Corn Maque Choux Andouille Braid

Corn Maque Choux Andouille Braid

 

 

This delicious meal was created by Elliott Wilson, the winner of our Slap Ya Mama Virtual Cook-off! His dish was inspired by his wife's Louisiana Roots a this is his own "Creole Cuisine Creation". Give Elliott's Corn Maque Choux Andouille Braid a try, you won't regret it!
For more of Elliott's yummy cooking check out his Instagram @elliotts.table
Course Main Course
Cuisine American, Cajun
Keyword Corn Maque Choux Andouille Braid
Prep Time 30 minutes
Cook Time 25 minutes
Author Elliott Wilson

Ingredients

  • 2 tbsp Unsalted Butter
  • 4 cups Frozen Corn
  • 1 cup Chopped Green Onions
  • ½ cup  Chopped Red & Green Bell Peppers
  • 1 tbsp  Minced Garlic
  • 1 tbsp  Minced Jalapeno
  • 3 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp Salt
  • 2 tsp Slap Ya Mama Green Pepper Sauce
  • ½ cup Heavy Cream
  • 2 loaves Wewalka Family Style Crust
  • 6 links Andouille Sausage Liks
  • 1 ½ cups Grated White Cheddar Cheese

Instructions

Corn Maque Choux Recipe:

  • Melt the butter in a large skillet or sauté pan over medium-high heat. 
  • Add the corn, onions, garlic, bell peppers, jalapeno, Slap Ya Mama Cajun Seasoning, salt, Slap Ya Mama Green Pepper Sauce, and cook, stirring, until soft, for 10 minutes.
  • Add the cream and cook for 2 minutes. Remove from heat and set aside.

Andouille Braid Recipe:

  • Preheat your oven at 400 degrees
  • Flatten out the pizza dough and cut into pieces that will be wrapped around each sausage. Use kitchen scissors to cut wrapped sausage on an angle, careful not to cut all the way through.
  • Take each cut piece and twist it to layover in a “braid”. Sprinkle the braid with some Slap Ya Mama Cajun Seasoning.
  • Now the fun part, take your Corn Maque Choux and spoon it on top of the Andouille braid. 
  • Sprinkle the grated cheese over the top & sprinkle with Slap Ya Mama Cajun Seasoning.
  • Place in the oven for approx 25 min or until the braid is golden brown. 
  • Let it rest for 5 minutes before cutting and serving.

Notes

Pairs great with salads and green beans! 
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Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin

 

This tasty recipe was cooked by Brittany Reinsch and places 2nd in our Slap Ya Mama Virtual Cook-off. This Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin will have you going back for seconds.
Check out more of Brittany's cooking on Instagram @butteritupbritt!
Course Main Course
Cuisine American, Cajun
Author Brittany Reinsch

Ingredients

Instructions

  • Begin with pre-baking your bacon at 425 degrees until it is about 1/3 cooked (still a little raw)
  • While your bacon is in the oven, combine pepper jelly(heat for easy mixing), Worcestershire, honey, garlic, and smoked paprika and set to the side.
  • Grab a sheet pan fitted with a wire rack (you don’t want it to soak in fat while cooking). Lay the bacon on the rack so that the pieces slightly overlap
  • Place your pork loin on the bacon (bottom or ugly side up) and season with Slap Ya Mama Original Blend Cajun Seasoning and pepper jelly
  • Wrap the pieces of bacon around the pork and secure with toothpicks 
  • Flip over and top with the remaining pepper jelly and the final sprinkle of Slap Ya Mama Orignal Blend Cajun Seasoning
  • Place the tenderloin in the oven for about 20-30 minutes and allow to rest until portioning

Notes

Pairs well with rice and squash! 
 
