Fried Chicken Club Sandwiches

Fried Chicken Club Sandwiches

 

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.
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Homemade Vegetable Soup

Homemade Vegetable Soup

 

Your favorite vegetables are cooked in tomato sauce and Slap Ya Mama Original Blend Cajun Seasoning for an extra kick. Try adding noodles for a heartier meal.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 12

Ingredients

  • 8 cups water
  • 1 lb beef stew meat or cubed ham
  • Slap Ya Mama Original Blend Cajun Seasoning
  • 3 (8-ounce) cans tomato sauce
  • 3 medium russet potatoes, peeled and cubed
  • 3 cups carrot, chopped
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 tbsp minced garlic
  • 1 (16-ounce) can corn kernels
  • 1 (16-ounce) can green beans
  • 1 (14.5-ounce) can beef broth
  • 1 (10.75-ounce) can cream of mushroom soup
  • 1 (8.5-ounce) can peas and carrots
  • 2 oz uncooked spaghetti noodles (optional)
  • Garnish: Chopped Parsley
  • Saltine crackers, to serve

Instructions

  • In a large stockpot, bring 8 cups water to a boil over high heat. Season meat with Slap Ya Mama Original Blend Cajun Seasoning, and add to water; boil for about 10 minutes.
  • Reduce heat to a medium-low; add tomato sauce, potatoes, carrots, onion, bell pepper and garlic. Add more Slap Ya Mama Original Blend Cajun Seasoning to taste; cook for about 15 minutes.
  • Add corn, green beans, broth, soup, and canned peas and carrots. Add enough water to reach 2 to 3 inches from top of pot; cook for about 1 hour.
  • If adding noodles break spaghetti up into short pieced, and add to soup. Cook for about 10 minutes. Garnish with chopped parsley, if desired. Serve with saltine crackers.
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Muffuletta Egg Rolls

Muffuletta Egg Rolls

 

Chef Elliott Wilson regularly travels to New Orleans which inspired his Muffuletta Egg Rolls. An original New Orleans Muffuletta is a sandwich on round Italian bread, with cold cuts, cheese, and olive salad. Elliot really took this dish to the next level by turning them into Egg Rolls!
Course Appetizer, Main Course, Snack
Cuisine American, Cajun, Chinese
Author Elliott Wilson

Ingredients

  • 1 cup Brine-Cured Black Olives, Sliced
  • 1 cup Large Pimiento-Stuffed Olives, Sliced
  • ½ cup Extra-Virgin Olive Oil
  • 2 tbsp Minced Yellow Onion
  • 2 tbsp Finely Chopped Celery
  • 2 tbsp Minced Fresh Flat-Leaf Parsley
  • Juice of 1 Lemon
  • 2 tsp Minced Onion
  • tsp  Freshly Ground Black Pepper
  • tsp Slap Ya Mama Original Blend Cajun Seasoning
  • Thin Cut Provolone
  • Thin Cut Mozzarella
  • Thin Cut Mortadella
  • Thin Cut Salami
  • Thin Cut Capicola
  • Egg Roll Wrappers
  • White Sesame Seeds

Instructions

Creole Olive Salad

  • Mix 1 cup pitted brine-cured black olives, sliced 1 cup large pimiento-stuffed olives, sliced ½ cup extra-virgin olive oil, 2 tablespoons minced yellow onion, 2 tablespoons finely chopped celery, 2 tablespoons minced fresh flat-leaf parsley, Juice of 1 lemon, 2 teaspoons minced garlic, 1 ½ teaspoons of freshly ground black pepper, 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and refrigerate for at least 1 hour
  • Super thin cut on all the cheese and meats.

Rolling the Egg Roll

  • Take a look at the pictures to see how to construct the rolls, be patient with them, and make sure they are sealed well.
  • Place the meat inside of the cheese
  • Lay the Eggroll paper like a diamond. Place meat, and cheese in the middle. Then add the creole olive salad (see picture to see location).
  • Roll the Egg Roll, Make sure it is sealed tight!
  • Heat vegetable oil in your skillet and deep fry to a golden brown, sprinkle with white sesame seeds, and Slap Ya Mama Original Blend Cajun Seasoning when done frying.

