All the spices and flavors of chuck roast are combined with sandwich fixin's and fresh rolls- lunch is served. This delicious recipe is from our Growing Up Cajun Cookbook. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Make small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Sprinkle both sides of roast with Slap Ya Mama Original Blend Cajun Seasoning, salt, and pepper.
In a large Dutch oven, heat oil over high heat until almost smoking. Carefully add roast; cook until well browned on all sides. Remove from pan; reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast to pan; add stocks, Worcestershire, Slap Ya Mama Cajun Hot Sauce, thyme, and bay leaf. Bring to a boil; reduce heat to a low. Cover and simmer until meat is fork-tender, about 3hours. Using 2 forks, shred beef.
Using a spatula, spread mayonnaise onto bottom half of each roll. Top with lettuce and tomato. Spoon roast beef with gravy on top. Cover with top half of roll!
Juicy tomatoes and crisp okra are charred on the grill and tossed in fresh herbs for a salad that's made up of only the good stuff. This recipe is from our Growing up Cajun Cookbook! 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.
Servings 6
Ingredients
½poundokra, halved lengthwise
½cupsliced red onion
⅓cupplus 1 tablespoon olive oil, divided
3clovesgarlic, thinly sliced
2mediumheirloom tomatoes, quartered
2clusterstomatoes on the vine
⅓cupchopped fresh herbs (such as parsley, basil, thyme, and oregeno)
Garnish: chopped fresh herbs, freshly cracked black pepper
Instructions
Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to the pan; cook until lightly charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, Slap Ya Mama Original Blend Cajun Seasoning, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs and freshly cracked black pepper, if desired.
This yummy Voodoo Linguine was submitted into our Slap Ya Mama Virtual Cook-off by Mrs.Morris Cooks! She was inspired to bring the Louisiana taste to the midwest with this dish. Give it a try you won't regret it!
Heat olive oil in a cast-iron skillet. Pat chicken thighs dry with a paper towel and season generously with Slap Ya Mama - Original Blend Cajun Seasoning. Heat skillet on medium-high heat. Add to the heated skillet, skin side down.
Brown chicken until skin is crispy and golden, turn chicken to skin side up, transfer pan to the preheated oven, and roast for 20 minutes.
When the chicken has roasted for 20 minutes, turn off the oven and leave to stay warm until the noodles are done.
Sauce
In a large non-stick skillet, heat butter and add your celery, onion, and bell pepper. Sautee until soft and a little browned along the edge.
Deglaze with the white wine! (Pour the wine into the pan and stir well, scraping up any browned bits of veg).
Add all of the remaining ingredients- fire-roasted green chiles, petite diced tomatoes, Worcestershire sauce, lemon zest, lemon juice, bay leaves, jalapeno and thyme.
Bring the skillet to a boil, then reduce heat to medium/low and simmer while you cook the linguine.
Linguine
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Serve cooked noodles with the chunky sauce from your non-stick skillet and your roasted chicken. Top with Parmesan and Slap Ya Mama-Pepper Sauce!
Don't miss out on this tasty Chicken Sandwich! This dish was submitted by 30minutedinner to our Slap Ya Mama Virtual Cook-off! Check out @30minutedinner on Instagram for more delicious recipes!
Combine 1 cup whole buttermilk and 1 tablespoon Slap Ya Mama Cajun Pepper Sauce in a large bowl. Place chicken breasts in a bowl, arranging so that they are all coated with buttermilk mixture. Cover and refrigerate for 3-8 hours.
Fill a large Dutch oven or deep cast-iron skillet ½ - ⅔ of the way with vegetable oil. Bring oil to 350° over medium heat
While oil comes to correct temperature, combine 1 ½ cups self-rising flour and ¼ cup Slap Ya Mama Cajun Seasoning in a shallow bowl. Stir well to combine.
In a separate bowl, combine ½ cup mayonnaise, 3 tablespoons chopped dill pickle, 1 teaspoon sugar, 1 teaspoon lemon juice, and 1 teaspoon Slap Ya Mama Cajun Pepper Sauce, stirring to combine. Cover and set the bowl aside.
