1(16-ounce) package fettuccini, cooked according to package directions
1cupshredded parmesan cheese
Garnish: chopped fresh parsley
In a large stock pot or Dutch oven, melt ½ cup butter over medium heat. Add onion; cook until translucent, about 7 minutes. Stir in celery, bell peppers, garlic, parsley, and ¾ cup green onion; cook until vegetables are softened, about 10 minutes.
Sprinkle flour over top, and stir for 1 minute. Reduce heat to medium-low and slowly stir in half-and-half. Bring to a boil; reduce heat to low. Simmer until slightly thickened, about 4 minutes.
Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before adding the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in Slap Ya Mama Original Blend Cajun Seasoning.
In a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, and sauté until pink and firm, 3 to 4 minutes. Remove from heat.
Combine shrimp, cooked fettuccine, and sauce. Top with parmesan, parsley, and remaining ¼ cup green onion, if desired. Serve immediately.
The touchdowns are great. The half-time show is awesome. Super Bowl commercials are cool. What really makes the super bowl is the tasty dips! We have included Mama’s 5 favorite dips. From a french onion dip, to cheese dips, and crawfish dips, we’ve got you covered for Super Bowl LV. Continue Reading
Super Bowl parties look a little different this year. Well thats okay, because we all know the best part of the party, is the food… Get ready to have a taste bud blow out, here are 10 Super Bowl foods that are better than a touchdown. From wings, chili, to fried boudin balls and more we’ve got what you need to support your team and feed your stomach.
Few things can't be solved over a steaming bowl of French onion soup. Let your problems melt away with your first taste of this warm broth topped baguette rounds and Swiss cheese. This tasty recipe comes from our cookbook Growing Up Cajun, order your copy today for more tasty recipes!
In a large Dutch oven, melt butter over medium heat. Add sugar and onions, in batches if necessary; cook, stirring frequently, until onion is golden brown, about 1 hour.
Add garlic, and cook for 2 minutes. Stir in flour, and cook for 2 minutes. Add beef broth, beef consommé, salt, pepper, and Slap Ya Mama White Pepper Blend Seasoning; bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.
Preheat oven to broil.
Add thyme to soup, and simmer for 5 minutes. Ladle soup into oven proof bowls; top with baguette rounds and cheese.
Broil 6 inches from heat until cheese is browned and bubbly, about 3 minutes. Garnish with thyme, if desired.
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.
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
¼cupapple cider vinegar
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.
Hearty and classic, this meringue-topped beauty is meant for passing around a table filled with the loved ones. This delicious recipe comes from our cookbook Growing Up Cajun. 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. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.
8large eggs, separated
2⅔cupplus ½ cup granulated sugar, divided
3(15-ounce) cans evaporated milk
½cupcup unsalted butter, melted
1tbspplus ½ teaspoon vanilla extract, divided
1tspSlap Ya Mama Original Blend Seasoning
1½(16-ounce) loaves French bread, cut into 1-inch cubes
Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
In a large bowl, whisk egg yolks. Add 2⅔ cups sugar, whisking until thick and pale yellow. Add evaporated milk, melted butter, bourbon, 1 tablespoon vanilla, and Slap Ya Mama Original Blend Seasoning, whisking until smooth. Add bread cubes and fold until bread is coated. Place in prepared baking dosh.
Bake until knife inserted in the center comes out clean, let cool on wire rack. Reduce oven temperature to 325°.
In a large bowl, beat egg whites, almond extract, remaining ½ cup sugar, and remaining ½ teaspoon vanilla with a mixer at high speed until soft peaks form. Top bread pudding with meringue mixture.
Bake until lightly browned, 5 to 6 minutes. Serve warm or cool.
While it's impossible to get tired of fried chicken, you can shake things up by covering it in C'est Bon Slaw to create a deep-fried club sandwich. This recipe if from our cookbook Growing Up Cajun. 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.
Add chicken to dish, making sure meat is submerged. Cover with plastic wrap, and refrigerate for at least 4 hours.
In a large cast-iron skillet, pour oil to depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.In another 13x9-inch baking dish, stir together flour and Slap Ya Mama Original Blend Cajun Seasoning.
Remove chicken from buttermilk mixture, discarding marinade. Dredge chicken in flour mixture, turning to coat. Working in batches, fry chicken until browned on both sides and a meat thermometer inserted in thickest.
C'est Bon Slaw
In a large bowl, combine cabbages, carrot, and onion.
In a small bowl, whisk together mayonnaise and all remaining ingredients. Pour mayonnaise mixture over cabbage mixture, stirring to combine. Refrigerate until ready to serve.
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.
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.
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.