Super Bowl parties look a little different this year. Well thats okay, because we all know the best part of the party, is the food… Get ready to have a taste bud blow out, here are 10 Super Bowl foods that are better than a touchdown. From wings, chili, to fried boudin balls and more we’ve got what you need to support your team and feed your stomach.
- 1 lb dried black eyed peas
- 1 cup chopped bacon
- 2 cups diced onions
- 1 stalk diced celery
- 1 tbsp Slap Ya Mama Original Blend Cajun Seasoning
- 3 bay leaves
- ⅓ tsp ground thyme
- 32 oz chicken broth
- 6 cups water
- Soak dry beans over night. Drain water the next day.
- In a large pot, sauté chopped bacon, onions, and celery. Cook them down a few minutes until soft.
- Add chicken broth, beans, spices, and water. Bring to a boil then simmer for about 2 hours until beans are nice and soft.
- 8 large eggs, separated
- 2⅔ cup plus ½ cup granulated sugar, divided
- 3 (15-ounce) cans evaporated milk
- ½ cup cup unsalted butter, melted
- 2 tbsp bourbon
- 1 tbsp plus ½ teaspoon vanilla extract, divided
- 1 tsp Slap Ya Mama Original Blend Seasoning
- 1½ (16-ounce) loaves French bread, cut into 1-inch cubes
- ½ tsp almond extract
- Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
- In a large bowl, whisk egg yolks. Add 2⅔ cups sugar, whisking until thick and pale yellow. Add evaporated milk, melted butter, bourbon, 1 tablespoon vanilla, and Slap Ya Mama Original Blend Seasoning, whisking until smooth. Add bread cubes and fold until bread is coated. Place in prepared baking dosh.
- Bake until knife inserted in the center comes out clean, let cool on wire rack. Reduce oven temperature to 325°.
- In a large bowl, beat egg whites, almond extract, remaining ½ cup sugar, and remaining ½ teaspoon vanilla with a mixer at high speed until soft peaks form. Top bread pudding with meringue mixture.
- Bake until lightly browned, 5 to 6 minutes. Serve warm or cool.
C'est Bon Slaw
- 4 cups thinly sliced green cabbage
- 2 cup thinly sliced red cabbage
- ½ cup grated carrot
- ½ cup thinly sliced onion
- ½ cup cup mayonnaise
- 3 tbsp apple cider vinegar
- 1 ½ tsp sugar
- 1 tsp Creole Mustard
- ¾ tsp celery salt
- ¼ tsp ground black pepper
- ¼ tsp Slap Ya Mama White Pepper Blend
- In a 13x9-inch baking dish, combine buttermilk and Slap Ya Mama Cajun Hot Sauce.
- Add chicken to dish, making sure meat is submerged. Cover with plastic wrap, and refrigerate for at least 4 hours.
- In a large cast-iron skillet, pour oil to depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.In another 13x9-inch baking dish, stir together flour and Slap Ya Mama Original Blend Cajun Seasoning.
- Remove chicken from buttermilk mixture, discarding marinade. Dredge chicken in flour mixture, turning to coat. Working in batches, fry chicken until browned on both sides and a meat thermometer inserted in thickest.
C'est Bon Slaw
- In a large bowl, combine cabbages, carrot, and onion.
- In a small bowl, whisk together mayonnaise and all remaining ingredients. Pour mayonnaise mixture over cabbage mixture, stirring to combine. Refrigerate until ready to serve.
- 1 pound boneless turtle meat
- 2 tbsp olive oil
- 2 green bell peppers, diced
- 2 onions, diced
- 1 stalk celery, diced
- 6 cloves garlic, minced
- 2 tbsp paprika
- 2 bay leaves
- 2 tsp Slap Ya Mama Low Sodium Blend Seasoning
- 2 tsp dried thyme
- 1½ tsp dried oregano
- 1 tsp Slap Ya Mama HOT Blend Seasoning
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- Dark Flour (recipe follows)
- 8 cups chicken broth, divided
- 1 (28-ounce) can crushed tomatoes
- 2 cups dry sherry
- 1 cup dry red wine
- 3 hard-boiled eggs, peeled and cubed
- ½ cup chopped fresh parsley
- ½ cup fresh lemon juice
- Salt and ground black pepper, to taste
- Garnish: chopped
- Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
- In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
- In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
- Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
- Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.
