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slap ya mama cajun seasoning

Cajun Crawfish Bread

crawfish bread

Don’t be dumb make you some! This bread is the sho nuff “Get in my Belly Good” bread recipe!

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

In a large skillet melt butter over medium heat, add garlic and cook for a few minutes

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portion.

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Crock Pot Cajun Corned Beef and Cabbage

Go on and try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!

Get you some:

1 medium onion. cut into wedges

10 small red skinned potatoes

3 cups Beef Broth

3 garlic cloves, minced

1 bay leaf

2 tablespoons Slap Ya Mama Cajun Seasoning

2 teaspoons Louisiana Hot Sauce

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

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The Sisters Marvelous Mac-N-Cheese Soup

The Sisters Marvelous Mac-N-Cheese Soup

At last my love has finely come along! This soup makes me want to slap my self! It is defiantly the sho-nuff comfort food! I truly hope you get as much pleasure from this as we do!

Ingredients

2 cups dry elbow macaroni

½ cup onions

2 Tbsp, unsalted butter

1/3 cup all purpose flour

½ cup dry white wine

2 cups chicken broth

2 chicken bouillon

1 Tbsp, course ground mustard

2 dashes Louisiana Hot Sauce

1 Tbsp, Slap Ya Mama Cajun Seasoning

2 cups whipping cream

2 cups shredded Sharp Cheddar Cheese

2 cups shredded Gouda Cheese

1 Tbsp, fresh lemon juice

Salt and pepper to taste

¼ cup crumbled blue cheese

2 Tbsp, minced fresh chives

Directions

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sautee onions in butter in a large saucepan over medium heat until soft; about 5 minutes. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, bouillon, mustard, hot sauce and Cajun seasoning. Simmer until slightly thickened, 5 minutes, then whisk in whipping cream and warm through. Do not let it boil or base may become grainy. Add cheese 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, salt and pepper; remove from heat.

Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

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Crock Pot Cajun Corned Beef and Cabbage

With St. Patrick’s Day just around the corner why not try this recipe with a little twist. Try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!

Ingredients

1 medium onion, cut into wedges

10 small red skinned potatoes

3 cups Beef Broth

3 garlic cloves, minced

1 bay leaf

2 tablespoons Slap Ya Mama Cajun Seasoning

2 teaspoons Louisiana Hot Sauce

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

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Crawfish Beignets with Dipping Suace

Good Morning Grocery Lovers!

As you know we love our Beignets! This recipe can be a delightful breakfast side or a wonderful appetizer. Hope you will try these and give your taste buds a Happy Morning! You wont be sorry!

Crawfish Beignets

1 cup all-purpose flour

1 teaspoon baking soda

1 cup water

1 clove garlic, minced

1/4 cup finely chopped green onions

1 lemon zest

3 tablespoons chopped parsley

1/2 teaspoon salt

1 teaspoon Slap Ya Mama Cajun Seasoning

Louisiana Hot sauce, to taste

1/4 teaspoon Worcestershire sauce

1/2 pound cooked, shelled and chopped crawfish tails
    (shrimp may be substituted)

Vegetable oil for frying

Tartar Sauce
3/4 cup mayonnaise
1 tablespoon creole mustard
2 to 4 tablespoons lemon juice
2 tablespoons minced parsley 
2 tablespoons minced red onion
Salt to taste
Slap Ya Mama Cajun Seasoning, to taste
Lemon slices (garnish)

In a bowl combine flour and baking soda. Whisk in water. Stir in garlic, green onions, hot sauce, Cajun seasoning, Worcestershire sauce, salt, lemon zest, parsley and crawfish, stirring until well combined. Cover bowl and let batter stand for 1 hour.

Tartar Sauce: In a bowl stir together the mayonnaise, mustard, lemon juice, parsley and red onion. Season with salt, Cajun seasoning. Chill.

In a deep heavy pan or deep fryer heat 3 inches of oil to 325 degrees F. Drop spoonsful of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner.

Serve the beignets warm with the Tartar Sauce and lemon slices.

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The Sister’s Shrimp Creole

The Sister’s Shrimp Creole

Ingredients

2 pounds med-large shrimp, peeled or shells on

1 16 oz. can Crushed Tomatoes

1 (8-ounce) can tomato sauce

1 large onion chopped

2 stalks celery diced

2 cloves garlic diced

1/2 cup chopped green onions

handful of chopped fresh parsley

2 bay leaves

Salt & Pepper to taste

Slap Ya Mama Cajun Seasoning

Louisiana Hot Sauce to taste

1 tsp. sugar (neutralizes the acid in the tomatoes)

1 cup water or stock (shrimp or chicken)

2 tablespoons flour

3 tablespoons oil

Cooked white rice

I always peel my shrimp and save the shrimp shells and make a little shrimp stock.

Shrimp Stock: Rinse peelings, put in a pot and just cover them with water. Bring to a boil, add a pinch of salt  and boil for about 5 minutes. Let cool and strain the stock and you’re done. Substitute the water called for in the recipe with an equal amount of shrimp stock. Freeze the remaining stock (by all means don’t throw it away!)