Notes

Elliott Prefers to use, Sargento provolone and mozzarella, Dietz and Watson mortadella, salami, & capicola, Nasoya egg roll paper, and Lindsay Olives 
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Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

 

This tasty recipe was cooked by Brittany Reinsch and places 2nd in our Slap Ya Mama Virtual Cook-off. This Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin will have you going back for seconds.
Check out more of Brittany's cooking on Instagram @butteritupbritt!
Course Main Course
Cuisine American, Cajun
Author Brittany Reinsch

Ingredients

Instructions

  • Begin with pre-baking your bacon at 425 degrees until it is about 1/3 cooked (still a little raw)
  • While your bacon is in the oven, combine pepper jelly(heat for easy mixing), Worcestershire, honey, garlic, and smoked paprika and set to the side.
  • Grab a sheet pan fitted with a wire rack (you don’t want it to soak in fat while cooking). Lay the bacon on the rack so that the pieces slightly overlap
  • Place your pork loin on the bacon (bottom or ugly side up) and season with Slap Ya Mama Original Blend Cajun Seasoning and pepper jelly
  • Wrap the pieces of bacon around the pork and secure with toothpicks 
  • Flip over and top with the remaining pepper jelly and the final sprinkle of Slap Ya Mama Orignal Blend Cajun Seasoning
  • Place the tenderloin in the oven for about 20-30 minutes and allow to rest until portioning

Notes

Pairs well with rice and squash! 
 
 
 
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Slap Souffle Pancakes

Slap Souffle Pancakes

 

This dish was part of our Slap Ya Mama Virtual Cook-off! It was created by Allie Coats and placed in the top 10 out of nearly 100 dishes! Give it a try!
Course Breakfast, Dessert
Cuisine American
Author Allie Coats

Ingredients

Instructions

  • Preheat oven to 400 degrees F
  • On a baking sheet, marinade bacon strips with Slap Ya Mama - Cajun Pepper Sauce, and generously dust with Slap Ya Mama Cajun Seasoning Original Blend 
  • Cook for 30 min, set on paper towels to dry
  • Place egg whites in medium bowl; set aside in the refrigerator to chill.
  • Place egg yolks in a large bowl. While whisking, add 1 tablespoon granulated sugar, vanilla, and baking powder. Once well blended, add milk and flour-- sift flour well to avoid large lumps. Continue to whisk until well combined.
  • Add orange/lemon juice and salt to egg whites. Using a mixer at medium speed, whisk eggs until frothy/foamy (approximately 1 minute). Continue to mix at medium speed while gradually adding the remaining 5 tablespoons of sugar. Turn the speed to high and mix well until consistency has doubled in size, with stiff glossy peaks. Do not overbeat the meringue
  • On the stove, heat a lidded nonstick skillet on the lowest setting and set aside.
  • Using a rubber spatula, scoop 1/3 of the meringue mix into the egg yolk mixture. Gently fold until combined. Repeat with the remainder of the meringue until almost combined, and then very gently fold the mixture until no stripes remain.
  • Carefully grease the skillet and the inside of 3-inch wide pastry rings (approx. 1 1/2 inches tall) with unsalted butter. Check the pan heat by pouring a small amount of water into the pan. If the water pops or sizzles, turn the heat down. Ladle 1/2 cup of mixture into the pastry rings. Place the lid on the skillet, and cook until they start to rise and a few bubbles are forming at the top (3-4 minutes)
  • Remove lid, and add slap marinaded bacon into the pastry ring. Gently flip the rings using 2 spatulas and immediately replace the lid. Cook until the souffle appears to be light and springy to the touch (2 minutes). Transfer the cooked pancake to the platter, and repeat step 9 until all souffles are completed.
  • Top pancakes with additional bacon pieces, butter, and slap ya mama sauce & seasoning. ENJOY!!
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

No southern gathering is truly complete without a serving dish full of fried chicken. And Maw Maw's Fried Chicken is sure to convince any nonbelievers.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
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Slap Ya Mama Spuds and Mozzarella Pork Steaks

Slap Ya Mama Spuds and Mozzarella Pork Steaks

 

This tasty food was submitted in our Slap Ya Mama Virtual Cook-off by A.C. Williams. Give this dish a try and tag us on Instagram @slapyamama!
A.C. Williams's Instagram: @like_the_air_conditioner
Course Main Course
Cuisine American, Cajun
Servings 4 people

Ingredients

  • Slap Ya Mama Original Cajun Seasoning 
  • 1 tsp Lime Juice
  • 2 inch Knob of Ginger
  • 2 large Cloves of Garlic
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Chili Oil
  • ½ tsp Dark Brown Sugar
  • ½ tsp Turmeric Powder
  • 4, 8 oz Pork Steaks
  • 4 Russet Potatoes
  • 2 tbsp Sour Cream
  • 4 slices Mozzarella
  • Sliced Green Onions
  • Olive Oil
  • Salt

