In a large oven-safe skillet (we’re using a cast iron skillet) heat 1 tsp of olive oil over medium heat. Add tasso, onions, bell peppers, garlic, 1 tsp of Slap Ya Mama Hot Blend Seasoning and 1 tsp of Slap Ya Mama Cajun Pepper Sauce. Sautee until the onions are browned. Remove skillet from heat and stir in green onions and parsley, mix well and set aside.
With a knife, cut a pocket along the side of each pork chop. Try to make the opening as small as possible while creating the pocket as large as possible on the inside of the pork chop. Using a spoon, stuff each pork chop with the tasso filling until full. You can either use toothpicks or string to help hold the pocket closed. Season the outside of the pork chops with the Slap Ya Mama Original Blend Seasoning and the remaining Slap Ya Mama Cajun Pepper Sauce; being sure to rub the seasoning into the pork chops.
Using the same skillet, being sure to leave the remnants from the tasso filling in the skillet, heat 1 tsp of olive oil over medium-high heat and brown each pork chop for about 3 minutes on each side or until browned. Place skillet and pork chops in the oven and bake at 350 degrees F for 30 minutes or until the internal temperature of the pork chops reaches 155 degrees F using a meat thermometer.
It’s Cajun cooking time! Slap Ya Mama’s new recipe is Spicy Cajun Shrimp & Pasta. Delicious Cajun pasta complete with assorted toppings and our white pepper blend seasoning. Mix things up with Louisiana flavors on us!
In a large sauté pan over medium heat, add olive oil, onions, garlic, green onions, jalapeno and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Cook until the garlic is slightly golden brown and onions are translucent, about 3 to 4 minutes. Add tomatoes and cook until tomatoes are softened, about 2 minutes. Reduce heat to medium low; add tomato sauce, lemon juice, ½ tsp white sugar and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Bring to a light simmer and let simmer for 2 to 3 minutes. Season shrimp with the remaining Slap Ya Mama White Pepper Blend Seasoning and place in the sauce. Cook each side of shrimp for 2 to 3 minutes. Remove pan from heat to prevent shrimp from continuing to cook. Serve over a bed of pasta and enjoy!
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.
If you are using wild duck you will want to marinade it to help remove the gamey taste. In a bowl, marinade your duck breast in whole milk for approximately one hour. Drain the milk, add coke to bowl and let marinade for another hour.
Once finished with marinade, remove the duck breast, let drain and pat dry with a paper towel. With a sharp knife, cut a small pocket lengthways along the duck breast. Be careful not to cut all the way through the breast. Now, place duck breast into a bowl and season generously with Slap Ya Mama Original Blend Cajun Seasoning and add a few dashes of Slap Ya Mama Cajun Pepper Sauce to the mix. Set aside.
In a small microwavable bowl, place your cream cheese and heat for about a minute to help soften the cream cheese. While your cream cheese is in the microwave, slice your jalapenos lengthways into thin strips (remove jalapeno seeds unless you like it really spicy). Once your cream cheese is soft, add the thin strips of jalapeno to the bowl of cream cheese and mix. Be sure to cover all jalapeno strips with cream cheese.
Now take your duck breast and with your fingers, place the cream cheese covered jalapeno strips into the pocket you created in the duck breast. Depending on how thick or thin you sliced the jalapenos will determine how many strips you will use to stuff the duck breast. Once all of your duck breasts have been stuffed, it is now time to wrap them in bacon. For each breast, lay down two slices of bacon side by side. Place one duck breast onto your bacon slices and roll the duck breast and bacon together. To keep the bacon wrapped around the duck, place a toothpick at the end of each bacon slice with the toothpick going all the way through the breast. Continue this process until all duck breast have been wrapped in bacon.
Grill over medium heat, turning occasionally for about 15 – 30 minutes depending on the thickness of the duck breast. Be sure not to over cook them, as it will dry out the duck breast. Don’t forget to remove all toothpicks from the breast.
Drizzle the black cherry sauce over the bacon wrapped duck breast or use it as a dipping sauce and enjoy.
Black Cherry Topping Sauce (optional)
This black cherry sauce goes great with this dish and really adds that sweetness that goes so great with the spiciness of the jalapenos and Slap Ya Mama.
Black Cherries - canned or fresh (if fresh be sure to remove the pits)
2 Garlic Cloves - crushed or minced
12oz. Chicken Stock
1 Steam of Fresh Tarragon - minced
With a blender or food processor, blend the black cherries into slush. Now add the black cherries, garlic, chicken stock and tarragon into a medium saucepan. Bring the mixture to a boil then let simmer and reduce until you have a thick sauce.
Preheat oven to 350 degrees. Cut tops off of bell peppers (set tops aside for later use), remove seeds and rinse. In a large pot of water, boil bell peppers with a little salt for approximately 10 minutes. Drain and set aside. In a large skillet on medium heat combine shrimp, garlic, onion, bell pepper, jalapeno, Slap Ya Mama White Pepper Blend Seasoning and Slap Ya Mama Pepper Sauce. Sauté for approximately 10 minutes or until shrimp are light pink in color. Add crabmeat and sauté for another 5 minutes. Remove from heat. In a large bowl, combine the sautéed mixture, 1 cup of shredded cheddar cheese and breadcrumbs. Mix well until cheese is melted and all ingredients are combined. With a spoon, fill each bell pepper with mixture and top off with remaining shredded cheddar cheese. Place bell peppers standing up in a shallow baking dish, making sure that they don’t fall over. Add 1 cup of water to the bottom of the baking dish and bake for 30 to 35 minutes. Enjoy!