Slap Ya Mama Recipes

4 bacon slices

2 Tbsp. finely chopped onion

1 Tbsp. Worcestershire sauce

 Slap Ya Mama Cajun seasoning                                                                       

2 (8 oz.) blocks sharp Cheddar cheese, shredded                     

1 (4 oz.) jar diced pimiento, rinsed and drained                       

1/2 cup mayonnaise  

            Cook bacon in a large skillet 4 to 5 minutes on each side or until crisp; remove bacon, and drain on paper towels. Crumble bacon. Stir together bacon, cheese and remaining ingredients just until blended. Sprinkle desired amount of “Slap Ya Mama” seasoning (Original, White or Hot pepper blend), and enjoy!  Store cheese mixture in an airtight container in refrigerator up to 1 week. Makes 8 to 10 sandwiches.

Ingredients:

4 sticks Unsalted Butter

1 teaspoon red pepper flakes

1 teaspoon garlic powder

3 tablespoons parsley(dried)

½ teaspoon salt(optional)  

1 teaspoon SYM Hot seasoning(or to taste)

Soften butter at room temperature. Add SYM and salt(optional) to softened butter.In a seperate bowl, mix red pepper flakes, garlic powder, and parsley. Using plastic wrap, shape butter into a log. If needed, refrigerate until firm. Roll in parsley-pepper mixture until well coated. Great for topping steaks, fish, vegatables, you name it!!!!

1 9 in. store bought pie crust

1 lb crawfish tails

1 small onion (minced)

1 small bellpepper (minced)

1 stalk of celery (minced)

1 clove garlic (minced)

1/2 cup green onion tops (chopped)

1 can cream of mushroom soup

2 tbsp. margerine

Slap Ya Mama Cajun Seasoning to taste

1/4 cup heavy cream

Directions:

Start by pre heating oven to 375 degrees. Next in a medium size pot melt margerine and saute onions, bellpeppers, celery and garlic until onions are translucent. Now add crawfish, cream of mushroom soup and heavy cream; then season with Slap Ya Mama Seasoning to taste and simmer for 4 minutes. Last add green onion tops into mixture and poor into pie crust shell and top with pie crust top. Finally brush the sides of the crust with melted butter and place pie plate in a baking pan for spillage then bake in a 375 degree pre heated oven for 20 to 25 minutes or until crust is lightly browned.

1 Loaf of French Bread, about 16 inches long

5 tbsp of Margarine, in all

1/2 cup of chopped celery

1/2 cup of chopped onion

1 Clove of Garlic, chopped

“Slap Ya Mama” HOT blend seasoning

1 lb of peeled Crawfish Tails

1/3 cup of chopped black olives

1/3 cup of Mayonnaise

1/2 tsp dry mustard

1/2 cup of grated Mozzarella cheese

1/2 cup of grated Cheddar cheese

1. Preheat oven to 400 degrees F.

2. Carefully slice off the top third of the french bread and set the top aside. Hollow out the bottom portion. Set aside.

3. In a saucepan, melt two tablespoons of margarine on low heat and add the celery, onion, garlic, and “Slap Ya Mama” HOT Blend seasoning. Simmer, stirring occasionally, for about five minutes, or until the vegetables are tender.

4. Add the Crawfish tails and the black olives and mix well.

5. Add the mayonnaise and mustard, and mix well. Remove from heat and cool slightly.

6. Add the cheeses and toss to mix well.

7. Fill the hollowed out loaf with the mixture. Put the top back on the bread.

8. Melt the remaining three tablespoons of margarine and brush the top of the bread with the margarine.

9. Wrap the loaf in foil and bake for 25 minutes.

10. Slice to serve.

* Makes 6 servings*

Ingredients

 2 jars of Slap Ya Mama Etouffee Sauce

8 Lasagna noodles

4 cups or 1-16 oz. package of shredded mozzarella cheese

1-15 oz container of Ricotta Cheese

½ cup Parmesan Cheese

1 lb. peeled & deveined small shrimp

1 package crab meat

1 lb. crawfish tails (if available)

13 ¾ in x 9 ½ in pan

 Directions

 First, in a large pot, boil lasagna noodles by following directions on package. In a separate pot add 2 jars of “Slap Ya Mama” Etouffee Sauce with ¾ cup of water. Then toss crawfish tails, crab meat and shrimp into Etouffee Sauce. Bring to a boil then reduce heat to simmer for 5 minutes. When seafood is cooked spread layer of sauce in the pan then add layer of lasagna noodles, ricotta cheese, layer of sauce, and then mozzarella cheese. Repeat one more layer then top with Parmesan Cheese. Bake in 350 degree preheated oven for 30 to 45 minutes or until hot and bubbly. Yields 6 to 8 servings.

