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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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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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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Fried Chicken Club Sandwiches

Fried Chicken Club Sandwiches

 

While it's impossible to get tired of fried chicken, you can shake things up by covering it in C'est Bon Slaw to create a deep-fried club sandwich.
This recipe if 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. 
Course Main Course
Cuisine Cajun

Ingredients

Chicken Sandwich

C'est Bon Slaw

  • 4 cups thinly sliced green cabbage
  • 2 cup thinly sliced red cabbage
  • ½ cup grated carrot
  • ½ cup thinly sliced onion
  • ½ cup cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 ½ tsp sugar
  • 1 tsp Creole Mustard
  • ¾ tsp celery salt
  • ¼ tsp ground black pepper
  • ¼ tsp Slap Ya Mama White Pepper Blend

Instructions

  • In a 13x9-inch baking dish, combine buttermilk and Slap Ya Mama Cajun Hot Sauce.
  • Add chicken to dish, making sure meat is submerged. Cover with plastic wrap, and refrigerate for at least 4 hours.
  • In a large cast-iron skillet, pour oil to depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
    In another 13x9-inch baking dish, stir together flour and Slap Ya Mama Original Blend Cajun Seasoning.
  • Remove chicken from buttermilk mixture, discarding marinade. Dredge chicken in flour mixture, turning to coat. Working in batches, fry chicken until browned on both sides and a meat thermometer inserted in thickest.

C'est Bon Slaw

  • In a large bowl, combine cabbages, carrot, and onion.
  • In a small bowl, whisk together mayonnaise and all remaining ingredients. Pour mayonnaise mixture over cabbage mixture, stirring to combine. Refrigerate until ready to serve.
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Ponce Sauce Piquante

Ponce Sauce Piquante

 

Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal.
This recipe comes 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.

Ingredients

  • 1 lb smoked pork sausage, sliced
  • 1 (10-ounce) can tomatoes with green chiles
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 medium onion, chopped (about 1 ½ cups)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 2 tsp minced garlic (about 2 cloves)
  • 1 (4-pound) smoked ponce
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • hot cooked rice, to serve

Instructions

  • In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
  • Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
  • Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
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Chicken Sauce Piquante

Chicken Sauce Piquante

 

Chicken Sauce Piquante is a traditional Cajun recipe that has been around for generations. With a reddish spicy gravy, it has incredible flavor and is fairly simple to prepare. Served over rice, the dish was and still is a staple in many households in and around the Acadian area.
For more recipes like this check out our cookbook Growing Up Cajun!

Ingredients

  • 1 whole chicken, cut up (skin removed, if desired)
  • 1 tbsp plus 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
  • 2 tbsp olive oil
  • 1 sweet onion, chopped (about 1½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce
  • cup beef broth
  • cup heavy whipping cream
  • ¼ cup diced mushroom
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • 1 tbsp Slap Ya Mama Cajun Pepper Sauce 
  • Hot cooked rice, to serve

Instructions

  • In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (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.) Remove chicken from pot.
  • Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); saute until vegetables are softened. Add tomato sauce; saute for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon of Slap Ya Mama Original Blend Cajun Seasoning; saute for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with just to top of the chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
  • Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.

Notes

Note: You may add smoked sausage to this dish. If you do, treat it just as you would the chicken. 
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama Cajun Pepper Sauce 
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Debris Po’Boys

Debris Po’Boys

 

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.
Servings 4

Ingredients

  • 1 (2.5-pound) beef chuck roast
  • 2 cloves garlic, thinly sliced
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 3 tbsp vegetable oil
  • 1 cup diced onion
  • ½ cup diced carrot
  • 1 cup beef stock
  • 1 cup chicken stock
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Slap Ya Mama Cajun Hot Sauce
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 cup mayonnaise
  • 4 ciabatta rolls, halved
  • 1 cup shredded iceberg lettuce
  • 1 large beefsteak tomato, sliced

Instructions

  • 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!
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Creole Chicken and Boudin Waffles

Creole Chicken and Boudin Waffles

 

This dish was submitted by Chef Bradley Mcwillie to our Virtual Cook-off! It placed 4th out of nearly 100 dishes. Give this dish a try you won't regret it!
For more of Chef Mcwillie's dishes check out his Instagram @chefbradleymcwillie
Cuisine American, Cajun
Servings 2 People
Author Bradley Mcwillie

Ingredients

Chicken

Waffle

  • 1 cup buttermilk Waffle Batter
  • 2 tsp Slap Ya Mama White Pepper Blend
  • a link of boudin (personally prefer Jerry Lee’s in Greenwell Springs, LA) (⅓ a link for each waffle)
  • 2 tbsp green onions

Cajun Cane Syrup

Instructions

Chicken

  •  Mix all ingredients place in an airtight container and marinate in refrigerator 1 hour (I personally prefer overnight)
  • Remove from container and toss in ¾ cup corn starch. Let sit with starch for 30 minutes before frying.
  • Fry at 350° for 4 minutes.

Waffle

  • Spray preheated iron with non-stick spray. Place 3 oz of batter into preheated waffle iron
  • Split boudin in ½, crumble up, and sprinkle on top of the batter
  • Sprinkle 1 Tbs of green onions on top as well, close waffle iron, and cook to desired doneness.

