Pork Chop Stew

Pork Chop Stew

 

Cooked with vegetables and seasoning, this hearty stew is a fresh way to serve pork chops.
Find more delicious recipes in 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.
Servings 6

Ingredients

Instructions

  • Sprinkle Slap Ya Mama Original Blend Cajun Seasoning  over both sides of pork chops; set aside.
  • In a Dutch oven, whisk together Dark Roux and 3 cups water until blended. Add bell pepper, onion, garlic, and Slap Ya Mama Hot Cajun Seasoning; bring to a boil. Reduce heat, and simmer until vegetables are softened, about 5 minutes.
  • Add pork chops; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Rotate chops. Add green onion and parsley; cover and cook until a meat thermometer inserted in pork registers 145°, 3 to 5 minutes more. Let stand for 5 minutes. Serve over hot cooked rice. Garnish with green onion and parsley, if desired.
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One Pot Cilantro Cajun Jambalaya

One Pot Cilantro Cajun Jambalaya

 

Everyone in Louisiana has their twist on Jambalaya. Let us know what you think of this One Pot Cilantro Cajun Jambalaya!
Servings 8 people

Ingredients

  • 1 lb  boneless skinless chicken thighs, chopped
  • 2 tbsp  Slap Ya Mama Original Blend Cajun Seasoning (divided)
  • ¼ cup olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 1 lb andouille sausage, sliced
  • 1 14 oz can crushed tomatoes
  • 2 bay leaves
  • 3 cups chicken stock
  • cups dry Cilantro Lime Right Rice
  • 1 lb  shrimp, peeled and deveined
  • ¼ cup  chopped parsley for garnish
  • Salt and pepper to taste

Instructions

  • Season chicken thighs with salt and pepper and 1 tablespoon  Slap Ya Mama Original Blend Cajun Seasoning and set aside. 
  • Heat a large stockpot over medium-high heat. Add olive oil and saute onions, peppers, celery, garlic, and remaining tablespoons  Slap Ya Mama Original Blend Cajun Seasoning and cook until veggies are tender about 5 minutes. 
  • Next, add seasoned chicken thighs and cook until brown and no longer pink, about 5 minutes. Then add andouille sausage and cook for another 2 minutes. 
  • Add chicken stock, can of crushed tomatoes, bay leaves, and 1 ½ cup dry Cilantro Lime Right Rice and stirBring to a boil then reduce heat to low, cover and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. If the mixture becomes too dry add more stock a ¼  cup at a time. 
  • Remove bay leaves, then stir in shrimp and cook for about 5 minutes or until they become pink. Season with salt and pepper to taste and remove the pot from heat. Garnish with chopped parsley and enjoy!
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Creamy Cajun Mac and Cheese

Creamy Cajun Mac and Cheese

 

Pasta la vista baby! Check out this Cajun Mac and Cheese, simple and delicious!
Total Time 40 minutes

Ingredients

  • 1 bag of pasta of your choice
  • 1 tbsp salt
  • 1 stick butter
  • 1 onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • ¼ cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • 2 cups pepper jack cheese, shredded
  • salt and pepper to taste

Instructions

  • Bring a large pot of water to a boil, add salt and cook the bag of Pasta according to package instructions. Once cooked, strain and set aside.
  • Heat a large skillet over medium-high heat. Add one stick of butter, diced onions, diced peppers, minced garlic. And one tablespoon of Slap Ya Mama Original Blend Cajun Seasoning. Sauté until tender.
  • Whisk in flour and cook for two more minutes. Gradually whisk in the milk until the mixture starts to thicken, about 10 minutes. Once thickened, stir in heavy cream, remaining tablespoon of Slap Ya Mama Original Cajun Seasoning, and salt and pepper to taste.
  • Take the skillet off the heat and mix in cheddar and pepper jack cheeses. Fold in the cooked pasta. Scoop mac n’ cheese into a bowl and enjoy!
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Sloppy Joe Casserole

Sloppy Joe Casserole

Total Time 35 minutes
Servings 6

Ingredients

  • 1 tbsp oil
  • 2 lbs ground beef
  • 1 yellow onion, diced
  • 3  cloves garlic, minced
  • 2 cups ketchup
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning 
  • 1 tsp chili powder
  • ½ cup brown sugar
  • 1 tbsp Worcestershire
  • 1 cup Love Corn Corn Nuts
  • 1 cup Fritos, slightly crushed
  • 1 cups cheddar cheese, shredded
  • ½ cup green onions, chopped

Instructions

  • Preheat oven to 400 degrees Fahrenheit and lightly grease a 9×13 pan. 
  • Heat oil in a large skillet over medium-high heat and cook the ground beef with the onions and garlic until cooked through about 5-7 minutes. Break the ground beef into crumbles as it cooks. 
  • Meanwhile, in a mixing bowl add ketchup, Slap Ya Mama Original Blend Cajun Seasoning , chili powder brown sugar, and Worcestershire. Mix until well combined. 
  • Pour the sloppy joe sauce into the cooked ground beef and mix until it is completely coated. Then pour the sloppy joe mixture into the prepared pan.
  • Top with Love Corn Corn Nuts, Fritos, and shredded cheddar cheese. 
  • Bake for 15-20 minutes, until the cheese, is melted and bubbly. Take out of the oven and top with green onions. Serve and enjoy!
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Loaded Philly Cheesesteak Fries

