Fried Oyster Salad

Fried Oyster Salad


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


  • 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 
  • tsp kosher salt, divided
  • ½ tsp ground black pepper, divided
  • 24 Fresh Oysters on the half shell
  • 4 cups kosher salt
  • cups lightly packed grated parmesan cheese
  • ¾ cup panko (Japanese bread crumbs)
  • 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


  • 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.
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Paw Paw Dub’s Hot Dip

Paw Paw Dub’s Hot Dip

Paw Paw Dub’s Hot Dip

Click Here for Growing Up Cajun Series Recipe Video

Named after its biggest fan, Paw Paw Dub, you’ll fall in love with this cheesy, spicy dip that will have everyone asking for the recipe! This dip is quick and easy when you need to bring something delicious to a potluck, game day party or any other casual get-together.

Makes 8 servings

  • 1 Cup Mayonnaise
  • 5 tablespoons margarine, softened
  • 2 cups shredded Cheddar Jack cheese
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/3 cup fresh jalapeno
  • Slap Ya Mama Hot Cajun Seasoning, to taste
  • Assorted crackers or corn chips to serve
  1. In a small bowl, stir together mayonnaise and margarine until smooth. Add cheese onion, bell pepper, jalapeno, and Slap Ya Mama Hot Cajun Seasoning. Refrigerate for at least 1 hour. Serve with crackers or corn chips.
Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

By Amy and Sue at Belly Laugh Living


Taquito Filling
  • 1 pound Ground Chicken Breast 
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 cloves garlic
  • 3 Tablespoons Cream Cheese
  • 1 Ounce Blue Cheese
  • 1 Ounce Cheddar Cheese
  • 1 Cup Buffalo Sauce


Taquito Filling

Slice the garlic into thin strips or put in a garlic press. Begin to sauté Ground Chicken. Sprinkle on Salt, Pepper and Onion Powder. Combine the Sliced Garlic and 1/4 cup of water. Cook over medium heat. Mix together the CreamCheese, Blue Cheese, and Cheddar Cheese. Add the Cheese mixture (cream cheese, blue cheese, and cheddar) to the Chicken. Stir in the Buffalo Sauce to the chicken/cheese mixture.
Assemble Taquitos
Sprinkle Slap Ya Mama Hot Blend Cajun Seasoning on each corn tortilla. Scoop about 2 tbs of the chicken/cheese mixture to the corn tortilla. Place the filling down the middle and begin to fold one side of the tortilla over the filling. Once it is rolled, lay seam side down and secure with a toothpick.
Air Fry/Bake Taquitos
Spray the fryer basket with non-stick cooking spray.
Pre-Heat Air Fryer to 390 degrees or regular oven Pre-Heat to 375 degrees.
Place taquitos in the basket (don’t overcrowd the basket) and Air Fry for 6 minutes.
Check after 6 minutes, when to desired crispiness, remove from air fryer.
If baking in regular oven bake for 12 minutes and check. More than likely it will take 15 minutes.
When it’s Hot, Make Shrimp Ceviche!

When it’s Hot, Make Shrimp Ceviche!

As the summer heat sets in it can be hard to find food that sounds appealing, but one meal that will keep you cool is Shrimp Ceviche. The refreshing dish is light and bright, so it won’t weight you down. Plus, you won’t have to turn on your oven or stove to cook it since requires no actual heat. Of Peruvian origin, ceviche is fish or seafood marinated in citrus juices, which then “cook” the fish. 

Typically prepared in lime or lemon juice with spices like Slap Ya Mama seasoning, people can also add chopped onion, salt and cilantro to the fish. Ceviche can come with any side dish, often it is placed with sweet potato, lettuce, corn, or avocado. The dish isn’t cooked with heat, so it must be prepared fresh or frozen properly to minimize the risk of food poisoning. 

The most important thing to do is making sure your fish is fresh. Buying the fish, the day you are going to cook it is highly recommended and putting it in the freezer as soon as you get home to ensure freshness. 

If it is your first time making ceviche there are a few tips to make your dish perfect. While most fish work, the best kinds are semi-firm white-fleshed ocean fish like sea bass, grouper or flounder. When you start to prepare the fish make sure to remove the bloodline, the dark red portion on the fillet or your dish will have a fishy flavor. 

Chefs recommend marinating the fish for a least 10 to 20 minutes, however marinating it over an hour can risk the fish falling apart. To make ceviche properly you need enough lemon or lime juice. It’s recommended to have ½ of juice to 1 pound of fish. 

As always don’t forget your Slap Ya Mama Seasoning to make your ceviche the best dish this summer.