Slap Ya Mama Cajun Meatball Sandwiches brought to you by 37 Cooks features an amazing blend of delicious Cajun flavors that you have to taste to believe. Our signature Cajun gumbo dinner mix delivers unparalleled flavor complemented by our Cajun fish fry to deliver the final blow.Just as gumbo is a dish that can be made with many meats — or combinations of meats — these meatballs could be created with almost any ground meat you desire. Rather than beef and pork, perhaps throw in veal, bison, chicken or even shrimp! The resulting meatball is as warm, sloppy and delicious as a meatball sub from your favorite deli or concession stand, but the unconventional use of the Slap Ya Mama Cajun Gumbo Dinner Mix gives them a LOT of flavor with little effort. (Shh! Don’t tell.)
I particularly enjoyed the tomato sauce/unpickled giardiniera, though. Sweet and hot, cooked into a thick and chunky paste, it could be an ideal condiment for almost any hot sandwich.
Note: Instead of in sandwiches, the meatballs and vegetables can also be served alone or over another starch, such as rice or orzo pasta.
Slap Ya Mama Cajun Meatball Sandwiches
By Kate of 37 Cooks
For the meatballs:
For the sauce/giardiniera:
- 28-ounce can chopped fire-roasted tomatoes
- 1 onion, halved and thinly sliced
- 2 bell peppers, seeded and thinly sliced
- 1/2 cup sliced pepperoncini
- 4 cloves garlic, thinly sliced
- 1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1 1/2 teaspoons dark brown sugar
For the sandwiches:
- Sliced provolone cheese
- 8-10 sandwich buns, toasted
Combine milk and Slap Ya Mama Cajun Gumbo Dinner Mix in a large bowl, and allow to sit for at least 20 minutes for the gumbo mix to rehydrate.
Preheat oven to 425°F. Prepare a baking sheet with a layer of parchment paper and a layer of cooking spray.
Add the remaining meatball ingredients to the bowl with the gumbo mix and mix together, only until combined. Do not overwork the meat mixture. Add more breadcrumbs if mixture is too moist.
Using a 2 Tablespoon measuring spoon, scoop the meat into balls and place on the baking sheet, making sure the meatballs do not touch.
Bake the meatballs for 8-10 minutes, until almost cooked through. Then turn the oven to broil for 2 minutes to toast the exterior; flip the meatballs and broil 1-2 minutes longer to toast the other side.
Meanwhile, for the sauce, combine the tomatoes, vegetables, oregano and sugar in a pot and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer 20-30 minutes. Stir regularly, smashing the tomatoes against the pan wall occasionally to break them up. The vegetables’ liquid should be almost completely evaporated. If not, continue to simmer until you achieve the desired consistency.
Assemble the sandwiches with a layer of sauce, the meatballs, provolone cheese and more sauce. Return the sandwiches to the warm oven to melt the cheese, if desired.
Slap Ya Mama introduces the Mardi Gras Meatloaf with Mighty Mushroom Sauce brought to you by 37 Cooks. A perfect way to celebrate the Mardi Gras season complete with Slap Ya Mama’s signature gumbo mix, white pepper seasoning, and etouffee sauce.
The folks at Slap Ya Mama really know how to make seasonings. All of their various seasoning mixes and blends combine to make the ultimate Cajun eating experience! For this recipe, Slap Ya Mama Gumbo mix and a confetti blend of peppers create a meatloaf just bursting with the fun flavors and colors of Mardi Gras. Slap Ya Mama Etouffee Sauce brings a rich, smooth base to a sauce that will have you lickin’ the pot!
Mardi Gras Meatloaf with Mighty Mushroom Sauce
Recipe by Gary of 37 Cooks
- 1 pound ground beef, preferably 70/30 ratio
- 1 pound ground pork
- 1/2 cup diced red, orange, yellow, and green peppers (any combination)
- 2 Tablespoons diced celery
- 2 Tablespoons minced onion
- 1 clove garlic, minced
- 1 egg, beaten
- 1 can (8-ounce size) tomato sauce, divided use
- 1 Tablespoon olive oil
- 1/2 cup panko bread crumbs
- 2 Tablespoons, plus 1 teaspoon Slap Ya Mama Gumbo Mix
- 1 teaspoon Slap Ya Mama White Pepper Seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Slap Ya Mama Etouffee Sauce
- 1/4 cup water
- 1 Tablespoon minced onion
- 2 Tablespoons canned button mushrooms
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Aleppo pepper
- 1 Tablespoon Worcestershire sauce
- Coarse salt
- Freshly ground black pepper
- 1 Tablespoon unsalted butter
Preheat oven to 350°F. Line shallow jellyroll pan with foil and spray with cooking spray.
For the meatloaf: In a large bowl combine beef, pork, peppers, celery, onion, garlic, egg, half of the tomato sauce, olive oil, breadcrumbs, 2 Tablespoons gumbo mix, white pepper seasoning, and black pepper. Mix well, but do not overwork. Form into loaf shape on pan.
In a small bowl, stir together remaining tomato sauce and 1 teaspoon gumbo mix. Spread evenly over meatloaf. Place in oven and cook, uncovered, for 1 hour.
For the sauce: In a medium saucepan, combine etouffee sauce and next seven ingredients over medium-high heat. Bring to a boil, then simmer, covered, for 10 minutes. Check seasonings, adding salt and pepper as needed. Swirl in butter.
Slice thick portions of meatloaf to serve; cover with sauce as desired.
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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!
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
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!
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.
Ready to experience the holidays Cajun style? Bring in some Louisiana Cajun flavor to your holiday dinner with Slap Ya Mama’s Cajun Style Holiday Ham complete with our famous original blend and seafood boil seasoning. Say goodbye to traditional holiday meals because our recipe will keep you wanting more year round!
