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Slap Ya Mama loves and respects a healthy lifestyle. For that reason, we have created a delicious low sodium seasoning. Using all natural ingredients and avoiding additives, this low sodium seasoning blend will meet your low sodium demands without sacrificing that great Cajun flavor you’ve come to love from Slap Ya Mama.

All Natural ~ No MSG ~ Kosher

Mama Jen’s Cajun Crawfish Dipping Sauce

No seafood boil is complete without Mama’s savory dipping sauces, perfect for dipping any type of boiled seafood from crawfish to shrimp and even crab. Be the hostess with the mostest and add this dip recipe to your table. Mama taught you not to show up empty handed, make it the night before and take it with you!

Makes about 1 cup


1/2 cup mayonnaise

1/4 cup ketchup

1 tablespoon yellow mustard

1 tablespoon Hot Sauce

1 teaspoon prepared horseradish

1 teaspoon minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon Slap Ya Mama Cajun Seasoning Low Sodium

1 tablespoon fresh lemon juice

1/2 teaspoon sugar


In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using.


New Orleans Shrimp Étouffée

Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With its rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!

Recipe Created By: Chef Ace Champion


1 lb shrimp, 31-40 count, peeled, deveined & seasoned to taste with Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to make shrimp stock)

2 tsp dry thyme

1 tsp chili powder

2 tsp dry basil

6oz salted butter

5 Tbsp flour

4 ribs celery, diced

½ cup red onion, diced

½ cup red bell pepper, diced

½ cup green bell pepper, diced

4 cloves garlic, minced

¼ cup tomato puree or paste

2 Tbsp. lemon juice

2 Tbsp. Slap Ya Mama Low Sodium Blend Cajun Seasoning

1-quart shrimp stock (or you can use chicken broth)

3 Tbsp. cooking oil

4 Tbsp. fresh parsley, minced

4 cups rice, cook according to directions on package

3 stalks of green onions, chopped

1 Tbsp. Slap Ya Mama Cajun Pepper Sauce, to taste


For the shrimp stock. Using a medium-sized pot on medium heat add the shells of the peeled shrimp and set shrimp aside for later. Add about 2 ½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.

In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Saute on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.

Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.

In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.

Stir in parsley, cover and remove from heat.

Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.

Servings: 8