HOME > Chowhound > General Topics >

Discussion

Slap Ya Mama seasoning

  • 11
  • Share

Not sure if this goes on Home Cooking or here ....

My husband was recently relating a disappointing jambalaya that he had in New York to a business contact in Louisiana, and her reply was "You need slap ya mama", at which he almost dropped the phone, until she explained. He just got back from a trip to Lake Charles and she gave him two containers of it for me - one is yellow, the other white and says that it is a white pepper mix.

So, my question is, is this indeed the "secret ingredient" (or not so secret) in jambalaya?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Nope. Regional cooking in Louisiana get even more regional with lots of pepper mixes made in various parts of the State. Slap Ya Mama is made in Ville Platte in Evangeline Parish in SW Louisiana - good Cajun country. They make regular and white pepper.
    I think the most widely used may be Tony Chachere's and Zatarain's also makes a very good one. Louisiana grocery stores have large displays of these products and everybody has a favorites. Most cooks keep several on hand.
    I just got Sho-Nuf, packed for The Dock, a small restaurant in Lake Providence in the NE corner of the State where Panola Foods has a large plantation. They grow and process pepper and other products for private labeling.
    Would you like your very own special blend complete with personal label? http://privatelabelsourcing.com/compa...

    4 Replies
    1. re: MakingSense

      Thanks! I'll have to try making some jambalaya this winter.

      1. re: MMRuth

        Most people use it as an all-purpose seasoning, not just for jambalaya (which isn't just a winter dish either.)
        Try putting some Slap Ya Mama on pork chops before sautéeing. Also fish or about anything. Use a light hand. A quick and easy way to get a little Zydeco in your kitchen.

        1. re: MakingSense

          I live in Philly. We had friends who went to Tulane bring us back a shaker as a souvenir. It is a great all-purpose spice for a quick taste of N'yawlins. I don't know it was a genre. I thought it was a quaint local brand.

          It's nearly gone, so I'm glad I'll be able to find more after reading this thread.

      2. re: MakingSense

        This is true..I thin Zatarain's probably leads the pack, in New Orleans at least. Tony's is a Baton Rouge item and has done much to enlive food in what was not, for the most part, a cooking town. Slap Ya Mamma is named for the expression "it's so good it'll make you slap yore mama." They also make a good hot sauce and have expanded into an jar of etouffee "sauce"...just add crawfish or whatever. I have not had the etouffee yet but I know the family that makes it and they are all great cooks so I cannot imagine that the jarred stuff would be bad. They are fine folks and are worthy of support.

      3. Does anyone know where to buy Slap Ya Mama in new york city? Zatarain's or Tony Cachere's will do if you know where to get them, but I'm hoping to find SYM... Thanks!

        4 Replies
        1. re: Lady_J

          I'm pretty sure you can buy Slap Ya Mama online. Just go a Google shopping search and you should get lots of links.

          I only bought the SYM cajun mix, and it was (like most cajun mixes) WAY too salty for me. Would probably be good mixed into the flour before frying chicken... I'll stick to Paul Prudhomme's salt-free cajun mix for now, though!

          1. re: yfunk3

            Yes, it's available online. I was just being impatient : )
            I haven't tried a lot of these seasonings. My friend had the SYM and I liked that one. So you recommend the Paul Purdhomme? I think that's available at Whole Foods. Cachere has a salt-free too -- does anyone recommend it? Which one has the most depth of flavor, good heat, and not too much salt?
            Thank you!

            1. re: Lady_J

              Buy a box of salt...a jar of Cayenne pepper, a box of black pepper, some garlic powder, some onion powder and make your own...to suit your taste...Control the salt level....Make it as hot as you like....Why pay $4-5 for a box of primarily salt...There is some serious money being made on this (mostly) junk! What's a box of salt cost these days?....49 cents?....You're over half way there!!!

              Have Fun & Enjoy!

              1. re: Lady_J

                I've really never tried any other salt-free Cajun mixes. I liked Paul Prudhomme's so much that I just stuck with that. Great on anything, really. Even has a bit of brown sugar in it! Loved putting it in my scrambled eggs... I find I don't really miss the salt at all since it's got so much going on by itself, but then again I have a fairly low salt tolerance.

                Might pick up the salt-free Cachere to try if I can find it at Whole Foods around here, though. Running low on Cajun seasoning of any type.

          2. I don't know what's in Slap Ya Mama, this is cajun essense.

            Four parts cayenne pepper, two parts black pepper, two parts garlic powder, one part onion powder, and one part salt.

            No reason to pay more for what you can make yourself and you get to control the heat and spice.

            jb