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.
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
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!