Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.
Dark Flour
2 cups all-purpose flour
Preheat oven to 350°
Spread flour onto a rimmed baking sheet
Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring frequently, until tender, 2 to 3 minutes. Add crabmeat and garlic; cook for 1 minute. Add bourbon; cook until liquid is reduced, about 2 minutes.
Fold crabmeat mixture into cream cheese mixture. Transfer to prepared pan. Sprinkle with Parmesan.
Bake until mixture is hot and bubbly and cheese is light golden brown, about 24 minutes. Let cool for 10 minutes. Garnish with green onion, if desired. Serve with pita chips.
What could possibly make a cheesy dip filled with savory vegetables and crawfish batter? Aunt Celeste knows-- serving it in a bread bowl, of course.For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium saucepan, melt butter over medium heat. Add onion, bell peppers, and garlic; sauté until tender. Stir in Worcestershire. Add cream cheese, stirring until melted. Add soup, tomato sauce, and vegetable juice, stirring until well combined. Add cheese and half- and-half, stirring until cheese is melted.
Cut top off bread round, and set aside. Hollow out inside of loaf. make sure enough bread is left inside so that the bread does not have any holes. Press bread down inside bowl. Left over bread can be cubed and baked for dipping in crawfish dip.
Place bread bowl on a baking sheet. Pour crawfish mixture into bread bowl.
Bake for 30 minutes. Return top of bread round to bread bowl, and cover entire round with foil. Bake 20 minuted more. Remove top of bread round, and garnish with parsley, if desired. Serve warm with bread pieces and crackers.
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a small bowl, stir together cream cheese and mayonnaise. Add ketchup, onion, and bell pepper. Stir in shrimp and Slap Ya Mama White Pepper Blend. Refrigerate for 1 hour before serving. Serve with bagel chips.
Perfect for passing around a family party or just frying up for fun, these bite-size boudin balls are deep-fried and seasoned with two famous Slap Ya Mama Products. For more tasty recipes like this check out our cookbook Growing Up Cajun!
Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.
Oysters in the half shelf are deep-fried to perfection and served over a creamy spinach mixture. Get 'em while they're hot! This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast.
In the work bowl of a food processor, pulse spinach in batches until finely chopped.
In a large skillet, heat canola oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, Slap Ya Mama Cajun Pepper Sauce, ¼ teaspoon salt, and ¼ teaspoon pepper.
Preheat oven to 400°.
Remove oysters from shells, reserving oysters. On a rimmed baking sheet, place kosher salt. Arrange oyster shells on prepared pan. Fill shells with spinach mixture. Top with cheese and bread crumbs.
Bake until lightly browned, 8 to 10 minutes.
In a shallow dish, place buttermilk. In another shallow dish, whisk together cornmeal, flour, Slap Ya Mama Hot Cajun Seasoning , remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper.
In a Dutch oven, pour vegetable oil to a depth of two inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Working in batches, carefully place oysters in a hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Place on top of a spinach mixture. Garnish with Slap Ya Mama Cajun Pepper Sauce , if desired. Serve immediately with lemon wedges.
This yummy Voodoo Linguine was submitted into our Slap Ya Mama Virtual Cook-off by Mrs.Morris Cooks! She was inspired to bring the Louisiana taste to the midwest with this dish. Give it a try you won't regret it!
Heat olive oil in a cast-iron skillet. Pat chicken thighs dry with a paper towel and season generously with Slap Ya Mama - Original Blend Cajun Seasoning. Heat skillet on medium-high heat. Add to the heated skillet, skin side down.
Brown chicken until skin is crispy and golden, turn chicken to skin side up, transfer pan to the preheated oven, and roast for 20 minutes.
When the chicken has roasted for 20 minutes, turn off the oven and leave to stay warm until the noodles are done.
Sauce
In a large non-stick skillet, heat butter and add your celery, onion, and bell pepper. Sautee until soft and a little browned along the edge.
Deglaze with the white wine! (Pour the wine into the pan and stir well, scraping up any browned bits of veg).
Add all of the remaining ingredients- fire-roasted green chiles, petite diced tomatoes, Worcestershire sauce, lemon zest, lemon juice, bay leaves, jalapeno and thyme.
Bring the skillet to a boil, then reduce heat to medium/low and simmer while you cook the linguine.
Linguine
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Serve cooked noodles with the chunky sauce from your non-stick skillet and your roasted chicken. Top with Parmesan and Slap Ya Mama-Pepper Sauce!
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.
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.
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
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!
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.
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.
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.
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. Continue Reading
