Banana Bread

Banana Bread

 

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.
Servings 1 Loaf

Ingredients

  • cup granulated sugar
  • cup firmly packed light brown sugar
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • 1 large egg yolk
  • cup cups mashed ripe bananas (about 4 large)
  • cup sour cream
  • 2 cups all-purpose flour
  • ½ cup toasted chopped pecans
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1 large egg whites
  • cup chopped pecans
  • ¼ cup turbinado sugar
  • ½ tsp vanilla extract

Instructions

  • 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.
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Frog Leg Sauce Piquante on Jambalaya Grits

Frog Leg Sauce Piquante on Jambalaya Grits

 

This delicious meal was cooked by Isaac Woo and submitted to our Slap Ya Mama Virtual Cook-off.
Check out Isaac's Instagram for more tasty food.
Author Isaac Woo

Ingredients

  • 3 lbs Frog Legs
  • 1 onion (chopped)
  • ½ red bell pepper (chopped)
  • ½ green bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 2 jalapeños (chopped)
  • 2 ribs celery (chopped)
  • 2 vine  ripe tomatoes (chopped)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Slap Ya Mama - Cajun Hot Sauce
  • 1 cup vegetable oil
  • cup of chicken stock (or any stock)
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • Stone Ground White Grits
  • ½ onion (chopped)
  • ½ red bell pepper (chopped)
  • ½  green bell pepper (chopped)
  • 3 cloves garlic (minced)
  • chicken stock
  • butter
  • heavy cream

Instructions

  • Generously season the frog legs with Slap Ya Mama - Original Blend Cajun Seasoning
  • 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.
  • Add the Worcestershire sauce and Slap Ya Mama - Cajun Hot Sauce
  • Mix the stock with the roux really well and bring the sauce piquante to a simmer.
  • Return the frog legs back and simmer for 30 minutes to an hour.
  • Taste and re-season if needed
  • (Optional) remove the meat from the bones after cooling. Serve over rice or grits, add extra fried frog legs on top for lagniappe
  • For the jambalaya grits, follow the instructions, but use stock instead of water.
  • With 2 tablespoons of butter, cook the chopped vegetables.
  • After your grits are finished cooking, mix in the vegetables, and finish with cream to your desired texture.
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