Summer Okra & Tomato Salad

Summer Okra & Tomato Salad

 

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

  • ½ pound okra, halved lengthwise
  • ½ cup sliced red onion
  • cup plus 1 tablespoon olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 medium heirloom tomatoes, quartered
  • 2 clusters tomatoes on the vine
  • cup chopped fresh herbs (such as parsley, basil, thyme, and oregeno)
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, grated
  • tsp kosher salt
  • ¼ tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 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.
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Crispy Chicken Thighs and Voodoo Linguine

Crispy Chicken Thighs and Voodoo Linguine

 

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!

Ingredients

  • 4 chicken thighs(bone-in, skin-on)
  • 4 tbsp olive oil
  • 1 jalapeño finely chopped (de-seeded)
  • 1 tbsp Slap Ya Mama-Pepper Sauce 
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • 2 tbsp butter
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup dry white wine
  • 1 can fire-roasted green chiles
  • 1 can petite diced tomatoes
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon zest
  • juice from half a lemon
  • 2 bay leaves
  • ½ tbsp fresh thyme
  • ½ box linguine
  • fresh shredded parmesan cheese

Instructions

Chicken

  • Preheat oven to 375°. Heat Skillet.
  • 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!
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Slap Ya  Mama Chicken Sandwich

Slap Ya Mama Chicken Sandwich

 

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!
Servings 6 people

Ingredients

Instructions

  • Cut 3 large chicken breasts in ½ vertically
  • 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
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Crawfish Mac & Cheese

Crawfish Mac & Cheese

 

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
  • 2 tbsp unsalted butter
  • ½ (16-ounce) package cooked crawfish tails
  • 1 (8-ounce) jar pimentos, drained
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1 cup shredded gruyere cheese
  • 1 cup shredded gouda cheese
  • 1 cup shredded fontina cheese
  • 3 large eggs, lightly beaten
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • tsp cayenne pepper
  • tsp Slap Ya Mama Hot Cajun Seasoning
  • 1 cup crushed buttery round crackers

Instructions

  • 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 Seasoning
Slap Ya Mama Hot Cajun Seasoning
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Slap Ya Mama Shrimp Hushpuppies with Shut Ya Up Sauce

Slap Ya Mama Shrimp Hushpuppies with Shut Ya Up Sauce

 

This recipe was submitted to our Slap Ya Mama Virtual Cook-off by Laurie Foste Tant! Give these Hush Puppies a try!
Author Laurie Foste Tant

Ingredients

  • 1 cup cornmeal
  • ½ cup flour
  • 1 egg
  • 1 cup buttermilk
  • cup sugar
  • 2 tsp  Slap Ya Mama Cajun Seasoning
  • 1 tsp baking powder
  • ½ cup onion chopped
  • 1 lb cooked shrimp, cleaned and tails removed, chopped

Shut Ya Up Sauce

  • 1 cup mayo
  • 2 tbsp Creole Mustard
  • 2 tbsp  Slap Ya Mama Cajun Pepper Sauce
  • 1 tbsp ketchup
  • 2 tbsp finely chopped parsley
  • 1 tsp paprika
  • tsp chopped garlic
  • 1 tsp ground pepper

Instructions

Hush Puppies

  • 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

Notes

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Corn Maque Choux Andouille Braid

Corn Maque Choux Andouille Braid

 

 

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
Course Main Course
Cuisine American, Cajun
Keyword Corn Maque Choux Andouille Braid
Prep Time 30 minutes
Cook Time 25 minutes
Author Elliott Wilson

Ingredients

  • 2 tbsp Unsalted Butter
  • 4 cups Frozen Corn
  • 1 cup Chopped Green Onions
  • ½ cup  Chopped Red & Green Bell Peppers
  • 1 tbsp  Minced Garlic
  • 1 tbsp  Minced Jalapeno
  • 3 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Salt
  • 2 tsp Slap Ya Mama Green Pepper Sauce
  • ½ cup Heavy Cream
  • 2 loaves Wewalka Family Style Crust
  • 6 links Andouille Sausage Liks
  • 1 ½ cups Grated White Cheddar Cheese

Instructions

Corn Maque Choux Recipe:

  • Melt the butter in a large skillet or sauté pan over medium-high heat. 
  • Add the corn, onions, garlic, bell peppers, jalapeno, Slap Ya Mama Cajun Seasoning, salt, Slap Ya Mama Green Pepper Sauce, and cook, stirring, until soft, for 10 minutes.
  • 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. 
  • Sprinkle the grated cheese over the top & sprinkle with Slap Ya Mama Cajun Seasoning.
  • Place in the oven for approx 25 min or until the braid is golden brown. 
  • Let it rest for 5 minutes before cutting and serving.

Notes

Pairs great with salads and green beans! 
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

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.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • 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.
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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!
Southern Fried Okra

Southern Fried Okra

Southern Fried Okra

By Joy at Pure Joy

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!

Ingredients:

15 large okra
2 cups of flour
2 tbsp Slap Ya Mama Original Cajun Seasoning
5 eggs scrambled
1 tbsp Slap Ya Mama Original Cajun Seasoning for the egg mixture
Oil for frying

Directions:

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!