Dat Football Spread!
Crispy Little Boudin Bites
These are dangerously good—crispy on the outside, warm and savory on the inside, and completely addictive. Perfect for game day, parties, or whenever you’re craving something fried and fabulous. Let’s dive in!
Ingredients
• 1.5 lbs boudin sausage
(I know, I know — boudin can be tricky to find outside of Louisiana. If you’ve got a specialty sausage you love, go for it! Just keep in mind boudin already has rice and tons of seasoning built right in.)
• ½ cup flour
• 1 cup Italian breadcrumbs
• 2 tbsp Slap Ya Mama Original seasoning (because flavor!)
• 2 large eggs
• ¼ cup milk
• 1 tsp cayenne pepper (add more if you like a little kick 😉)
• Oil for frying
Directions
1. Heat your oil to 350°F — nice and hot for that perfect crunch.
2. Remove the boudin from the casing and add it to a bowl.
3. Line a baking sheet with parchment paper (future you will be grateful).
4. Using a small cookie scoop, scoop out the boudin and roll into cute little balls.
5. In a medium bowl, mix together the flour, breadcrumbs, and Slap Ya Mama.
6. In another bowl, whisk together the eggs, milk, and cayenne.
7. Working in batches, roll the boudin balls in the egg mixture first.
8. Then coat them generously in the flour mixture.
9. Carefully drop them into the hot oil and fry until golden brown and irresistible.
Serve these babies hot and watch them disappear FAST. Trust me — you might want to make a double batch! 💛
Bourbon Bread Pudding with Dreamy Bourbon Sauce 🤍
This dessert is pure comfort with a touch of Southern flair—warm, custardy bread pudding soaked in rich bourbon, then crowned with a silky bourbon sauce you’ll want to pour over everything. Ideal for holidays, dinner parties, or even a random Tuesday when you deserve a little indulgence.
Bourbon Sauce
• 2 cups heavy cream
• 1 tbsp vanilla extract
• 8 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp bourbon
Ingredients
Bread Pudding
• 8 large eggs
• 2 cups packed brown sugar
• 1½ tsp cinnamon
• 1 tbsp vanilla extract
• ¼ cup bourbon (for flavor and fun 😉)
• 2 cups heavy cream
• 2 cups milk
• 8½ cups cubed French bread
(Stale or day-old bread works best — hello texture!)
Directions
1. Preheat your oven to 350°F and generously butter an 11x13 baking dish.
2. In a large bowl, whisk together the eggs, brown sugar, cinnamon, vanilla, and bourbon until smooth and happy.
3. Add in the heavy cream and milk, mixing until everything is perfectly combined.
4. Toss in the cubed French bread and gently stir.
5. Let it sit for at least 15 minutes so the bread can soak up all that custardy goodness.
6. Pour the mixture into your prepared baking dish.
7. Bake for about 55 minutes, or until the center is set and the top is golden.
Bourbon Sauce (aka liquid gold)
1. In a saucepan over high heat, add the heavy cream, sugar, and vanilla.
2. Whisk constantly for about 3 minutes.
3. In a small bowl, dissolve the cornstarch with the bourbon.
4. Whisk the bourbon mixture into the saucepan.
5. Continue cooking until the sauce thickens into a smooth, pourable dream.
Drizzle that warm bourbon sauce generously over sliced bread pudding and serve immediately. Bonus points if you add whipped cream or vanilla ice cream — because why not? 😍🍮
This one’s a crowd-pleaser every single time!
Easy Cajun Shrimp Spread (Emeril-Inspired & SO Good!)
If you love shrimp mold but not all the fuss, this recipe is for you. Inspired by Emeril and bursting with Cajun flavor, it honestly couldn’t be easier. Once the shrimp are cooked, it’s basically a quick dump-and-stir — my favorite kind of cooking 😄
What makes it even better is how perfect it is for spreading on crackers, toast, or warm French bread. It’s creamy, zesty, a little spicy, and guaranteed to vanish fast at parties! Serve it warm or chilled with crackers, toast points, or crusty bread. Simple, bold, and totally snack-worthy — just the way I like it! 💛🦐
Directions
1. Heat the butter in a saucepan over medium heat.
2. Add the shrimp and sprinkle with 1 tbsp Slap Ya Mama seasoning.
3. Cook until the shrimp are pink and perfectly tender.
4. Turn off the heat and add the cream cheese.
5. Stir until melted and smooth with no lumps.
6. Add the mayonnaise, green onions, celery, lemon zest, hot sauce, lemon juice, and cayenne.
7. Mix everything together until creamy and well combined.
Ingredients
• ½–1 lb shrimp, peeled and deveined (Keep them whole or chop them — I left mine whole for the photo, but usually cut 16/20 count shrimp in half.)
