Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl. For more recipes like this check out our cookbook Growing Up Cajun.
Ingredients
1cupvegetable oil
1cupall-purpose flour
3cupschopped fresh okra
1½cups chopped onion
1cupchopped green bell pepper
1cupchopped red bell pepper
1cupchopped celery
3tbspminced garlic
6cups seafood stock
1(8-ounce)container crab claw meat, picked free of shell
1(8-ounce) container of jumbo lump crabmeat, pickled free of shell
Garnish: sliced green onion
Instructions
In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, stirring to combine. Cook, stirring frequently, until a peanut butter-colored roux forms, about 20 minutes.
Add okra, onion, bell peppers, celery, and garlic; cook for 5 minutes, stirring frequently. Add stock, crab claw meat, beer, filé powder, Worcestershire, salt, Slap Ya Mama Original Blend Cajun Seasoning, Slap Ya Mama Hot Cajun Seasoning, and bay leaves; bring to a boil. Reduce heat to a medium, and simmer for about 1 hour.
Add shrimp, fish, oysters, and lump crabmeat; cool until seafood is cooked through, 8 to 10 minutes. Stir in Parsley. Serve over hot cooked rice. Garnish with green onion, if desired.
These grilled lobster tails are super easy to prepare and utilizing our Slap Ya Mama White Pepper Blend Seasoning, they pack a great Cajun flavor that everyone is sure to love.
Using scissors, cut the top of the lobster shell lengthways down the center, leaving the tail fin intact. Loosen tail meat from the shell, keeping the fin end attached. Lift the tail meat and lay atop of the shell. With a knife, cut tail down the middle to de-vein the tail. Place lobster tails, meat side up, on a baking sheet and set aside.
In a small pot, combine butter, garlic, and Slap Ya Mama White Pepper Blend Seasoning. Heat over low heat, stirring occasionally, until the butter is melted and ingredients are combined. Generously spoon mixture over lobster tails and let the juices run into the bottom of the baking sheet. This helps to keep things moist while cooking.
Heat grill to medium heat, place baking sheet on grill and grill for about 10 minutes or until meat is opaque. Serve and enjoy!!
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. Continue Reading
Here in Louisiana, we love seafood and one of our favorite seafood staples is shrimp. Just like out of a scene from Forrest Gump, we like our shrimp fried, boiled, barbecued, and any way in between. However, sometimes life gets so busy that cooking an elaborate meal becomes difficult. Casseroles are a great way to make a large amount of food, with minimal cleanup and of course: a delicious taste.
Here at Slap Ya Mama, our seasonings can add the flavor you desire to any dish. This hearty Cajun dinner recipe is filled with shrimp, cheese, rice and its cajun flair with okra, bell peppers and Slap Ya Mama seasoning.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
(10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
(10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
We love to hear feedback on our recipes here at Slap Ya Mama! If you try this delicious casserole and it was a hit with you and your loved ones, let us know in the comments. Happy Cooking!
Preheat oven to 375 degrees F. Using a fork, pierce squashes all over. Place on baking sheet and bake for 1 hour and 30 minutes or until tender. Let cool 15 minutes. Slice squash in half lengthwise. Using a spoon, scoop out seeds and discard. Using a fork, shred squash meat into a large bowl and set aside. Toss out skin. In a large cast iron skillet, melt 1 Tbsp of butter over medium-high heat. Add shrimp and 1 tsp of Slap Ya Mama Original Blend Seasoning and cook until shrimp are pink and firm, about 5 minutes. Remove shrimp and set aside. In the same skillet, add 1 Tbsp of butter over medium-high heat. Add shallots and garlic, sauté for about 5 minutes, stirring occasionally. Add white wine and chicken broth, increase heat to high. Bring to a boil and let boil until liquid is reduced by two-thirds. Reduce heat to medium-low. Stir in remaining 4 Tbsp of butter, cream, capers and 1 Tbsp of Slap Ya Mama Hot Blend Seasoning. Cook until butter is completely melted. Stir in squash and shrimp. Top with chopped parsley and serve.
Looking for some Cajun seafood recipes for dinner? Try Slap Ya Mama’s Seafood Lasagna. Our zesty Cajun lasagna features shrimp, crabmeat, and crawfish complete with Slap Ya Mama’s etouffee sauce to really pack a punch in flavor. See full recipe ingredients and prep time.
In a 6 quart pot, add Slap Ya Mama Etouffee Sauce, shrimp, crab and crawfish. (If you don’t have access to crawfish, you can substitute with ½ pound more of shrimp or crab). Add ½ cup of water. Bring to a light boil, cover and let simmer for 15 minutes stirring occasionally. Remove from heat and let rest.
Bring a large pot of water to a rolling boil. Cook lasagna noodles in boiling water for approximately 12 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese and egg.
Preheat oven to 375 degrees F.
To assemble, spread half of the etouffee sauce mixture in the bottom of a 9” x 13” baking dish. Arrange 6 lasagna noodles lengthwise over etouffee sauce. Spread half of the ricotta cheese mixture over noodles. Layer with one half of mozzarella over ricotta cheese. Spread remaining half of etouffee sauce mixture over mozzarella and sprinkle ¼ cup parmesan cheese. Layer another 6 lasagna noodles and remaining ricotta cheese, mozzarella and parmesan cheese. Cover with foil, making sure it doesn’t touch the cheese.
Bake at 375 degrees F for 20 minutes. Remove foil and bake for another 30 minutes. Cool for 15 minutes before serving. Enjoy!
In a large pot, fill half way with water, add Slap Ya Mama Seafood Boil, add halved lemon, place on high heat and bring to a rolling boil. Once boiling, add shrimp and cover. Bring to a rolling boil again, uncover and boil for 3 to 4 minutes. (If your burner brings to a boil slower than others then boil shrimp for a shorter period. If it’s quick to bring to a boil, boil shrimp for a longer period.) Remove shrimp from pot; place into a large bowl or on a serving tray, squeeze juice of sectioned lemon over shrimp and sprinkle evenly with Slap Ya Mama Seafood Boil. Serve with your favorite cocktail sauce or butter sauce and enjoy.
Boiling Veggies:
Note: You may also boil vegetables, such as corn, potatoes, sweet onions, whole garlic and mushrooms. We often boil veggies first, then place in a large bowl and cover with foil. Then boil shrimp in the same water, adding a few more tablespoons of Slap Ya Mama Seafood Boil to the water before adding shrimp.
Note: We use approximately 3 Tbsp (1.5 ounces) of Slap Ya Mama Seafood Boil for every pound of shrimp, crawfish, crab or vegetable.
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
8 ounces buttery round crackers, crushed
1 teaspoon dry mustard
DIRECTIONS:
Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, Slap Ya Mama Cajun Seasoning (White Pepper Blend). Form into ½ inch thick patties. Coat the patties with bread crumbs.
Heat ½ cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