Ingredients:

½ stick butter

½ cup chopped onion

1 clove garlic, minced

¼ chopped celery

¼ cup fresh chopped mushrooms

½ chopped bell pepper

¼ cup flour

2 ½ cups milk

1 can of cream-style corn

Slap Ya Mama Original Blend to taste

2 teaspoons of Slap Ya Mama Cajun Pepper Sauce

2 cups of lump crabmeat

¼ cup chopped parsley

Directions:

Melt butter in a large sauce pan over medium heat. Add onion, garlic, celery, mushrooms, and bell peppers. Sauté for 3 to 4 minutes. Stir in flour and blend. Slowly add in milk stirring constantly. Reduce heat and stir until mixture slightly thickens then add corn, Slap Ya Mama Pepper Sauce, Slap Ya Mama Cajun Seasoning, and crabmeat and continue to cook for about 6 minutes. Add parsley and serve hot.  Serves about 8

Ingredients:

2 cups water

1 cup uncooked white rice

1 pound crab meat

2(12 ounce) Packages frozen shrimp

1 cup mayonnaise

1 cup chopped onion

1 large chopped bell pepper

1 1/2 cups milk

1 teaspoon SYM Cajun Pepper Sauce

Slap Ya Mama White Pepper Blend to taste

1/2 can of bread crumbs ( any flavor)

Directions:

Preheat oven to 350 degrees. Lightly grease a 3 quart casserole dish. In a saucepan, bring water to a boil and add rice. Reduce heat, cover and simmer for 20 minutes. Next combine seasoned crabmeat, shrimp, rice, mayo, onion , bell pepper, and hot sauce into casserole dish. Mix well then cover with bread crumbs. Bake uncovered for 30 to 40 minutes or until casserole is bubbly. Serves about 6

1 pound of pork steaks cut in to about 1 inch pieces

2 tablespoons Slap Ya Mama Original Seasoning

½ cup Vinegar

1 ½ onions chopped (divided)

1 bell pepper chopped

2 tablespoons of Worcestershire sauce

2       tablespoons Slap Ya Mama Cajun Pepper Sauce.

In a large bowl put in your meat and season with your Slap Ya Mama. Now add vinegar, ½ cup onions, bell pepper, Worcestershire sauce, and Cajun pepper sauce. Cover with plastic wrap and refrigerate over night. The next day when you’re ready to begin cooking drain any liquid left over. Put meat in a medium sized pot on medium high heat; and begin browning*. After meat is browned on all sides you can add the remaining onions. Cook until onions are clear then add enough water to cover meat. Place lid on pot and let cook for about an hour. Stir occasionally and add water if needed. Serve with rice. Serves 4

* To cook meat until it is dark on both sides.

Ingredients

1 whole chicken cut up

1 ½ lbs smoked sausage sliced

1 large onion chopped

1 Bunch of parsley chopped

½ bundle of green onions chopped

Slap Ya Mama to taste

½ to 1 16oz jar of Roux

5 quarts of water

Directions

Add roux to your 5 quarts of water. Let your roux cook for about 15 minutes or until dissolved. Add onions, parsley, chicken, and sausage.  Let cook until chicken is done usually about 1 ½ hours. Sprinkle green onions in pot and serve with rice.

• 1 1/2 pounds ground beef meat
• 1/2 pound smoked pork sausage (sliced)
• 1 cup bread crumbs
• 1 egg
• 1/4 cup milk
• Slap Ya Mama Cajun Seasoning
• 1/2 cup vegetable oil
• 1/2 cup chopped bell pepper
• 1 medium onion (chopped)
• 1/4 cup green onion tops and bottoms (chopped)
• flour
• 5 cups water

Mix meat, bread, egg, milk, and Slap Ya Mama Seasoning. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and brown sausage then add peppers and onions and saute till translucent. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice.