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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Fried Catfish Po’Boys

Fried Catfish Po’Boys

 

Put your fish fry to good use by slathering it in Rémoulade Sauce and turning it into one of these crave-worthy sandwiches.
Servings 4

Ingredients

Fried Catfish Po'Boys

  • Vegetable oil, for frying
  • 1 12 oz. box of Slap Ya Mama Fish Fry
  • 2 large eggs
  • 1 tbsp water
  • 4 catfish fillets
  • ½ cup Remoulade Sauce
  • 4 (6-to 8-inch) loaves French bread, halved lengthwise
  • 1 cup shredded iceburg lettuce
  • 1 large beefsteak tomato, sliced

Rémoulade Sauce

  • cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • tbsp capers, chopped
  • tbsp Dijon Mustard
  • 2 tsp white wine vinegar
  • ½ tsp Slap Ya Mama Cajun Hot Sauce
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Instructions

Fried Catfish Po'Boys

  • In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°
  • In a medium bowl, place Slap Ya Mama Cajun Fish Fry. In a small bowl, whisk together eggs and 1 tablespoon water. Dip fish in egg mixture, letting excess drip off. Dredge in fish fry, coating completely. Working in batches, fry fish until golden brown, 2 to 4 minutes. Let drain on paper towels.
  • Using a spatula, spread ¼ cup Rémoulade Sauce onto bottom half of each loaf. Top with fried fish, lettuce, tomato, and pour an additional ¼ cup Basic Rémoulade over each sandwich. Cover with top halves of loaves.

Rémoulade Sauce (Makes about 1 ½ cups)

  • In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.
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Blackened Redfish

Blackened Redfish

 

Spicy and fresh, there's nothing like the flavor that comes from cooking fish in a cast-iron skillet.
Want more recipes like this? Check out our cookbook Growing Up Cajun! It invites you to explore Cajun traditions, the history behind the Slap Ya Mama name, Cajun lore, and some of the most prized recipes in Louisiana—all flavored with Walker family stories.

Ingredients

Instructions

  • Preheat grill to high heat (400° to 450°). Preheat 12-inch cast-iron skillet on grill for 15 minutes.
  • Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Slap Ya Mama Hot Cajun Seasoning; pat gently to coat.
  • Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
  • Place lemons, cut side down, on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
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Frog Leg Sauce Piquante on Jambalaya Grits

Frog Leg Sauce Piquante on Jambalaya Grits

 

This delicious meal was cooked by Isaac Woo and submitted to our Slap Ya Mama Virtual Cook-off.
Check out Isaac's Instagram for more tasty food.
Author Isaac Woo

Ingredients

  • 3 lbs Frog Legs
  • 1 onion (chopped)
  • ½ red bell pepper (chopped)
  • ½ green bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 2 jalapeños (chopped)
  • 2 ribs celery (chopped)
  • 2 vine  ripe tomatoes (chopped)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Slap Ya Mama - Cajun Hot Sauce
  • 1 cup vegetable oil
  • cup of chicken stock (or any stock)
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • Stone Ground White Grits
  • ½ onion (chopped)
  • ½ red bell pepper (chopped)
  • ½  green bell pepper (chopped)
  • 3 cloves garlic (minced)
  • chicken stock
  • butter
  • heavy cream

Instructions

  • Generously season the frog legs with Slap Ya Mama - Original Blend Cajun Seasoning
  • Dredge the frog legs with 1 cup of all-purpose flour.
  • In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
  • Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
  • Add in the tbsp of tomato paste and incorporate well.
  • Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
  • Add the chopped tomatoes and cook for 2 minutes.
  • Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
  • Add the Worcestershire sauce and Slap Ya Mama - Cajun Hot Sauce
  • Mix the stock with the roux really well and bring the sauce piquante to a simmer.
  • Return the frog legs back and simmer for 30 minutes to an hour.
  • Taste and re-season if needed
  • (Optional) remove the meat from the bones after cooling. Serve over rice or grits, add extra fried frog legs on top for lagniappe
  • For the jambalaya grits, follow the instructions, but use stock instead of water.
  • With 2 tablespoons of butter, cook the chopped vegetables.
  • After your grits are finished cooking, mix in the vegetables, and finish with cream to your desired texture.
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Grilled Lobster Tails