 
 
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Slap Ya Mama Bloody Mary Infused Grilled Cheese

Slap Ya Mama Bloody Mary Infused Grilled Cheese

 

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
Prep Time 15 minutes
Cook Time 18 minutes
Servings 2 people
Author Aaron Friesmeier

Ingredients

Instructions

  • In a low volume pan mix 1 egg, 2/3 cups Slap Ya Mama Cajun Hot Sauce 1/2 tsp  Slap Ya Mama White Pepper Blend Seasoning, 1/2 tsp Slap Ya Mama HOT Cajun Seasoning, 8 oz Slap Ya Mama Bloody Mary Mix, 1 oz vodka, a triple dash of Worcester sauce & a pickle fork of Horseradish. Whisk everything together until it settles into a bread batter.
  • 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.

Notes

Pairs well with a fried egg and potato chips! 
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

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.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • 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.
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Mama’s Muffulettas

Mama’s Muffulettas

 

Mama's Muffuletta is not your average deli meat sandwich-layers of meat, cheese, and olives are served up on fresh bread to create this instant favorite.
This recipe is 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. Click here to order your cookbook today!
Course Main Course
Cuisine American, Cajun
Servings 8 people

Ingredients

Instructions

  • On the bottom half of each bread loaf, layer salami, cappicola, mortadella, soppressata, and provolone.
  • Stir together olive salad and Slap Ya Mama - Low Sodium Cajun Seasoning. Spoon over cheese. Cover with the top half of loaf. Garnish with a few dashes of Slap Ya Mama- Green Pepper Sauce, if desired.
  • Slice sandwiches into quarters. (muffulettas may be made up to 3 hours ahead; wrap securely, and refrigerate until ready to serve.)

Notes

*We used Leidenheimer Muffuletta Bread. 
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Slap Ya Mama Injectable Marinade

Slap Ya Mama Injectable Marinade

Slap Ya Mama Injectable Marinade

Ingredients:
  • 10oz Slap Ya Mama Cajun Pepper Sauce
  • 3 tbsp olive oil
  • 2 tbsp Slap Ya Mama Original Blend Seasoning
  • 1 small lemon, juiced
  • marinade injection syringe
Directions:

In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice.  Mix well.  Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking.  Enjoy!

Yields about 12 - 13oz of marinade

Pot Roasted Whole Duck

Pot Roasted Whole Duck

Pot-Roasted Whole Duck

Create a warm and inviting meal for your family with the rich smells and taste of roasted duck, perfect for any special gathering.

Makes about 6 servings

Ingredients:
  • 1 (5-pound) whole duck
  • 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
  • 2 large sweet onions, quartered
  • 4 stalks celery, halved
  • 3 large green bell peppers, seeded and halved
  • 4 heads garlic, halved
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon unsalted butter, melted
Instructions:
  1. Preheat oven to 425°.
  2. Using a sharp knife, prick skin of duck; sprinkle duck with Slap Ya Mama Original Blend Cajun Seasoning.
  3. In a large oval Dutch oven, place onion celery, bell pepper, and garlic in an even layer; place duck on top.
  4. Roast until skin is light golden brown, about 40 minutes. Reduce oven temperature to 400°, and roast until a meat thermometer inserted in thickest portion registers 170°, about 50 minutes more.
  5. In a small bowl, stir together brown sugar and melted butter until smooth. Brush over duck skin during last 10 minutes of cooking. Let stand for 15 minutes before slicing.
Buffalo Alligator Po’ Boys

Buffalo Alligator Po’ Boys

Buffalo Alligator Po’ Boys

Yields: 6 servings

Ingredients

  • Vegetable oil, for frying
  • 1 cup Slap Ya Mama Cajun Hot Sauce
  • 6 tablespoons butter
  • 1 tablespoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 pound alligator meat, cut into bite-size pieces
  • 1 (12-ounce) box Slap Ya Mama Cajun Fish Fry
  • 6 (8-inch) New Orleans-style French bread pieces, split
  • Blue Cheese Celery Slaw (recipe follows)

Blue Cheese Celery Slaw

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons grainy mustard
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon minced garlic
  • 1 handful chopped fresh parsley
  • 1 teaspoon celery salt
  • ½ teaspoon ground black pepper
  • ½ (16-ounce) bag tricolor coleslaw mix
  • 2 cups thinly sliced celery
  • 1 (5-ounce) container crumbled blue cheese

Instructions

  1. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
  3. In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
  4. Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.

