Presenting Slap Ya Mama’s Peel-Apart Bread by 37 Cooks. You’ll never believe what you were missing until you try this pull-apart bread complete with our special blend of Cajun gumbo dinner mix baked right in!
Thinking outside of the box is my usual mode of cooking – whenever I get a new product, I think about how I can use it in some way besides its intended purpose.
Sometimes it works, sometimes it doesn’t, but I figured I was pretty safe in thinking about the Slap Ya Mama gumbo mix as a spice mix. It’s meant for making gumbo, and it’s got flour for thickening, but it’s also got a lot of flavor. It was perfect for making a pull-apart bread, using the mix in both the dough and between the slices.
This looks impressive but it’s actually pretty easy, as bread goes.
Slap Ya Mama Peel-Apart Bread
by Donna of 37 Cooks
For the dough:
1 cup lukewarm water
2 Tablespoons heavy cream
1 package (2 1/4 teaspoons) Red Star Platinum yeast
1 Tablespoon sugar
3 cups (13 1/2 ounces) bread flour
1 teaspoon salt
1 Tablespoon Slap Ya Mama Cajun Gumbo Dinner Mix
2 Tablespoons unsalted butter
For the coating:
2 Tablespoons unsalted butter, very soft or melted
1 teaspoon Slap Ya Mama Cajun Gumbo Dinner Mix
Combine all of the dough ingredients in the bowl of your stand mixer and knead until the dough is elastic. You can also mix this in a bowl, then knead by hand.
Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
Meanwhile, have a 9 x 5 loaf pan standing by and heat the oven to 350°F. Combine the butter and seasoning for the coating in a small bowl.
When the dough has doubled, flour your work surface and turn out the dough. Divide it into 16 pieces. Truthfully, you don’t need exactly 16, but it’s easy. Divide the dough into 4 pieces, then divide each of those into 4. They don’t have to be identical, but they should be close to the same size.
Form each piece into a ball then flatten each to form a disk about 4 inches in diameter.
Stand or tilt the pan so it’s standing on one of the short ends. Place one of the disks into the pan lying on the short end. Brush the top of that disk with the butter mixture. Place the next disk on top of the first, and brush with butter again. Continue stacking dough disks with butter between until you reach the last disk. Don’t brush the top of that one.
Once all the disks are in the pan, stand the pan on its bottom and arrange the disks so they’re even in the pan. Brush or drizzle any remaining butter on top of the dough.
Cover the pan with plastic wrap and set aside until it rises about a bit over the top of the pan, about 40 minutes.
When the dough has risen, remove the plastic wrap and bake at 350°F until nicely browned, about 45 minutes.
Remove the loaf from the pan and let it cool completely on a rack. You can pull layers off if it, or slice it to serve.
Ready to eat pork chops Slap Ya Mama style? Introducing Slap Ya Mama’s Cajun Stuffed Pork Chops complete with our hot blend, original blend, and Cajun hot sauce to deliver maximum flavor to your meal!
Preheat oven to 350 degrees F.
In a large oven-safe skillet (we’re using a cast iron skillet) heat 1 tsp of olive oil over medium heat. Add tasso, onions, bell peppers, garlic, 1 tsp of Slap Ya Mama Hot Blend Seasoning and 1 tsp of Slap Ya Mama Cajun Pepper Sauce. Sautee until the onions are browned. Remove skillet from heat and stir in green onions and parsley, mix well and set aside.
With a knife, cut a pocket along the side of each pork chop. Try to make the opening as small as possible while creating the pocket as large as possible on the inside of the pork chop. Using a spoon, stuff each pork chop with the tasso filling until full. You can either use toothpicks or string to help hold the pocket closed. Season the outside of the pork chops with the Slap Ya Mama Original Blend Seasoning and the remaining Slap Ya Mama Cajun Pepper Sauce; being sure to rub the seasoning into the pork chops.
Using the same skillet, being sure to leave the remnants from the tasso filling in the skillet, heat 1 tsp of olive oil over medium-high heat and brown each pork chop for about 3 minutes on each side or until browned. Place skillet and pork chops in the oven and bake at 350 degrees F for 30 minutes or until the internal temperature of the pork chops reaches 155 degrees F using a meat thermometer.
Serve and enjoy!