Loaded Philly Cheesesteak Fries

 

Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

French Fries

Caramelized Steak, Onions and, Peppers

  • 1 tbsp vegetable oil
  • 1 lb ribeye steak, fat trimmed and thinly sliced
  • Salt and pepper to taste
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced

Onion Cheese Sauce:

  • ¼ cup Little Jasmine Onion Sauce
  • 1 cup Velveeta American Cheese, cubed
  • 1 cup provolone cheese, cubed
  • ½ cup heavy cream

Instructions

  • Preheat an air fryer to 400 degrees Farenheight. Soak peeled thinly sliced potatoes in cold water for at least an hour to remove some starch then pat dry with a towel. Season with salt, pepper, and Slap Ya Mama Cajun Seasoning then toss with vegetable oil.  Transfer to a greased air fryer basket and cook for 20 minutes until crispy, flipping halfway through. 
  • While the fries are cooking, make the onion cheese sauce. Heat a saucepan over medium heat and bring heavy cream to a simmer. Once simmering, turn the heat down to medium-low and stir in Little Jasmine Onion Sauce and cubed cheeses. Cook until melted, stirring every few minutes until everything is well combined. If the sauce becomes too thick, thin it out with more heavy cream as necessary. 
  • Next, cook the steak and peppers. Heat oil in a cast-iron skillet over medium-high heat and add the thinly sliced ribeye steak. Season with salt and pepper and cook until no longer pink. Transfer to a plate when done.  
  • To the same skillet, turn the heat down to medium and add thinly sliced red onion and green pepper. Cook until caramelized, about 7-10 minutes. Once caramelized, add the cooked steak back to the skillet and cook for another minute then take off the heat and set aside. 
  • To assemble, add french fries to a large platter. Top with an even layer of caramelized steak, onions, and peppers then drizzle the warm onion cheese sauce on top. Enjoy! 
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Corn on the Cob Ribs

Corn on the Cob Ribs

 

Total Time 25 minutes
Servings 6

Ingredients

Instructions

  • Firstly, cut each corn on the cob into 4 equal parts, cutting lengthwise. 
  • In a small bowl, mix together olive oil with Slap Ya Mama Cajun Seasoning and brush over corn pieces. 
  • Place in an air fryer at 400 degrees Fahrenheit and fry for 5 minutes on each side. They will curl and be slightly charred.  
  • While the corn cools, mix the mayo, Kartago America Harissa Hot Sauce, and lime juice together. 
  • Place corn ribs on a platter and drizzle the spicy mayo on top. In conclusion, Garnish with additional cotija cheese and chopped cilantro, and enjoy!
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World Famous Slap Ya Mama Atomic Potatoes

World Famous Slap Ya Mama Atomic Potatoes

Life's too short to eat bland mashed potatoes. Turn up the heat and throw a little spice into these spuds.
Servings 4 servings

Ingredients

Instructions

  • Peel potatoes, and cut into bite-size pieces. Cover bottom of a large stockpot with oil, and heat over high heat. Add potatoes, and stir until coated with oil. Season with Slap Ya Mama Original Blend Cajun Seasoning, to taste and begin to brown potatoes, stirring occasionally.
  • Continue to stir while adding onion, bell pepper, and garlic(if desired). Fill pot with water until it reaches top of the potatoes. Bring to a full boil, and stir occasionally from top of pot to bottom.
  • When potatoes begin to break down, reduce heat to a slow boil, and stir frequently to prevent sticking. Continue with a slow boil until potatoes have a thick, chunky consistency. Once this consistency is reached remove from heat and let stand while stirring occasionally for 10 to 15 minutes before serving. Garnish with jalapeño and additional Slap Ya Mama Original Blend Cajun Seasoning.
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Slap Ya Mama Bloody Maria

Slap Ya Mama Bloody Maria

When a Bloody Mary meets tequila it makes a wonderful Bloody Maria. The simple change from vodka to tequila really changes the taste. Of course here at Slap Ya Mama, we like it SPICY so we recommend using Ghost Tequila! Give this spicy cocktail a try!

