Mama’s Game Day Recipes

Mama’s Game Day Recipes

Aug 15, 2022 | Stories & More | 0 comments

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!
Continue Reading

Mama’s Pineapple Margarita

Mama’s Pineapple Margarita

Jun 16, 2022 | Drinks, Recipes | 0 comments

 

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
  • 1½ 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.
Print Recipe
Squirrel Sauce Piquante

Squirrel Sauce Piquante

Sep 30, 2021 | Meat & Poultry, Recipes | 0 comments

 

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.

Notes

Slap Ya Mama Original Blend Cajun Seasoning
Print Recipe
Shrimp Fettuccini

Shrimp Fettuccini

Apr 6, 2021 | Fish & Seafood, Recipes | 0 comments

 

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.

Notes

Slap Ya Mama Original Blend Cajun Seasoning
Print Recipe
French Onion Soup

French Onion Soup

Jan 5, 2021 | Recipes, Soups & Salads | 0 comments

 

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
  • 1½ 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.

Notes

Slap Ya Mama White Pepper Blend Seasoning 
Print Recipe
Black Eyed Peas

Black Eyed Peas

Dec 30, 2020 | Recipes, Sides | 0 comments

 

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.

Notes

Slap Ya Mama Original Blend Cajun Seasoning 
Print Recipe
Classic Collard Greens

Classic Collard Greens

Dec 29, 2020 | Recipes | 1 comment

 

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.

Notes

Slap Ya Mama HOT Cajun Seasoning 
Print Recipe
Fried Catfish Po’Boys

Fried Catfish Po’Boys

Dec 29, 2020 | Fish & Seafood, Recipes | 0 comments

 

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

  • 1½ cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • 1½ tbsp capers, chopped
  • 1½ 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.

Notes

12 oz. box of Slap Ya Mama Fish Fry
Slap Ya Mama Cajun Hot Sauce
Print Recipe
Bread Pudding

Bread Pudding

Dec 15, 2020 | Dessert, Recipes | 0 comments

 

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.

Ingredients

  • 8 large eggs, separated
  • 2⅔ cup plus ½ cup granulated sugar, divided
  • 3 (15-ounce) cans evaporated milk
  • ½ cup cup unsalted butter, melted
  • 2 tbsp bourbon
  • 1 tbsp plus ½ teaspoon vanilla extract, divided
  • 1 tsp Slap Ya Mama Original Blend Seasoning
  • 1½ (16-ounce) loaves French bread, cut into 1-inch cubes
  • ½ tsp almond extract

Instructions

  • 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.
Print Recipe
Fried Chicken Club Sandwiches

Fried Chicken Club Sandwiches

Nov 12, 2020 | Meat & Poultry | 0 comments

 

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. 
Course Main Course
Cuisine Cajun

Ingredients

Chicken Sandwich

C'est Bon Slaw

  • 4 cups thinly sliced green cabbage
  • 2 cup thinly sliced red cabbage
  • ½ cup grated carrot
  • ½ cup thinly sliced onion
  • ½ cup cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 ½ tsp sugar
  • 1 tsp Creole Mustard
  • ¾ tsp celery salt
  • ¼ tsp ground black pepper
  • ¼ tsp Slap Ya Mama White Pepper Blend

Instructions

  • In a 13x9-inch baking dish, combine buttermilk and Slap Ya Mama Cajun Hot Sauce.
  • 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.

Notes

Slap Ya Mama Cajun Hot Sauce
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama White Pepper Blend
Print Recipe