Smoked Pure Pork Sausage
Our hometown, Ville Platte, Louisiana, is known for many things and embodies a Cajun culture unlike any other town in Louisiana. People from all over the world come to Ville Platte to experience our culture, our music and of course our world renowned food. But there is one thing that we are extremely proud of and well known for and that is our smoked meat. We are so well known for our smoked meat that we are considered to be the Smoked Meat Capital of the World.
We smoke pretty much anything and everything here in Ville Platte. From sausage to rabbit, meatballs to neck bones…we smoke it all. Some might say it’s overkill but once they are able to get a little taste of a dish that uses smoked meat, their mind quickly changes and they can never get enough. Cooking with smoked meat truly adds a unique flavor unlike any other and it is so flavorful and so ingrained into our Cajun heritage, I don’t think we would ever be able to cook without the use of smoked meats…or at least we wouldn’t want to.
With smoked meat being such a huge part of our heritage in Ville Platte, we celebrate it each year with a festival. Le Festival de la Viande Boucanee or the Smoked Meat Festival for those who don’t speak Cajun French, is held in June every year and offers visitors a variety of savory smoked meats to try, an incredible lineup of musicians and some of the best times one could have in Cajun country. Meat markets, restaurants and businesses from around the Ville Platte area set up booths at the Smoked Meat Festival each year for a chance at winning the World Championship Smoked Meat Cookoff. This is one of the most coveted titles in the Ville Platte area and isn’t easy to come by considering all of the amazing cooks who enter the competition. The Smoked Meat Festival is something everyone should experience and we hope you have the opportunity to do so one day.
If you ever find yourself in or around Ville Platte, Louisiana, I invite you to experience the smoked meat offerings at any one of the many Meat Markets around town. If you can’t make it to Ville Platte any time soon and still want to experience a little smoked meat from the Smoked Meat Capital of the World then I would suggest trying Teet’s Food Store. They have been servicing Ville Platte for almost 60 years now and like every other Meat Market in town, they offer some incredible smoked meats. They have an online store and can ship some of the best smoked meat to any destination in the USA. Be sure to use coupon code “onlythebest” at Teet’s Food Store and receive 15% off of your order.
Take care and keep having fun in the kitchen!
You love chicken, and you love waffles. Put them together and bring in Slap Ya Mama and you get Fried Chicken & Waffles Sandwich! Check out our amazing recipe for bringing this delectable creation to life complete with our original blend, Cajun hot sauce, and Cajun fish fry.
A new take on the classic chicken & waffles we all love so much. Give it a try and enjoy! Yummmm!!
- 2 cups all purpose flour
- ¼ cup light brown sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp Slap Ya Mama Original Blend Seasoning
- 3 large eggs
- 1/3 cup unsalted butter, melted & cooled
- 2 cups buttermilk
- 1 cup cheddar cheese, shredded
- 5 green onions, chopped
- cooking spray for waffle iron
Preheat waffle iron to 400 degrees F or whatever temperature your waffle iron suggest for waffles. In a large bowl combine flour, brown sugar, baking soda, baking powder and Slap Ya Mama Original Blend Seasoning. Once combined, create a small crater in the middle of the mixture and set aside. In another bowl, crack eggs and whisk together. Pour eggs into the crater of the flour mixture; add in butter and buttermilk. Mix until combined and has reached a pouring consistency. Fold in cheddar cheese and green onions. Apply a light coat of cooking spray on the waffle iron. Pour about ½ cup waffle batter into each waffle cavity. Cook until golden brown. Place the cooked waffle on a wire rack over a cookie sheet and place in the oven at 200 degrees F. to keep warm. Continue the process until 8 waffles have been made.
