Paw Paw Dub’s Hot Dip

Paw Paw Dub’s Hot Dip

Paw Paw Dub’s Hot Dip

Click Here for Growing Up Cajun Series Recipe Video

Named after its biggest fan, Paw Paw Dub, you’ll fall in love with this cheesy, spicy dip that will have everyone asking for the recipe! This dip is quick and easy when you need to bring something delicious to a potluck, game day party or any other casual get-together.

Makes 8 servings

Ingredients:
  • 1 Cup Mayonnaise
  • 5 tablespoons margarine, softened
  • 2 cups shredded Cheddar Jack cheese
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/3 cup fresh jalapeno
  • Slap Ya Mama Hot Cajun Seasoning, to taste
  • Assorted crackers or corn chips to serve
Directions:
  1. In a small bowl, stir together mayonnaise and margarine until smooth. Add cheese onion, bell pepper, jalapeno, and Slap Ya Mama Hot Cajun Seasoning. Refrigerate for at least 1 hour. Serve with crackers or corn chips.
New Orleans Saints Game Day Recipes | Slap Ya Mama

New Orleans Saints Game Day Recipes | Slap Ya Mama

The New Orleans Saints are on fire this year! Here in Louisiana, we know how to prepare for a game day! While some people flock to the superdome or their local sports bar, others are preparing for a fun game day party at their home. If you have volunteered to throw a party at your house, there are probably a million things running through your mind. Hosting a game day party doesn’t have to be stressful. If you plan ahead it will be nothing but fun for you and your guests!
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Mama’s Crawfish Étouffée

Mama’s Crawfish Étouffée

Crawfish Étouffée

Click Here for Growing Up Cajun Series Recipe Video

Nothing is more satisfying than Mama’s Crawfish Étouffée. Crawfish tails cooked in vegetables and spices, served over hot rice-what could be better to serve the ones you love?

Makes 6 Servings

Ingredients:
  • 1 cup unsalted butter, divided
  • 1 large yellow onion, diced
  • 1 large green bell pepper, seeded and diced
  • 3 stalks celery, diced
  • 1 tomato, diced
  • 1 tablespoon minced garlic
  • 1 (16-ounce) package cooked crawfish tails
  • 1/2 cup seafood stock
  • 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
  • 2 teaspoons Slap Ya Mama Cajun Hot Sauce 
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley, chopped green onion
Directions:
  1. In a large Dutch oven, heat 1/4 cup butter over medium heat. Add onion, bell pepper, celery, and tomato; cook until tender. Add garlic; cook for 2 minutes. Add crawfish, and stir to combine. Add stock; bring to a boil over high heat. Reduce heat, simmer until liquid is reduced by half, 15 to 20 minutes. Add Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Hot Sauce. Taste, and adjust seasonings if necessary.
  2. Cut remaining 3/4 cup butter into cubes. Remove pan from heat; fold in cubed butter, stirring until a creamy sauce forms. Serve over hot cooked rice. Garnish with parsley and green onion, if desired.
  3. Enjoy.
Maw Maw’s Pecan Pie

Maw Maw’s Pecan Pie

This family favorite and Maw Maw’s most famous recipe is served up at every Walker holiday dinner and family gathering. After you give it a try, it just might become one of your family’s most requested recipes, too.
Course Dessert

Ingredients

  • ½ (14.1 oz) package refrigerated pie crust
  • 1 cup granulated sugar
  • ¼ cup unsalted butter, (melted)
  • 3 large eggs, (well beaten)
  • 1 cup chopped pecans
  • ½ cup dark corn syrup

Instructions

  • Preheat oven to 350°.
  • On a lightly floured surface, unroll dough. Transfer to a 9-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp as desired. Prick bottom of dough a few times with a fork.
  • Bake for 10 minutes.
  • In a large bowl, stir together sugar, melted butter, and eggs. Add pecans and corn syrup, stirring well. Pour into prepared crust.
  • Bake until edges are set and center is slightly jiggly 45 to 55 minutes.

Notes

Cooking Tip from Mama Jen
When prebaking a pie crust, always prick the bottom of the crust several times with a fork before baking so that it does not bubble up.
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Candied Yams & Pecans

Candied Yams & Pecans

Click Here for Growing Up Cajun Series Recipe Video
It’s not a family gathering until someone brings the candied yams. There won’t be any leftovers from this dish.
Course Side Dish

Ingredients

Yams Ingredients

  • 3 lbs sweet potatoes, (peeled and cut into 1 ½-inch chunks)
  • 4 cups apple cider
  • 2 cups water
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 tbsp unsalted butter, (melted)
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning.
  • ½ tsp apple pie spice
  • ½ tsp orange zest
  • ¼ tsp Kosher salt
  • 2 large eggs
  • 4 cups miniature marshmallows

Candied Pecans Ingredients

Instructions

Yams Directions

  • Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  • In a medium Dutch oven, bring sweet potatoes, apple cider, and 2 cups water to a boil over medium-high heat. Reduce heat, and simmer until tender,15 to 17 minutes. drain, reserving 1/3 cup cooking liquid.
  • In a large bowl, place sweet potatoes reserved 1/3 cup cooking liquid, sugars, melted butter, Slap Ya Mama Original Blend Cajun Seasoning, apple pie spice, Zest, and salt. Using a potato masher, mash to desired consistency. Stir in eggs. Spoon into prepared pan spreading evenly. Cover with foil.
  • Bake for 30 minutes at 350°. Uncover and bake 10 minutes more. Sprinkle with marshmallows and Candied Pecans. Bake until marshmallows are lightly browned, about 7 minutes more.

