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.
Chicken Sauce Piquante is a traditional Cajun recipe that has been around for generations. With a reddish spicy gravy, it has incredible flavor and is fairly simple to prepare. Served over rice, the dish was and still is a staple in many households in and around the Acadian area. For more recipes like this check out our cookbook Growing Up Cajun!
In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (Don't be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from.) Remove chicken from pot.
Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); saute until vegetables are softened. Add tomato sauce; saute for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon of Slap Ya Mama Original Blend Cajun Seasoning; saute for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with just to top of the chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.
In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice. Mix well. Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking. Enjoy!
Looking for some delicious marinades for your meats? Try Slap Ya Mama’s Injectable Marinade made with our original blend seasoning and Cajun hot pepper sauce. An excellent way to get those juices flowing for a new taste sensation.
In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice. Mix well. Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking. Enjoy!
Hats off to connoisseurs who enjoys the classic cheese & crackers snack that started the long and joyous path to finding great, innovative appetizers and snacks. At Slap Ya Mama, we love the classic cheese & crackers, and we love it even better with a splash of our hot pepper sauce. With so many cheese and cracker options to choose from, you can mix and match to find your favorite combination.
Grab your favorite type of cheese, whether it’s pepper jack, provolone, or the classic cheddar, and your favorite crackers. Grab a bottle of Slap Ya Mama Hot Pepper Sauce and add a splash of our delectable hot sauce to a slice of cheese to place on a cracker and enjoy!
Chicken Sauce Piquante is a traditional cajun recipe that has been around for generations. With a reddish spicy gravy, it has an incredible flavor and fairly simple to prepare. Served over rice, this dish was and still is a staple in many households in and around the Acadiana area. There are many methods and recipes for this particular dish but in our family, this is how we were taught to prepare a sauce piquante.
Generously season chicken with Slap Ya Mama Original Blend and a few splashes of Slap Ya Mama Cajun Pepper Sauce. On medium-high heat, pour about 2 tbsp of olive oil in a 4-quart pot. Once hot, brown pieces of chicken on all sides and place aside until all chicken is browned. Don’t be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from. Add onions, bell peppers, garlic and just enough water to cover the bottom of the pot. Sauté until vegetables are soft. Add tomato sauce; continue to sauté for10 minutes. Add mushrooms, beef broth, whipping cream and 1 tbsp Slap Ya Mama Original Blend Seasoning. Sauté for 5 minutes. Lower heat to medium, add chicken and fill pot with water just to the top of the chicken. Cover and let boil for an hour or until chicken is tender, stirring occasionally. Lower heat; stir in green onions and parsley. Let simmer for 10 minutes. Server over rice and enjoy!
Note: You may add smoked sausage to this dish. If doing so, you would treat it just as you do the chicken.