Fried Chicken Breast
Fried Chicken Directions:
Cut each chicken breast in half making 6 pieces. In a large bowl, combine chicken, buttermilk and Slap Ya Mama Cajun Pepper Sauce. Toss until chicken is evenly covered with buttermilk. With chicken submerged in buttermilk, cover bowl with plastic wrap and place in the refrigerator for at least 30 minutes. Place Slap Ya Mama Cajun Fish Fry in a shallow bowl. Dip a piece of chicken in the fish fry, being sure to coat well, dip back in the buttermilk and once more in the fish fry. Place the double dipped chicken breast on a wire rack placed on a cookie sheet and let rest for about 10 minutes while the batter dries on the chicken. Repeat the process until all chicken is battered. In a heavy bottomed pan, heat about 2 inches of peanut oil to 335 degrees F. Once oil is hot, fry chicken in batches, about 2 or 3 pieces at a time. Cook for about 5 minutes on the first side or until golden brown and crispy. Flip over and cook for another 4 minutes or until golden brown and crispy. (This cook time will vary depending on the thickness of your chicken breast. Using a meat thermometer, the center of each chicken breast should register 165 degrees F to be considered fully cooked.) Place cooked chicken on a separate wire rack over a cookie sheet and place in a 200 degrees F oven to keep warm. Continue the process until all chicken is cooked.
Chicken & Waffles Sandwich
- 12 waffles
- 6 fried chicken
- 12 slices of bacon, cooked
- Sweet & Spicy Mayo (recipe follows)
- 1 tomato, sliced
- 1 avocado, peeled, pitted & sliced
Building the Sandwich:
With a chicken breast placed on top of a waffle, stack on bacon and drizzle the sweet & spicy mayo all over. Now add lettuce, tomato and avocados. Place another waffle on top making a beautiful and delicious chicken & waffles sandwich. Enjoy!
Sweet & Spicy Mayo
In a medium bowl, combine mayo, syrup, Slap Ya Mama Hot Blend Seasoning and mustard. Mix well. Place in a jar or covered dish and keep in refrigerator.
Slap Ya Mama Pastalaya is a unique take on the traditional Cajun Jambalaya. With smoked sausage, spicy chicken, fresh shrimp and pasta instead of rice, this dish will most definitely become a household favorite.
- 12oz chicken breast, cubed
- 2 tbsp olive oil
- ½ large sweet onion, julienned
- bell pepper, julienned
- 4 cloves garlic, diced
- 1 jalapeno, julienned
- ½ pound smoked sausage, sliced
- 14 ½ oz can diced tomatoes
- 8oz can tomato sauce
- 1 cup chicken broth
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 tbsp Slap Ya Mama Original Blend Seasoning
- 12oz large fresh shrimp (26-35 ct), peeled & deveined
- ¼ cup parsley, chopped
- 8oz penne pasta, cooked to package directions
Season cubed chicken breast pieces with 1 ½ tsp of Slap Ya Mama Original Blend Seasoning. In a large skillet over medium-high heat, add olive oil and chicken. Cook chicken until all sides are browned. Add onions to skillet, cook until they start to soften then add bell peppers, garlic, jalapeno and sausage. Sautee for 5 minutes then add diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme and the remainder of Slap Ya Mama Original Blend Seasoning (1 ½ tsp). Bring to a light boil, reduce heat to medium-low and let simmer for 20 minutes. With 4 minutes left to cook, stir in shrimp and parsley. Serve over a bed of penne pasta and enjoy.
Makes 6 Servings
Looking for a fried shrimp po-boy complete with Louisiana Cajun flavor? Try Slap Ya Mama’s Fried Shrimp Po-boy featuring our delectable Cajun fish fry and hot sauce to spice things up just like in Louisiana.
- 1 ½ lbs medium shrimp, peeled
- 2 eggs
- ¼ cup milk
- Slap Ya Mama Cajun Fish Fry, 12oz
- 6 tbsp butter, melted
- vegetable oil
- French bread, enough to make 4 po-boy buns, each 8” long
- remoulade sauce
- shredded iceberg lettuce
- sliced tomatoes
- sliced dill pickles
- Slap Ya Mama Pepper Sauce
Pre-heat oven to 350 degrees F.
With a thermometer attached to the side of a heavy pot or deep skillet, fill pot with vegetable oil, about 2” deep and heat to 350 degrees F.
While waiting for the oil to heat, whisk eggs and milk together in a bowl making an egg wash. In a medium-sized bowl, place Slap Ya Mama Cajun Fish Fry. Now dip shrimp in egg wash, then coat evenly with fish fry batter. Working in batches, fry shrimp until golden brown, about 4 minutes, stirring occasionally. Transfer to a paper towel covered plate to drain.
Slice French bread lengthways; spread melted butter on the inside of bread and place on a baking sheet with open ends up. Bake for approximately 10 minutes.
