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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.


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.




1 lb crawfish, cooked from favorite boil

1 bag Tortilla chips

BBQ Queso (see recipe below)

½ cup red onions, diced

¼ cup jalapeños, diced

1 cup tomatoes, diced

2 tbsp Lime juice

¼ cup cilantro

Sour cream (optional)

Place one layer of chips on a serving tray. Ladle half of the queso over the chips and place more chips over the queso. Top the second layer of chips with more queso and scatter the crawfish tails around the nachos. In small mixing bowl combine the tomatoes, onions, jalapeños, cilantro, and lime juice. Top the nachos with the vegetable mixture and sour cream if desired.


2 onions, julienned

2 jalapeños, minced

2 tbsp roasted garlic

½ stick butter

¼ cup flour

1 cup Jay D’s Louisiana Barbecue Sauce

2 cups milk

2 cups heavy whipping cream

2 cups cheddar cheese

Heat a medium-large pot on medium high heat, add the butter and allow it to melt. Add onions and jalapeños to cook for 3-4 minutes until the onions become translucent. Add the flour and cook for 1 minute stirring constantly. Add in BBQ sauce and roasted garlic and cook for an additional 1-2 minutes. Whisk in the milk and cream and allow the mixture come up to a simmer. Add the cheddar cheese 1/2 cup at a time, whisking continuously. Whisk until all the cheese has melted completely into the sauce.




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.