Frog Leg Sauce Piquante on Jambalaya Grits

Frog Leg Sauce Piquante on Jambalaya Grits

 

This delicious meal was cooked by Isaac Woo and submitted to our Slap Ya Mama Virtual Cook-off.
Check out Isaac's Instagram for more tasty food.
Author Isaac Woo

Ingredients

  • 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
  • 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
  • butter
  • heavy cream

Instructions

  • 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.
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Corn Maque Choux Andouille Braid

Corn Maque Choux Andouille Braid

 

 

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
Course Main Course
Cuisine American, Cajun
Keyword Corn Maque Choux Andouille Braid
Prep Time 30 minutes
Cook Time 25 minutes
Author Elliott Wilson

Ingredients

  • 2 tbsp Unsalted Butter
  • 4 cups Frozen Corn
  • 1 cup Chopped Green Onions
  • ½ cup  Chopped Red & Green Bell Peppers
  • 1 tbsp  Minced Garlic
  • 1 tbsp  Minced Jalapeno
  • 3 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Salt
  • 2 tsp Slap Ya Mama Green Pepper Sauce
  • ½ cup Heavy Cream
  • 2 loaves Wewalka Family Style Crust
  • 6 links Andouille Sausage Liks
  • 1 ½ cups Grated White Cheddar Cheese

Instructions

Corn Maque Choux Recipe:

  • Melt the butter in a large skillet or sauté pan over medium-high heat. 
  • Add the corn, onions, garlic, bell peppers, jalapeno, Slap Ya Mama Cajun Seasoning, salt, Slap Ya Mama Green Pepper Sauce, and cook, stirring, until soft, for 10 minutes.
  • 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. 
  • Sprinkle the grated cheese over the top & sprinkle with Slap Ya Mama Cajun Seasoning.
  • Place in the oven for approx 25 min or until the braid is golden brown. 
  • Let it rest for 5 minutes before cutting and serving.

Notes

Pairs great with salads and green beans! 
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Slap Souffle Pancakes

Slap Souffle Pancakes

 

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!
Course Breakfast, Dessert
Cuisine American
Author Allie Coats

Ingredients

Instructions

  • Preheat oven to 400 degrees F
  • On a baking sheet, marinade bacon strips with Slap Ya Mama - Cajun Pepper Sauce, and generously dust with Slap Ya Mama Cajun Seasoning Original Blend 
  • Cook for 30 min, set on paper towels to dry
  • 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!!
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Slap Ya Mama Spuds and Mozzarella Pork Steaks

Slap Ya Mama Spuds and Mozzarella Pork Steaks

 

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
Course Main Course
Cuisine American, Cajun
Servings 4 people

Ingredients

  • Slap Ya Mama Original Cajun Seasoning 
  • 1 tsp Lime Juice
  • 2 inch Knob of Ginger
  • 2 large Cloves of Garlic
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Chili Oil
  • ½ tsp Dark Brown Sugar
  • ½ tsp Turmeric Powder
  • 4, 8 oz Pork Steaks
  • 4 Russet Potatoes
  • 2 tbsp Sour Cream
  • 4 slices Mozzarella
  • Sliced Green Onions
  • Olive Oil
  • Salt

Instructions

  • 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!
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Other Way To Use Slap Ya Mama’s Cajun Fish Fry

Other Way To Use Slap Ya Mama’s Cajun Fish Fry

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.

  • 4 green tomatoes
  • 1 eggplant
  • 30 pods of okra
  • 4 squash
  • 2 onions

What you will need:

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!

 

Southern Fried Okra

Southern Fried Okra

Southern Fried Okra

By Joy at Pure Joy

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!

Ingredients:

15 large okra
2 cups of flour
2 tbsp Slap Ya Mama Original Cajun Seasoning
5 eggs scrambled
1 tbsp Slap Ya Mama Original Cajun Seasoning for the egg mixture
Oil for frying

Directions:

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!

