French Onion Soup

French Onion Soup

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!
Servings 8


  • ½ cup unsalted butter
  • 2 tsp sugar
  • 8 large yellow onions thinly sliced
  • 1 tbsp minced garlic
  • 2 tbsp all-purpose flour
  • 6 cups beef broth
  • 1 (10.5-ounce) can of beef consommé
  • tsp kosher salt
  • 1 tsp ground black pepper
  • ½ tsp Slap Ya Mama White Pepper Blend Seasoning 
  • 1 tbsp chopped fresh thyme
  • toasted baguette rounds
  • Shredded Swiss cheese
  • Garnish: fresh thyme


  • 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.
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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


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


  • 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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Slap Ya Mama Roasted Pumpkin Seeds

Slap Ya Mama Roasted Pumpkin Seeds


Bring your roasted pumpkin seeds to the next level with Slap Ya Mama Seasoning!



  • Carve hole in pumpkin. Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
  • Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds fully. This process will help to crisp up the seeds during roasting. 
  • Toss the seeds in a bowl with olive oil, and Slap Ya Mama Original Blend Seasoning 
  • Roast the seeds at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes. When the seeds give a nutty aroma and golden brown color, they are ready!
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Turtle Soup

Turtle Soup

This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.
Servings 8


  • 1 pound boneless turtle meat
  • 2 tbsp olive oil
  • 2 green bell peppers, diced
  • 2 onions, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, minced
  • 2 tbsp paprika
  • 2 bay leaves
  • 2 tsp Slap Ya Mama Low Sodium Blend Seasoning
  • 2 tsp dried thyme
  • tsp dried oregano
  • 1 tsp Slap Ya Mama HOT Blend Seasoning
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • Dark Flour (recipe follows)
  • 8 cups chicken broth, divided
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry sherry
  • 1 cup dry red wine
  • 3 hard-boiled eggs, peeled and cubed
  • ½ cup chopped fresh parsley
  • ½ cup fresh lemon juice
  • Salt and ground black pepper, to taste
  • Garnish: chopped


  • 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.
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Seafood Gumbo

Seafood Gumbo


Nothing feeds the belly and the soul like a warm bowl of gumbo. Served over rice, this dish combines all your seafood favorites into one comforting bowl.
For more recipes like this check out our cookbook Growing Up Cajun.


  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups chopped fresh okra
  • cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 tbsp minced garlic
  • 6 cups seafood stock
  • 1 (8-ounce) container crab claw meat, picked free of shell
  • cup amber beer
  • 2 tbsps file powder
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Slap Ya Mama Hot Cajun Seasoning
  • 2 bay leaves
  • 1 lb medium fresh shrimp, peeled and deveined
  • 1 lb red snapper fillets, chopped
  • ¼ cup chopped fresh parsley
  • hot cooked rice, to serve
  • 2 (8-ounce) containers shucked oysters, drained
  • 1 (8-ounce) container of jumbo lump crabmeat, pickled free of shell
  • Garnish: sliced green onion


  • In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, stirring to combine. Cook, stirring frequently, until a peanut butter-colored roux forms, about 20 minutes.
  • Add okra, onion, bell peppers, celery, and garlic; cook for 5 minutes, stirring frequently. Add stock, crab claw meat, beer, filé powder, Worcestershire, salt, Slap Ya Mama Original Blend Cajun Seasoning, Slap Ya Mama Hot Cajun Seasoning, and bay leaves; bring to a boil. Reduce heat to a medium, and simmer for about 1 hour.
  • Add shrimp, fish, oysters, and lump crabmeat; cool until seafood is cooked through, 8 to 10 minutes. Stir in Parsley. Serve over hot cooked rice. Garnish with green onion, if desired.
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Mama Jen’s Crab Dip

Mama Jen’s Crab Dip


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 !
Servings 12


  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • cup shredded Swiss cheese
  • ¼ cup minced shallot
  • 1 tbsp fresh lemon juice
  • 2 tsp Slap Ya Mama Cajun Hot Sauce 
  • 2 tsp Worcestershire sauce
  • 2 tsp Slap Ya Mama Original Blend Seasoning 
  • ½ tsp dry mustard
  • 1 tbsp olive oil
  • ¼ cup finely chopped yellow or red bell pepper
  • 1 (8-ounce) container jumbo limp crab meat, drained and pickled free of shell
  • 1 tbsp minced garlic
  • 2 tbsp bourbon
  • ½ cup shredded parmesan cheese
  • Garnish: sliced green onion
  • pita chips to serve


  • Preheat oven to 325°. Spray a 1-quart backing dish with cooking spray.
  • In a large bowl, combine cream cheese, Mayonnaise, Swiss, shallot, lemon juice, Slap Ya Mama Cajun Hot Sauce , Worcestershire, Slap Ya Mama Original Blend Seasoning , and mustard.
  • 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.
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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


  • 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


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.


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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Ponce Sauce Piquante

Ponce Sauce Piquante


Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal.
This recipe comes 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. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.