Blue Cheese Celery Slaw

  1. In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
  2. In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.
Hot ‘n’ Spicy Baby Back Ribs

Hot ‘n’ Spicy Baby Back Ribs

Hot ‘n’ Spicy Baby Back Ribs

Perfect for any grilling holiday that is marked on your calendar these Hot ‘n’ Spicy ribs are a menu must-have. Mama’s Ribs are sweet, sticky and oh so spicy, seasoned in our Hot blend for the perfect kick. These baby backs are sure to bring the heat to your next grill out!

6 servings

Ingredients:
  • 1/2 cup packed brown sugar
  • 2 1/2 tsp Slap Ya Mama Hot Blend Cajun Seasoning
  • 6 pounds pork baby back ribs
  • 1/4 cup honey
  • 1 bottle (12 ounces) dark beer or beef broth
  • 1/4 cup apple cider vinegar
  • 1 bottle of your favorite barbeque sauce (18 ounces)
Directions:
  1. Combine the brown sugar and Slap Ya Mama Hot Blend Cajun Seasoning; rub all over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle honey over ribs. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
  2. Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place ribs on the grill over medium heat. Close lid and grill for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

 

Slap Ya Mama Sloppy Joes

Slap Ya Mama Sloppy Joes

Slap Ya Mama Sloppy Joes.

Nothing like Mama’s classic Sloppy Joes to remind you of your childhood. This crowd-pleasing sandwich has a thick meaty filling smothered in our Cajun Pepper Sauce. You definitely need a fork and a few napkins to eat this mouthwatering meal!

Ingredients:

Instructions:

  1. Heat butter in a large skillet over medium-high heat. Add beef and season with 2 tsp of Slap Ya Mama Original Blend Cajun Seasoning, brown ground beef for about 5 minutes, making sure to break up meat and brown all sides. Drain and add meat back into skillet.
  2. Add onions and bell peppers to skillet with ground meat and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add in tomato paste and mix well.
  3. Add ketchup, water, brown sugar, mustard, Worcestershire sauce, Slap Ya Mama Original Blend Cajun Seasoning. Stir well to combine.
  4. Cook over medium heat for 10-15 minutes or until mixture has thickened to your liking.
  5. Remove from heat and serve on toasted buns.  Top it off with a little Slap Ya Mama Cajun Pepper Sauce.
Ultimate Cajun Burger

Ultimate Cajun Burger

Ultimate Cajun Burger

Next time your craving a burger, make it Cajun! Spice up your patties, and serve them hot off the grill.

Makes approximately 6 burger patties.

Ingredients:
Dressings:
  • Bacon (cook according to package)
  • American Cheese
  • Tomato
  • Lettuce

 

Directions:
  1. In a large bowl mix beef, pork, bell pepper, onions, jalapeño, Worcestershire sauce, Slap Ya Mama Cajun Pepper Sauce, and Slap Ya Mama Hot Blend Cajun Seasoning.
  2. Form approximately 6 large patties.
  3. Grill on med-high heat until desired temperature.
  4. Build your burger and dress to your liking.

 

Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Lighten up this summer without sacrificing flavor! Mama’s Spicy Grilled Chicken Salad makes for a savory protein packed meal. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner. Our Jalapeño Cilantro Dip tops it off with the perfect amount of spice.

Click Here for Recipe: Slap Ya Mama Jalapeño Cilantro Dip

Serves 4-6

Ingredients:
Instructions:
  1. Put chicken in a ziplock bag. In a small bowl combine lime juice, Slap Ya Mama Green Pepper Sauce, olive oil, garlic, cilantro, Slap Ya Mama Original Blend Cajun Seasoning. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
  2. Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
  3. Slice chicken and set aside.
  4. In a bowl place a hand full of washed spinach.
  5. Scoop in 2-3 tablespoons of cooked quinoa (cook according to package).
  6. Add in cherry tomatoes and diced avocados.
  7. Place grilled chicken in the bowl and top-off the salad with our Slap Ya Mama Jalapeño Cilantro Dip.