This cross section cuts of whole dressed catfish are covered in quickly cooked broth that poaches the meat and creates a delicious dish. This amazing recipe comes for our cookbook Growing Up Cajun. 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.Trust us, this collection of favorites is sure to leave you feeling a little Cajun yourself.
In a large cast-iron stock pot or dutch oven, heat oil over low heat.
Sprinkle catfish with Slap Ya Mama Original Blend Cajun Seasoning; place fish in pot. Layer with onion, bell pepper, and garlic; top with tomato sauce. (Do not stir.) Cover and shake pot in a circular motion. Fish will put out a little water. If not enough, you can add a little. Cook for 1 hour, shaking occasionally.
Add green onion and parsley; cook for 10 minutes. Serve over hot cooked rice.
Baked with crunchy pecans and a little bit of spice, this sweet bread is a perfect treat to take to friends and neighbors--no special events required.This delicious dessert comes from our cookbook Growing Up Cajun. 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.
Preheat oven to 350°. Spray a 9x5-inch cast-iron loaf pan with baking spray with flour.
In a large bowl, whisk together granulated sugar, brown sugar, and melted butter. Gradually add eggs and egg yolk, whisking to combine. Whisk in mashed banana and sour cream.
In a medium bowl, whisk together flour, toasted pecans, Slap Ya Mama Original Blend Cajun Seasoning, baking soda, and baking powder. Gradually add flour mixture to sugar mixture, stirring until combined. Spoon batter into prepared pan.
In a small bowl, whisk egg white until frothy. Stir in pecans, turbinado sugar, and vanilla. Spoon pecan mixture over batter.
Bake for 35 minutes; cover with foil, and bake until a wooden pick inserted in the center comes out clean, about 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Dredge the frog legs with 1 cup of all-purpose flour.
In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
Add in the tbsp of tomato paste and incorporate well.
Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
Add the chopped tomatoes and cook for 2 minutes.
Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
