Where To Buy Slap Ya Mama Seasoning?

Where exactly is Slap Ya Mama situated?

The Walker Family is pleased to manufacture their line of premium Cajun seasonings and recipes in Ville Platte, Louisiana, the self-declared “smoked meats capital of the world,” where they were born and raised. Without a question, even by Louisiana’s high standards, it is a lovely place.

The award-winning Slap Ya Mama brand seasoning was invented by Anthony Walker, who is the product’s unique creator and exclusive original. He suggests it for everything from French fries to gourmet cuisine, breakfast to late-night nibbles, and popcorn to popcorn shrimp. TW began looking for a seasoning that had a genuine Cajun pepper taste without the high salt content of the national brands while running the Walker family deli. When he was unable to locate one, he did what people in this region of the country are known for doing: he got to work and came up with one. Today’s creation is the well-known Slap Ya Mama line of goods. widely regarded as a delightful addition to almost any cuisine you can imagine around the nation.

Why is Slap Ya Mama seasoning called that?

Slap Ya Mama Cajun Seasoning is a special blend of spices that will add that authentic cajun flavor to all of your dishes. According to the legend, Wilda Marie Fontenot Walker came up with the name “Slap Ya Mama” in 1956 when she jokingly said, “When you use this seasoning, the food tastes so good that it will make you want to go home and slap ya mama because she could never make something taste that great.”

This flavor is suitable for a variety of dishes, including gourmet foods and French fries. It is all-natural and contains no MSG. It has strong origins in Louisiana and adds a touch of Cajun flavor to your home. Why not try it in your upcoming dish to see how it improves it? It is flavorful and not overly spicy. Keep in mind that anything you can “slap” you can eat!

  • Ingredients: salt, garlic, black pepper, and red pepper
  • Slap Ya Mama has been producing top-notch cajun seasonings and recipes from Ville Platte, Louisiana, for decades. From our family to yours.

Slap yo mama is equivalent to what?

Another event that occurred in the past month or two was that I discovered a line of Slap Ya Mama goods in a Brooklyn World Market.

Tony Chachere’s Slap Ya Mama is comparable to his. It’s much simpler for beginners to pronounce than Tony’s. Because it contains less salt than Tony’s, Slap Ya Mama devotees claim it is superior. (In actuality, Slap Ya Mama was developed in response to a request for a spice mix with less salt.)

My hometown of Opelousas is where Tony’s is produced. In addition to attending school with Tony’s grandchildren, I grew up with them. I went somewhere with Tony. I spent years trying to explain to New Yorkers how to say Tony Chachere’s (phonetic attemp: sa-sher-ee). Prior to Frank’s Hot Sauce coming up with the clever slogan, “People from Louisiana put that shit on everything, and I do the same.

Actually, it’s a cute little tale. Since I was simply a copy editor, my very first news item for Advertising Age was about Chile Pepper Magazine and the zesty food trend, which they considered to be a risk. I called a representative at Walker & Son’s Slap Ya Mama because they had been handing out samples at a Chile Pepper Event, and the unavoidable happened. We’re from a little town you’ve probably never heard of, the woman continued, and I was all, Hon, hon, and hon. On the contrary, my dear! I’ve got folks there! She then said, “Who? I then said, “this one, that one, and the other. She then added, “But I recognize them! She then sent me a case of Slap Ya Mama after that.

In actuality, I almost ever use either of them unless I’m boiling crabs or crawfish. I prefer to manage the spices while I’m preparing other things, and I almost always stick to salt and black pepper.

For any Louisiana fans reading this, I’m intrigued. What poison do you use?

The heat level of Slap Ya Mama.

The total heat is just slightly more intense than Tabasco, which has a Scoville heat rating of about 2,500. (SHU). The heat level of Slap Ya Mama ranges from 1,000 to 10,000 SHU, with a median heat level of 5,500 SHU. It seems about right, now. The level of heat is extremely palatable. It doesn’t overpower or divert attention. Really, the vinegar, salt, and garlic are in perfect harmony.

I believe that this sauce has the power to introduce everyone who does not enjoy hot sauce to the world of addictive hot sauces. Although this heat has a kick, it immediately becomes milder and leaves only a tiny aftertaste on your tongue. Like any good Louisiana-style dasher sauce, you can use this as you like.

Are Slap Ya Mama and Old Bay the same thing?

Slap Ya Mama eats pig, beef, and chicken. I also use it to brine pork and chicken.

Whether baking, frying, or smoking fish and shrimp, Old Bay is a need. Additionally, I add Old Bay to my cocktail sauce for fried fish.

They do produce a hot version of Slap Ya Mama with a red label rather than a yellow one. I have a giant container of the usual, but I haven’t tried it yet.

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Is Slap Ya Mama good for you?

Slap Ya Mama appreciates and loves leading a healthy life. Slap Ya Mama has developed a wonderful reduced sodium cajun flavor as a result. This low sodium seasoning blend, made with all-natural ingredients and no additives, will satisfy your low sodium requirements without compromising the fantastic Cajun flavor you’ve grown to love from Slap Ya Mama.

This flavor can be used on anything, from French fries to gourmet cuisine, popcorn to seafood, breakfast to late-night snacks. The seasoning is all-natural and free of MSG. It has strong origins in Louisiana and adds a touch of Cajun flavor to your home. Why not try it in your upcoming dish to see how it improves it? It is flavorful and not overly spicy. Keep in mind that anything you can “slap” you can eat!