On a cold day there is nothing better than a bowl of hearty beef & bean chili spiced up with Slap Ya Mama. Using our grandmother’s recipe, with a few changes, this spicy and hearty chili will hit the spot on any chili winter day.
- 1 lb ground beef (ground round)
- 1 lb beef sirloin steak, diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 can Rotel diced tomatoes & green chilies (10oz)
- 2 cans tomato sauce (8oz)
- 1 can tomato paste (6oz)
- ½ cup beef broth
- ½ cup water
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 can kidney beans, drained & rinsed (15oz)
- 1 can pinto beans, drained & rinsed (15oz)
- 2 Tbsp Slap Ya Mama Pepper Sauce
- 2 tsp Slap Ya Mama Original Blend Seasoning
- 1 tsp Slap Ya Mama Hot Blend Seasoning, for seasoning meat
- olive oil
- shredded cheddar cheese - topping
- green onions, chopped - topping
Season meat with Slap Ya Mama Hot Blend Seasoning. In a large pot on medium-high heat, coat bottom of pot with olive oil and add seasoned meat. Cook meat, stirring frequently until all meat is browned. Add onions, bell peppers, garlic and jalapeños. Sauté until onions and bell peppers are soft. Reduce heat to medium, stir in rotel, tomato sauce, tomato paste, beef broth, water, chili powder, cumin, oregano, beans, Slap Ya Mama Pepper Sauce, Slap Ya Mama Original Blend Seasoning and mix well. Bring to a slight boil, reduce heat, cover and let simmer for 30 minutes stirring occasionally. Serve in a bowl, top with cheddar and green onions. Eat with tortilla chips or crackers and enjoy!
The New Orleans Saints are on fire this year! Here in Louisiana, we know how to prepare for a game day! While some people flock to the superdome or their local sports bar, others are preparing for a fun game day party at their home. If you have volunteered to throw a party at your house, there are probably a million things running through your mind. Hosting a game day party doesn’t have to be stressful. If you plan ahead it will be nothing but fun for you and your guests!
You should plan your party about five days ahead of time. This will ensure that you enough time to invite everyone, make groceries, prepare the food and clean. Next, you should figure out what you want to cook and how much food you will need. Make sure that you have a detailed list ready before you leave for the grocery store! Here at Slap Ya Mama, we have your game day menu covered. Here are some options for your game day menu, courtesy of the team here at Slap Ya Mama!
Slap’s Game Day Nachos
It’s not a game day without our special nachos! For this recipe, all you need is shredded chicken, ground beef, and your favorite toppings. Click here for the full recipe.
Slap Ya Mama’s Game Time Dip
If you’re looking for 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. Check out our recipe here!
Slap Ya Mama Sliders
Let’s face it: everyone loves sliders. They are super simple and easy to prepare. Keep in mind that you can easily substitute beans for the beef for your vegetarian friends! Here’s the recipe.
Slap Ya Mama’s Hearty Beef & Bean Chili
If you want something that can be paired with bread, tortilla chips, poured over hotdogs or hamburgers and more, then try out chili! Using our grandmother’s recipe with a few changes, this chili will be a hit with your guests! Check out the recipe here!
Here at Slap Ya Mama, we are so excited to see where The Saints will go! No matter what team you are rooting for, we hope that your game day is a hit. We are absolutely sure our game day menu will be a hit with your guests!
Happy Thanksgiving From Slap Ya Mama! It’s time to learn about all of the different types of gravy! After all, what is Thanksgiving without Gravy? Gravy may seem simple enough to make only involving drippings of the meat you are cooking, adding some water and starch and cooking it down. However, did you know that gravy is totally a regional thing and can change from state to state? We believe that all gravy is beautiful and today in honor of Thanksgiving: here are the 12 most common types of gravy.
If you like the texture of grits, this is the gravy for you! This gravy stems from Native Americans and the versatile use of corn. All you need is bacon drippings, milk, and cornmeal to make it! Many farmers over time have eaten this as a meal to help nourish their bodies during long work days.
In the hills of Appalachia, you can find a gravy that will cure your sweet tooth! Combining cocoa, sugar, flour, salt, butter and milk in a skillet makes a concoction so sweet and creamy, you’ll want to put it on everything. It has been said that between Spanish Louisiana and the Tennessee Valley, a mexican breakfast chocolate came to the mountains and now everyone enjoys this chocolate sauce.
The name of this gravy comes from lumber camps when workers were using whatever they could to make food. The original sawmill gravy was made by scraping meat and fat from the bottom of a skillet into a mixture of flour and milk. Today, crumbling breakfast sausage into the mix will work just fine.
Redeye Ham Gravy
It has been said that Andrew Jackson asked his hungover cook to bring him some country ham with gravy as red as his eyes. Even if this isn’t true, the ham fat based gravy is definitely an eye opener because of the coffee grounds used to make it. Get the recipe here.
Red Gravy is a hot topic for debate. In New Orleans, Creole red gravy is roux-based and fortifed with trinity but in the mountains, it can be made with remnants of fried meat and fresh tomatoes. In some places, marinara sauce is referred to as red gravy!
