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!
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.
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.
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 !
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.
Tasso adds an extra kick to this flavor-packed and perfectly creamy soup. This recipe and more delicious recipes can be found in our cookbook Growing Up Cajun
1lbmedium fresh shrimp, peeled, deveined, and rinsed
2tbspchopped fresh parsley
Garnishchopped green onion
Instructions
In a Dutch oven, heat oil over medium heat. Add tasso, onion, bell pepper, garlic, and 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; sautéuntil onion is translucent.
Stir in cream cheese, and cook until softened.
Add corn, tomatoes, soups, milk, and remaining1⁄2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; cook for 8 to 10 minutes, stirring constantly.
Add 3⁄4 cup water; increase heat, and bring to a light boil.
Add shrimp, and return to a light boil. Reduce heat, and simmer for 15 minutes.
With 5 minutes remaining, stir in parsley. Garnish with green onion, if desired.
Introducing Slap Ya Mama’s Mexican Restaurant Chicken Soup brought to you by 37 Cooks. This delectable recipe features our Cajun jambalaya dinner mix and your choice of chicken breasts or rotisserie chicken for a taste so good, you’ll want to be home sick eating it all week.
When I’m coming down with a cold or when I just feel down and out, I want Mexican restaurant chicken soup. Do you know the kind of soup I’m talking about? I call it sick day soup but it’s often called Caldo de Pollo on menus. I usually call my husband and ask him to stop by our local Mexican restaurant to pick some up on his way home from work, but if he’s traveling and I’m not feeling well? The last thing I want to do is leave the house to go get that soup.
Surprisingly, the Slap Ya Mama Jambalaya dinner mix has many of the same ingredients as my beloved soup! You can bet it will always be a staple in my pantry! Sorry, El Porton Mexican Restaurant! I’ll be making my own soup from now on!
serves 4 for dinner or 8 as a first course
32 ounces chicken stock
4 cups water
2 carrots, cut into 1/4-inch slices
2 ribs of celery, cut into 1/4-inch slices
1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
1-2 chicken breasts, cooked and torn or cut into pieces (may use rotisserie chicken)
1 avocado, peeled, pit removed, sliced
Cilantro, chopped
1 lime, cut into fourths, visible seeds removed
Fresh jalapeno slices, optional
In a large saucepan, bring chicken stock and water to a boil. Turn heat to low, add carrots, celery, and Slap Ya Mama Cajun Jambalaya Dinner Mix. Cover saucepan and let the soup simmer for 20 minutes. Do not peek! While the soup cooks, add the chicken, avocado slices, cilantro, and lime slices to your serving bowls. You may add the optional jalapeno slices. Remove saucepan from the heat and stir. Taste for seasoning and add salt and pepper if necessary. Serve immediately.
Note: Do not make this soup ahead of time. It must be served immediately. The rice will expand and soak up all additional broth. If you have leftovers, you have two choices. Discard it or be prepared to add additional broth.
Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.
Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right. With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos. We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork. For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days. We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.
This winter, try preparing a chicken & sausage gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.
In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil. Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally. Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning. Boil for 15 minutes. With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Add water to pot until it is almost full. Bring to a boil and boil for 1 hour. With 10 minutes remaining of the hour boil, add parsley and green onions. Reduce low heat. Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!
If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.
Looking for some new authentic cuisine options? Slap Ya Mama has just the thing! Try our new Ya-Ka-Mein Soup recipe. It’s a New Orleans favorite on the famous Vietnamese soup, Pho. It is considered by many to be the best hangover cure and pretty much a lifesaver. Traditionally made with beef, spaghetti, spices, green onions and hard-boiled eggs, “Old Sober” contains everything needed to overcome those dreadful mornings after a long night of partying. However, it is so delicious you don’t have to have a hangover to enjoy Ya-Ka-Mein.
Ingredients:
2 lbs beef flank steak, 1/8 “ thick X 2” long slices
1 pound angel hair pasta, cooked to package directions
1 bunch green onions, sliced for topping
Chili Hot Sauce (Sriracha) to taste for spicing up your own bowl
Directions:
Fill a large stockpot with water over high heat. Add flank steak, beef base, onion, celery, kosher salt, oil, Worcestershire sauce and the Slap Ya Mama’s Who Dat? and Hot Blend Seasonings. Mix well and bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. With 10 minutes left of simmering, add shrimp, boiled eggs and cilantro.
Assembly of Soup:
Place a serving of pasta in the bottom of a bowl, with a slotted spoon add beef and shrimp to the top of the pasta, add a boiled egg (whole or halved), fill bowl with beef broth and top with green onions. Add a few dashes of chili hot sauce to really spice it up. Enjoy!
