Fried Catfish Po’Boys

Fried Catfish Po’Boys

Dec 29, 2020 | Fish & Seafood, Recipes | 0 comments

 

Put your fish fry to good use by slathering it in Rémoulade Sauce and turning it into one of these crave-worthy sandwiches.
Servings 4

Ingredients

Fried Catfish Po'Boys

  • Vegetable oil, for frying
  • 1 12 oz. box of Slap Ya Mama Fish Fry
  • 2 large eggs
  • 1 tbsp water
  • 4 catfish fillets
  • ½ cup Remoulade Sauce
  • 4 (6-to 8-inch) loaves French bread, halved lengthwise
  • 1 cup shredded iceburg lettuce
  • 1 large beefsteak tomato, sliced

Rémoulade Sauce

  • 1½ cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • 1½ tbsp capers, chopped
  • 1½ tbsp Dijon Mustard
  • 2 tsp white wine vinegar
  • ½ tsp Slap Ya Mama Cajun Hot Sauce
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Instructions

Fried Catfish Po'Boys

  • 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.

Notes

12 oz. box of Slap Ya Mama Fish Fry
Slap Ya Mama Cajun Hot Sauce
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Fried Oyster Salad

Fried Oyster Salad

Sep 16, 2020 | Recipes, Soups & Salads | 0 comments

 

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.
Servings 24 Oysters

Ingredients

  • 2 (6-ounce) bags fresh baby spinach
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 2 tbsp heavy whipping cream
  • 2 tsp anise-flavored liqueur
  • 1 tsp Slap Ya Mama Cajun Pepper Sauce 
  • 1¾ tsp kosher salt, divided
  • ½ tsp ground black pepper, divided
  • 24 Fresh Oysters on the half shell
  • 4 cups kosher salt
  • 1½ cups lightly packed grated parmesan cheese
  • ¾ cup panko (Japanese bread crumbs)
  • 1½ cup whole buttermilk
  • 2 cups yellow cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp Slap Ya Mama Hot Cajun Seasoning 
  • Vegetable oil, for frying
  • Garnish: Slap Ya Mama Cajun Pepper Sauce 
  • Lemon wedges, to serve

Instructions

  • 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.

Notes

Slap Ya Mama Cajun Pepper Sauce 
Slap Ya Mama Hot Cajun Seasoning 
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Fried Pork Chops

Fried Pork Chops

Aug 14, 2020 | Recipes | 0 comments

 

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.
Servings 6

Ingredients

Instructions

  • 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.
  • Place buttermilk in a shallow bowl. In another shallow bowl, combine flour and remaining 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning
  • In a large Dutch oven, pour oil or lard to the depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 365°.
  • Dip pork chops in buttermilk, letting excess drip off. Dredge in flour mixture, shaking off excess. Working in batches, fry until golden brown, 4 to 5 minutes. Let drain on paper towels.

Notes

Slap Ya Mama Original Blend Cajun Seasoning
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Slap Ya Mama Shrimp Hushpuppies with Shut Ya Up Sauce

Slap Ya Mama Shrimp Hushpuppies with Shut Ya Up Sauce

Jul 9, 2020 | Appetizers, Recipes | 0 comments

 

This recipe was submitted to our Slap Ya Mama Virtual Cook-off by Laurie Foste Tant! Give these Hush Puppies a try!
Author Laurie Foste Tant

Ingredients

  • 1 cup cornmeal
  • ½ cup flour
  • 1 egg
  • 1 cup buttermilk
  • ⅛ cup sugar
  • 2 tsp  Slap Ya Mama Cajun Seasoning
  • 1 tsp baking powder
  • ½ cup onion chopped
  • 1 lb cooked shrimp, cleaned and tails removed, chopped

Shut Ya Up Sauce

  • 1 cup mayo
  • 2 tbsp Creole Mustard
  • 2 tbsp  Slap Ya Mama Cajun Pepper Sauce
  • 1 tbsp ketchup
  • 2 tbsp finely chopped parsley
  • 1 tsp paprika
  • 1½ tsp chopped garlic
  • 1 tsp ground pepper

Instructions

Hush Puppies

  • 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

Notes

Links to Slap Ya Mama Products used: 
 Slap Ya Mama Cajun Seasoning
 Slap Ya Mama Cajun Pepper Sauce
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

Jul 6, 2020 | Meat & Poultry | 0 comments

 

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.

Notes

Slap Ya Mama - Original Blend Cajun Seasoning
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Cajun Fried Turkey

Cajun Fried Turkey

Nov 8, 2018 | cajun, Holiday, Meat & Poultry, Recipes | 0 comments

If you’ve never tried frying a turkey, what are you waiting for? Get ready for perfectly crispy skin and classic Cajun flavors.
Course Main Course
Cuisine Cajun

Ingredients

Instructions

  • 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.
Print Recipe
Southern Fried Okra

Southern Fried Okra

Aug 16, 2018 | Appetizers, cajun, cajun seasoning, Recipes, seasoning | 2 comments

Southern Fried Okra

By Joy at Pure Joy

It’s summer and okra is growing like weeds down in Louisiana. Okra is such a great vegetable. Of course, we Southerners have decided it is best battered and fried!

Ingredients:

15 large okra
2 cups of flour
2 tbsp Slap Ya Mama Original Cajun Seasoning
5 eggs scrambled
1 tbsp Slap Ya Mama Original Cajun Seasoning for the egg mixture
Oil for frying

Directions:

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!

Cajun Style Crispy Onion Rings

Cajun Style Crispy Onion Rings

Aug 11, 2016 | Appetizers, Recipes, Sides | 4 comments

CAJUN STYLE CRISPY ONION RINGS

Recipe & Pictures by Heidy L. McCallum of  THE MCCALLUM’S SHAMROCK PATCH

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.”

cajun-style-crispy-onion-rings

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.

cajun-style-crispy-onion-rings-2

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.

cajun-style-crispy-onion-rings-collage

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.

CAJUN-STYLE CRISPY ONION RINGS

INGREDIENTS:

    • 3 large yellow onions, cut into 1/2-inch rings
    • 2 and 1⁄4 cups of self-rising flour

1⁄4 of a cup yellow self-rising cornmeal

DIRECTIONS:

  1. Place the sliced onion rings in an ice bath, place in refrigerator while in the ice bath for about 25-35 minutes
  2. 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.
  3. 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.
  4. 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.
  5. Dip the onion rings into the batter coating well on both sides.
  6. Heat 3-inches oil in a cast iron skillet to about  375 degrees.
  7. Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
  8. Drain the Cajun-Style Crispy Onion Rings on a baking rack.
  9. Serve hot with your favorite dipping sauce
  10. Enjoy!

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016 – 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

 

Fried Catfish Topped With A Crawfish Au Gratin Sauce

Fried Catfish Topped With A Crawfish Au Gratin Sauce

May 1, 2013 | Fish & Seafood, Recipes | 0 comments

Ingredients:

Crawfish Au Gratin Sauce:

  • 7 Tablespoons butter
  • 3/4 Cup diced onion
  • 1/4 Cup diced green bell pepper
  • 1/4 Tablespoon minced garlic
  • 5 Tablespoons flour
  • 1 Tablespoon sugar
  • 1/8 Teaspoon dried basil
  • Pinch dried thyme
  • 1 Tablespoon of Slap Ya Mama Original Blend Seasoning
  • 3 Cups milk
  • 1/4 Cup white wine
  • 4 Ounces American cheese, cubed
  • 1 Pound peeled crawfish tails
  • 2 Tablespoons sliced green onions

Fried Catfish:

Directions:

For the sauce:

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!