SLAP YA MAMA SEASONING
SLAP YA MAMA SEASONING
SLAP YA MAMA SEASONING
SLAP YA MAMA SEASONING

SLAP YA MAMA SEASONING

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Can't get enough of Slap Ya Mama's Original Seasoning Blend of Cajun Seasoning? Pick up a convenient 4 oz canister to experience Cajun flavors anywhere you go. Our unique blend of Cajun seasonings & spices bring any dish to life with amazing flavors, from breakfast to late night snacks. Remember, if you can eat it you can "slap" it!

All Natural ~ No MSG ~ Kosher

 

CREAMY SOUP.

Tasso adds an extra kick to this flavor-packed and perfectly creamy soup.

This recipe and more delicious recipes can be found in our cookbook Growing Up Cajun 

Servings 8 people

Ingredients

  • 2 tbsp. olive oil
  • 1½ tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 cups chopped Tasso or cooked ham
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (8-ounce) package cream cheese
  • 2 (14-ounce) cans cream-style corn
  • 1 (14-ounce) can diced tomatoes
  • 1 (10-ounce) can cream of shrimp soup
  • 1 (10-ounce) can cream of mushroom soup
  • 2 cups whole milk
  • ¾ cup water
  • 1 lb medium fresh shrimp, peeled, deveined, and rinsed
  • 2 tbsp chopped fresh parsley
  • Garnish chopped green onion

Instructions

  1. In a Dutch oven, heat oil over medium heat. Add tasso, onion, bell pepper, garlic, and 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; saute until onion is translucent.
  2. Stir in cream cheese, and cook until softened.
  3. Add corn, tomatoes, soups, milk, and remaining 1⁄2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; cook for 8 to 10 minutes, stirring constantly.
  4. Add 3⁄4 cup water; increase heat, and bring to a light boil.
  5. Add shrimp, and return to a light boil. Reduce heat, and simmer for 15 minutes.
  6. With 5 minutes remaining, stir in parsley. Garnish with green onion, if desired.

 Upside Down Pineapple Cake

By Tracy Hersh of 37 Cooks

Ingredients:

3/4 Cup Butter

1 Cup Brown Sugar Packed

1 Tbsp Slap Ya Mama

2 Cans Pineapple Slices drained reserving 1 cup of juice

10-12 Maraschino cherries cut in half

1 Cup Pecans chopped

1 Box Yellow Cake Mix

¼ Cup Sour Cream

3 Eggs

1 Teaspoon Almond Extract

Directions:

Preheat oven to 350.

Lightly spray a 10-12 inch oven-proof skillet.  Melt ½ cup butter in bottom of skillet and remove from heat.  Combine Brown Sugar and SLAP YA MAMA seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center.  Cut more slices in half and arrange on side of pan.  Place cherries in centers of pineapple.  Crush remaining slices in a blender or food processor.  Set aside. Arrange cherries into pineapple rings, cover with chopped pecans.  In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended.  Stir in remaining crushed pineapple.  Bake in oven for 60-70 minutes until golden.  Let cool for 10-15 minutes.  Invert cake onto dish.  Let cool completely.  Slice into wedges and serve.