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aioli

BARBECUE AIOLI

BARBECUE AIOLI

JAY D'S LOUISIANA BARBECUE AIOLI

1 cup of mayonnaise

1/4 cup of Jay D’s Louisiana Barbecue Sauce

3 teaspoons of Apple Cider Vinegar

1 1/2 teaspoon of Slap Ya Mama Original Cajun Seasoning

1/4 teaspoon garlic powder

Combine all ingredients and let chill for at least 30 minutes.

CRAWFISH FRITTERS

CRAWFISH FRITTERS

CRAWFISH FRITTERS

1 lb Crawfish

1 cup yellow onion, ¼” diced

½ cup Bell pepper, ¼” diced

½ cup Celery, ¼” diced

1 tbsp Butter

2 tbsp garlic, minced

1 cup Cornmeal

2 Eggs

1 cup Smoked cheddar cheese

2 cups Slap Ya Mama fish fry

1 cup BBQ Aioli (see recipe below)

Heat a skillet over medium high heat. Melt butter and add onion, bell pepper, and celery and sauté for 2 to 3 minutes until the vegetables start to get soft. Add garlic and crawfish and sauté for an additional 2 to 3 minutes. Remove cooked vegetables and crawfish from heat and place in a mixing bowl. Add cornmeal, eggs, and cheddar cheese and mix until balls can be formed. Heat oil to 350 degrees. Form balls and roll them into the fish fry. Drop fritters into heated oil and allow to fry for 3 to 4 minutes until they are golden brown. Pull fritters from the oil and place onto a paper towel lined plate to drain excess oil. Serve with a side of BBQ Aioli for dipping.

BARBECUE AIOLI

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

3 teaspoons of Apple Cider Vinegar

1½ teaspoon of Slap Ya Mama Original Cajun Seasoning

¼ teaspoon garlic powder

Combine all ingredients and let chill for at least 30 minutes.

PULLED PORK

PULLED PORK

PULLED PORK

1 Pork Butt, bone in

3 tbsp Jay D’s Spicy & Sweet BBQ Rub

½ lb Carrots

1 lb yellow onion

10 garlic cloves, peeled

1 cup Pork Stock, or any meat stock

1 cup Jay D’s Louisiana Barbecue Sauce

1 bottle Swamp Pop File Root Beer

Preheat oven to 325 degrees. Place a Dutch oven on the stove top and set to medium high heat. Season all sides of the pork butt with the BBQ Rub. Sear all sides of the pork for 2-3 minutes on each side. Place all other ingredients into the pot and allow it to come to a simmer. Cover and place into the oven to cook for 3 hours until the meat is tender and the bone comes out clean. Remove the pork from the pot and shred.

PULLED PORK SANDWICHES

2 lbs Pulled pork (see recipe above)

1 cup Jay D’s Louisiana Barbecue Sauce

½ cup BBQ Aioli

1 head cabbage, shredded

4 Brioche buns

In a sauce pot, heat Jay D's Louisiana Barbecue Sauce on medium heat. Once it comes to a simmer, add pork and toss it to coat. In a small mixing bowl, combine the BBQ Aioli with cabbage to coat cabbage. Place 6 ounces of BBQ pork on bottom bun and top it with 3 ounces of slaw mix. Place the top bun and enjoy!

CRAWFISH ROLLS

CRAWFISH ROLLS

CRAWFISH ROLL

1 lb crawfish, cooked from favorite boil

½ cup BBQ Aioli

1 tsp Slap Ya Mama seasoning

¼ cup green onion, chopped

¼ cup celery, diced

4 soft buttery rolls

2 tbsp BBQ Butter

Preheat oven to 350 degrees. Place 1 tbs of BBQ butter on each roll and toast the buns for 3-4 minutes. In a mixing bowl, combine crawfish, aioli, green onions, celery, and seasoning until all ingredients are incorporated. Fill each roll with the mixture and enjoy.