Loaded Philly Cheesesteak Fries

Loaded Philly Cheesesteak Fries


Total Time 1 hour 40 minutes
Servings 4 people


French Fries

Caramelized Steak, Onions, and Peppers

  • 1 tbsp vegetable oil
  • 1 lb ribeye steak, fat trimmed and thinly sliced
  • Salt and pepper to taste
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced

Onion Cheese Sauce

  • ¼ cup Little Jasmine Onion Sauce
  • 1 cup Velveeta American cheese, cubed
  • 1 cup provolone cheese, cubed
  • ½ cup heavy cream


  • Preheat an air fryer to 400 degrees Farenheight. Soak peeled thinly sliced potatoes in cold water for at least an hour to remove some starch then pat dry with a towel. Season with salt, pepper, and Slap Ya Mama Original Blend Cajun Seasoning then toss with vegetable oil.  Transfer to a greased air fryer basket and cook for 20 minutes until crispy, flipping halfway through. 
  • While the fries are cooking, make the onion cheese sauce. Heat a saucepan over medium heat and bring heavy cream to a simmer. Once simmering, turn the heat down to medium-low and stir in Little Jasmine Onion Sauce and cubed cheeses. Cook until melted, stirring every few minutes until everything is well combined. If the sauce becomes too thick, thin it out with more heavy cream as necessary. 
  • Next, cook the steak and peppers. Heat oil in a cast-iron skillet over medium-high heat and add the thinly sliced ribeye steak. Season with salt and pepper and cook until no longer pink. Transfer to a plate when done.  
  • To the same skillet, turn the heat down to medium and add thinly sliced red onion and green pepper. Cook until caramelized, about 7-10 minutes. Once caramelized, add the cooked steak back to the skillet and cook for another minute then take off the heat and set aside. 
  • To assemble, add french fries to a large platter. Top with an even layer of caramelized steak, onions, and peppers then drizzle the warm onion cheese sauce on top. Enjoy! 
Print Recipe
Corn on the Cob Ribs

Corn on the Cob Ribs

These air-fried Corn on the Cob Ribs are the perfect summertime dish!


  • 3 ears of corn
  • ½ cup olive oil
  • 2 tsp  Slap Ya Mama Cajun Seasoning
  • Salt and Pepper to taste
  • ½ cup mayo
  • 2 tbsp Harissa Hot Sauce
  • 1 lime, juiced
  • Crumbled cotija and chopped cilantro for topping


  • Firstly, cut each corn on the cob into 4 equal parts, cutting lengthwise. 
  • In a small bowl, mix together olive oil with Slap Ya Mama Cajun Seasoning and brush over corn pieces. 
  • Place in an air fryer at 400 degrees Fahrenheit and fry for 5 minutes on each side. They will curl and be slightly charred.  
  • While the corn cools, mix the mayo, Kartago America Harissa Hot Sauce, and lime juice together. 
  • Place corn ribs on a platter and drizzle the spicy mayo on top. In conclusion, Garnish with additional cotija cheese and chopped cilantro, and enjoy!
Print Recipe
Shrimp Fettuccini

Shrimp Fettuccini


Noodles smothered in a creamy, cheesy sauce, this crowd-pleasing meal is the perfect way to feature fresh shrimp.
Course Main Course
Servings 6 Servings


  • ½ cup plus 2 tablespoons unsalted butter
  • 2 large onions, chopped
  • 3 stalk celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 1 cup sliced green onion, divided
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • ½ lb American cheese, cubed
  • ½ lb Monterey Jack cheese with peppers, shredded
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 lbs peeled and deveined fresh shrimp
  • 1 (16-ounce) package fettuccini, cooked according to package directions
  • 1 cup shredded parmesan cheese
  • Garnish: chopped fresh parsley


  • In a large stock pot or Dutch oven, melt ½ cup butter over medium heat. Add onion; cook until translucent, about 7 minutes. Stir in celery, bell peppers, garlic, parsley, and ¾ cup green onion; cook until vegetables are softened, about 10 minutes.
  • Sprinkle flour over top, and stir for 1 minute. Reduce heat to medium-low and slowly stir in half-and-half. Bring to a boil; reduce heat to low. Simmer until slightly thickened, about 4 minutes.
  • Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before adding the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in Slap Ya Mama Original Blend Cajun Seasoning.
  • In a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, and sauté until pink and firm, 3 to 4 minutes. Remove from heat.
  • Combine shrimp, cooked fettuccine, and sauce. Top with parmesan, parsley, and remaining ¼ cup green onion, if desired. Serve immediately.
Print Recipe
Meatball Stew

Meatball Stew


Forget pasta-combine these beef and pork meatballs with warm broth and water!
Servings 4


