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!
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!
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.
Black-eyed Peas are a southern good luck tradition for New Years Day. Start soaking your peas for luck and prosperity. This tasty recipe was created by our wonderful ambassador Joy.Instagram: @joy.purejoyFacebook: Pure JoyBlog: Pure Joy Living
Add a fun twist to the classic sweet potato casserole. These twice-baked sweet potatoes are easy to whip up and take on the go to all your holiday parties. To top it off, Mama is keeping it oh so sweet yet spicy with her candied pecans seasoned with our Slap Ya Mama Hot Blend Seasoning.
Preheat your oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20 to 45 minutes).
In the meantime, in a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and salt. Once butter is melted add in 1 1/2 cup of pecans, stirring until coated. Set aside until sweet potatoes are ready to be topped off and baked for the second time.
Cut each potato in half lengthwise and scoop out the baked insides. Try to keep from tearing the skins much as possible!
Place the potato skins back in the baking pan. Mash the baked sweet potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using). Scoop this filling into the sweet potato skins.
Scoop the candied pecans onto the top of filled potatoes and for the second time bake at 400°F for 12-15 minutes.
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.
Melt the butter in a large cast iron skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Slap Ya Mama Original Seasoning and cook, stirring, until soft, for 10 minutes. Add the heavy cream, tomatoes and cook for 5 minutes. When ready remove from heat and serve hot.
You’ll seriously love how easy it is to make these Cajun-Style Crispy Onion Rings. If you enjoy good ole fashioned homemade crispy fried onion rings and Cajun Spices this is your Onion ring recipe you have waited for. Cajun-Style Crispy Onion Rings are made with Yellow onions, self-rising flour, self-rising cornmeal, Cajun seasoning, oregano, freshly ground black peppercorns, ground cayenne peppers, beer, Tabasco sauce, and fried perfectly crispy in peanut oil.
Summertime isn’t complete without having a side of Cajun-Style Crispy Onion Rings to complement a big juicy burger cooked on a charcoal grill in my families eyes. These Cajun-Style Crispy Onion Rings actually are good with almost any summer meal.
Oddly many folks who hate raw onions in recipes, seem to love onion rings for some reason; in my own son’s words, ” I love me some onion rings… but if you attempt to put an onion on my burger, I’ll kick your butt.”
The actual invention of our deliciously crispy onion rings is actually unknown…
John Mollard’s 1802 cookbook “The Art of Cookery Made Easy and Refined” includes a recipe called “Fried Onions with Parmesan Cheese.” The recipe suggests cutting onions into 1/2″ rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep-frying them in “boiling” lard. It further suggests serving them with a sauce made of melted butter and mustard.
In 1910, a recipe for French Fried Onions appeared in the Middletown, New York Daily Times on 13 January 1910. It does not claim to be the originator of the recipe.
Another claimant to the invention of the onion ring is the Kirby’s Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s.
In 1933, a recipe for deep-fried onion rings that were dipped in milk then dredged in flour appeared in The New York Times, the advertisement was for the company Crisco.
The restaurant A&W is credited with popularizing the onion rings in fast food restaurants, introducing it to its menu in the 1960s.
One of the best tips I can give y’all about draining your Cajun-Style Crispy Onion Rings is letting them rest on a bakers rack to drain off the excess peanut oil; it lets air hit both sides of the Cajun-Style Crispy Onion Rings to keep them nice and crispy.
Making your own Cajun-Style Crispy Onion Rings has never been easier than this simple easy to follow recipe that uses ingredients most people already have on hand in the refrigerator and pantry. These Cajun-Style Crispy Onion Rings pair well with burgers, fish, chicken, and even ribs.
Place the sliced onion rings in an ice bath, place in refrigerator while in the ice bath for about 25-35 minutes
In a medium bowl combine the self-rising flour with the cornmeal, Slap Ya Mama Original Blend Cajun Seasoning, oregano, kosher salt, freshly ground black peppercorns, and a pinch of ground cayenne; mix to combine dry ingredients.
