All kinds of flavour mixes are in the shops nowadays, from BBQ rubs to seafood twists! One spice mix that has been around for some time now is Cajun spice mix. Flavoursome with a chili kick it can be added to a myriad of food. Cajun fries, Cajun mayo, Cajun chicken etc etc.
There are loads of different blends from supermarkets own to “so called” independent blends some of which, unfortunately, bare no resemblance to how it should taste.
Now to the featured mix “Slap Ya Mama”. This stuff blew me away! An amazing belt of heat that follows its unique flavour must be tried.
The Walker family of Ville Platte, Louisiana, USA started it all from their deli when they wanted to stock a spice blend but could find any that did not contain a high salt content. So Anthony Walker decided to create his own blend.
Why the name “Slap Ya Mamma” ? Its all from when people came into the deli to get some of his blend Anthony would proclaim:
“When you use this seasoning, the food tastes so good, you’ll receive a loving slap on the back and a kiss on the cheek for creating such a great tasting Cajun dish.”
It is seriously good and at £5 for 8oz a bargain as a little goes a mighty long way!
Try using it in the featured recipe of Jambalaya!!!
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs (cut in 1-inch pieces)
- 1 pound shrimp (peeled and deveined)
- 1 pound Andouille sausage (sliced 1/4-inch rounds) Or uncooked chorizo
- 1 red onion (peeled, finely chopped)
- 2 green bell pepper (finely chopped)
- 3 sticks celery (finely chopped)
- 3 cloves garlic (minced)
- 2 jalapenos chilies (sliced)
- 2 bay leaves
- 1 1/2 cups rice
- 750 ml chicken stock
- 2 teaspoons hot sauce
- Bunch of spring onions (sliced plus more for garnish)
- salt and freshly ground black pepper (to taste)
- Slap Ya Mama seasoning or if you cant get it try this mix
- 1tsp hot smoked paprika
- 1tsp dried thyme
- 1tsp oregano
- 1tsp basil
- ½ tsp onion powder
- ½ tsp garlic powder
- In a heavy saucepan add olive oil and heat over medium-high heat. Season chicken and shrimp with a good shake of Slap Ya Mama seasoning (about 2 tsp). Set shrimp aside. Add Andouille sausage and chicken in batches and cook until browned, remove and set aside.
- Add onion, bell pepper, celery, garlic and jalapenos and cook until softened, about 5 minutes. Add remaining spice mixture, bay leaves, rice and stir to toast then add stock, and hot sauce. Add the sausage and chicken back to the pan, bring to a boil then reduce to a simmer, cover and cook for 15-20 minutes.
- Remove the pan from the heat. Add shrimp and spring onions to the pot, stir in and cover again and allow to cook for 5-10 minutes, until shrimp are tender, using the remaining heat. Remove bay leaves. Fluff rice and serve.
Add more “Slap ya Mama” if you need that extra burn!!