  • 1 lb smoked pork sausage, sliced
  • 1 (10-ounce) can tomatoes with green chiles
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 medium onion, chopped (about 1 ½ cups)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 2 tsp minced garlic (about 2 cloves)
  • 1 (4-pound) smoked ponce
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • hot cooked rice, to serve


  • In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
  • Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
  • Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
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Chicken Sauce Piquante

Chicken Sauce Piquante


Chicken Sauce Piquante is a traditional Cajun recipe that has been around for generations. With a reddish spicy gravy, it has incredible flavor and is fairly simple to prepare. Served over rice, the dish was and still is a staple in many households in and around the Acadian area.
For more recipes like this check out our cookbook Growing Up Cajun!


  • 1 whole chicken, cut up (skin removed, if desired)
  • 1 tbsp plus 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
  • 2 tbsp olive oil
  • 1 sweet onion, chopped (about 1½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce
  • cup beef broth
  • cup heavy whipping cream
  • ¼ cup diced mushroom
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • 1 tbsp Slap Ya Mama Cajun Pepper Sauce 
  • Hot cooked rice, to serve


  • In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (Don't be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from.) Remove chicken from pot.
  • Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); saute until vegetables are softened. Add tomato sauce; saute for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon of Slap Ya Mama Original Blend Cajun Seasoning; saute for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with just to top of the chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
  • Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.


Note: You may add smoked sausage to this dish. If you do, treat it just as you would the chicken. 
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama Cajun Pepper Sauce 
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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


  • 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


  • 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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Cajun Stuffed Peppers

Everyone at one point in their life has tried a stuffed pepper. They’re too popular to avoid, but what happens when you want to try something new? Thanks to the extra kick in Cajun spice, there’s a way to enjoy both the classic dish and a different taste. A common recipe like one for slow cooked stuffed peppers is just waiting to become Cajun Seasoned Stuffed Peppers.

Slow Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup shredded pepper jack cheese

3/4 cup salsa

1 small onion, chopped

1/2 cup frozen corn

1/3 cup uncooked converted long grain rice

1-1/4 teaspoons chili powder

1/2 teaspoon ground cumin

Reduced-fat sour cream, optional

This recipe comes, as recipes usually do, from older traditions. Stuffed pepper recipes exist across the world, but the ones made here have a style that is unique to the United States with ground beef, rice, cheese, and spices among the ingredients. Additional elements such as vegetables or cream come from personal preferences but still follow the process of cooking within a large pepper as perfected since the 1890’s. Beyond that, like a regular bell pepper becoming Cajun Stuffed Peppers, the recipe continues to change.

Stuffed peppers can be one of the simpler party dishes based on the recipes which means it can always be improved or made more elaborate. Ingredients can be switched out for dietary needs or just a little extra spice. The addition of Cajun spice, however, provides a new opportunity for an old recipe.

In a common dish, Cajun seasoning can either be added in place of something or as an ingredient on its own. Using the previous slow cooked recipe, a chef could easily substitute chili powder or cumin for a new spice. This not only keeps the hot element of the food but adds a new taste to it as well. Some people find that the flavor can even be preferable as the seasoning gives a sense of vibrancy to an otherwise ordinary recipe. Some even goes as far as to make Cajun stuffed peppers with the seasoning and hot sauce as their own flavors rather than substitutes. There is certainly something about the Cajun taste that always sticks out no matter where it goes.

If you’re looking to change up an old recipe or start a new one, purchase some good Slap Ya Mama Cajun Seasoning for your own stuffed peppers today!

Slap’s Game Day Nachos

Slap’s Game Day Nachos

Ready for some real game day food? It’s not game day without Slap Ya Mama’s Game Day Nachos! All your favorite nacho game day needs including shredded chicken, ground beef, topped with your favorite seasonings and Slap Ya Mama’s original and hot blend seasonings.


  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 lb ground beef
  • 1 lb chicken breast, cooked & shredded
  • 1 red bell pepper, chopped
  • ½ tsp paprika
  • ¼ tsp cumin
  • 2 tsp Slap Ya Mama Original Blend Seasoning
  • 1 can chili beans (16oz), drained
  • ½ cup water
  • 6 roma tomatoes, diced
  • 2 jalapenos, seeded & diced
  • ½ bunch cilantro, chopped
  • 1 lime, juice
  • ¾ tsp Slap Ya Mama Hot Blend Seasoning
  • tortilla chips
  • 1 ½ cups cheddar cheese
  • 1 ½ cups monterey jack cheese
  • 1 avocado, pitted & diced
  • sour cream for topping (optional)


Meat & Beans:

In a large skillet over medium-high heat, add olive oil and ¾ of the onion.  Sautee onions until softened, then add ground beef.  Cook until ground beef is browned thoroughly.  Drain fat from the pan.  Add shredded chicken breast, red bell pepper, paprika, cumin and Slap Ya Mama Original Blend Seasoning.  Stir until fully combined, add water and beans, mix well.  Reduce heat to a low and let simmer while preparing the pico de gallo.

Pico De Gallo:

In a large bowl, combine tomatoes, jalapeños, cilantro, lime juice and Slap Ya Mama Hot Blend Seasoning.  Mix well and set aside.

Building a Tower of Nachos:

On a large platter or plate, place a layer of nachos.  Top that layer with a layer of meat and beans, followed by a layer of cheese.  Continue this process making each tri-layer a little smaller than the one before until you have ran out of everything.  Place in the microwave for 30 second intervals until the cheese is completely melted and bubbly.  Top with pic de gallo and avocado with a little sour cream if you so choose.  Serve and enjoy while cheering and screaming at the tv as if you are the coach of your favorite team.  Have fun!