  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large sweet onion chopped, chopped (about 2 cups) and divided
  • 1 large green bell pepper, chopped (about 1 cup) and divided
  • 2 tsps Slap Ya Mama Original Blend Cajun Seasoning, divided
  • 1 large egg
  • 2 tbsp Worcestershire sauce
  • ½ cup Dark roux (recipe follows)
  • 2 tsps minced garlic (about 2 cloves)
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • hot cooked rice to serve

Dark Roux

  • 1 cup vegetable oil
  • 1 cup all-purpose flour


  • In a large bowl, combine beef, pork, and a small amount of onion and bell pepper. Sprinkle with 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.
  • In a small bowl, whisk together egg and Worcestershire. Add egg mixture to meat mixture, and mix well with your hands. Shape mixture into 12 palm-size meat balls. Set aside.
  • Fill a 10-inch cast-iron stockpot or Dutch oven with 2 inches of water. Bring to a boil; reduce heat to a medium. Add roux; cook, stirring constantly, until melted. Reduce heat; add meatballs, garlic, remaining onion, remaining bell pepper, and water to cover meatballs. Sprinkle with remaining 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.; stir carefully. Cook over medium heat for about 1½ hours, stirring occasionally. Stir in green onion and parsley during last 10 minutes of cooking. Serve hot cooked rice.

Dark Roux

  • In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour stirring to combine. Cook stirring frequently, until peanut butter roux forms, about 20 minutes.
Print Recipe
Fried Catfish Po’Boys

Fried Catfish Po’Boys


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


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

  • cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • tbsp capers, chopped
  • 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


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.
Print Recipe
Fried Pork Chops

Fried Pork Chops


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



  • 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.
Print Recipe
Crawfish Mac & Cheese

Crawfish Mac & Cheese


Crawfish, macaroni, and six different types of cheeses are baked together in this irresistible family favorite.
For more yummy recipes like this check out our cookbook Growing Up Cajun.
Servings 15


  • 1 (16-ounce) package elbow macaroni, cooked according to package directions
  • 2 tbsp unsalted butter
  • ½ (16-ounce) package cooked crawfish tails
  • 1 (8-ounce) jar pimentos, drained
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1 cup shredded gruyere cheese
  • 1 cup shredded gouda cheese
  • 1 cup shredded fontina cheese
  • 3 large eggs, lightly beaten
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • tsp cayenne pepper
  • tsp Slap Ya Mama Hot Cajun Seasoning
  • 1 cup crushed buttery round crackers


  • Preheat oven to 350°. Spray 15 (1-cup) gratin dishes with cooking spray.
  • In a large bowl, stir together cooked pasta and butter until melted. Add crawfish, pimentos, cheeses, milk, eggs, Slap Ya Mama Original Blend Cajun Seasoning, salt, black pepper, garlic powder, cayenne, and Slap Ya Mama Hot Cajun Seasoning. Divide macaroni mixture among prepared dishes, and smooth tops with a spoon.
  • Bake for 10 minutes. Top each portion with crushed crackers, and bake till edges are bubbly, about 5 minutes more. Serve immediately.


Note: if you don't have individual dishes, bake this cheesy crowd-pleaser in a 4-quart baking dish.
Cooking Tip From Mama Jen: When boiling pasta, you can check it's done by throwing a noodle at a refrigerator. if it sticks, it is done. 
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama Hot Cajun Seasoning
Print Recipe
Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin


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!
Course Main Course
Cuisine American, Cajun
Author Brittany Reinsch



  • Begin with pre-baking your bacon at 425 degrees until it is about 1/3 cooked (still a little raw)
  • While your bacon is in the oven, combine pepper jelly(heat for easy mixing), Worcestershire, honey, garlic, and smoked paprika and set to the side.
  • Grab a sheet pan fitted with a wire rack (you don’t want it to soak in fat while cooking). Lay the bacon on the rack so that the pieces slightly overlap
  • Place your pork loin on the bacon (bottom or ugly side up) and season with Slap Ya Mama Original Blend Cajun Seasoning and pepper jelly
  • Wrap the pieces of bacon around the pork and secure with toothpicks 
  • Flip over and top with the remaining pepper jelly and the final sprinkle of Slap Ya Mama Orignal Blend Cajun Seasoning
  • Place the tenderloin in the oven for about 20-30 minutes and allow to rest until portioning


Pairs well with rice and squash! 
Print Recipe
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.
Cozy Up This Fall with Slap Ya Mama’s Cajun Chicken Pot Pie

Cozy Up This Fall with Slap Ya Mama’s Cajun Chicken Pot Pie

Autumn is upon us and everyone is getting ready for warmer clothes, hot beverages and comforting foods. Casseroles are some of the most comforting foods whether they are childhood favorites or new-found recipes. Here at Slap Ya Mama, we are all about comfort. In fact, the reason behind our spice blends come from our love of family and tradition. What is more comforting than that?

