It’s game time and you need the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama’s Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season.
In a large skillet over medium heat, combine sausage and Slap Ya Mama Hot Blend Seasoning. Cook until sausage is browned and cooked through. Stir in onions, bell peppers, jalapenos, tomatoes/green chiles and cream cheese. Continue cooking over medium heat, stirring constantly, until cream cheese is melted and smooth. Serve in a bowl with corn chips and enjoy!
In Louisiana, wings are a big deal. We love our wings and we love our seasonings - so we put them together. Introducing Slap Ya Mama’s Sweet & Spicy Cajun Wings complete with our very own original and hot blend seasoning and Slap Ya Mama Hot Pepper Sauce for extra flavor. You haven’t tried real Cajun wings until you’ve tried our concoction. Check out recipe details and whip some up today.
3 lbs chicken wings, separated at joints, tips discarded
Season chicken wings with Slap Ya Mama Original Blend Seasoning to taste. Arrange wings on a cooling rack that can be placed inside a baking sheet. If you don’t have a cooling rack, simply place the wings on the baking sheet. Bake for 30 minutes.
While the wings are baking, you can make the wing sauce. In a medium saucepan over medium-low heat, combine butter, honey, Slap Ya Mama Pepper Sauce and Slap Ya Mama Hot Blend Seasoning. Mix well and simmer about 10 minutes.
Place baked wings in a large bowl, pour sauce over wings and mix well, coating the wings with sauce. Serve with carrots and celery stalks and enjoy!
It’s Cajun cooking time! Slap Ya Mama’s new recipe is Spicy Cajun Shrimp & Pasta. Delicious Cajun pasta complete with assorted toppings and our white pepper blend seasoning. Mix things up with Louisiana flavors on us!
In a large sauté pan over medium heat, add olive oil, onions, garlic, green onions, jalapeno and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Cook until the garlic is slightly golden brown and onions are translucent, about 3 to 4 minutes. Add tomatoes and cook until tomatoes are softened, about 2 minutes. Reduce heat to medium low; add tomato sauce, lemon juice, ½ tsp white sugar and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Bring to a light simmer and let simmer for 2 to 3 minutes. Season shrimp with the remaining Slap Ya Mama White Pepper Blend Seasoning and place in the sauce. Cook each side of shrimp for 2 to 3 minutes. Remove pan from heat to prevent shrimp from continuing to cook. Serve over a bed of pasta and enjoy!
Looking for a new appetizer option or party dip? Try Slap Ya Mama’s Guacamole Dip! It’s the talk of the season with our delicious original and hot blend seasoning to give that flavor kick you want out of your appetizer dish.
In a large bowl combine avocados, lime juice, Slap Ya Mama Original Blend Seasoning and Slap Ya Mama Hot Blend Seasoning. With a fork or a potato masher, mash ingredients until desired texture is reached. Mash for a longer period of time for smoother texture or a shorter period for a chunky texture. Fold in onions, jalapenos, tomatoes, cilantro and garlic. Let sit for about 20 to 30 minutes at room temperature. Serve with tortilla chips. Enjoy!
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.
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
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!
On a cold day there is nothing better than a bowl of hearty beef & bean chili spiced up with Slap Ya Mama. Using our grandmother’s recipe, with a few changes, this spicy and hearty chili will hit the spot on any chili winter day.
Season meat with Slap Ya Mama Hot Blend Seasoning. In a large pot on medium-high heat, coat bottom of pot with olive oil and add seasoned meat. Cook meat, stirring frequently until all meat is browned. Add onions, bell peppers, garlic and jalapeños. Sauté until onions and bell peppers are soft. Reduce heat to medium, stir in rotel, tomato sauce, tomato paste, beef broth, water, chili powder, cumin, oregano, beans, Slap Ya Mama Pepper Sauce, Slap Ya Mama Original Blend Seasoning and mix well. Bring to a slight boil, reduce heat, cover and let simmer for 30 minutes stirring occasionally. Serve in a bowl, top with cheddar and green onions. Eat with tortilla chips or crackers and enjoy!
Rinse and dry pork roast and place in a dutch oven. In a food processor combine onion, Slap Ya Mama seasonings, brown sugar, garlic cloves, oregano, olive oil, and vinegar. Pulse until completely combined. Pour the mixture over the pork. Rub into all the nooks and crannies. Add 1 1/2 cups water around the bottom of the pork roast, cover tightly and roast for at least 5 hours, turning over every hour. Check to make sure roast is fork tender, then shred the meat using two forks to help pull it apart. I kept the meat in the juices so it would stay moist.
Serve pork on warm flour tortillas and add your favorite toppings. I used our favorite salsa, shredded cheddar, sour cream, fresh diced tomatoes and it wouldn’t be the same without squeezing fresh lime wedges over the top! Enjoy!
Chicken Sauce Piquante is a traditional cajun recipe that has been around for generations. With a reddish spicy gravy, it has an incredible flavor and fairly simple to prepare. Served over rice, this dish was and still is a staple in many households in and around the Acadiana area. There are many methods and recipes for this particular dish but in our family, this is how we were taught to prepare a sauce piquante.
Generously season chicken with Slap Ya Mama Original Blend and a few splashes of Slap Ya Mama Cajun Pepper Sauce. On medium-high heat, pour about 2 tbsp of olive oil in a 4-quart pot. Once hot, brown pieces of chicken on all sides and place aside until all chicken is browned. 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. Add onions, bell peppers, garlic and just enough water to cover the bottom of the pot. Sauté until vegetables are soft. Add tomato sauce; continue to sauté for10 minutes. Add mushrooms, beef broth, whipping cream and 1 tbsp Slap Ya Mama Original Blend Seasoning. Sauté for 5 minutes. Lower heat to medium, add chicken and fill pot with water just to the top of the chicken. Cover and let boil for an hour or until chicken is tender, stirring occasionally. Lower heat; stir in green onions and parsley. Let simmer for 10 minutes. Server over rice and enjoy!
Note: You may add smoked sausage to this dish. If doing so, you would treat it just as you do the chicken.