Time Saving Recipes | Slap Ya Mama | Recipes

Time Saving Recipes | Slap Ya Mama | Recipes

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 for 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!

 

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. 
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Slap Ya Mama’s Low Sodium Seasoning Blend

Slap Ya Mama’s Low Sodium Seasoning Blend

There’s a reason why Slap Ya Mama’s Low Sodium blend is so popular! 75 million Americans have hypertension or high blood pressure. That’s a whopping 29 percent! Hypertension is a major risk factor for heart disease and stroke and only 48 percent of people with those that suffer have it under control. Many health specialists believe that the reason why hypertension is such a problem in the US is based on our diet.
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Cajun Recipe Ideas For Lent And Beyond

A Recipe For Lent and Beyond
Here in Louisiana, Mardi Gras is over and the Lenten season has begun. This season has a curious effect on our diets where meat is not supposed to be eaten, but seafood can be enjoyed. Lent is a religious tradition observed during the 40 days before Easter and is an important period of the year for many Christians, specifically Catholics. It’s a time to pay respect to Jesus’ sacrifices, suffering, life, and death, through both increased mindfulness, prayer and adherence to certain practices.

Here at Slap Ya Mama, we are always exploring cajun recipe ideas with our wide range of delicious cajun seasonings, and seafood dishes are just as much fun. Here is a new delicious Cajun recipe for you and your family to enjoy during Lent. We are sure that you will love it so much you will eat it even after lent!

Spicy Cajun Seafood Casserole
Of course, after Mardi Gras season we are back to work and busier than ever. Here’s a Cajun favorite that is perfect for the Lenten season and easy for these busy days. This recipe includes shrimp, crawfish, and crab meat and blends perfectly with a spicy, cheesy sauce.

  • One onion, chopped
  • 1/2 cup each, red and green bell pepper, chopped
  • Two stalks celery, sliced thin
  • Two tsp.’s garlic, minced
  • 1 or 2 jalapeno peppers, seeded and chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup green onions, sliced thin
  • 1/2 stick butter
  • One can cream of mushroom soup
  • One can cheddar cheese soup
  • One soup can half n’ half or milk, plus a little more if needed
  • 1/2 lb. each, fresh shrimp, crawfish tails, and crab meat
  • One tsp. or more Slap Ya Mama Cajun Seasoning
  • A few shakes of Slap Ya Mama Pepper Sauce
  • 1 1/2 cups cooked rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large, heavy skillet. Saute the first five ingredients in the butter and Slap Ya Mama Cajun Seasoning, until soft. (about 10 minutes)  Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups, half n’ half, and pepper sauce and mix well. Fold in the rice, mixing gently, but well. Transfer to a greased 13×9 inch baking dish and top with breadcrumbs and cheese Bake at 350 degrees, for 35 to 40 minutes or until bubbly and browned.

Do you have a special recipe that you love making during Lent? We would love to know! Post your recipe in the comments below.

Fried Red Beans & Rice Balls

Fried Red Beans & Rice Balls

 

Ingredients:

Directions:

Prepare the Slap Ya Mama Red Beans & Rice as directed on the back of the box.  Place the cooked Red Beans & Rice into the refrigerator until cold.  By having the red beans and rice cold, it helps make the “balls” easier to form.  Once the red beans & rice are cold, using your hands, form/mold the red beans and rice into balls that are a little bigger than golf ball size and set aside.  Pre-heat your oil to 375 degrees.  Crack your egg into a bowl and scramble to create an egg wash.  With your fish fry batter in a large bowl, roll your Red Beans & Rice balls in the batter until they are entirely covered with batter.  Then dip each ball in your egg wash, covering the ball with egg wash and place back into the fish fry batter and cover again with batter.   Carefully drop your red beans and rice balls into the oil and fry for about 4 ½ minutes or until golden brown.  You can enjoy them by themselves or you can create our Slap Ya Mama dipping sauce, either way, enjoy.