1(16-ounce) package fettuccini, cooked according to package directions
1cupshredded parmesan cheese
Garnish: chopped fresh parsley
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.
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.
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.
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.
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.
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 cookbookGrowing 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.
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.
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.
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!!
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.
Slice cabbage and carrots into a slaw.
Fill each lettuce cup with a desired amount of slaw. Place a mound of spicy tuna on top of wrap.
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.
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.
Mix in the mayonnaise and dry seasonings to your cooked vegetables. Once the mayonnaise and seasonings are incorporated, add in your crawfish tails.
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.
*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.
Pour your Slap Ya Mama Crawfish Queso over a bed of your favorite tortilla chips, and enjoy!
Garnish: chopped fresh parsley, chopped green onion
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.
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.
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. Continue Reading
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.
Garnish: lime wedges, fresh cilantro, green onion, purple cabbage
In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
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 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.
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.
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
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
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.
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.
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.