Add in your favorite beer, a few dashes of Slap Ya Mama Hot Sauce, and a lightly beaten egg; combine thoroughly until a smooth batter is formed; refrigerate the batter for 30 minutes.
Drain the onion rings of excess water from the ice bath then place on a baking rack; pat dry with clean paper towels if needed.
Dip the onion rings into the batter coating well on both sides.
Heat 3-inches oil in a cast iron skillet to about 375 degrees.
Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
Drain the Cajun-Style Crispy Onion Rings on a baking rack.
In a bowl, combine ¼ cup parmesan cheese, butter, thyme and Slap Ya Mama Original Blend Seasoning. Mix well and set aside.
Using a large sheet of foil, create a tray for the corncobs to sit in. Lay corn flat inside foil tray. Coat corn with the butter mixture, making sure the corn is entirely covered. Using the foil tray and more foil, tightly wrap corn into a foil pack, making sure there are no holes in the foil pack.
Place foil pack on grill and cook for 35 to 40 minutes or until corn is fully cooked.
Carefully open foil pack, sprinkle remaining parmesan cheese over the corn and top with chopped parsley.
Cut potatoes in thin slices, about 1/4” thick. Add fries into a large bowl of water and let soak for at least 30 minutes. If you plan to soak them for longer than 30 minutes, place bowl in the refrigerator. You may soak as long as overnight.
After fries have soaked, drain and rinse then spread over a paper towel lined cooling rack. Use more paper towels to pat fries completely dry.
Preheat oven to 400 degrees F.
Line a baking sheet with either parchment paper or foil and spray with a non-stick spray.
In a large bowl, combine fries, 1 tsp Slap Ya Mama Original Blend Cajun Seasoning, garlic and olive oil. Mix well, making sure every fry is cover with olive oil and seasoning.
Spread the seasoned fries evenly across the baking sheet, making sure that no fries overlap each other. Bake at 400 degrees F for 15 minutes, turn fries and continue baking at 425 degrees F for another 30 minutes, turning fries once more during those 30 minutes.
While fries are baking, in a small bowl, combine the remaining Slap Ya Mama Original Blend Cajun Seasoning and Parmesan cheese
Sprinkle baked fries with the Parmesan seasoning mixture and top with chopped parsley. Serve immediately and enjoy!
Rub baked potatoes lightly with olive oil and season with salt if desired. Wrap each potato with aluminum foil and bake in a pre-heated oven at 400 degrees F. until the potato is tender to the touch and you can stick a toothpick through it with no problem. This should take about 1 hour and 20 minutes. Remove potatoes from oven and let sit for 30 minutes before removing the foil.
Peel shrimp, leaving tail on, and place in a small bowl, set shells aside for stock. Season shrimp to taste with Slap Ya Mama Original Blend Cajun Seasoning and let rest for 10 minutes. Meanwhile, add 4 cups of water and shrimp shells into a medium-sized pot over medium heat and allow the stock to simmer until you have reduced the liquid by half. Set aside. Note: For more flavor in your stock, you can add a chicken bouillon cube or 2 teaspoons of Slap Ya Mama Original Blend Cajun Seasoning.
In a medium-sized skillet over medium-high heat, add cooking oil. Heat oil until hot, add shrimp and sauté until pink all the way through. About 2 to 3 minutes on each side, making sure you are turning the shrimp so it cooks evenly on all sides. When done set aside in a bowl and let cool for easy handling.
Slice the potato along the middle; be sure not to cut in half. Using a spoon create a pocked in the potato. Add about 4 to 5 crawfish to each potato and divide the shrimp amongst potatoes, leaving the tail of the shrimp hanging out. Place potatoes on a baking sheet and set aside.
Sherry Cream Sauce
2 tbsp unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish
Preheat oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly. Add the wine, shrimp stock and crawfish juice and reduce by half. Add heavy whipping cream and continue cooking. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.
Spoon some of the sauce over each potato then top with the cheese.
Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.
Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate. Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. Enjoy!