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.
All the spices and flavors of chuck roast are combined with sandwich fixin's and fresh rolls- lunch is served. This delicious recipe is from our Growing Up Cajun Cookbook. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Make small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Sprinkle both sides of roast with Slap Ya Mama Original Blend Cajun Seasoning, salt, and pepper.
In a large Dutch oven, heat oil over high heat until almost smoking. Carefully add roast; cook until well browned on all sides. Remove from pan; reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast to pan; add stocks, Worcestershire, Slap Ya Mama Cajun Hot Sauce, thyme, and bay leaf. Bring to a boil; reduce heat to a low. Cover and simmer until meat is fork-tender, about 3hours. Using 2 forks, shred beef.
Using a spatula, spread mayonnaise onto bottom half of each roll. Top with lettuce and tomato. Spoon roast beef with gravy on top. Cover with top half of roll!
Juicy tomatoes and crisp okra are charred on the grill and tossed in fresh herbs for a salad that's made up of only the good stuff. This recipe is from our Growing up Cajun Cookbook! 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.
Servings 6
Ingredients
½poundokra, halved lengthwise
½cupsliced red onion
⅓cupplus 1 tablespoon olive oil, divided
3clovesgarlic, thinly sliced
2mediumheirloom tomatoes, quartered
2clusterstomatoes on the vine
⅓cupchopped fresh herbs (such as parsley, basil, thyme, and oregeno)
Garnish: chopped fresh herbs, freshly cracked black pepper
Instructions
Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to the pan; cook until lightly charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, Slap Ya Mama Original Blend Cajun Seasoning, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs and freshly cracked black pepper, if desired.
This tasty meal was created by Aaron Friesmeier for our Slap Ya Mama Virtual Cook-off. Over 1,000 people voted, and this cheesy goodness took home 3rd place. Try this dish, you wont regret it! Find Aaron on Instagram @endurancefiend!
Course Main Course
Cuisine American, Cajun
Keyword Slap Ya Mama Bloody Mary Infused Grilled Cheese
Pre-heat 2 stovetop pans at medium and prep each pan with a very light coating of butter
Pre-cook 4 strips of bacon
Very lightly coat the bread in the step 1 bread batter. Similar to cooking French toast sear both sides until done then add 2 slices of Swiss & American cheese, 2 slices of bacon, 2 pickles, 2 Roma tomato slices, a few dashes Of Slap Ya Mama Original Blend Cajun Seasoning. Turn sandwiching over at 1 min per side until cheese is melted and golden brown on both sides of bread.
Garnish sandwich with your Bloody Mary toppings of choice. Aaron likes to garnish with a sliced grape tomato, a green olive, a sweet petite pickle, salami, picked okra, Gouda, and a sausage link.
If you’re looking for the perfect snack, try Slap Ya Mama’s Cherry Tomato Snack. Fresh tomatoes with great tasting Slap Ya Mama Original Blend Seasoning. It’s a one-of-a kind snack that is sure to make your taste buds thank you.