Fat, flour, cream and a healthy dose of black pepper makes this famous gravy and is beloved by many places in the south. In many places, sausage crumbles added to it make the perfect gravy and biscuits recipe!
Of course, when you eat baked chicken, it wouldn’t be the same without chicken gravy! All you have to do is whisk milk, flour, seasonings, and the leftover bits of chicken to make a perfect drizzle for your next chicken dinner.
Brown hamburger meat and onions and thicken the leftover fat with flour and milk. Some people actually add steak sauce or bouillon! This gravy goes perfect with mashed potatoes, biscuits or potatoes.
Of course, anything with chili in the name has to be from Texas! This gravy is just like the rest but with chili powder, cumin, paprika, garlic powder and oregano and thinned out with chicken broth. The most popular way to eat this gravy is over cheese enchiladas!
What is your favorite type of gravy? Let us know in the comments! On behalf of all of us here at Slap Ya Mama, we hope you have a wonderful Thanksgiving!
Everyone at one point in their life has tried a stuffed pepper. They’re too popular to avoid, but what happens when you want to try something new? Thanks to the extra kick in Cajun spice, there’s a way to enjoy both the classic dish and a different taste. A common recipe like one for slow cooked stuffed peppers is just waiting to become Cajun Seasoned Stuffed Peppers.
Slow Cooked Stuffed Peppers
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional
This recipe comes, as recipes usually do, from older traditions. Stuffed pepper recipes exist across the world, but the ones made here have a style that is unique to the United States with ground beef, rice, cheese, and spices among the ingredients. Additional elements such as vegetables or cream come from personal preferences but still follow the process of cooking within a large pepper as perfected since the 1890’s. Beyond that, like a regular bell pepper becoming Cajun Stuffed Peppers, the recipe continues to change.
Stuffed peppers can be one of the simpler party dishes based on the recipes which means it can always be improved or made more elaborate. Ingredients can be switched out for dietary needs or just a little extra spice. The addition of Cajun spice, however, provides a new opportunity for an old recipe.
In a common dish, Cajun seasoning can either be added in place of something or as an ingredient on its own. Using the previous slow cooked recipe, a chef could easily substitute chili powder or cumin for a new spice. This not only keeps the hot element of the food but adds a new taste to it as well. Some people find that the flavor can even be preferable as the seasoning gives a sense of vibrancy to an otherwise ordinary recipe. Some even goes as far as to make Cajun stuffed peppers with the seasoning and hot sauce as their own flavors rather than substitutes. There is certainly something about the Cajun taste that always sticks out no matter where it goes.
If you’re looking to change up an old recipe or start a new one, purchase some good Slap Ya Mama Cajun Seasoning for your own stuffed peppers today!
New Orleans Shrimp Étouffée
Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With its rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!
Recipe Created By: Chef Ace Champion
- 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
- 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.
- 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.
- 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.
- 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.
- Stir in parsley, cover and remove from heat.
- 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.
Slap Ya Mama offers a wide variety of cajun food products from the heart of Cajun country, including seasonings, hot sauce, dinner mixes, and fish fry.
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!
Looking for some new authentic cuisine options? Slap Ya Mama has just the thing! Try our new Ya-Ka-Mein Soup recipe. It’s a New Orleans favorite on the famous Vietnamese soup, Pho. It is considered by many to be the best hangover cure and pretty much a lifesaver. Traditionally made with beef, spaghetti, spices, green onions and hard-boiled eggs, “Old Sober” contains everything needed to overcome those dreadful mornings after a long night of partying. However, it is so delicious you don’t have to have a hangover to enjoy Ya-Ka-Mein.
- 2 lbs beef flank steak, 1/8 “ thick X 2” long slices
- 1 ½ lbs shrimp, peeled and deveined
- 2 Tbsp beef base
- 8 eggs, hard boiled, peeled and set aside
- ½ medium yellow onion, thinly julienned
- 2 celery stalks, chopped
- ¼ cup cilantro, diced
- 2 tsp Slap Ya Mama’s Who Dat? Cajun Seasoning
- 2 tsp Slap Ya Mama Hot Blend Seasoning
- 1 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- 4 Tbsp vegetable oil
- 4 – 5 quarts water
- 1 pound angel hair pasta, cooked to package directions
- 1 bunch green onions, sliced for topping
- Chili Hot Sauce (Sriracha) to taste for spicing up your own bowl
Fill a large stockpot with water over high heat. Add flank steak, beef base, onion, celery, kosher salt, oil, Worcestershire sauce and the Slap Ya Mama’s Who Dat? and Hot Blend Seasonings. Mix well and bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. With 10 minutes left of simmering, add shrimp, boiled eggs and cilantro.
Assembly of Soup:
Place a serving of pasta in the bottom of a bowl, with a slotted spoon add beef and shrimp to the top of the pasta, add a boiled egg (whole or halved), fill bowl with beef broth and top with green onions. Add a few dashes of chili hot sauce to really spice it up. Enjoy!