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 medium bowl, place Slap Ya Mama Cajun Fish Fry. In a small bowl, whisk together eggs and 1 tablespoon water. Dip fish in egg mixture, letting excess drip off. Dredge in fish fry, coating completely. Working in batches, fry fish until golden brown, 2 to 4 minutes. Let drain on paper towels.
Using a spatula, spread ¼ cup Rémoulade Sauce onto bottom half of each loaf. Top with fried fish, lettuce, tomato, and pour an additional ¼ cup Basic Rémoulade over each sandwich. Cover with top halves of loaves.
Rémoulade Sauce (Makes about 1 ½ cups)
In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.
Oysters in the half shelf are deep-fried to perfection and served over a creamy spinach mixture. Get 'em while they're hot! This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast.
In the work bowl of a food processor, pulse spinach in batches until finely chopped.
In a large skillet, heat canola oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, Slap Ya Mama Cajun Pepper Sauce, ¼ teaspoon salt, and ¼ teaspoon pepper.
Preheat oven to 400°.
Remove oysters from shells, reserving oysters. On a rimmed baking sheet, place kosher salt. Arrange oyster shells on prepared pan. Fill shells with spinach mixture. Top with cheese and bread crumbs.
Bake until lightly browned, 8 to 10 minutes.
In a shallow dish, place buttermilk. In another shallow dish, whisk together cornmeal, flour, Slap Ya Mama Hot Cajun Seasoning , remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper.
In a Dutch oven, pour vegetable oil to a depth of two inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Working in batches, carefully place oysters in a hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Place on top of a spinach mixture. Garnish with Slap Ya Mama Cajun Pepper Sauce , if desired. Serve immediately with lemon wedges.
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.
In a large bowl mix, 1 cup of cornmeal, 1/2 cup of flour, 1 egg, 1 cup of buttermilk, 1/8 cup sugar, 2 teaspoons Slap Ya Mama Cajun Seasoning, 1 teaspoon baking powder, 1/2 cup onion chopped, 1 lb of cooked shrimp, cleaned and tails removed, chopped in large bowl
Drop the batter by rounded tablespoons into the hot oil, careful not to overcrowd the pan.
Fry in batches for 2 to 3 minutes each. Remove from oil to paper towels to drain.
Transfer to a serving platter or bowl and serve with Shut Ya Up Sauce.
Shut Ya Up Sauce
In a medium-size mixing bowl, combine 1 cup mayo, 2 tablespoons creole mustard, 2 tablespoons Slap Ya Mama Cajun Pepper Sauce, 1 tablespoon ketchup, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 ½ teaspoon chopped garlic, 1 teaspoon ground pepper.
Mix well. Cover and chill before serving with hushpuppies
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.
In a medium saucepan, heat Slap Ya Mama Cajun Pepper Sauce, butter, lemon juice, and Slap Ya Mama Hot Blend Cajun Seasoning over low heat until butter is melted. Using a large syringe, inject marinade into all meaty areas of turkey (breasts, thighs, legs, and wings). If possible, let turkey marinade for 2 to 4 hours in refrigerator. Remove turkey at least 30 min before frying.
Prepare turkey fryer according to manufacturer’s instructions. Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°. (For a 12-pound turkey, fry for approximately 42 minutes.) Remove turkey from pot, and let drain. Wrap in foil, and let stand for at least 15 minutes before carving.
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!
You’ll seriously love how easy it is to make these Cajun-Style Crispy Onion Rings. If you enjoy good ole fashioned homemade crispy fried onion rings and Cajun Spices this is your Onion ring recipe you have waited for. Cajun-Style Crispy Onion Rings are made with Yellow onions, self-rising flour, self-rising cornmeal, Cajun seasoning, oregano, freshly ground black peppercorns, ground cayenne peppers, beer, Tabasco sauce, and fried perfectly crispy in peanut oil.
Summertime isn’t complete without having a side of Cajun-Style Crispy Onion Rings to complement a big juicy burger cooked on a charcoal grill in my families eyes. These Cajun-Style Crispy Onion Rings actually are good with almost any summer meal.
Oddly many folks who hate raw onions in recipes, seem to love onion rings for some reason; in my own son’s words, ” I love me some onion rings… but if you attempt to put an onion on my burger, I’ll kick your butt.”
The actual invention of our deliciously crispy onion rings is actually unknown…
John Mollard’s 1802 cookbook “The Art of Cookery Made Easy and Refined” includes a recipe called “Fried Onions with Parmesan Cheese.” The recipe suggests cutting onions into 1/2″ rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep-frying them in “boiling” lard. It further suggests serving them with a sauce made of melted butter and mustard.
In 1910, a recipe for French Fried Onions appeared in the Middletown, New York Daily Times on 13 January 1910. It does not claim to be the originator of the recipe.
Another claimant to the invention of the onion ring is the Kirby’s Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s.
In 1933, a recipe for deep-fried onion rings that were dipped in milk then dredged in flour appeared in The New York Times, the advertisement was for the company Crisco.
The restaurant A&W is credited with popularizing the onion rings in fast food restaurants, introducing it to its menu in the 1960s.
One of the best tips I can give y’all about draining your Cajun-Style Crispy Onion Rings is letting them rest on a bakers rack to drain off the excess peanut oil; it lets air hit both sides of the Cajun-Style Crispy Onion Rings to keep them nice and crispy.
Making your own Cajun-Style Crispy Onion Rings has never been easier than this simple easy to follow recipe that uses ingredients most people already have on hand in the refrigerator and pantry. These Cajun-Style Crispy Onion Rings pair well with burgers, fish, chicken, and even ribs.
Place the sliced onion rings in an ice bath, place in refrigerator while in the ice bath for about 25-35 minutes
In a medium bowl combine the self-rising flour with the cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, oregano, kosher salt, freshly ground black peppercorns, and a pinch of ground cayenne; mix to combine dry ingredients.
Add in your favorite beer, a few dashes of Slap Ya Mama Hot Sauce, and a lightly beaten egg; combine thoroughly until a smooth batter is formed; refrigerate the batter for 30 minutes.
Drain the onion rings of excess water from the ice bath then place on a baking rack; pat dry with clean paper towels if needed.
Dip the onion rings into the batter coating well on both sides.
Heat 3-inches oil in a cast iron skillet to about 375 degrees.
Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
Drain the Cajun-Style Crispy Onion Rings on a baking rack.
In a 12” skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 to 3 minutes. Stir in the sugar, basil, thyme and Slap Ya Mama Original Blend. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes.
For the catfish:
Sprinkle the catfish filets with Slap Ya Mama Original Blend. In a small bowl, beat the eggs and add the milk. Dip the catfish filets in the milk/egg mixture and then coat with the Slap Ya Mama Fish Fry. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 6 to 8 minutes.
Plate the catfish, spoon the Au Gratin Sauce over the filet and sprinkle a few green onions over the top to finish it off. Enjoy!