Instructions

  • Pour coconut milk, lime juice, chili oil, turmeric, and 1 tbsp of Slap Ya Mamma into a large bowl.
  • Grate the garlic and ginger into the marinade above.
  •  Heavily salt pork steaks and add to the marinade. Let rest for at least 1 hour in the fridge.
  • Preheat oven to 425 degrees. Wash, peel, and cut potatoes into 1/4 inch slices. Let potato slices sit in cold water for 20 minutes.
  • Wash, dry, and de-stem kale. Place onto a baking sheet and lightly drizzle olive oil and Slap Ya Mamma over top.
  • Cook kale for 7-9 minutes until crispy. Set aside.
  • Thoroughly dry potato slices and place onto a baking sheet in a single layer. Seasoning with a generous amount of Slap Ya Mamma and 2 tbsp of olive oil.
  • Cook potatoes for 22-25 minutes or until crispy, making sure to shake the pan once or twice to ensure even browning. Set oven to broil after removing.
  • Remove pork steaks from marinade and grill over high heat for 10 minutes per side. Make sure to brush remaining marinade over steaks after flipping.
  •  Add a slice of mozzarella on top of each steak and broil on a baking sheet until melted (about 1 minute and 30 seconds). Let steak rest for at least 5 minutes.
  • Pour half a cup of the remaining marinade into a small saucepan and cook over high heat. Once bubbling, remove from heat and mix in sour cream and green onions. Transfer to a bowl for dipping.
  • Top steaks with a little more Slap Ya Mamma, plate, and ENJOY!
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Slap Ya Mama | Honey Glazed Salmon | Citrus Avocado Salsa

Slap Ya Mama | Honey Glazed Salmon | Citrus Avocado Salsa

Slap Ya Mama is back with a new light Spring dish. Introducing the Slap Ya Mama Honey Glazed Salmon with a Citrus Avocado Salsa Served over Coconut Rice featuring Slap Ya Mama’s White Pepper Blend & Hot Seasonings. See the full list of ingredients, serving size, and directions for preparation.

INGREDIENTS

Salmon

Salsa

  • 1 large hass avocado, peeled, cored & diced
  • 1/4 cup red onion, chopped
  • 1 tsp. orange zest
  • 2 small navel oranges, peeled, segmented & diced
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • 3 Tbsp. cilantro, chopped
  • 1 tsp. Slap Ya Mama Hot Blend Seasoning

Coconut Rice

DIRECTIONS

Salmon

Preheat oven to 350 degrees.  For ease, work with 2 salmon fillets at a time.  Sprinkle the top of each fillet with Slap Ya Mama White Pepper Blend Seasoning, and drizzle 1 tsp. of honey over each fillet, being sure to spread evenly.  Dust the top of each fillet with 1 tsp. of flour.  Over medium-high heat, add olive oil to a large skillet.  Once oil is hot, add 2 fillets, floured side down, and cook until golden brown, about 2 minutes.  While they’re cooking, apply Slap Ya Mama White Pepper Blend Seasoning, honey and flour to the tops of the fillets as before.  Carefully rotate each fillet and cook until golden brown, about 2 minutes.  Remove from heat and place on a baking sheet that has been lightly coated with non-stick cooking spray.  Repeat process with the other two fillets.  Once all salmon is on baking sheet, bake in the oven for about 7 to 10 minutes, depending on the thickness of fillets.

Serve warm over coconut rice and top with citrus avocado salsa.  Enjoy!

Salsa

In a large bowl, combine avocado, onions, orange zest, orange pieces, lime zest, lime juice and cilantro.  Gently toss all ingredients while sprinkling Slap Ya Mama Hot Blend Seasoning evenly over salsa.

Coconut Rice

In a saucepan over high heat, bring water, rice, chicken bouillon, bell pepper and butter to a boil.  Reduce heat to medium-low, cover and let simmer until all liquid is absorbed, about 20 minutes.  Add coconut milk, Slap Ya Mama Hot Blend Seasoning and sugar, stir and let simmer until rice has absorbed most all of the coconut milk.

 

Slap Ya Mama Pulled Pork Sandwich

Slap Ya Mama Pulled Pork Sandwich

This is a delicious and easy slow cooker recipe that everyone will enjoy!