If you love casseroles, then you most definitely know that chicken pot pie is a classic. However, nothing is better than a cajun spiced chicken pot pie. If you want a quick and easy recipe that the whole family will enjoy, look no further.

One 9-inch round refrigerated pie dough

1 1/2 cups whole milk

1 teaspoon chopped fresh thyme and basil

1 teaspoon Slap Ya Mama Cajun Seasoning

3 tablespoons unsalted butter

1 small green bell pepper, diced

1/2 medium onion, chopped

3 tablespoons all-purpose flour

8 ounces small red potatoes, diced

3 cups coarsely shredded cooked chicken (from a rotisserie chicken)

1 tablespoon chopped pickled jalapenos


  1. Preheat the oven to 375 degrees F.
  2. Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme, basil, and 1/4 teaspoon of SLAP YA MAMA SEASONING. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
  3. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.



Cajun Shrimp Casserole

Cajun Shrimp Casserole


Here in Louisiana, we love seafood and one of our favorite seafood staples is shrimp. Just like out of a scene from Forrest Gump, we like our shrimp fried, boiled, barbecued, and any way in between. However, sometimes life gets so busy that cooking an elaborate meal becomes difficult. Casseroles are a great way to make a large amount of food, with minimal cleanup and of course: a delicious taste.

Here at Slap Ya Mama, our seasonings can add the flavor you desire to any dish. This hearty Cajun dinner recipe is filled with shrimp, cheese, rice and its cajun flair with okra, bell peppers and Slap Ya Mama seasoning.


  • 2 pounds peeled, large fresh shrimp
  • 1/4 cup butter
  • 1 small red onion, chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 2 cups fresh or frozen sliced okra
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons salt
  • 1 (10 3/4-ounce) can cream of shrimp soup
  • 1/2 cup dry white wine
  • 1/2 teaspoon cayenne pepper
  • Slap Ya Mama Original Blend Cajun Seasoning (for those who like it hot, try our HOT Cajun Seasoning)
  • 3 cups cooked long-grain rice
  • 1/4 cup grated Parmesan cheese
  • Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

How to Make It

  1. Peel shrimp; devein, if desired.
  2. Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
  3. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
  4. (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
  5. (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

We love to hear feedback on our recipes here at Slap Ya Mama! If you try this delicious casserole and it was a hit with you and your loved ones, let us know in the comments. Happy Cooking!

Cajun Stuffed Peppers

Everyone at one point in their life has tried a stuffed pepper. They’re too popular to avoid, but what happens when you want to try something new? Thanks to the extra kick in Cajun spice, there’s a way to enjoy both the classic dish and a different taste. A common recipe like one for slow cooked stuffed peppers is just waiting to become Cajun Seasoned Stuffed Peppers.

Slow Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup shredded pepper jack cheese

3/4 cup salsa

1 small onion, chopped

1/2 cup frozen corn

1/3 cup uncooked converted long grain rice

1-1/4 teaspoons chili powder

1/2 teaspoon ground cumin

Reduced-fat sour cream, optional

This recipe comes, as recipes usually do, from older traditions. Stuffed pepper recipes exist across the world, but the ones made here have a style that is unique to the United States with ground beef, rice, cheese, and spices among the ingredients. Additional elements such as vegetables or cream come from personal preferences but still follow the process of cooking within a large pepper as perfected since the 1890’s. Beyond that, like a regular bell pepper becoming Cajun Stuffed Peppers, the recipe continues to change.

Stuffed peppers can be one of the simpler party dishes based on the recipes which means it can always be improved or made more elaborate. Ingredients can be switched out for dietary needs or just a little extra spice. The addition of Cajun spice, however, provides a new opportunity for an old recipe.

In a common dish, Cajun seasoning can either be added in place of something or as an ingredient on its own. Using the previous slow cooked recipe, a chef could easily substitute chili powder or cumin for a new spice. This not only keeps the hot element of the food but adds a new taste to it as well. Some people find that the flavor can even be preferable as the seasoning gives a sense of vibrancy to an otherwise ordinary recipe. Some even goes as far as to make Cajun stuffed peppers with the seasoning and hot sauce as their own flavors rather than substitutes. There is certainly something about the Cajun taste that always sticks out no matter where it goes.

If you’re looking to change up an old recipe or start a new one, purchase some good Slap Ya Mama Cajun Seasoning for your own stuffed peppers today!