Directions

In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the celery and sauté for another 15 minutes. Stir in the tomatoes, tomato sauce, sugar, garlic and bay leaves and continue to cook for 30 – 40 minutes on a med-low heat stirring frequently. 

Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp  and simmer for about 2 to 5 minutes.Taste and add seasoning as needed. 

Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. Garnish with chopped parsley and chopped green onions.

Enjoy…

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Savory Cajun Crock Pot Soup

Let’s just say it doesn’t get much better than this. Is is a complete savory meal. This is so easy and just makes your soul feel good!

Savory Cajun Crock Pot Soup

Ingredients:

1 1/2 lbs Ham, diced

1 Meaty Ham Bone

4 quarts of beef stock

1/4 cup minced garlic

1 cup chopped onions

1 cup chopped celery

5 medium red skinned potatoes

1 can corn, drained

1 can green beans, drained

1 can sliced carrots, drained

1 14.5 ounce can crushed tomatoes

1 cup of black eyes

1 cup red beans

2 cup chopped cabbage or collards

2 cups large elbow macaroni

1 1/2 teaspoons Slap Ya Mama Cajun Seasoning

Salt and black pepper and  to taste 

Directions

In large crock pot, combine ham, ham bone, and all other ingredients with the exception of the elbow macaroni. Add macaroni the last hour and cook until tender. Cook on high heat setting for 5-6 hours or on low for 10-12 hours. Remove the ham bone before serving. Additional beef stock may be added to retain the volume of liquid. You may also wish to add any variety of your favorite vegetables to this recipe.

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Welcome 2012 with Cajun Black Eyed Pea Dressing

Well grocery lovers the year is coming to an end and quite frankly I am thankful. I welcome 2012 with open arms. I truly feel that this new year will bring terrific change for the sisters and our families! As I sit here writing this morning and reflecting on 2011 there is joy along with sadness. Looking back on the months gone by, as a new year starts and an old one ends, I contemplate what brought us joy. Amy and I have been so blessed this year with new opportunities and becoming closer than two sisters could possibly be. Remembering how we enriched our lives by sharing countless hours formulating recipes, cooking, blogging, working on our cookbook. I would not trade all those tired nights for anything. We have grown in so many ways and it has allowed us to become better stronger women. We are looking forward to fresh, revitalizing interests, a variety of different new recipes, meeting interesting new people, material and personal successes and to make this new year the best one yet.

We hope this new year finds you healthier and happier, peaceful, content and satisfied.
Happy New Year!

We Southerners know that eating black-eyed  peas ensures good luck and prosperity so eat them up!!!!!

What you need:

1 pound of dried or fresh black-eyed peas

1 onion, chopped

1 clove of garlic, minced

1 quart of water

Salt, pepper and Slap Ya Mama Cajun seasoning, to taste

1/2 pound smoked ham, chopped

1/4 cup chopped parsley

1/2 cup chopped green onion tops

2 cups of raw rice, cooked

Dash or two of Louisiana Hot Sauce

What to do:

Combine peas, onion, garlic, water, salt, pepper. Cajun seasoning and ham in a heavy pot; bring to a boil, lower heat and cook until peas are tender and creamy (45 minutes for fresh peas and 2 hours for dried peas).

Add cooked rice, mixing gently until rice is coated with pea mixture; add parsley and green onion tops and mix.

 

 

 

 

 

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Savory Spicy Chex Mix

Good morning, Tiger Fans, and congratulations to the LSU football team – champions of the Southeastern Conference! The Tigers’ convincing 42-10 win over the Georgia Bulldogs earned LSU its 11th SEC title in school history and a trip to the Louisiana Superdome on January 9 to play for its fourth national championship. WOW! What a tremendous Saturday we had! I can’t remember the last time I had such a good time. Our mama came over to watch the LSU-GA SEC Championship game and we had an absolute ball! We ate some fine groceries. We had The Sisters Gumbo, The Almighty Sausage Balls, Mama’s Bacon Wraps, Million Dollar Pie and it was all so “GET IN MY BELLY GOOD”! I am just so proud of our Tigers; they have played so hard and have kept me enormously entertained all season. I am really sad that the season is over. But, we do have the National Championship!

 With all that being said, here is a wonderful recipe for a great Christmas appetizer. The sisters have always loved them some chex mix. With our recipe we give it a little twist. Pretzels come in all different shapes, especially during the holiday season. So try making this with the holiday shapes.

 What you need:

1/4 cup butter

1 tablespoon Worcestershire sauce

1 1/4 teaspoons Slap Ya Mama Cajun Seasoning

2 to 3 teaspoons Louisiana Hot Sauce

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts

1 cup pretzels

1 cup bite-size cheese crackers

What to do:

Heat oven to 250°F.

In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, cajun seasoning and hot sauce. Gradually stir in remaining ingredients until evenly coated.

Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

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