Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl. For more recipes like this check out our cookbook Growing Up Cajun.
3cupschopped fresh okra
1½cups chopped onion
1cupchopped green bell pepper
1cupchopped red bell pepper
6cups seafood stock
1(8-ounce)container crab claw meat, picked free of shell
Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal. This recipe comes from our cookbook Growing Up Cajun. 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.
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.
Chicken Sauce Piquante is a traditional Cajun recipe that has been around for generations. With a reddish spicy gravy, it has incredible flavor and is fairly simple to prepare. Served over rice, the dish was and still is a staple in many households in and around the Acadian area. For more recipes like this check out our cookbook Growing Up Cajun!
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.
Best served with heaping helpings of mashed potatoes and green beans, these bone-in chops are fried to perfection! This yummy recipe comes from our cookbook Growing Up Cajun! 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.
Place pork chops on a large plate, and sprinkle both sides with ½ tablespoon Slap Ya Mama Original Blend Cajun Seasoning. Stack pork chops, and cover with plastic wrap. Refrigerate for at least 4 hours or up to 24 hrs.
Dredge the frog legs with 1 cup of all-purpose flour.
In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
Add in the tbsp of tomato paste and incorporate well.
Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
Add the chopped tomatoes and cook for 2 minutes.
Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
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
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!
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.
Place egg whites in medium bowl; set aside in the refrigerator to chill.
Place egg yolks in a large bowl. While whisking, add 1 tablespoon granulated sugar, vanilla, and baking powder. Once well blended, add milk and flour-- sift flour well to avoid large lumps. Continue to whisk until well combined.
Add orange/lemon juice and salt to egg whites. Using a mixer at medium speed, whisk eggs until frothy/foamy (approximately 1 minute). Continue to mix at medium speed while gradually adding the remaining 5 tablespoons of sugar. Turn the speed to high and mix well until consistency has doubled in size, with stiff glossy peaks. Do not overbeat the meringue
On the stove, heat a lidded nonstick skillet on the lowest setting and set aside.
Using a rubber spatula, scoop 1/3 of the meringue mix into the egg yolk mixture. Gently fold until combined. Repeat with the remainder of the meringue until almost combined, and then very gently fold the mixture until no stripes remain.
Carefully grease the skillet and the inside of 3-inch wide pastry rings (approx. 1 1/2 inches tall) with unsalted butter. Check the pan heat by pouring a small amount of water into the pan. If the water pops or sizzles, turn the heat down. Ladle 1/2 cup of mixture into the pastry rings. Place the lid on the skillet, and cook until they start to rise and a few bubbles are forming at the top (3-4 minutes)
Remove lid, and add slap marinaded bacon into the pastry ring. Gently flip the rings using 2 spatulas and immediately replace the lid. Cook until the souffle appears to be light and springy to the touch (2 minutes). Transfer the cooked pancake to the platter, and repeat step 9 until all souffles are completed.
Top pancakes with additional bacon pieces, butter, and slap ya mama sauce & seasoning. ENJOY!!
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!
Slap Ya Mama introduces the Mardi Gras Meatloaf with Mighty Mushroom Sauce brought to you by 37 Cooks. A perfect way to celebrate the Mardi Gras season complete with Slap Ya Mama’s signature gumbo mix, white pepper seasoning, and etouffee sauce.
The folks at Slap Ya Mama really know how to make seasonings. All of their various seasoning mixes and blends combine to make the ultimate Cajun eating experience! For this recipe, Slap Ya Mama Gumbo mix and a confetti blend of peppers create a meatloaf just bursting with the fun flavors and colors of Mardi Gras. Slap Ya Mama Etouffee Sauce brings a rich, smooth base to a sauce that will have you lickin’ the pot!
Preheat oven to 350°F. Line shallow jellyroll pan with foil and spray with cooking spray.
For the meatloaf: In a large bowl combine beef, pork, peppers, celery, onion, garlic, egg, half of the tomato sauce, olive oil, breadcrumbs, 2 Tablespoons gumbo mix, white pepper seasoning, and black pepper. Mix well, but do not overwork. Form into loaf shape on pan.
In a small bowl, stir together remaining tomato sauce and 1 teaspoon gumbo mix. Spread evenly over meatloaf. Place in oven and cook, uncovered, for 1 hour.
For the sauce: In a medium saucepan, combine etouffee sauce and next seven ingredients over medium-high heat. Bring to a boil, then simmer, covered, for 10 minutes. Check seasonings, adding salt and pepper as needed. Swirl in butter.
Slice thick portions of meatloaf to serve; cover with sauce as desired.