Buffalo Chicken Dip

Buffalo Chicken Dip

Indulge in the ultimate game day or party appetizer with this irresistible Cheesy Buffalo Chicken Dip. Packed with tender shredded chicken, creamy cream cheese, zesty ranch dressing, and the bold flavors of Slap Ya Mama Wing Sauce, this dip is a flavor explosion that will have everyone coming back for more. Topped with gooey melted cheddar cheese and garnished with fresh green onions, it's a crowd-pleasing dish that will disappear in no time. Baked to perfection, this cheesy dip is best enjoyed warm, paired with crispy tortilla chips or refreshing celery sticks. Get ready to wow your guests with this mouthwatering treat that embodies the perfect balance of tangy, creamy, and spicy flavors.

Ingredients

Instructions

  • Preheat oven to 350°F (175°C).In a bowl, mix shredded chicken, cream cheese, ranch dressing, and Slap Ya Mama Wing Sauce. Transfer mixture to a baking dish and spread evenly.
  • Top with shredded cheddar cheese. Bake for 20-25 minutes, until cheese is melted and lightly browned. Garnish with green onions. Serve warm with tortilla chips or celery sticks.
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Easy Grilled Steak

Easy Grilled Steak

If you're looking for a simple yet flavorful steak recipe that can be whipped up in no time, look no further than this Slap Ya Mama grilled steak recipe. With just a few ingredients and a hot grill, you can have a juicy, tender steak seasoned to perfection with the signature Slap Ya Mama Seasoning. This recipe is perfect for those who love a good steak but don't want to spend hours prepping and cooking. Whether you're a seasoned grilling pro or a newbie, this recipe is easy to follow and delivers unbeatable flavor every time. So grab your apron, fire up the grill, and get ready to enjoy a mouth-watering steak.

Ingredients

  • Olive Oil (to coat)
  • Slap Ya Mama Original Blend Cajun Seasoning (for those who like it hot, try our HOT Cajun Seasoning)
  • Ribeye Steak

Instructions

  • Preheat your grill to medium-high heat. Season your steak with Olive Oil and Slap Ya Mama Original Blend Cajun Seasoning. Let Marinate for 15 minutes. Place the steak on the grill and cook to your desired level of wellness. We recommend cooking for approximately 3 minutes per side. Once cooked, allow the steak to rest for a few minutes, then slice and savor!
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Mama’s Game Day Recipes

Mama’s Game Day Recipes

Here in Louisiana, we know how to prepare for a game day! While some people flock to the Superdome or their local sports bar, others are preparing for a fun game day party at their home. If you have volunteered to throw a party at your house, there are probably a million things running through your mind. Hosting a game day party doesn’t have to be stressful. If you plan ahead it will be nothing but fun for you and your guests!
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Mama’s Pineapple Margarita

Mama’s Pineapple Margarita

 

Mama's Pineapple Margarita is the drink of the summer. Perfect for happy hours, taco Tuesdays, a night out, or a cozy night in!
Servings 1

Ingredients

  • 2 oz Tequila (We used Añejo)
  • 2 oz Pineapple Juice
  • oz Lime Juice
  • ½ oz Agave Syrup
  • ½ oz Cointreau
  • ¼ tsp Tumeric
  • Slap Ya Mama Cajun Seasoning (Rim )

Instructions

Pineapple Margarita

  • Combine all ingredients in a cocktail shaker with ice and shake until cold. Pour into a rimmed glass filled with ice.

Slap Ya Mama Rim

  • Rub a pineapple top around the outer rim of the glass. On a small plate, pour Slap Ya Mama Cajun Seasoning. Dip the glass in the Slap until completely coated.
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Squirrel Sauce Piquante

Squirrel Sauce Piquante

 

Tradition and spending time with family take center stage in Cajun culture, and this spice-filled recipe holds special memories for the Walkers!
For more Cajun recipes and traditions check out our cookbook Growing Up Cajun!