- 2 cups all-purpose flour
- Preheat oven to 350°
- Spread flour onto a rimmed baking sheet
- Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.
- ¾ cup unsalted butter
- 2 cups firmly packed light brown sugar
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- 5 ripe bananas, cut in half and sliced lengthwise
- ½ cup dark rum
- Vanilla ice cream, to serve
- In a large skillet, melt butter over medium-high heat. Stir in brown sugar, salt, and cinnamon; cook, stirring constantly, until sugar is dissolved. Add bananas, and cook until tender, about 4 minutes. Remove from heat. Add rum; use a stick lighter to ignite rum. Cook until the flames die out. Serve with vanilla ice cream.
- 8 cups water
- 1 lb beef stew meat or cubed ham
- Slap Ya Mama Original Blend Cajun Seasoning
- 3 (8-ounce) cans tomato sauce
- 3 medium russet potatoes, peeled and cubed
- 3 cups carrot, chopped
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 tbsp minced garlic
- 1 (16-ounce) can corn kernels
- 1 (16-ounce) can green beans
- 1 (14.5-ounce) can beef broth
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (8.5-ounce) can peas and carrots
- 2 oz uncooked spaghetti noodles (optional)
- Garnish: Chopped Parsley
- Saltine crackers, to serve
- In a large stockpot, bring 8 cups water to a boil over high heat. Season meat with Slap Ya Mama Original Blend Cajun Seasoning, and add to water; boil for about 10 minutes.
- Reduce heat to a medium-low; add tomato sauce, potatoes, carrots, onion, bell pepper and garlic. Add more Slap Ya Mama Original Blend Cajun Seasoning to taste; cook for about 15 minutes.
- Add corn, green beans, broth, soup, and canned peas and carrots. Add enough water to reach 2 to 3 inches from top of pot; cook for about 1 hour.
- If adding noodles break spaghetti up into short pieced, and add to soup. Cook for about 10 minutes. Garnish with chopped parsley, if desired. Serve with saltine crackers.
- 1 (8-ounce) package cream cheese
- ¼ cup ketchup
- 6 tbsp mayonnaise
- ¼ cup chopped onion
- ¼ cup chopped bell pepper
- 1 (4-ounce) can tiny shrimp, drained
- Slap Ya Mama White Pepper Blend, to taste
- In a small bowl, stir together cream cheese and mayonnaise. Add ketchup, onion, and bell pepper. Stir in shrimp and Slap Ya Mama White Pepper Blend. Refrigerate for 1 hour before serving. Serve with bagel chips.
Mama’s Cajun French Onion Dip
This fresh and creamy French Onion Dip is the perfect crowd-pleasing dip for your next gathering. With it’s simple and fresh ingredients, this recipe is as easy to make as it is flavorful.
- 2 tbsp butter
- 3 cups yellow onions, diced (approximately 2 onions)
- 3 garlic cloves, minced
- 2 cups sour cream
- ½ cup mayonnaise
- 3 tbsp green onions, chopped
- 1 tbsp parsley, finely chopped
- 1 ½ tsp Slap Ya Mama White Pepper Blend Cajun Seasoning
- In a large skillet over medium heat, stir in butter, onions, and ½ tsp of Slap Ya Mama White Pepper Blend Cajun Seasoning. Stir occasionally for about 10 minutes. Reduce heat to medium-low, continue stirring onions every few minutes, letting them caramelize to the bottom of the skillet before stirring again. Repeat this process for approximately 20 minutes or until the onions are dark golden brown. If the onions start to stick, you can deglaze the skillet with a splash of water.
- When there is 2 minutes remaining on the onions, stir in garlic and sauté for the remaining time. Remove from heat and transfer into a bowl and place in the refrigerator to cool.