Working in batches remove the chicken breast from the buttermilk mixture, allowing excess to run off. Coat both sides of chicken in flour mixture, gently shaking to remove excess. Fry chicken breasts for 2 to 3 minutes per side, or until chicken is golden brown and fully cooked. Drain cooked chicken breast on a cooling rack that is set over a rimmed baking sheet. Sprinkle hot chicken with Slap Ya Mama Cajun Seasoning
Crawfish, macaroni, and six different types of cheeses are baked together in this irresistible family favorite. For more yummy recipes like this check out our cookbook Growing Up Cajun.
Servings 15
Ingredients
1(16-ounce) package elbow macaroni, cooked according to package directions
Preheat oven to 350°. Spray 15 (1-cup) gratin dishes with cooking spray.
In a large bowl, stir together cooked pasta and butter until melted. Add crawfish, pimentos, cheeses, milk, eggs, Slap Ya Mama Original Blend Cajun Seasoning, salt, black pepper, garlic powder, cayenne, and Slap Ya Mama Hot Cajun Seasoning. Divide macaroni mixture among prepared dishes, and smooth tops with a spoon.
Bake for 10 minutes. Top each portion with crushed crackers, and bake till edges are bubbly, about 5 minutes more. Serve immediately.
Notes
Note: if you don't have individual dishes, bake this cheesy crowd-pleaser in a 4-quart baking dish.Cooking Tip From Mama Jen: When boiling pasta, you can check it's done by throwing a noodle at a refrigerator. if it sticks, it is done. Slap Ya Mama Original Blend Cajun SeasoningSlap Ya Mama Hot Cajun Seasoning
In a large bowl mix, 1 cup of cornmeal, 1/2 cup of flour, 1 egg, 1 cup of buttermilk, 1/8 cup sugar, 2 teaspoons Slap Ya Mama Cajun Seasoning, 1 teaspoon baking powder, 1/2 cup onion chopped, 1 lb of cooked shrimp, cleaned and tails removed, chopped in large bowl
Drop the batter by rounded tablespoons into the hot oil, careful not to overcrowd the pan.
Fry in batches for 2 to 3 minutes each. Remove from oil to paper towels to drain.
Transfer to a serving platter or bowl and serve with Shut Ya Up Sauce.
Shut Ya Up Sauce
In a medium-size mixing bowl, combine 1 cup mayo, 2 tablespoons creole mustard, 2 tablespoons Slap Ya Mama Cajun Pepper Sauce, 1 tablespoon ketchup, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 ½ teaspoon chopped garlic, 1 teaspoon ground pepper.
Mix well. Cover and chill before serving with hushpuppies
This delicious meal was created by Elliott Wilson, the winner of our Slap Ya Mama Virtual Cook-off! His dish was inspired by his wife's Louisiana Roots a this is his own "Creole Cuisine Creation". Give Elliott's Corn Maque Choux Andouille Braid a try, you won't regret it! For more of Elliott's yummy cooking check out his Instagram @elliotts.table
Add the cream and cook for 2 minutes. Remove from heat and set aside.
Andouille Braid Recipe:
Preheat your oven at 400 degrees
Flatten out the pizza dough and cut into pieces that will be wrapped around each sausage. Use kitchen scissors to cut wrapped sausage on an angle, careful not to cut all the way through.
Take each cut piece and twist it to layover in a “braid”. Sprinkle the braid with some Slap Ya Mama Cajun Seasoning.
Now the fun part, take your Corn Maque Choux and spoon it on top of the Andouille braid.
No southern gathering is truly complete without a serving dish full of fried chicken. And Maw Maw's Fried Chicken is sure to convince any nonbelievers.
Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
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. Continue Reading
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 BlendCajun 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.
It’s summer and okra is growing like weeds down in Louisiana. Okra is such a great vegetable. Of course, we Southerners have decided it is best battered and fried!
Heat oil to 350
Cut okra into desired size. Place 2 cups of flour and 2 tbsp of Slap Ya Mama in a bowl and stir dry ingredients until completly mixed. In a separate bowl scramble 5 eggs mixed with 1 tbsp Slap Ya Mama to it. Place the okra in the egg mixture to soak first and then transfer it into the flour mixture. Carefully place in hot oil and fry until golden. Serve and Enjoy!