• 1 tbsp butter
• 8 oz cream cheese, softened
• 2 tbsp mayonnaise
• ½ cup chopped green onions
• ½ cup chopped celery
• Zest of ½ lemon
• ½ tbsp Slap Ya Mama Cajun hot sauce
• 1 tbsp Slap Ya Mama seasoning
• Juice of 1 lemon
• ¼ tsp cayenne pepper, or more if you like it spicy 🔥
Game Day Cajun Meatballs (Perfect for Football Season!)
These meatballs are a football weekend favorite—bold, juicy, and smothered in a sweet and tangy sauce that keeps everyone reaching for “just one more.” They’re simple to make, effortless to serve, and ideal for tailgates, watch parties, or grabbing straight from the slow cooker while the game’s on.
Ingredients
Meatballs
• 2 lbs ground beef
• 2 large eggs
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan
• ¼ cup milk
• 1 tbsp Creole mustard
• 1 tbsp garlic powder
• 1 tbsp basil
• ½ tbsp ground oregano
• ½ tbsp parsley
• 1 tbsp Slap Ya Mama Original seasoning
• 1 tbsp Worcestershire sauce
• 1 tbsp Slap Ya Mama Cajun pepper sauce
Directions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix all the meatball ingredients until just combined (don’t overmix — we want them tender!).
3. Roll into golf-ball-sized meatballs and place them on the baking sheet.
4. Bake for 18–22 minutes, or until cooked through and lightly browned.
5. While the meatballs bake, whisk together all the sauce ingredients into a pan and simmer for 10 minutes and thickened.
Toss the cooked meatballs into sauce. Keep warm in a slow cooker to keep warm all game, or keep in a pot on top of your stove.
Serve with toothpicks and let the snacking begin! These won’t make it to the 4th quarter.🎉
Sauce
• 1 cup ketchup
• ½ cup brown sugar
• ¼ cup red wine vinegar
• 1 tbsp Worcestershire sauce
• ½ tsp black pepper
• ½ tsp Slap Ya Mama Hot Blend seasoning
Kickoff Cajun Eggplant & Shrimp Dip
If there’s one thing that gets the home team fired up before kickoff, it’s a hot, creamy seafood dip with enough Cajun swagger to make the whole stadium stand and holler. This one brings tender shrimp, sweet eggplant, and lump crab all swimming in a rich, cheesy sauce—perfect scooped onto sturdy crackers while you holler at referees who clearly need new glasses. Normally, us Southerners love to turn this into a baked casserole, but you’ll be pleasantly surprised by how perfectly it holds as a dip for game-day snacking.
Ingredients:
• 1 stick butter (no substitutions—this is Louisiana football, baby!)
• 1 lb peeled & deveined shrimp
• 1 Tbsp Slap Ya Mama Original
• 2 cups diced eggplant
• 1 cup diced onions
• ½ tsp cayenne (or more if your team’s losing)
• 1 tsp more Slap Ya Mama (we’re not shy)
• 2 ½ cups milk
• ¼ cup flour
• 1 cup lump crab meat (picked over—nobody wants shells on 3rd down)
• ½ cup parmesan
• ¼ cup sliced green onions
Game Plan:
1. Melt half that butter in a big ol’ saucepan. Add eggplant, onions, and cayenne. Let ‘em cook down until tender and smelling like the tailgate lot.
2. Drop in the rest of the butter and toss in the shrimp. Sprinkle on the first tablespoon of Slap Ya Mama like you’re blessing the field.
3. When the shrimp are almost done, stir in the flour so everything in the pan gets cozy and coated.
4. Slowly pour in the milk while stirring like you’re working the clock. Keep going until the sauce thickens into creamy victory.
5. Taste and decide if the team needs another teaspoon of Slap Ya Mama.
6. Fold in the crab and green onions—this is the touchdown moment.
7. Serve piping hot with crackers, French bread, or whatever keeps the fans happy.
Pro Tip: Doubles as a fourth-quarter morale booster and a Monday morning leftovers hero. Who dat said seafood dip can’t win championships? 🏈🔥🦐