- Once the onions have cooled, add them to a mixing bowl along with the sour cream, mayonnaise, green onions, parsley, and the remaining Slap Ya Mama White Pepper Blend Cajun Seasoning. Mix well until creamy, garnish with herbs, a few more dashes of Slap Ya Mama and enjoy.
- ½ pound okra, halved lengthwise
- ½ cup sliced red onion
- ⅓ cup plus 1 tablespoon olive oil, divided
- 3 cloves garlic, thinly sliced
- 2 medium heirloom tomatoes, quartered
- 2 clusters tomatoes on the vine
- ⅓ cup chopped fresh herbs (such as parsley, basil, thyme, and oregeno)
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, grated
- 1½ tsp kosher salt
- ¼ tsp Slap Ya Mama Original Blend Cajun Seasoning
- Garnish: chopped fresh herbs, freshly cracked black pepper
- Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to the pan; cook until lightly charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
- In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, Slap Ya Mama Original Blend Cajun Seasoning, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs and freshly cracked black pepper, if desired.
Mama’s Cajsian Fried Chicken
- 1 whole young chicken (quartered)
- 1 cup buttermilk
- 2 tbsp Slap Ya Mama- Original Blend Cajun Seasoning
- 1½ cup flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp Slap Ya Mama- Original Blend Cajun Seasoning
- canola oil
Slapped Together Cheddar Beer “Biscuits”
- 3 cups self-rising flour ((can also use AP flour with 3 tsp baking powder if you don’t have self-rising). )
- ¼ cup light brown sugar
- 1 12 oz beer
- 1 stick of melted butter
- 1 cup shredded sharp cheddar cheese
- Place chicken in a gallon ziplock bag with the buttermilk and seasoning. Massage the seasoning into the chicken, and let it marinate overnight.
- Fill a 5qt cast iron Dutch oven about halfway with the canola oil and bring it to 350°
- To prepare the dredge combine the flour, Slap Ya Mama- Original Blend Cajun Seasoning, salt, and pepper. Then dust the chicken with the dredge.
Cooking the Chicken
- Begin frying in batches in this order: 1) breasts, 2) thighs/drumsticks, and 3) wings/drummettes.
- when frying is complete, put the chicken in the oven at 350° for 20 mins. Pull from oven and let rest for 10 mins.
- Preheat oven at 375°
- Combine and mix all ingredients
- Scoop into muffin tin, and bake for 25 minutes.
- 3 lbs Frog Legs
- 1 onion (chopped)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 5 cloves garlic (minced)
- 2 jalapeños (chopped)
- 2 ribs celery (chopped)
- 2 vine ripe tomatoes (chopped)
- 1 tbsp tomato paste
- 1 tsp Worcestershire Sauce
- 2 tbsp Slap Ya Mama - Cajun Hot Sauce
- 1 cup vegetable oil
- 1½ cup of chicken stock (or any stock)
- Slap Ya Mama - Original Blend Cajun Seasoning
- Stone Ground White Grits
- ½ onion (chopped)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 3 cloves garlic (minced)
- chicken stock
- heavy cream
- Generously season the frog legs with Slap Ya Mama - Original Blend Cajun Seasoning
- Dredge the frog legs with 1 cup of all-purpose flour.
- In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
- Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
- Add in the tbsp of tomato paste and incorporate well.
- Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
- Add the chopped tomatoes and cook for 2 minutes.
- Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
- Add the Worcestershire sauce and Slap Ya Mama - Cajun Hot Sauce
- Mix the stock with the roux really well and bring the sauce piquante to a simmer.
- Return the frog legs back and simmer for 30 minutes to an hour.
- Taste and re-season if needed
- (Optional) remove the meat from the bones after cooling. Serve over rice or grits, add extra fried frog legs on top for lagniappe
- For the jambalaya grits, follow the instructions, but use stock instead of water.
- With 2 tablespoons of butter, cook the chopped vegetables.
- After your grits are finished cooking, mix in the vegetables, and finish with cream to your desired texture.