Candied Pecans Directions

  • Line a small baking sheet with foil; spray with cooking spray.
  • In a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and Salt. Cook over medium heat, stirring until coated. Spoon mixture onto prepared pan. Let stand until completely cool. Break into pieces.
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Mama Jen’s Cajun Cornbread

Mama Jen’s Cajun Cornbread

Mama Jen’s Cajun Cornbread

Click Here for Growing Up Cajun Series Recipe Video

Makes 10-12 servings

Of all her recipes, Mama Jen’s Cajun Cornbread is probably her most recognized. Anytime there is a family event, she makes her famous cornbread, and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table, or you’ll come up empty-handed.

Ingredients:
  • 1 tablespoon unsalted butter
  • 1 cup diced smoked tasso or ham
  • 1 cup diced smoked sausage
  • 1 cup yellow cornmeal
  • 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning
  • 1 teaspoon baking soda
  • 1 (14.75-ounce) can cream-style corn
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs, beaten
  • 2 1/2 cups shredded mild Cheddar cheese
  • 1 small onion, finely chopped (about 1 cup)
  • 1 medium green bell pepper, seeded and diced (about 1 cup)
  • 3 medium jalapeños, seeded and minced (about 1/2 cup)
Directions:
  1. Preheat oven to 350°. Grease a 13×9-inch baking pan with butter.
  2. In a medium skillet, cook tasso and sausage over medium-high heat, stirring frequently, until browned, 5 to 7 minutes. Set aside.
  3. In a large bowl, stir together cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, and baking soda using a fork. Add corn, milk, oil, and eggs, stirring until well combined. Add tasso, sausage, cheese, onion, bell pepper, and jalapeño, stirring until well combined. Spoon mixture and meat into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean and top is golden brown, about 55 minutes. Let cool for 30 minutes before serving.

 

 

 

Happy Thanksgiving From Slap Ya Mama | It’s All About Gravy

Happy Thanksgiving From Slap Ya Mama | It’s All About Gravy

Happy Thanksgiving From Slap Ya Mama! It’s time to learn about all of the different types of gravy! After all, what is Thanksgiving without Gravy? Gravy may seem simple enough to make only involving drippings of the meat you are cooking, adding some water and starch and cooking it down. However, did you know that gravy is totally a regional thing and can change from state to state? We believe that all gravy is beautiful and today in honor of Thanksgiving: here are the 12 most common types of gravy.
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Cajun Fried Turkey

Cajun Fried Turkey

If you’ve never tried frying a turkey, what are you waiting for? Get ready for perfectly crispy skin and classic Cajun flavors.
Course Main Course
Cuisine Cajun

Ingredients

Instructions

  • In a medium saucepan, heat Slap Ya Mama Cajun Pepper Sauce, butter, lemon juice, and Slap Ya Mama Hot Blend Cajun Seasoning over low heat until butter is melted. Using a large syringe, inject marinade into all meaty areas of turkey (breasts, thighs, legs, and wings). If possible, let turkey marinade for 2 to 4 hours in refrigerator. Remove turkey at least 30 min before frying.
  • Prepare turkey fryer according to manufacturer’s instructions. Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°. (For a 12-pound turkey, fry for approximately 42 minutes.) Remove turkey from pot, and let drain. Wrap in foil, and let stand for at least 15 minutes before carving.
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A Cajun Thanksgiving Necessity | Seafood Stuffed Mirlitons

A Cajun Thanksgiving Necessity | Seafood Stuffed Mirlitons

As we know, a Cajun Thanksgiving is so different than a regular Thanksgiving. It’s all about the food and the people. Typically, a Thanksgiving table in Louisiana is overflowing with food. Even though today is Halloween, we all know that it is time to start planning the spread of food now!

Slap Ya Mama wants you to have the best time cooking this year, so here is a Louisiana favorite: Seafood stuffed mirlitons!

Seafood Stuffed Mirlitons

 

cajun thanksgiving

 

  • 6 mirlitons
  • olive oil
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme
  • Slap Ya Mama seasoning
  • 1 pound medium-size shrimp, peeled and deveined
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • breadcrumbs
  • 1/4 cup green bell pepper
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon minced garlic
  • 1 cup shrimp stock
  • 1/4 cup grated parmesan cheese

DIRECTIONS

  • Preheat the oven to 350º F.
  • Choose a firm mirliton. In a pot, bring about 2 inches of salted water to a boil. Add the mirliton, cover, and reduce heat and simmer until they are tender, about 20 to 25 minutes. Remove from pot and allow to cool. Then cut the mirliton in half and remove the seeds. Scoop out the flesh keeping the shell intact. Chop the flesh and set aside.
  • Heat a tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables, the chopped flesh, the bay leaf, shrimp stock and thyme. Cook, stirring occasionally, until the any liquid in the skillet evaporates, 15 to 20 minutes. Season with salt and peppers. When the vegetables are very tender, increase the heat to medium-high, add the shrimp, and cook until the shrimp are pink and firm. Remove from the heat and remove the bay leaf. Add the crabmeat and stir gently to mix. Adjust seasoning.
  • Spoon the mixture into the mirliton shells, dust the top with the breadcrumbs and parmesan cheese, and bake until the breadcrumbs are lightly browned, about 30 minutes.
  • You can use eggplant, zucchini or squash as well!  Adjust the boiling time for the vegetables according to the size of the vegetable. Zucchini may take only about 5 minutes. Be sure to salt the eggplant after it has been scooped out of the shell, and let drain for an hour before cooking. The salt will draw out any bitterness in the eggplant. After an hour, rinse, pat dry and continue.