Slap Ya Mama Seafood Stuffed Bell Peppers
6 medium bell peppers
1/2 stick butter
1/2 lb. lump crabmeat
1/2 lb. small shrimp, peeled, deveined & chopped
2 cloves garlic, finely minced
1/2 cup onion diced
1/2 cup bell pepper, diced (use cut off tops)
1 jalapeno pepper, diced
2 tbsp. Slap Ya Mama White Pepper Blend Cajun Seasoning
8-10 dashes of Slap Ya Mama Cajun Pepper Sauce
1/2 cup italian breadcrumbs
1 1/2 cups shredded cheddar cheese
Preheat over to 350 degrees. Cut tops of bell peppers (set tops aside for later), remove seeds and rinse. In a large pot of water, boil bell peppers with a little salt for approximately 10 minutes. Drain and set aside. In a large skillet on medium heat combine shrimp, garlic, onion, bell pepper, jalapeno, Slap Ya Mama White Pepper Blend Seasoning and Slap Ya Mama Pepper Sauce. Sauté for approximately 10 minutes or until shrimp are light pink in colour. Add crabmeat and sauté for another 5 minutes. Remove from heat. In a large bowl, combine the sautéed mixture, 1 cup of shredded cheddar cheese and breadcrumbs. Mix well until cheese is melted and all ingredients are combined. With a spoon, full each bell pepper with mixture and top off with remaining shredded cheddar cheese. Place bell peppers standing up in a shallow baking dish, making sure that they don't fall over. Add 1 cup of water to the bottom of the baking dish and bake for 30 to 35 minutes. Enjoy!
L'IL BACON BRONCO SHRIMP
12 Jumbo Shrimp
12 Slices of Bacon
1 Shaker can of TONY CHACHERE'S SPICE & HERB CREOLE SEASONING
12 Spicy Sweet Jalapeño Pepper Rings
DIRECTIONS: Wash & peel Shrimp. Dry with paper towel. LIGHTLY dust the TONY CHACHERE'S SPICE & HERB CREOLE SEASONING over the Shrimp. Place a Spicy Sweet Jalapeño Pepper Rings on each Shrimp, and then wrap each Shrimp with a slice of bacon. ** Grill for 5 minutes on each side, and remove from grill. (You can leave it on grill a little longer for crispier bacon.) Serve with a side of Honey Mustard.
** TIP: Use thin wooden skewers to hold bacon & peppers in place on Shrimp
Pepperbee's Cajun Crab Grab
2 CLOVES MINCED GARLIC DRAINED
1 LARGE RED BELL PEPPER, DICED
1 LB. SHREDDED CHEDDAR CHEESE
1/2 TSP. BUTTER
2 CUPS SHREDDED MONTEREY JACK
1/8 TSP. SLAP YA MAMA
3 CANS CHUNK CRABMEAT,DRAINED
OR TONY CHACHARE'S ORIGINAL SEASONING
1: SAUTE ONION, GARLIC & PEPPER IN BUTTER. SET ASIDE.
2: IN MEDIUM CROCK POT OR SAUCE PAN, ADD SAUTEED INGREDIENTS, TOMATOES, CHEESE & SEASONING. COOK MED-HIGH UNTIL CHEESE IS MELTED.
3: STIR IN CRAB MEAT & COOK ON LOW FOR APPROX. 30 MINUTES.
4: SERVE WITH TORTILLA CHIPS OR TOASTED GARLIC BREAD SQUARES.
NOTE: FOR AN ADDED KICK - ADD PEPPERBEES SPICY SWEET JALAPENOS WITH THE 1ST STEP.
Hoadie's Recipes for "Jacked Up Oysters"
Shredded Pepper Jack Cheese
Tony Chachere's OR Slap Ya Mama Original Blend
Ckd bacon bits
Open oysters to half shell**DO NOT POUR OFF LIQUOR**. Mix Pepper Jack cheese & cajun spice together add bacon bits (& jalapenos if desired) to oysters. Place oysters on Charbroiler. Let oyster liquor start to bubble add Pepper Jack mixture drizzle Jack Daniels over the top. Wait till cheese melts & turns brown around the edges
**For a spicier version-add SLAP YA MAMA PEPPER SAUCE prior to serving
OR Use SLAP YA MAMA HOT BLEND instead of ORIGINAL Blend. Enjoy!