Jambalaya Stuffed Pastry

Jambalaya Stuffed Pastry

Jambalaya Stuffed Pastry With a Crawfish Sherry Cream Sauce

Stuffed with jambalaya and topped with a crawfish sherry cream sauce, this unique take on a pastry dish is just delicious. Enjoy!

Recipe Created by Chef Ace Champion

Ingredients:

For Pastry:

  • 8 square pastry sheets, 4”x4”
  • Slap Ya Mama Jambalaya Dinner Mix, cooked according to box directions
  • 3 eggs
  • 1 Tbsp sherry wine
  • 8 leaves fresh basil, thinly sliced for garnish

For Crawfish Sherry Cream Sauce:

  • 3/4 pound crawfish tail meat, strained & juices reserved
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1 Tbsp brandy, optional
  • 2 cups sherry wine
  • 2 cups vegetable broth
  • ½ cup heavy whipping cream
  • 3 Tbsp unsalted butter

Directions:

Preheat oven to 325 degrees F.

Roll out pastry sheets and cut them in even squares, about 4” x 4”.   Add a spoonful of prepared Slap Ya Mama Jambalaya Dinner Mix right in the middle of each pastry sheet. Fold the square pastry from corner to corner, making a triangle shape. In a small bowl, combine eggs and 1 tablespoon of sherry wine; mix well to make an egg wash. Brush each folded pastry with egg wash. Place pastries on a baking sheet and bake at 325 degrees F for 10 minutes or until golden brown.

In a saucepan over medium heat, add 1 tablespoon of butter, garlic, shallots and sauté for 2 minutes. Add brandy and flambé (ignite) (optional). Add sherry wine and about a ¼ cup of the juices reserved from the package of crawfish; cook until reduce by half. Add vegetable broth and heavy whipping cream and cook until reduced by half. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Serve as soon as possible.

Plating:

Place a baked pastry on a plate and generously spoon the crawfish sherry cream sauce over the top of the pastry. Top pastry with basil, serve and enjoy.

Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too thin, thicken it up with a slurry, 50/50, mixture of sherry wine and cornstarch.

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Seafood Stuffed Potato with a Creamy Crawfish Sauce

Seafood Stuffed Potato with a Creamy Crawfish Sauce

Seafood Stuffed Potato with a Creamy Crawfish Sauce

This is the BEST stuffed potato you will ever eat! Stuffed with crawfish and shrimp then topped with a creamy sauce and more crawfish…you might fall in love with this Seafood Stuffed Potato. Mmmmm!

Recipe by Chef Ace Champion

Potato & Stuffing:

Ingredients:

Directions:

  1. Rub baked potatoes lightly with olive oil and season with salt if desired. Wrap each potato with aluminum foil and bake in a pre-heated oven at 400 degrees F. until the potato is tender to the touch and you can stick a toothpick through it with no problem. This should take about 1 hour and 20 minutes. Remove potatoes from oven and let sit for 30 minutes before removing the foil.
  2. Peel shrimp, leaving tail on, and place in a small bowl, set shells aside for stock. Season shrimp to taste with Slap Ya Mama Original Blend Cajun Seasoning and let rest for 10 minutes. Meanwhile, add 4 cups of water and shrimp shells into a medium sized pot over medium heat and allow the stock to simmer until you have reduced the liquid by half. Set aside. Note: For more flavor in your stock, you can add a chicken bouillon cube or 2 teaspoons of Slap Ya Mama Original Blend Cajun Seasoning.
  3. In a medium size skillet over medium-high heat, add cooking oil. Heat oil until hot, add shrimp and sauté until pink all the way through. About 2 to 3 minutes on each side, making sure you are turning the shrimp so it cooks evenly on all sides. When done set aside in a bowl and let cool for easy handling.
  4. Slice the potato along the middle; be sure not to cut in half. Using a spoon create a pocked in the potato. Add about 4 to 5 crawfish to each potato and divide the shrimp amongst potatoes, leaving the tail of the shrimp hanging out. Place potatoes on a baking sheet and set aside.

Sherry Cream Sauce

Ingredients:

  • 2 tbsp unsalted butter
  • 2 large garlic cloves, minced
  • 2 medium shallots, diced
  • ¼ cup brandy, flambéed (ignite) is optional
  • 2 cups sherry wine
  • 1 cup shrimp stock
  • ¼ cup crawfish juice, drained from crawfish packaging
  • 1 cup heavy whipping cream
  • ½ cup crawfish tail meat
  • ½ cup green onions, sliced for garnish

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly. Add the wine, shrimp stock and crawfish juice and reduce by half. Add heavy whipping cream and continue cooking. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)

Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.