In a large pot, fill halfway with water and pour in Slap Ya Mama Seafood Boil. Bring to a boil and place ham into the pot. Boil for approximately 1 hour. Remove ham and let drain and cool.
Preheat oven to 400 degrees. Trim top skin from ham leaving a little fat. In a crisscross pattern, slice the top of the ham about ¼” deep. Place ham in a roasting pan with a ½ cup of water in the bottom of the pan. Pour coke evenly over ham. Now season the whole ham with Slap Ya Mama Original Blend Seasoning. Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees and continue cooking for another 30 minutes or until there is a nice crisp on the exterior of the ham. Carve ham, serve and enjoy!
Meat lovers rejoice! Introducing Slap Ya Mama’s recipe for the ultimate grilled ribeye steak. Our delectable recipe will keep you salivating and with one taste, you’ll be coming back for more. Easy and short cooking times with all the great flavor of Slap Ya Mama’s hot blend and hot sauce seasoning. Try it today!
On a platter, let steak sit and reach room temperature, about 30 minutes if it has been in the refrigerator. This will help the ribeye to cook more evenly.
Set grill to high heat. Rub ribeye evenly with Slap Ya Mama Hot Blend Seasoning then coat with Worcestershire sauce and Slap Ya Mama Pepper Sauce. Place seasoned ribeye on hot grill and cook the approximate times for desired temperature (below). Remove from heat, let rest for 5 to 7 minutes, serve and enjoy.
- 3 Minutes on each side = Rare
- 5 Minutes on each side = Medium Rare
- 7 Minutes on each side = Medium
- 9+ Minutes on each side = Well Done
- Rare 135 degrees F
- Medium Rare 140 degrees F
- Medium 155 degrees F
- Well Done 165 degrees F
Pair with a Healthy Sweet Potato & Veggie Bake for a delicious meal.
It’s Cajun cooking time! Slap Ya Mama’s new recipe is Spicy Cajun Shrimp & Pasta. Delicious Cajun pasta complete with assorted toppings and our white pepper blend seasoning. Mix things up with Louisiana flavors on us!
- 2 tbsp olive oil
- 1 lb fresh shrimp (21/25), peeled, deveined & rinsed
- ½ onion, diced
- 3 cloves garlic, chopped
- 3 green onion stalks, chopped
- 1 jalapeno, seeded & diced
- 4 roma tomatoes, seeded & chopped
- 1 can (8oz) tomato sauce
- 1 ½ tbsp fresh lemon juice
- ½ tsp white sugar
- 1 ½ tsp Slap Ya Mama White Pepper Blend Seasoning
- 8-10 oz pasta, cooked to package directions
In a large sauté pan over medium heat, add olive oil, onions, garlic, green onions, jalapeno and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Cook until the garlic is slightly golden brown and onions are translucent, about 3 to 4 minutes. Add tomatoes and cook until tomatoes are softened, about 2 minutes. Reduce heat to medium low; add tomato sauce, lemon juice, ½ tsp white sugar and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Bring to a light simmer and let simmer for 2 to 3 minutes. Season shrimp with the remaining Slap Ya Mama White Pepper Blend Seasoning and place in the sauce. Cook each side of shrimp for 2 to 3 minutes. Remove pan from heat to prevent shrimp from continuing to cook. Serve over a bed of pasta and enjoy!
Servings – 4
Looking for some delicious marinades for your meats? Try Slap Ya Mama’s Injectable Marinade made with our original blend seasoning and Cajun hot pepper sauce. An excellent way to get those juices flowing for a new taste sensation.
In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice. Mix well. Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking. Enjoy!
Yields about 12 – 13oz of marinade
Nothing says Mama’s cooking like Spaghetti & Meatballs. Slap Ya Mama’s Spaghetti & Meatballs recipe is sure to give you that familiar sensation of Mama’s cooking. Complete with beef, pork, and seasoned meatballs with our special original blend and hot pepper sauce. Whip up some today!
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ cup red wine or ½ cup water
- 1 can crushed tomatoes, 28oz
- 1 can tomato sauce, 8oz
- ¼ cup flat leaf parsley, minced
- 1 tsp sugar
- 1 ½ tsp Slap Ya Mama Original Blend Seasoning
- 8 fresh whole basil leaves, chiffonade (topping)
- freshly grated Parmesan cheese (topping)
- 1 ½ – 2 pounds spaghetti pasta, cooked to package directions
In a large bowl, combine meat, garlic, breadcrumbs, Parmesan, eggs, parsley, Slap Ya Mama Original Blend and Slap Ya Mama Pepper Sauce. Combine lightly with a fork. Using your hands, lightly form approximately 16 meatballs; about 2” in size each. Place formed meatballs on a cookie sheet and place in freezer for 7 to 10 minutes to help them become firm.
In a large 12” skillet or pot, heat olive oil over medium heat. Reduce heat to medium-low, very carefully place 5 to 7 meatballs in oil. Brown meatballs on all sides, turning with a fork or spatula; approximately 10 minutes per batch. Removed and drain on a paper towel covered plate and set aside. Discard the oil in the skillet but do not clean the skillet.
In the same skillet, add onions and garlic and sauté until translucent. Add in crushed tomatoes, tomato sauce, wine or water, parsley, sugar and Slap Ya Mama Original Blend Seasoning. Mix well and cook over medium heat for 15 minutes. Gently stir in meatballs, careful not to break up meatballs. Reduce heat to a simmer, cover and cook over medium heat for 30 minutes. Gently stir a couple of times during simmer.
Serve over spaghetti and top with Parmesan and basil. Enjoy!