In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly using cold water.
In a large outdoor 60-gallon pot with a crawfish basket, place 2 bags Slap Ya Mama Cajun Seafood Boil, lemons(squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat and simmer for 15 minutes.
The touchdowns are great. The half-time show is awesome. Super Bowl commercials are cool. What really makes the super bowl is the tasty dips! We have included Mama’s 5 favorite dips. From a french onion dip, to cheese dips, and crawfish dips, we’ve got you covered for Super Bowl LV. Continue Reading
Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal. This 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.
In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
Slap Ya Mama Pastalaya is a unique take on the traditional Cajun Jambalaya. With smoked sausage, spicy chicken, fresh shrimp and pasta instead of rice, this dish will most definitely become a household favorite.
12oz large fresh shrimp (26-35 ct), peeled & deveined
¼ cup parsley, chopped
8oz penne pasta, cooked to package directions
Season cubed chicken breast pieces with 1 ½ tsp of Slap Ya Mama Original Blend Seasoning. In a large skillet over medium-high heat, add olive oil and chicken. Cook chicken until all sides are browned. Add onions to skillet, cook until they start to soften then add bell peppers, and sausage. Sautee for 5 minutes then add diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme and the remainder of Slap Ya Mama Original Blend Seasoning (1 ½ tsp). Bring to a light boil, reduce heat to medium-low and let simmer for 20 minutes. With 4 minutes left to cook, stir in shrimp and parsley. Serve over a bed of penne pasta and enjoy.
It’s game time and you need the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama’s Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season.
In a large skillet over medium heat, combine sausage and Slap Ya Mama Hot Blend Seasoning. Cook until sausage is browned and cooked through. Stir in onions, bell peppers, jalapenos, tomatoes/green chiles and cream cheese. Continue cooking over medium heat, stirring constantly, until cream cheese is melted and smooth. Serve in a bowl with corn chips and enjoy!