Grilled Lobster Tails

These grilled lobster tails are super easy to prepare and utilizing our Slap Ya Mama White Pepper Blend Seasoning, they pack a great Cajun flavor that everyone is sure to love.
Course Main Course
Cuisine American

Ingredients

Instructions

  • Using scissors, cut the top of the lobster shell lengthways down the center, leaving the tail fin intact.  Loosen tail meat from the shell, keeping the fin end attached.  Lift the tail meat and lay atop of the shell.  With a knife, cut tail down the middle to de-vein the tail.  Place lobster tails, meat side up, on a baking sheet and set aside.
  • In a small pot, combine butter, garlic, and Slap Ya Mama White Pepper Blend Seasoning.  Heat over low heat, stirring occasionally, until the butter is melted and ingredients are combined.  Generously spoon mixture over lobster tails and let the juices run into the bottom of the baking sheet.  This helps to keep things moist while cooking.
  • Heat grill to medium heat, place baking sheet on grill and grill for about 10 minutes or until meat is opaque.  Serve and enjoy!!
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White Pepper Blend Poke Tuna Wraps

White Pepper Blend Poke Tuna Wraps

White Pepper Blend Poke Tuna Wraps

These Tuna wraps are a perfect healthy option for a spicy and refreshing meal. The marinated tuna could also be thrown on a bed of jasmine rice for a poke bowl.

Makes 2-3 servings

Ingredients:
Directions:
  1. In a medium bowl, whisk together the Ponzu sauce, Slap Ya Mama White Pepper Blend and lime juice. Transfer the tuna to the marinade and let sit for a few minutes in the refrigerator, while you prep the rest of the ingredients.
  2. Slice cabbage and carrots into a slaw.
  3. Fill each lettuce cup with a desired amount of slaw. Place a mound of spicy tuna on top of wrap.
  4. Top each wrap with Slap Ya Mama Hot Sauce or pour into a bowl for dipping. Sprinkle with sesame seeds.
  5. Serve the lettuce wraps with extra lime wedges!
Slap Ya Mama Crawfish Nachos

Slap Ya Mama Crawfish Nachos

Recipe by Catahoula Catering

Slap Ya Mama Crawfish Nachos

Crawfish nachos piled high with loads of left over crawfish and dripping in a spicy cheese sauce.

Ingredients:

  • 1 lb peeled crawfish tails
  • 1 1/2 tsp Slap Ya Mama Cajun Seafood Boil 
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • ½ tsp mustard powder
  • ¼ tsp cayenne pepper powder
  • ½ tsp paprika
  • 3 cups grated pepper jack cheese
  • 3 cups grated mild cheddar cheese
  • ½ stick unsalted butter
  • ½ cup diced onion
  • ¼ cup diced celery
  • ½ cup diced red bell pepper and green bell pepper
  • 1 minced de-seeded jalapeño pepper
  • 1 tbsp crushed garlic
  • ½ cup mayonnaise
  • 1 tbsp of Slap Ya Mama Cajun Hot Sauce (optional)
  • Your favorite tortilla chips

 

Directions:

