Summer is finally here, and that means it’s time to gather your friends for an unforgettable cookout! As you already know, Slap Ya Mama seasonings and sauces are the perfect way to add some spice to anything you throw on the grill. But we’ve got more tips to make your party the hottest in the neighborhood! Check out these suggestions:
Black-eyed Peas are a southern good luck tradition for New Years Day. Start soaking your peas for luck and prosperity. This tasty recipe was created by our wonderful ambassador Joy.Instagram: @joy.purejoyFacebook: Pure JoyBlog: Pure Joy Living
Bacon drippings and smoked turkey turn these greens into a side that can stand on its own.
Servings 3
Ingredients
2tbsp bacon drippings
2cups chopped sweet onion
4 bunches collard greens, stemmed and chopped (about 32 cups)
1smoked turkey leg
2cups low-sodium chicken broth
2tspkosher salt
¼cupapple cider vinegar
Instructions
In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion; cook, stirring occasionally, until onion is softened, about 8 minutes. Add collards in batches, stirring until wilted after each addition. Add turkey leg, broth, salt, and Slap Ya Mama Hot Cajun Seasoning; cover and cook until greens are tendered about 25 minuted. Stir in vinegar. Serve immediately.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°
In a medium bowl, place Slap Ya Mama Cajun Fish Fry. In a small bowl, whisk together eggs and 1 tablespoon water. Dip fish in egg mixture, letting excess drip off. Dredge in fish fry, coating completely. Working in batches, fry fish until golden brown, 2 to 4 minutes. Let drain on paper towels.
Using a spatula, spread ¼ cup Rémoulade Sauce onto bottom half of each loaf. Top with fried fish, lettuce, tomato, and pour an additional ¼ cup Basic Rémoulade over each sandwich. Cover with top halves of loaves.
Rémoulade Sauce (Makes about 1 ½ cups)
In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.
Carve hole in pumpkin. Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds fully. This process will help to crisp up the seeds during roasting.
Roast the seeds at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes. When the seeds give a nutty aroma and golden brown color, they are ready!
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.
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.
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring frequently, until tender, 2 to 3 minutes. Add crabmeat and garlic; cook for 1 minute. Add bourbon; cook until liquid is reduced, about 2 minutes.
Fold crabmeat mixture into cream cheese mixture. Transfer to prepared pan. Sprinkle with Parmesan.
Bake until mixture is hot and bubbly and cheese is light golden brown, about 24 minutes. Let cool for 10 minutes. Garnish with green onion, if desired. Serve with pita chips.
What could possibly make a cheesy dip filled with savory vegetables and crawfish batter? Aunt Celeste knows-- serving it in a bread bowl, of course.For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium saucepan, melt butter over medium heat. Add onion, bell peppers, and garlic; sauté until tender. Stir in Worcestershire. Add cream cheese, stirring until melted. Add soup, tomato sauce, and vegetable juice, stirring until well combined. Add cheese and half- and-half, stirring until cheese is melted.
Cut top off bread round, and set aside. Hollow out inside of loaf. make sure enough bread is left inside so that the bread does not have any holes. Press bread down inside bowl. Left over bread can be cubed and baked for dipping in crawfish dip.
Place bread bowl on a baking sheet. Pour crawfish mixture into bread bowl.
Bake for 30 minutes. Return top of bread round to bread bowl, and cover entire round with foil. Bake 20 minuted more. Remove top of bread round, and garnish with parsley, if desired. Serve warm with bread pieces and crackers.
Chef Elliott Wilson regularly travels to New Orleans which inspired his Muffuletta Egg Rolls. An original New Orleans Muffuletta is a sandwich on round Italian bread, with cold cuts, cheese, and olive salad. Elliot really took this dish to the next level by turning them into Egg Rolls!
Mix 1 cup pitted brine-cured black olives, sliced 1 cup large pimiento-stuffed olives, sliced ½ cup extra-virgin olive oil, 2 tablespoons minced yellow onion, 2 tablespoons finely chopped celery, 2 tablespoons minced fresh flat-leaf parsley, Juice of 1 lemon, 2 teaspoons minced garlic, 1 ½ teaspoons of freshly ground black pepper, 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and refrigerate for at least 1 hour
Super thin cut on all the cheese and meats.
Rolling the Egg Roll
Take a look at the pictures to see how to construct the rolls, be patient with them, and make sure they are sealed well.
Place the meat inside of the cheese
Lay the Eggroll paper like a diamond. Place meat, and cheese in the middle. Then add the creole olive salad (see picture to see location).
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.
Oysters in the half shelf are deep-fried to perfection and served over a creamy spinach mixture. Get 'em while they're hot! This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast.
In the work bowl of a food processor, pulse spinach in batches until finely chopped.
In a large skillet, heat canola oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, Slap Ya Mama Cajun Pepper Sauce, ¼ teaspoon salt, and ¼ teaspoon pepper.
Preheat oven to 400°.
Remove oysters from shells, reserving oysters. On a rimmed baking sheet, place kosher salt. Arrange oyster shells on prepared pan. Fill shells with spinach mixture. Top with cheese and bread crumbs.
Bake until lightly browned, 8 to 10 minutes.
In a shallow dish, place buttermilk. In another shallow dish, whisk together cornmeal, flour, Slap Ya Mama Hot Cajun Seasoning , remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper.
In a Dutch oven, pour vegetable oil to a depth of two inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Working in batches, carefully place oysters in a hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Place on top of a spinach mixture. Garnish with Slap Ya Mama Cajun Pepper Sauce , if desired. Serve immediately with lemon wedges.
