Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal. This recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.
- 1 lb smoked pork sausage, sliced
- 1 (10-ounce) can tomatoes with green chiles
- 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
- 1 medium onion, chopped (about 1 ½ cups)
- 1 medium green bell pepper, chopped (about 1 cup)
- 2 tsp minced garlic (about 2 cloves)
- 1 (4-pound) smoked ponce
- 1 cup chopped green onion
- 1 cup chopped fresh parsley
- hot cooked rice, to serve
In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
This tasty recipe was cooked by Brittany Reinsch and places 2nd in our Slap Ya Mama Virtual Cook-off. This Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin will have you going back for seconds. Check out more of Brittany's cooking on Instagram @butteritupbritt!
Begin with pre-baking your bacon at 425 degrees until it is about 1/3 cooked (still a little raw)
While your bacon is in the oven, combine pepper jelly(heat for easy mixing), Worcestershire, honey, garlic, and smoked paprika and set to the side.
Grab a sheet pan fitted with a wire rack (you don’t want it to soak in fat while cooking). Lay the bacon on the rack so that the pieces slightly overlap
Place your pork loin on the bacon (bottom or ugly side up) and season with Slap Ya Mama Original Blend Cajun Seasoning and pepper jelly
Wrap the pieces of bacon around the pork and secure with toothpicks
Flip over and top with the remaining pepper jelly and the final sprinkle of Slap Ya Mama Orignal Blend Cajun Seasoning
Place the tenderloin in the oven for about 20-30 minutes and allow to rest until portioning
Pairs well with rice and squash!
Hot ‘n’ Spicy Baby Back Ribs
Perfect for any grilling holiday that is marked on your calendar these Hot ‘n’ Spicy ribs are a menu must-have. Mama’s Ribs are sweet, sticky and oh so spicy, seasoned in our Hot blend for the perfect kick. These baby backs are sure to bring the heat to your next grill out!
- 1/2 cup packed brown sugar
- 2 1/2 tsp Slap Ya Mama Hot Blend Cajun Seasoning
- 6 pounds pork baby back ribs
- 1/4 cup honey
- 1 bottle (12 ounces) dark beer or beef broth
- 1/4 cup apple cider vinegar
- 1 bottle of your favorite barbeque sauce (18 ounces)
- Combine the brown sugar and Slap Ya Mama Hot Blend Cajun Seasoning; rub all over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle honey over ribs. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
- Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place ribs on the grill over medium heat. Close lid and grill for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Pork Chops with Apple Cider Glazed Brussels Sprouts
Covered in a Slap Ya Mama / Brown Sugar rub, these pork chops are bursting with flavor. Add in apple cider glazed Brussels sprouts and you have an incredibly delicious dinner. Give this recipe a try and watch your family clean their plates with a smile. Enjoy!
- 4 ½ tsp Slap Ya Mama Original Blend Seasoning, divided
- 1/8 tsp cinnamon
- 3 Tbsp light brown sugar, divided
- 2 tsp fresh rosemary, finely chopped, divided
- 4 bone-in pork chops, center cut, 1” thick
- 3 Tbsp + 2 tsp olive oil, divided
- 3 Tbsp apple cider vinegar
- 1 Gala apple, cut into 1/2” wedges
- 1 lb Brussels sprouts, trimmed and halved
- cooking oil spray
Preheat oven to 425℉
In a bowl, combine 3 ½ tsp Slap Ya Mama Original Blend Seasoning, cinnamon, 1 Tbsp light brown sugar and 1 tsp rosemary. Mix well. With ½ tsp olive oil, coat each pork chop then rub both sides of the pork chops with the light brown sugar mixture. Set aside.
In another bowl, whisk together apple cider vinegar, remaining light brown sugar, remaining rosemary, remaining Slap Ya Mama Original Blend Seasoning. Slowly whisk in remaining olive oil until blended. In a large bowl, combine ¼ cup of vinegar mixture, apples and Brussel sprouts and toss to coat.
Line a baking sheet with a heavy-duty aluminum foil and lightly grease the foil with cooking spray. Place pork chops in center of baking sheet and place apple mixture around pork chops.
Bake at 425℉ for 14 minutes, turn pork chops and cook for another 12-16 minutes or until a meat thermometer reads 140℉ in the thickest part of a pork chop. Remove pork chops to a serving tray and cover with a sheet of foil to keep warm.
Increase heat to broil. Stir apple mixture and spread evenly across baking sheet. Broil apple mixture for 3-5 minutes or until slightly charred. Remove from oven and add apple mixture to remaining vinegar mixture and toss.
Serve pork chops with a side of apples and Brussel sprouts. Enjoy!
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.
Go Slap Ya Mama Shopping
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!
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!
Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.
Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right. With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos. We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork. For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days. We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.
This winter, try preparing a chicken & sausage gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.
In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil. Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally. Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning. Boil for 15 minutes. With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Add water to pot until it is almost full. Bring to a boil and boil for 1 hour. With 10 minutes remaining of the hour boil, add parsley and green onions. Reduce low heat. Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!
If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.
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!
By Susan Whempner of 37 Cooks
Preheat oven to 300 degrees.
Rinse and dry pork roast and place in a dutch oven. In a food processor combine onion, Slap Ya Mama seasonings, brown sugar, garlic cloves, oregano, olive oil, and vinegar. Pulse until completely combined. Pour the mixture over the pork. Rub into all the nooks and crannies. Add 1 1/2 cups water around the bottom of the pork roast, cover tightly and roast for at least 5 hours, turning over every hour. Check to make sure roast is fork tender, then shred the meat using two forks to help pull it apart. I kept the meat in the juices so it would stay moist.
Serve pork on warm flour tortillas and add your favorite toppings. I used our favorite salsa, shredded cheddar, sour cream, fresh diced tomatoes and it wouldn’t be the same without squeezing fresh lime wedges over the top! Enjoy!