A poor boy is a traditional sandwich with deep roots in New Orleans, Louisiana. The sandwich is made out of french bread with a thin, crisp crust and a light and fluffy inside, stuffed with meat like roast beef or seafood like fried shrimp.
Do not forget to get your poboy fully dressed! What could a fully dressed sandwich mean? Simple, fully dressed poor boy, includes lettuce, mayo, pickles, and tomatoes.
Welcome to the flavorful world of Slap Ya Mama! Prepare to embark on a culinary adventure where bold and tantalizing flavors collide. In this article, we dive into the realm of mouthwatering cocktails that will leave you craving for more. Get ready to discover the secrets behind crafting the perfect Pineapple Margarita, the zesty delight of Bloody Marys, the fiery kick of Spicy Margs, and the refreshing allure of Mules. Join us as we unveil these recipes that will undoubtedly elevate your mixology game and impress your guests with every sip. Prepare your taste buds for an unforgettable journey into the realm of Slap Ya Mama cocktails. Let’s dive in!
1. Mama’s Pineapple Margarita
Indulge in a margarita that encapsulates the perfect blend of sweetness, spiciness, and pure delight. Prepare to be amazed as the harmonious fusion of Pineapple, Turmeric, Tequila, and a touch of Slap creates a flavor experience that defies expectations. Though the combination may seem unconventional, it is precisely this boldness that results in an unforgettable taste sensation. Don’t hesitate to give this remarkable cocktail a try - the gratitude for introducing you to this extraordinary flavor will come pouring in later. Cheers to a truly exceptional libation!
If you're looking for a simple yet flavorful steak recipe that can be whipped up in no time, look no further than this Slap Ya Mama grilled steak recipe. With just a few ingredients and a hot grill, you can have a juicy, tender steak seasoned to perfection with the signature Slap Ya Mama Seasoning. This recipe is perfect for those who love a good steak but don't want to spend hours prepping and cooking. Whether you're a seasoned grilling pro or a newbie, this recipe is easy to follow and delivers unbeatable flavor every time. So grab your apron, fire up the grill, and get ready to enjoy a mouth-watering steak.
Ingredients
Olive Oil (to coat)
Slap Ya Mama Original Blend Cajun Seasoning (for those who like it hot, try our HOT Cajun Seasoning)
Ribeye Steak
Instructions
Preheat your grill to medium-high heat. Season your steak with Olive Oil and Slap Ya Mama Original Blend Cajun Seasoning. Let Marinate for 15 minutes. Place the steak on the grill and cook to your desired level of wellness. We recommend cooking for approximately 3 minutes per side. Once cooked, allow the steak to rest for a few minutes, then slice and savor!
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.
Here in Louisiana, we know how to prepare for a game day! While some people flock to the Superdome or their local sports bar, others are preparing for a fun game day party at their home. If you have volunteered to throw a party at your house, there are probably a million things running through your mind. Hosting a game day party doesn’t have to be stressful. If you plan ahead it will be nothing but fun for you and your guests! Continue Reading
For some people, summer is still going strong but for those of you that are parents, it’s time to get the kids back in school. With the school year comes rehearsals, after-school sports, homework, and a whole whirlwind of activities coming your way. When it comes to preparing dinner, it’s best to have dinner ideas that are quick and easy. However, here at Slap Ya Mama, we still believe in keeping your easy and quick dinners as delicious as possible.
You can get dinner on the table in a flash with almost zero cleanup thanks to foil pack recipes. In addition, with all of the diet trends out there including keto, intermittent fasting, low-carb, and high-carb: you can modify any of these recipes to your liking. Here are three recipes that you can try on nights where your time over the stove is limited. All recipes are baked at 425 degrees for 25 minutes.
The best part about foil packs isn’t even the short time it takes to prepare them or how delicious they taste. The cleanup is almost non-existent!
Cajun Garlic Steak and Potato Foil Packs
Combine chopped steak, garlic, butter, Slap Ya Mama Seasoning, cubed potatoes, and onions in a bowl and pour into your foil pack.
Slap Ya Mama Spiced Sausage and Veggie Packs
Combine sliced smoked sausage, chopped peppers (of your choice), and onions, Slap Ya Mama Seasoning and olive oil in a bowl and pour into your foil pack.
Cajun Chicken Tacos
Combine chopped chicken, Slap Ya Mama Seasoning, jalapenos, pineapple, and peppers of your choice in a bowl with melted butter and pour into your foil pack.
We love to hear our audience’s recipes and ideas! If you have a foil pack recipe, please leave them below so that we can experience your recipe too! Remember, you can modify your Slap Ya Mama seasoning depending on dietary restrictions or your preference as well! We offer low-sodium seasoning and more!
Wet the rim with a lime wedge and press/roll the rim of the glass into theSlap Ya Mama Cajun Seasoning for it to stick.
For each drink, measure the tequila and pour it into the glass over ice. Add lime juice and a dash of Slap Ya Mama Cajun Hot Sauce. Top off with ginger beer, approximately 5 ounces depending on the size of the glass. Garnish with sliced jalapenos and lime wedges as desired.
Tradition and spending time with family take center stage in Cajun culture, and this spice-filled recipe holds special memories for the Walkers! For more Cajun recipes and traditions check out our cookbook Growing Up Cajun!
In a large stockpot, heat oil over medium heat. Add squirrel; cook until browned. Remove from pot. Add tomatoes, soup, onion, and bell pepper; cook until browned. Return squirrel to pot; continue browning. Add a little water, and continue browning until water is almost gone. Add water until it almost covers the squirrel, and cook until tender, about 2½ hours. (Younger squirrels don't take as long.)
Add green onion and parsley during the last 30 minutes of cooking. Serve over hot cooked rice!
Note: You can also brown ½ lb of sausage with the squirrel.
Black-eyed Peas are a southern good luck tradition for New Years Day. Start soaking your peas for luck and prosperity. This tasty recipe was created by our wonderful ambassador Joy.Instagram: @joy.purejoyFacebook: Pure JoyBlog: Pure Joy Living
Hearty and classic, this meringue-topped beauty is meant for passing around a table filled with the loved ones. This delicious 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. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.
Ingredients
8large eggs, separated
2⅔cupplus ½ cup granulated sugar, divided
3(15-ounce) cans evaporated milk
½cupcup unsalted butter, melted
2tbspbourbon
1tbspplus ½ teaspoon vanilla extract, divided
1tspSlap Ya Mama Original Blend Seasoning
1½(16-ounce) loaves French bread, cut into 1-inch cubes
½tspalmond extract
Instructions
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.
While it's impossible to get tired of fried chicken, you can shake things up by covering it in C'est Bon Slaw to create a deep-fried club sandwich. This recipe if 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.
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.
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.
Dark Flour
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.