  1. Spoon some of the sauce over each potato then top with the cheese.
  2. Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.

Plating:

Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate. Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. Enjoy!

Makes 4 Servings

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New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With it’s rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!

Recipe Created By: Chef Ace Champion

Ingredients:

  • 1 lb shrimp, 31-40 count, peeled, deveined & seasoned to taste with Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to make shrimp stock)
  • 2 tsp dry thyme
  • 1 tsp chili powder
  • 2 tsp dry basil
  • 6oz salted butter
  • 5 Tbsp flour
  • 4 ribs celery, diced
  • ½ cup red onion, diced
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cloves garlic, minced
  • ¼ cup tomato puree or paste
  • 2 Tbsp lemon juice
  • 2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 quart shrimp stock (or you can use chicken broth)
  • 3 Tbsp cooking oil
  • 4 Tbsp fresh parsley, minced
  • 4 cups rice, cook according to directions on package
  • 3 stalks of green onions, chopped
  • 1 Tbsp Slap Ya Mama Cajun Pepper Sauce, to taste

Directions:

  1. For the shrimp stock. Using a medium sized pot on medium heat add the shells of the peeled shrimp and set shrimp aside for later. Add about 2 ½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
  2. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
  3. Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
  4. In a medium sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
  5. Stir in parsley, cover and remove from heat.
  6. Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.

Servings: 8

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Creole Green Beans

Creole Green Beans

Creole Green Beans

Fresh Green Beans sautéed with fresh garlic and Slap Ya Mama seasonings, making these Creole Green Beans the perfect side dish.

By: Chef Ace Champion

Ingredients:

  • ½ pound fresh green beans, trimmed & washed
  • 1 ½ Tbsp salted butter
  • 2 tsp Slap Ya Mama Original Blend Seasoning
  • 2 large cloves garlic, diced

Directions:

  1. Using a large skillet, heat the butter until nice and hot on a medium high heat.
  2. Place the green beans into the pan and toss lightly so that all green beans are covered in butter. Cook for about 1 minute then season the green beans with Slap Ya Mama Original Blend Seasoning.
  3. Cook for another 2 minutes and add seasoning again. Taste the green beans and add seasoning according to your taste.
  4. Add garlic and cook for another 2 to 3 minute or until slightly softened.
  5. Remove from heat, serve and enjoy.

Note: Make sure you do not cook the green beans all the way. You must cook it lightly so that it still has its crunch and maintain their national value and texture.

Serve on the side of your favorite protein & starch.

Serving Size: 4 to 6

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Chef Ace Champion – A Slap Ya Mama Featured Chef

Chef Ace Champion – A Slap Ya Mama Featured Chef

We are excited to have award winning Chef Ace Champion as our very first Slap Ya Mama Featured Chef and we are looking forward to all of the wonderful recipes Chef Champion will create using our Slap Ya Mama products.  Such as the Creole Green Beans recipe at the end of this post.

Chef Champion is originally from the great state of Louisiana and he knows a thing or two about Cajun and Creole cooking.  He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor.

His passion for food is unparalleled and he intends to share his passion with the world.  “I hold nothing back.  I share all my secrets and recipes from travels across the U.S., during my southern stints in Cajun country, and from rubbing elbows with the best chefs in the industry. My entrees are the result of learning tricks of the trade and techniques at every stop where food is the draw. When you become a better cook, you become a better person.”

Now residing in Green Bay, WI, Chef Champion stays busy with his cooking show, “The Chef Champion Cooking Show” on CBS-WFRV-TV.  He also makes regular appearances on “Living With Amy” and “Good Day Wisconsin” with Emily Dean.  And if you happen to find yourself in Green Bay, WI and want to score some cooking tips from Chef Champion, you can take his cooking class at Cooks Corner.

For more information on Chef Ace Champion, please visit his website: ChefChampion.com.


 

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Creole Green Beans

Fresh Green Beans sautéed with fresh garlic and Slap Ya Mama seasonings infused with imported Italian Extra Virgin Olive Oil.  These Creole Green Beans make for the perfect side dish.


New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée

Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With it’s rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!


 

Download PDF