the United States with ground beef, rice, cheese, and spices among the ingredients. Additional elements such as vegetables or cream come from personal preferences but still follow the process of cooking within a large pepper as perfected since the 1890’s. Beyond that, like a regular bell pepper becoming Cajun Stuffed Peppers, the recipe continues to change.

Stuffed peppers can be one of the simpler party dishes based on the recipes which means it can always be improved or made more elaborate. Ingredients can be switched out for dietary needs or just a little extra spice. The addition of Cajun spice, however, provides a new opportunity for an old recipe.

In a common dish, Cajun seasoning can either be added in place of something or as an ingredient on its own. Using the previous slow cooked recipe, a chef could easily substitute chili powder or cumin for a new spice. This not only keeps the hot element of the food but adds a new taste to it as well. Some people find that the flavor can even be preferable as the seasoning gives a sense of vibrancy to an otherwise ordinary recipe. Some even goes as far as to make Cajun stuffed peppers with the seasoning and hot sauce as their own flavors rather than substitutes. There is certainly something about the Cajun taste that always sticks out no matter where it goes.

If you’re looking to change up an old recipe or start a new one, purchase some good Slap Ya Mama Cajun Seasoning for your own stuffed peppers today!

New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in parsley, cover and remove from heat.
  6. 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.

Servings: 8

Slap Ya Mama Chicken Sauce Piquante

Slap Ya Mama Chicken Sauce Piquante

 

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.

 Ingredients:

  • 1 whole chicken, cut up (optional: remove skin)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 8oz. can tomato sauce
  • 4 garlic cloves, diced
  • 1/4 cup mushrooms, diced
  • 1/3 cup beef broth
  • 1/3 cup heavy whipping cream
  • 1/4 Cup Green Onions, diced
  • 1/4 Cup Parsley, diced
  • Slap Ya Mama Original Blend Seasoning
  • Slap Ya Mama Cajun Pepper Sauce
  • Olive Oil

Directions:

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

Crab Cake Recipe

Crab Cake Recipe

Prep Time:  20 Minutes
Ready in:  30 Minutes
Cook Time:  10 Minutes
Servings:  10

INGREDIENTS:

  • 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

DIRECTIONS:

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.