Ingredients:

Pork:

Coleslaw:

  • green cabbage, ½ head or 3 cups, shredded
  • 1 tsp. Slap Ya Mama Hot Blend Seasoning
  • red cabbage, ½ head or 3 cups, shredded
  • ¾ cup mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 large jalapeno, sliced
  • ½ small red onion, sliced
  • 1 carrot, peeled and shredded

Directions for Pork

Season the roast with 2 tbsp. of Slap Ya Mama Original Blend Seasoning, being sure to cover it evenly.  In a large skillet over medium-high heat, add butter and roast.  Brown all sides of the roast and set aside.  In the same skillet, reduce heat to medium; add onions and garlic and sauté until onions are tender.  Add just enough water to cover the bottom of the skillet, stir in dark brown sugar, being sure to scrap the bottom of the skillet to help bring up remnants of the browned pork and onion/garlic mixture.  Bring to a light boil then remove from heat.  Place roast in the slow cooker and pour contents of the skillet over the roast.  Cook on low for 8 hours.  Once cooked, remove from the slow cooker and let rest for 20 to 30 minutes.  Using 2 forks, pull roast apart into small slices or chunks.  Toss with BBQ sauce to desired taste, serve on buns and top with coleslaw.

Directions for Coleslaw

Combine the cabbage, jalapeno, onion and carrots in a large bowl.  In a small bowl, whisk together the mayonnaise, vinegar and Slap Ya Mama Hot Blend Seasoning.  Add dressing to cabbage mixture and toss well.

Cajun Mardi Gras Celebrations

Cajun Mardi Gras Celebrations

It’s time for an old-fashioned Louisiana Mardi Gras! Fiddles and accordions are blasting, and chickens are being tossed so high you’d almost think they were flying. Costumed revelers who look like they came straight out of medieval history sporting fringed and wire mesh feudal outfits on horseback, chasing chickens and begging for ingredients for a huge communal gumbo. Louisiana Cajun Country’s Courir de Mardi Gras - a tradition that dates all the way back to medieval celebrations in France.

Traditions of Louisiana Cajun Mardi Gras

Outside of the stunningly decorated floats and crowned kings and queens you find in New Orleans Carnival festivities, Cajun Mardi Gras is a festival of French origins and a celebration of amazing gumbo - and it all begins on Mardi Gras Day.

Cajun Mardi Gras Celebrations

Courir de Mardi Gras - Photo courtesy of cajunzydecophotos

On the morning of Fat Tuesday, costumed revelers take the streets wearing handmade medieval jester dresses sporting capuchons hats from French traditions that mocked nobility in the medieval era, and bishop miters for the Catholic papal state. It was all a way to escape the roles of life on a daily basis and live like you don’t have a care in the world. The hustle and bustle of everyday life was drowned away by the sounds of Cajun bands playing and the smell of delectable Cajun country cooking. When the horseback revelers took the streets, Courir de Gras began.

Courir de Mardi Gras

The main event of Cajun Mardi Gras. Costumed revelers on horseback are led by the capitaine of Mardi Gras in the traditional celebration of Courir de Gras, where they’d travel from house to house begging for ingredients for a communal gumbo that would feed the town. But you wouldn’t just receive the ingredients. You need to work for it - and by work we mean an assortment of rituals that included dancing atop their horses, climbing trees, and making chicken noises. Homeowners would then toss live chickens into the air for revelers to chase and swing around their heads. The horsemen are joined by men riding on chicken wagons and trailers to catch the most chickens for the communal gumbo while offering cold beer and sausage, and providing musical entertainment for homes they passed by. Thankfully, you don’t have to wait for the race to be over before the gumbo is prepared. The food is now prepped prior and during the race while awaiting its last ingredient once the race is over - chicken.

Each town in Cajun country has their own unique way of celebrating Courir de Gras. The towns feature various foods and events that really bring out the Cajun experience you’re looking for. For example, in Basile, you’ll find a courir for the kids held a few days before Fat Tuesday.

Parade and Musical Entertainment

Once the run comes to an end, the Mardi Gras parades soon follow. In Cajun country, you won’t find parade floats featuring intricate gowns or elaborate mockups. You will instead find homemade costumes and handmade decorated floats pulled by trucks rather than tractors. The parades are also accompanied by traditional music featuring Cajun bands playing the fiddle, accordion, guitar, and the must-hear washboard.