Building a Po-Boy:
Generously spread remoulade sauce on the inside of bread. Layer with shrimp, lettuce, tomatoes and pickles. Douse with Slap Ya Mama Pepper Sauce, serve and enjoy!
If you like it a little spicier, try seasoning the shrimp with our Slap Ya Mama Hot Blend Seasoning before dipping them into the egg wash. Deliciousness with a kick!
Ready to liven up that chicken dinner? Try Slap Ya Mama’s stuffed chicken breast wrapped in bacon! It’s a taste sensation that you have to taste to believe and it’s complete with Slap Ya Mama’s original blend seasoning. Start cooking today!
- 4 chicken breast halves, boneless & skinless, pounded to 1/2” thickness
- 2 tsp olive oil
- 10 oz fresh spinach leaves
- ½ cup sour cream
- ½ cup pepper jack cheese, shredded
- 4 cloves garlic, minced
- 1 jalapeno, seeded & diced
- 3 tsp Slap Ya Mama Original Blend Seasoning
- 12 slices bacon
Preheat the oven to 375 degrees F.
In a large skillet over medium heat add olive oil, garlic and jalapenos. Sauté until garlic starts to brown. Reduce heat to medium-low, add spinach leaves and sauté until wilted. Add 1 tsp Slap Ya Mama Original Blend Seasoning, pepper jack cheese and sour cream. Stirring continuously, cook mixture until cheese is melted.
On a clean surface, lay chicken breasts flat and season with the remaining 2 tsp of Slap Ya Mama Original Blend Seasoning. Spoon a little spinach mixture onto each breast. Roll up each breast with spinach mixture inside and wrap each breast with 2 or 3 slices of bacon, securing the ends with a toothpick.
Arrange breast on a baking dish. Bake uncovered at 375 degrees F for 35 minutes. Then set oven to broil and broil for 10 minutes or until bacon is browned. Remove toothpicks, slice into medallions or serve whole and enjoy!
Ready for some real game day food? It’s not game day without Slap Ya Mama’s Game Day Nachos! All your favorite nacho game day needs including shredded chicken, ground beef, topped with your favorite seasonings and Slap Ya Mama’s original and hot blend seasonings.
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 lb ground beef
- 1 lb chicken breast, cooked & shredded
- 1 red bell pepper, chopped
- ½ tsp paprika
- ¼ tsp cumin
- 2 tsp Slap Ya Mama Original Blend Seasoning
- 1 can chili beans (16oz), drained
- ½ cup water
- 6 roma tomatoes, diced
- 2 jalapenos, seeded & diced
- ½ bunch cilantro, chopped
- 1 lime, juice
- ¾ tsp Slap Ya Mama Hot Blend Seasoning
- tortilla chips
- 1 ½ cups cheddar cheese
- 1 ½ cups monterey jack cheese
- 1 avocado, pitted & diced
- sour cream for topping (optional)
Meat & Beans:
In a large skillet over medium-high heat, add olive oil and ¾ of the onion. Sautee onions until softened, then add ground beef. Cook until ground beef is browned thoroughly. Drain fat from the pan. Add shredded chicken breast, red bell pepper, paprika, cumin and Slap Ya Mama Original Blend Seasoning. Stir until fully combined, add water and beans, mix well. Reduce heat to a low and let simmer while preparing the pico de gallo.
Pico De Gallo:
In a large bowl, combine tomatoes, jalapeños, cilantro, lime juice and Slap Ya Mama Hot Blend Seasoning. Mix well and set aside.
Building a Tower of Nachos:
On a large platter or plate, place a layer of nachos. Top that layer with a layer of meat and beans, followed by a layer of cheese. Continue this process making each tri-layer a little smaller than the one before until you have ran out of everything. Place in the microwave for 30 second intervals until the cheese is completely melted and bubbly. Top with pic de gallo and avocado with a little sour cream if you so choose. Serve and enjoy while cheering and screaming at the tv as if you are the coach of your favorite team. Have fun!
Everyone’s salivating about Slap Ya Mama’s spicy herb and marinated pork tenderloins recipe. It’s a new twist on how to enjoy pork complete with Slap Ya Mama’s original and hot blend seasoning. Great option for family dinner – serves 4!