  1. Gather 1 pound, or more (you really can’t have too much) of leftover crawfish tails from your boil.
  2. Or, if you’re using packaged tails, mix 1 ½ tsp of Slap Ya Mama Cajun Seafood Boil to season it up. This is a little trick I use if there aren’t any leftovers (which there shouldn’t be!).
  3. Mix all the dry seasonings: Slap Ya Mama Original Blend Cajun Seasoning, mustard powder, cayenne pepper powder, and paprika.
  4. Get a block of both mild cheddar and pepper jack cheese, and grate until you have 3 cups of each. The cheeses melt better when you grate it yourself rather than buying the pre shredded stuff.
  5. In a pot, first, melt your butter on medium heat, and then add the vegetables: onion, celery, red bell pepper, green bell pepper, jalapeño pepper and garlic. Cook your vegetables until they are soft, and the onions are translucent (10-15 min). We aren’t trying to get any brown coloring here.
  6. Mix in the mayonnaise and dry seasonings to your cooked vegetables. Once the mayonnaise and seasonings are incorporated, add in your crawfish tails.
  7. When the crawfish tails start to curl, mix in the cheeses. Turn the heat down to medium low and stir occasionally until it’s fully melted.
  8. *This is optional* As a finishing touch, add the shot of Slap Ya Mama Cajun Hot Sauce to your crawfish queso, and mix until it is fully incorporated.
  9. Pour your Slap Ya Mama Crawfish Queso over a bed of your favorite tortilla chips, and enjoy!
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.
When it’s Hot, Make Shrimp Ceviche!

When it’s Hot, Make Shrimp Ceviche!

As the summer heat sets in it can be hard to find food that sounds appealing, but one meal that will keep you cool is Shrimp Ceviche. The refreshing dish is light and bright, so it won’t weight you down. Plus, you won’t have to turn on your oven or stove to cook it since requires no actual heat. Of Peruvian origin, ceviche is fish or seafood marinated in citrus juices, which then “cook” the fish. 
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The Catfish Are Coming!

The Catfish Are Coming!

The Catfish Are Coming!

A delicious recipe from our friends at Gov’t Taco in Baton Rouge, LA.

“We wanted a solid Louisiana seafood taco on our menu (and love California-style fish tacos), we came up with a fried catfish taco with maque choux. We call it: The Catfish are Coming!” – Jay Ducote of Gov’t Taco.

Yields: 3 servings

Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickled okra
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon cayenne pepper
  • Peanut oil, for frying
  • 1 cup Jay D’s Louisiana Molasses Mustard
  • 1 cup whole milk
  • ¼ cup hot sauce
  • 3 cups Slap Ya Mama Cajun Fish Fry
  • 1 pound catfish fillets, sliced into 2×1-inch strips (about 32 strips)
  • 2 teaspoons Slap Ya Mama Cajun Seasoning, or to taste (optional)
  • 10 (4½- to 5-inch) corn tortillas
  • Corn Maque Choux (recipe follows)
  • Garnish: lime wedges, fresh cilantro, green onion, purple cabbage

Instructions

  1. In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, combine molasses mustard, milk, and hot sauce. In another shallow dish, place fish fry. Dip fish in mustard mixture, letting excess drip off. Dredge in fish fry, shaking off excess.
  4. Working in batches, gently place catfish in hot oil. Fry until golden brown and cooked through, about 
3 minutes. Let drain on paper towels. Season with Cajun seasoning, if desired.
  5. In a large skillet, heat tortillas over medium heat until browned. Add a spoonful of Corn Maque Choux to each tortilla. Add catfish strips. Top with mayonnaise mixture. Garnish with lime wedges, cilantro, green onion, and purple cabbage, if desired.

Corn Maque Choux

Yields: 3 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ pound tasso, diced
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, seeded and diced
  • 1 jalapeño pepper, diced
  • 4 cloves garlic, minced
  • 2 cups fresh corn kernels
  • 1 bay leaf
  • 1 cup dry white wine (such as Jay D’s Blanc du Bois)
  • 1 tablespoon Jay D’s Spicy and Sweet Barbecue Rub
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • ¼ cup chopped green onion

Instructions

  1. In a large Dutch oven over medium-high heat, add olive oil. 
Add tasso, and cook, stirring often, until browned, about
10 minutes. Remove tasso with a slotted spoon into a heat-proof bowl.
  2. In the same Dutch oven with remaining grease, add onion, red bell pepper, jalapeño, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add corn and bay leaf, and stir again. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
  3. Bring mixture to a boil; reduce heat and simmer. Add barbecue rub, salt, and black pepper. Let mixture simmer until wine is reduced by half. Add cream, and continue cooking until slightly thickened; then add the butter and stir to combine. Mix in green onion before serving.