Ingredients

  • 4 Squirrels, cut into pieces (about 1½ pounds)
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp sugar
  • ½ tsp garlic powder
  • 2 tsp vegetable oil
  • 1 (14.5-ounce) can stewed tomatoes, smashed
  • ½ (8-ounce) can of golden mushroom soup
  • 2 large sweet onions, chopped (about 4 cups)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • Hot cooked rice, to serve

Instructions

  • Sprinkle Squirrel Pieces with Slap Ya Mama Original Blend Cajun Seasoning, sugar, and garlic powder. Place in a large pan or bowl, refrigerate for 12 hours.
  • In a large stockpot, heat oil over medium heat. Add squirrel; cook until browned. Remove from pot. Add tomatoes, soup, onion, and bell pepper; cook until browned. Return squirrel to pot; continue browning. Add a little water, and continue browning until water is almost gone. Add water until it almost covers the squirrel, and cook until tender, about 2½ hours. (Younger squirrels don't take as long.)
  • Add green onion and parsley during the last 30 minutes of cooking. Serve over hot cooked rice!
  • Note: You can also brown ½ lb of sausage with the squirrel.
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Shrimp Fettuccini

Shrimp Fettuccini

 

Noodles smothered in a creamy, cheesy sauce, this crowd-pleasing meal is the perfect way to feature fresh shrimp.
Course Main Course
Servings 6 Servings

Ingredients

  • ½ cup plus 2 tablespoons unsalted butter
  • 2 large onions, chopped
  • 3 stalk celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 1 cup sliced green onion, divided
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • ½ lb American cheese, cubed
  • ½ lb Monterey Jack cheese with peppers, shredded
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 lbs peeled and deveined fresh shrimp
  • 1 (16-ounce) package fettuccini, cooked according to package directions
  • 1 cup shredded parmesan cheese
  • Garnish: chopped fresh parsley

Instructions

  • 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.
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French Onion Soup

French Onion Soup

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!
Servings 8

Ingredients

  • ½ cup unsalted butter
  • 2 tsp sugar
  • 8 large yellow onions thinly sliced
  • 1 tbsp minced garlic
  • 2 tbsp all-purpose flour
  • 6 cups beef broth
  • 1 (10.5-ounce) can of beef consommé
  • tsp kosher salt
  • 1 tsp ground black pepper
  • ½ tsp Slap Ya Mama White Pepper Blend Seasoning 
  • 1 tbsp chopped fresh thyme
  • toasted baguette rounds
  • Shredded Swiss cheese
  • Garnish: fresh thyme

Instructions

  • 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.
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Black Eyed Peas

Black Eyed Peas

 

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.purejoy
Facebook: Pure Joy
Blog: Pure Joy Living
Author Pure Joy

Ingredients

Instructions

  • Soak dry beans over night. Drain water the next day.
  • In a large pot, sauté chopped bacon, onions, and celery. Cook them down a few minutes until soft.
  • Add chicken broth, beans, spices, and water. Bring to a boil then simmer for about 2 hours until beans are nice and soft.
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Classic Collard Greens

Classic Collard Greens

 

Bacon drippings and smoked turkey turn these greens into a side that can stand on its own.
Servings 3

Ingredients

  • 2 tbsp bacon drippings
  • 2 cups chopped sweet onion
  • 4 bunches collard greens, stemmed and chopped (about 32 cups)
  • 1 smoked turkey leg
  • 2 cups low-sodium chicken broth
  • 2 tsp kosher salt
  • ¼ cup apple 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.
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Fried Catfish Po’Boys

Fried Catfish Po’Boys

 

Put your fish fry to good use by slathering it in Rémoulade Sauce and turning it into one of these crave-worthy sandwiches.
Servings 4

Ingredients

Fried Catfish Po'Boys

  • Vegetable oil, for frying
  • 1 12 oz. box of Slap Ya Mama Fish Fry
  • 2 large eggs
  • 1 tbsp water
  • 4 catfish fillets
  • ½ cup Remoulade Sauce
  • 4 (6-to 8-inch) loaves French bread, halved lengthwise
  • 1 cup shredded iceburg lettuce
  • 1 large beefsteak tomato, sliced

Rémoulade Sauce

  • cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • tbsp capers, chopped
  • tbsp Dijon Mustard
  • 2 tsp white wine vinegar
  • ½ tsp Slap Ya Mama Cajun Hot Sauce
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Instructions

Fried Catfish Po'Boys

  • 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.
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