Cajun Mardi Gras is definitely a sight to see. If you want to experience something different than New Orleans Carnivale, everyone is welcome to come down to Cajun Country. Spend Mardi Gras this year in Cajun country for an experience you’ll never forget. Just read what National Geographic’s Young Explorer Caroline Gerdes had to say from her experience going from New Orleans Carnival to Cajun Mardi Gras.

Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast

Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast

Slap Ya Mama is back with a new signature dish. Introducing the Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast recipe by37 Cooks featuring Slap Ya Mama’s original blend and jambalaya dinner mix seasonings. See the full list of ingredients, serving size, and directions for preparation.

- By Holly of 37 Cooks

When I first signed up for this challenge, I had absolutely no idea what to make. I was thinking breakfast of some kind, but Cajun-spiced? Jambalaya Mix? Pepper sauce? I really started to sweat it…literally!But an idea struck me after working at my son’s preschool one morning. They were reading a book called Marsupial Sue Presents The Runaway Pancake by John Lithgow. I had never heard of this book before, but these kids were in love! They’d sing along with his teacher and hang on her every word. So that’s where the pancake idea was born. I made several kinds at first (zucchini, cheese, sausage) but the yam ones stuck. My son, Caden, would just gobble them up. I hope you do too!

Ingredients

Directions

Cook Slap Ya Mama Cajun Jambalaya Dinner Mix according to box instructions, minus the meat. Let cool.

Saute the diced yam on medium heat in 2 Tablespoons oil, brown sugar and Slap Ya Mama Original Blend Cajun Seasoning until fork tender, about 10 minutes. Let cool.

In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, mix egg, butter and milk. Fold in the black beans, cooked yam and Slap Ya Mama Cajun Jambalaya Dinner Mix. Add the wet ingredients into the dry until just mixed. Let sit about 10 minutes.

Heat a large, non-stick skillet on medium-high. Add 1-2 Tablespoons of canola oil per batch of cakes. Pour 1/4 cup of batter into pan, making 3-4 at a time. Cook the cakes 3-4 minutes and gently flip. Cook another 2 minutes until golden brown. Yields about 12 cakes.

Heat oven to 350˚F. Rinse and pat dry turkey breast. Place in small roasting dish. Coat with olive oil and season with Slap Ya Mama Original Blend Cajun Seasoning. Drizzle with honey. Bake for 50-60 minutes or until done and juices run clear.

For the sauce: Mix the sour cream and Slap Ya Mama Cajun Pepper Sauce. Serve on top of the cakes.

Slap Ya Mama’s Seafood Lasagna

Slap Ya Mama’s Seafood Lasagna

Looking for some Cajun seafood recipes for dinner? Try Slap Ya Mama’s Seafood Lasagna. Our zesty Cajun lasagna features shrimp, crabmeat, and crawfish complete with Slap Ya Mama’s etouffee sauce to really pack a punch in flavor. See full recipe ingredients and prep time.

Ingredients:

  • 1 16oz Jar of Slap Ya Mama Etouffee Sauce
  • 1 lb Shrimp, Peeled & Deveined
  • ½ lb Crab Meat
  • ½ lb Crawfish Tails (if available)
  • ½ Cup Water
  • 12 Lasagna Noodles
  • 4 cups Mozzarella Cheese, Shredded
  • ¾ Cup Parmesan Cheese, grated
  • 15 oz Ricotta Cheese
  • 1 Egg

Directions:

In a 6 quart pot, add Slap Ya Mama Etouffee Sauce, shrimp, crab and crawfish.  (If you don’t have access to crawfish, you can substitute with ½ pound more of shrimp or crab).  Add ½ cup of water.  Bring to a light boil, cover and let simmer for 15 minutes stirring occasionally.  Remove from heat and let rest.

Bring a large pot of water to a rolling boil.  Cook lasagna noodles in boiling water for approximately 12 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese and egg.

Preheat oven to 375 degrees F.

To assemble, spread half of the etouffee sauce mixture in the bottom of a 9” x 13” baking dish.  Arrange 6 lasagna noodles lengthwise over etouffee sauce.  Spread half of the ricotta cheese mixture over noodles.  Layer with one half of mozzarella over ricotta cheese.  Spread remaining half of etouffee sauce mixture over mozzarella and sprinkle ¼ cup parmesan cheese.  Layer another 6 lasagna noodles and remaining ricotta cheese, mozzarella and parmesan cheese.  Cover with foil, making sure it doesn’t touch the cheese.

Bake at 375 degrees F for 20 minutes. Remove foil and bake for another 30 minutes.  Cool for 15 minutes before serving.  Enjoy!

Serves 8