Cajun Cane Syrup

  • Combine all ingredients and heat just until incorporated. Remove from heat and store in a sealed container. Can be made the day before. And stores well for later use. Goes great on cornbread.
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Crispy Chicken Thighs and Voodoo Linguine

Crispy Chicken Thighs and Voodoo Linguine

 

This yummy Voodoo Linguine was submitted into our Slap Ya Mama Virtual Cook-off by Mrs.Morris Cooks! She was inspired to bring the Louisiana taste to the midwest with this dish. Give it a try you won't regret it!

Ingredients

  • 4 chicken thighs(bone-in, skin-on)
  • 4 tbsp olive oil
  • 1 jalapeño finely chopped (de-seeded)
  • 1 tbsp Slap Ya Mama-Pepper Sauce 
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • 2 tbsp butter
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup dry white wine
  • 1 can fire-roasted green chiles
  • 1 can petite diced tomatoes
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon zest
  • juice from half a lemon
  • 2 bay leaves
  • ½ tbsp fresh thyme
  • ½ box linguine
  • fresh shredded parmesan cheese

Instructions

Chicken

  • Preheat oven to 375°. Heat Skillet.
  • Heat olive oil in a cast-iron skillet. Pat chicken thighs dry with a paper towel and season generously with Slap Ya Mama - Original Blend Cajun Seasoning. Heat skillet on medium-high heat. Add to the heated skillet, skin side down.
  • Brown chicken until skin is crispy and golden, turn chicken to skin side up, transfer pan to the preheated oven, and roast for 20 minutes.
  • When the chicken has roasted for 20 minutes, turn off the oven and leave to stay warm until the noodles are done.

Sauce

  • In a large non-stick skillet, heat butter and add your celery, onion, and bell pepper. Sautee until soft and a little browned along the edge.
  • Deglaze with the white wine! (Pour the wine into the pan and stir well, scraping up any browned bits of veg).
  • Add all of the remaining ingredients- fire-roasted green chiles, petite diced tomatoes, Worcestershire sauce, lemon zest, lemon juice, bay leaves, jalapeno and thyme.
  • Bring the skillet to a boil, then reduce heat to medium/low and simmer while you cook the linguine.

Linguine

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Serve cooked noodles with the chunky sauce from your non-stick skillet and your roasted chicken. Top with Parmesan and Slap Ya Mama-Pepper Sauce!
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Slap Ya  Mama Chicken Sandwich

Slap Ya Mama Chicken Sandwich

 

Don't miss out on this tasty Chicken Sandwich! This dish was submitted by 30minutedinner to our Slap Ya Mama Virtual Cook-off!
Check out @30minutedinner on Instagram for more delicious recipes!
Servings 6 people

Ingredients

Instructions

  • Cut 3 large chicken breasts in ½ vertically
  • Combine 1 cup whole buttermilk and 1 tablespoon Slap Ya Mama Cajun Pepper Sauce in a large bowl. Place chicken breasts in a bowl, arranging so that they are all coated with buttermilk mixture. Cover and refrigerate for 3-8 hours.
  • Fill a large Dutch oven or deep cast-iron skillet ½ - ⅔ of the way with vegetable oil. Bring oil to 350° over medium heat
  • While oil comes to correct temperature, combine 1 ½ cups self-rising flour and ¼ cup Slap Ya Mama Cajun Seasoning in a shallow bowl. Stir well to combine.
  • In a separate bowl, combine ½ cup mayonnaise, 3 tablespoons chopped dill pickle, 1 teaspoon sugar, 1 teaspoon lemon juice, and 1 teaspoon Slap Ya Mama Cajun Pepper Sauce, stirring to combine. Cover and set the bowl aside.
  • Working in batches remove the chicken breast from the buttermilk mixture, allowing excess to run off. Coat both sides of chicken in flour mixture, gently shaking to remove excess. Fry chicken breasts for 2 to 3 minutes per side, or until chicken is golden brown and fully cooked. Drain cooked chicken breast on a cooling rack that is set over a rimmed baking sheet. Sprinkle hot chicken with Slap Ya Mama Cajun Seasoning
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Mama’s Cajsian Fried Chicken & Slapped  Cheddar Beer Biscuits

Mama’s Cajsian Fried Chicken & Slapped Cheddar Beer Biscuits

 

This meal was submitted in our Slap Ya Mama Virtual Cook-off. It was created by @cajsiancooking on Instagram! They are "Cajun gal and a Filipino guy" creating delicious Cajsian foods!

Ingredients

Mama’s Cajsian Fried Chicken

Dredge

Slapped Together Cheddar Beer “Biscuits”

  • 3 cups self-rising flour ((can also use AP flour with 3 tsp baking powder if you don’t have self-rising). )
  • ¼ cup light brown sugar
  • 1 12 oz beer
  • 1 stick of melted butter
  • 1 cup shredded sharp cheddar cheese

Instructions

Chicken Marinade

  • Place chicken in a gallon ziplock bag with the buttermilk and seasoning. Massage the seasoning into the chicken, and let it marinate overnight.
  • Fill a 5qt cast iron Dutch oven about halfway with the canola oil and bring it to 350°

Dredge

Cooking the Chicken

  • Begin frying in batches in this order: 1) breasts, 2) thighs/drumsticks, and 3) wings/drummettes.
  • when frying is complete, put the chicken in the oven at 350° for 20 mins. Pull from oven and let rest for 10 mins.

Biscuit Directions

  • Preheat oven at 375°
  • Combine and mix all ingredients
  • Scoop into muffin tin, and bake for 25 minutes.
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