The Walkers and Crawfish: A Long Line of Tradition

The Walkers and Crawfish: A Long Line of Tradition

Native Americans were catching and eating crawfish for years before the Acadians arrived, although some legends tell of the northeastern lobster following the Acadians to Louisiana and shrinking in size over the long journey.  The Acadians took quite well to the local crawfish, and they became a major part of the Cajun culture.

Crawfish-or mudbugs, as they are called since the popular species in Louisiana burrow into the wet ground of the freshwater bayous-can be boiled whole with spices and vegetables. The tender meat can be featured in a variety of Cajun cuisine from étouffée to meat pies. Every spring when crawfish are in season Louisiana families, like the Walkers, spend their afternoons gathered around picnic tables picking crawfish. They spread old newspaper across long tables where they dump a giant pot of steaming crawfish along with boiled potatoes, garlic cloves, corn on the cob, whole mushrooms, and onions.

Some of the Walkers’ fondest memories involve farming crawfish themselves. One of TW’s clients has a crawfish pond. When TW’s brother, Bob was coming to Ville Platte for Easter with his family, TW asked his client if the kids could come by and pick up some crawfish with the hand nets. “Mais, cher, don’t worry about that,” TW’s client said, using the Cajun term of endearment. “I’ll tell my guy not to make his run on Saturday morning, and y’all can just go pick up all the traps.”

TW couldn’t believe this generous offer. He loaded up the whole family, and they headed to the ponds. “Jack and Joe were just waist-high then,” recalls TW. “We pulled them behind us in a boat and waded through the water without hip boots on, even Mama Jen. I think we came up with over 250 pounds of crawfish.” A good rule of thumb is three pounds of crawfish per person, which means the Walkers hit the mother load. “We got to be crawfish farmers for the day,” Jack remembers fondly.

TW’s client invited them back year after year. As Jack and Joe got older, they wore snake-proof boots and started pulling the boats through the muddy water for the younger kids to ride. “It’s always a good weekend,” says TW. “It brought all the family together.” The Walkers took all those crawfish back to the Bayou Chicot house and cooked them in the backyard under twinkle lights TW strung from the trees. “We ate for two hours, Cajun French music blaring in the background,” says Bob. “Living in Mississippi, I wanted my kids to experience the way I grew up.”

Today when the Walkers eat crawfish, they all remember those Easter weekends. They pop off the heads and suck the juices, peel off the shell and pop the meat in their mouths.

The Slap Ya Mama seasoning tingles their lips just perfectly, and they’re taken right back to those Easter weekends way back when.

 

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

By Amy and Sue at Belly Laugh Living

Ingredients

Taquito Filling
  • 1 pound Ground Chicken Breast 
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 cloves garlic
  • 3 Tablespoons Cream Cheese
  • 1 Ounce Blue Cheese
  • 1 Ounce Cheddar Cheese
  • 1 Cup Buffalo Sauce
Tortillas

Directions

Taquito Filling

Slice the garlic into thin strips or put in a garlic press. Begin to sauté Ground Chicken. Sprinkle on Salt, Pepper and Onion Powder. Combine the Sliced Garlic and 1/4 cup of water. Cook over medium heat. Mix together the CreamCheese, Blue Cheese, and Cheddar Cheese. Add the Cheese mixture (cream cheese, blue cheese, and cheddar) to the Chicken. Stir in the Buffalo Sauce to the chicken/cheese mixture.
Assemble Taquitos
Sprinkle Slap Ya Mama Hot Blend Cajun Seasoning on each corn tortilla. Scoop about 2 tbs of the chicken/cheese mixture to the corn tortilla. Place the filling down the middle and begin to fold one side of the tortilla over the filling. Once it is rolled, lay seam side down and secure with a toothpick.
Air Fry/Bake Taquitos
Spray the fryer basket with non-stick cooking spray.
Pre-Heat Air Fryer to 390 degrees or regular oven Pre-Heat to 375 degrees.
Place taquitos in the basket (don’t overcrowd the basket) and Air Fry for 6 minutes.
Check after 6 minutes, when to desired crispiness, remove from air fryer.
If baking in regular oven bake for 12 minutes and check. More than likely it will take 15 minutes.
Enjoy!
Host The Best Summer Cookout With Slap Ya Mama

Host The Best Summer Cookout With Slap Ya Mama

Summer is here and you know what that means: time to have some friends over for an awesome cookout! You already know that Slap Ya Mama seasonings and sauces help make spice up anything you throw on the grill, so here are some other tips to help make your party the hottest in your neighborhood!

1.  Want to keep the bugs away while you eat? If you throw some sage or juniper onto your warm grill or firepit, it can go a long way towards repelling those pesky mosquitos!

2. Clean your grill grate…with an onion! You can use a halved onion to scrub the gunk out of your grill, and it’ll leave you with a great scent while you cook the food, as opposed to the smell of cleaning chemicals. Also, it’s cheaper and greener!

3. Everyone prefers having their meat cooked a certain way (rare, medium, well done, etc.) and it can be real hard to get someone else to do it just right. So let your guests help by doing it themselves! It turns a chore into an activity and gets people talking. Plus, if you are inviting new people it can be a great icebreaker!

4. Need more greens in your diet? Just about EVERY vegetable grills great with Slap Ya Mama! Having a nice savory taste to broccoli, zucchini, or peppers can help even the most stubborn eater.

5. Be creative! Not every cookout needs to be the typical burgers and hot dogs, you can substitute with different meats! Lamb, chicken, venison, fish, all of these grill great and are healthy! Your guests will remember your cookout, and be more likely to come to your next one, especially when you open their eyes to something new!

Enjoy your summer, and as always, and whenever you think of spicing things up, you should think of Slap Ya Mama!