In a gallon-sized resalable plastic bag, combine garlic, rosemary, thyme, lemon zest, mustard, olive oil, lemon juice and Slap Ya Mama Hot Blend Seasoning. Mix ingredients a bit, place tenderloin into bag and turn to coat with marinade. Remove all air from bag, seal and mix a bit more. Let tenderloin marinate in the refrigerator for at least 3 hours…if possible, let it marinate over night.
Preheat oven to 400 degrees F.
Remove tenderloin from plastic bag, careful to leave marinade that is still clinging to tenderloin and discard the plastic bag of marinade. Generously season tenderloin with Slap Ya Mama Original Blend Seasoning, making sure to season all sides. In a large over-proof sauté pan, heat 3 tsp of olive oil over medium heat. Place tenderloins in pan and sear until all sides reach a golden brown color. Place pan and tenderloins in oven and roast for 15 minutes or until the thickest part of the tenderloin registers 138 degrees F. Remove from oven, place tenderloins on a platter, cover with aluminum foil and let rest for about 10 minutes. Place the same pan over medium heat and add ¼ cup of water. Heat water and stir to help bring up the tenderloin’s juices and marinade that are stuck to the bottom of the pan, creating a gravy. Carve tenderloin into ½ inch thick diagonal slices, drizzle with gravy, serve and enjoy.
It’s game time and you need the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama’s Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season.
- 1 lb smoked pork sausage, diced
- 16oz cream cheese, softened
- ½ medium onion, diced
- ½ medium bell pepper, diced
- 1 jalapeno, seeded & diced
- 1 can (10oz) diced tomatoes & green chile peppers
- 1 tsp Slap Ya Mama Hot Blend Seasoning
- corn chips, for scooping dip
In a large skillet over medium heat, combine sausage and Slap Ya Mama Hot Blend Seasoning. Cook until sausage is browned and cooked through. Stir in onions, bell peppers, jalapenos, tomatoes/green chiles and cream cheese. Continue cooking over medium heat, stirring constantly, until cream cheese is melted and smooth. Serve in a bowl with corn chips and enjoy!
NOTE: If you’d like to make this dip a little spicier, add more Slap Ya Mama Hot Blend Seasoning. If you’d like it a little less spicy, use our Slap Ya Mama Original Blend Seasoning instead.
We used Double D Smoked Sausage in our dip…Delicious!
If you love deviled eggs as much as we do, you’re going to love this concoction. Slap Ya Mama is proud to present our deviled eggs recipe complete with our special hot blend and hot sauce for unparalleled flavor.
With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!
Servings – 12
- 2 lbs fresh green beans; rinsed, ends cut off & halved
- 4 slices of bacon, chopped into ¼” pieces
- 2 cloves garlic, minced
- ½ large onion, chopped
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 2 ½ cups milk
- ½ cup half & half
- 1 tsp light brown sugar
- 1 ½ tsp Slap Ya Mama Original Blend Seasoning
- ½ tsp Slap Ya Mama Hot Blend Seasoning
- 1 cup grated sharp cheddar cheese
- 1 jar (4oz) sliced pimentos, drained
- 1 cup dried onions
In a large pot, fill half with water, add a dash of salt and bring water a light boil. Drop green beans in boiling water and boil for 3 to 4 minutes. With a slotted spoon, remove from boiling water and immediately drop into a large bowl of ice water. Once the beans have cooled, drain and set aside.
Preheat oven to 350 degrees.
In a skillet over medium heat, add bacon pieces and cook for a couple minutes. Add onions and garlic to bacon and continue cooking for 3 to 5 minutes or until bacon is done and onions are translucent. Remove from heat and set aside.
In a large skillet over medium heat, melt butter. Once melted, sprinkle in flour, mix well and cook for 2 minutes. Add in milk and half & half. Continue cooking and mixing continuously until the sauce thickens about 5 minutes. Add Slap Ya Mama Original and Hot Blend Seasonings, brown sugar and cheese. Mix well and stir until the cheese melts then remove from heat. Now combine pimentos and bacon & onion mixture into the white sauce and mix well. In a 1 ½ quart baking/casserole dish, combine green beans and sauce mixture. Mix well and spread evenly across dish. Top the mixture with crunchy onions and bake at 350 degrees for 30 minutes. Serve and enjoy!