You only need a few simple ingredients- and your favorite vanilla ice cream- to create a delicious dessert that will knock your socks off! For more tasty treat recipes checkout our cookbook Growing Up Cajun!
Ingredients
¾cupunsalted butter
2cups firmly packed light brown sugar
½tspkosher salt
¼tspground cinnamon
5ripe bananas, cut in half and sliced lengthwise
½cupdark rum
Vanilla ice cream, to serve
Instructions
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.
Your favorite vegetables are cooked in tomato sauce and Slap Ya Mama Original Blend Cajun Seasoning for an extra kick. Try adding noodles for a heartier meal. For more delicious recipes like this check out our cookbook Growing Up Cajun !
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.
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
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.
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.
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.
Juicy tomatoes and crisp okra are charred on the grill and tossed in fresh herbs for a salad that's made up of only the good stuff. This recipe is from our Growing up Cajun Cookbook! 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
½poundokra, halved lengthwise
½cupsliced red onion
⅓cupplus 1 tablespoon olive oil, divided
3clovesgarlic, thinly sliced
2mediumheirloom tomatoes, quartered
2clusterstomatoes on the vine
⅓cupchopped fresh herbs (such as parsley, basil, thyme, and oregeno)
Garnish: chopped fresh herbs, freshly cracked black pepper
Instructions
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.
This meal was submitted in our Slap Ya Mama Virtual Cook-off. It was created by @cajsiancooking on Instagram! They are "Cajun gal and a Filipino guy" creating delicious Cajsian foods!
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.
This delicious meal was created by Elliott Wilson, the winner of our Slap Ya Mama Virtual Cook-off! His dish was inspired by his wife's Louisiana Roots a this is his own "Creole Cuisine Creation". Give Elliott's Corn Maque Choux Andouille Braid a try, you won't regret it! For more of Elliott's yummy cooking check out his Instagram @elliotts.table
Add the cream and cook for 2 minutes. Remove from heat and set aside.
Andouille Braid Recipe:
Preheat your oven at 400 degrees
Flatten out the pizza dough and cut into pieces that will be wrapped around each sausage. Use kitchen scissors to cut wrapped sausage on an angle, careful not to cut all the way through.
Take each cut piece and twist it to layover in a “braid”. Sprinkle the braid with some Slap Ya Mama Cajun Seasoning.
Now the fun part, take your Corn Maque Choux and spoon it on top of the Andouille braid.
This dish was part of our Slap Ya Mama Virtual Cook-off! It was created by Allie Coats and placed in the top 10 out of nearly 100 dishes! Give it a try!
Place egg whites in medium bowl; set aside in the refrigerator to chill.
Place egg yolks in a large bowl. While whisking, add 1 tablespoon granulated sugar, vanilla, and baking powder. Once well blended, add milk and flour-- sift flour well to avoid large lumps. Continue to whisk until well combined.
Add orange/lemon juice and salt to egg whites. Using a mixer at medium speed, whisk eggs until frothy/foamy (approximately 1 minute). Continue to mix at medium speed while gradually adding the remaining 5 tablespoons of sugar. Turn the speed to high and mix well until consistency has doubled in size, with stiff glossy peaks. Do not overbeat the meringue
On the stove, heat a lidded nonstick skillet on the lowest setting and set aside.
Using a rubber spatula, scoop 1/3 of the meringue mix into the egg yolk mixture. Gently fold until combined. Repeat with the remainder of the meringue until almost combined, and then very gently fold the mixture until no stripes remain.
Carefully grease the skillet and the inside of 3-inch wide pastry rings (approx. 1 1/2 inches tall) with unsalted butter. Check the pan heat by pouring a small amount of water into the pan. If the water pops or sizzles, turn the heat down. Ladle 1/2 cup of mixture into the pastry rings. Place the lid on the skillet, and cook until they start to rise and a few bubbles are forming at the top (3-4 minutes)
Remove lid, and add slap marinaded bacon into the pastry ring. Gently flip the rings using 2 spatulas and immediately replace the lid. Cook until the souffle appears to be light and springy to the touch (2 minutes). Transfer the cooked pancake to the platter, and repeat step 9 until all souffles are completed.
Top pancakes with additional bacon pieces, butter, and slap ya mama sauce & seasoning. ENJOY!!
This tasty food was submitted in our Slap Ya Mama Virtual Cook-off by A.C. Williams. Give this dish a try and tag us on Instagram @slapyamama! A.C. Williams's Instagram: @like_the_air_conditioner
Pour coconut milk, lime juice, chili oil, turmeric, and 1 tbsp of Slap Ya Mamma into a large bowl.
Grate the garlic and ginger into the marinade above.
Heavily salt pork steaks and add to the marinade. Let rest for at least 1 hour in the fridge.
Preheat oven to 425 degrees. Wash, peel, and cut potatoes into 1/4 inch slices. Let potato slices sit in cold water for 20 minutes.
Wash, dry, and de-stem kale. Place onto a baking sheet and lightly drizzle olive oil and Slap Ya Mamma over top.
Cook kale for 7-9 minutes until crispy. Set aside.
Thoroughly dry potato slices and place onto a baking sheet in a single layer. Seasoning with a generous amount of Slap Ya Mamma and 2 tbsp of olive oil.
Cook potatoes for 22-25 minutes or until crispy, making sure to shake the pan once or twice to ensure even browning. Set oven to broil after removing.
Remove pork steaks from marinade and grill over high heat for 10 minutes per side. Make sure to brush remaining marinade over steaks after flipping.
Add a slice of mozzarella on top of each steak and broil on a baking sheet until melted (about 1 minute and 30 seconds). Let steak rest for at least 5 minutes.
Pour half a cup of the remaining marinade into a small saucepan and cook over high heat. Once bubbling, remove from heat and mix in sour cream and green onions. Transfer to a bowl for dipping.
Top steaks with a little more Slap Ya Mamma, plate, and ENJOY!
Slap Ya Mama Cajun Fish Fry is an authentic Cajun fry batter that will give your food the perfect color, the perfect crunch and add an incredible Cajun flavor to almost any fried dish. Here at Slap Ya Mama, we not only like to fry fish using this batter but we also like to fry pork chops with it. Although our fish fry is delicious on all seafood. There are many other ways to enjoy our fish fry.
It’s no secret that here in the south, we know how to do vegetables right. Many times, that means FRYING them. Here are five vegetables that you can use our Slap Your Mama Cajun Fish Fry on to upgrade the taste.
1.) Green Tomatoes
2.) Eggplant
3.) Okra
4.) Squash
5.) Onions
The following recipe is best fit for the following quantity of each vegetable.
Season tomatoes, on both sides, with salt and pepper. Place fish fry in a shallow dish. In another shallow dish, beat eggs with the milk. Dredge tomatoes through the fish fry, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
We love to hear feedback! What vegetables or other foods do you like to fry? Happy Cooking!
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!
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!