Ingredients

Instructions

  • Using a 16 oz glass wet the rim with a lemon wedge, then season the glass with Slap Ya Mama Hot Cajun Seasoning. Fill the glass ½ way with ice, 1½ oz Ghost Tequila, and fill the remainder of the glass with Slap Ya Mama Bloody Mary Mix.
  • You may garnish with lemon, lime, celery, pickled okra, cocktail onions, and anything else you think would be tasty.
  • Enjoy and please drink responsibly!
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Shrimp Fettuccini

Shrimp Fettuccini

 

Noodles smothered in a creamy, cheesy sauce, this crowd-pleasing meal is the perfect way to feature fresh shrimp.
Course Main Course
Servings 6 Servings

Ingredients

  • ½ cup plus 2 tablespoons unsalted butter
  • 2 large onions, chopped
  • 3 stalk celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 1 cup sliced green onion, divided
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • ½ lb American cheese, cubed
  • ½ lb Monterey Jack cheese with peppers, shredded
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 lbs peeled and deveined fresh shrimp
  • 1 (16-ounce) package fettuccini, cooked according to package directions
  • 1 cup shredded parmesan cheese
  • Garnish: chopped fresh parsley

Instructions

  • In a large stock pot or Dutch oven, melt ½ cup butter over medium heat. Add onion; cook until translucent, about 7 minutes. Stir in celery, bell peppers, garlic, parsley, and ¾ cup green onion; cook until vegetables are softened, about 10 minutes.
  • Sprinkle flour over top, and stir for 1 minute. Reduce heat to medium-low and slowly stir in half-and-half. Bring to a boil; reduce heat to low. Simmer until slightly thickened, about 4 minutes.
  • Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before adding the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in Slap Ya Mama Original Blend Cajun Seasoning.
  • In a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, and sauté until pink and firm, 3 to 4 minutes. Remove from heat.
  • Combine shrimp, cooked fettuccine, and sauce. Top with parmesan, parsley, and remaining ¼ cup green onion, if desired. Serve immediately.
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Crawfish Boil

Crawfish Boil

 

The quintessential Cajun meal- find a reason to celebrate and enjoy. Pop off the head and suck the juices, peel off the shell and pop the meat in your mouth.
Servings 12

Ingredients

Instructions

  • In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly using cold water.
  • In a large outdoor 60-gallon pot with a crawfish basket, place 2 bags Slap Ya Mama Cajun Seafood Boil, lemons(squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat and simmer for 15 minutes.
  • Submerge crawfish, and add sausage and remaining 2 bags Slap Ya Mama Cajun Seafood Boil. Return water to a boil. Turn off heat, and cover. Let stand until crawfish are tender and float to top, about 30 minutes. Serve immediately. Sprinkle with Slap Ya Mama Original Blend Cajun Seasoning to taste.
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Catfish Courtbouillon

Catfish Courtbouillon

 

This cross section cuts of whole dressed catfish are covered in quickly cooked broth that poaches the meat and creates a delicious dish.
This amazing recipe comes for our cookbook Growing Up Cajun. 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.
Trust us, this collection of favorites is sure to leave you feeling a little Cajun yourself. 

Ingredients

  • ¼ cup vegetable oil
  • 6 catfish steaks (about 2 pounds)
  • tsps Slap Ya Mama Original Blend Cajun Seasoning
  • 1 large sweet onion, chopped (about 2 cups)
  • 1 large green bell pepper, chopped (1 cup)
  • 2 tsps minced garlic (about 2 cloves)
  • 2 (8-ounce) cans tomato sauce
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • hot cooked rice, to serve

Instructions

  • In a large cast-iron stock pot or dutch oven, heat oil over low heat.
  • Sprinkle catfish with Slap Ya Mama Original Blend Cajun Seasoning; place fish in pot. Layer with onion, bell pepper, and garlic; top with tomato sauce. (Do not stir.) Cover and shake pot in a circular motion. Fish will put out a little water. If not enough, you can add a little. Cook for 1 hour, shaking occasionally.
  • Add green onion and parsley; cook for 10 minutes. Serve over hot cooked rice.
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Meatball Stew

Meatball Stew

 

Forget pasta-combine these beef and pork meatballs with warm broth and water!
Servings 4

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large sweet onion chopped, chopped (about 2 cups) and divided
  • 1 large green bell pepper, chopped (about 1 cup) and divided
  • 2 tsps Slap Ya Mama Original Blend Cajun Seasoning, divided
  • 1 large egg
  • 2 tbsp Worcestershire sauce
  • ½ cup Dark roux (recipe follows)
  • 2 tsps minced garlic (about 2 cloves)
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • hot cooked rice to serve

Dark Roux

  • 1 cup vegetable oil
  • 1 cup all-purpose flour

Instructions

  • In a large bowl, combine beef, pork, and a small amount of onion and bell pepper. Sprinkle with 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.
  • In a small bowl, whisk together egg and Worcestershire. Add egg mixture to meat mixture, and mix well with your hands. Shape mixture into 12 palm-size meat balls. Set aside.
  • Fill a 10-inch cast-iron stockpot or Dutch oven with 2 inches of water. Bring to a boil; reduce heat to a medium. Add roux; cook, stirring constantly, until melted. Reduce heat; add meatballs, garlic, remaining onion, remaining bell pepper, and water to cover meatballs. Sprinkle with remaining 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.; stir carefully. Cook over medium heat for about 1½ hours, stirring occasionally. Stir in green onion and parsley during last 10 minutes of cooking. Serve hot cooked rice.

Dark Roux

  • In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour stirring to combine. Cook stirring frequently, until peanut butter roux forms, about 20 minutes.
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