Slap Ya Mama introduces the Crazy Cajun Sundaes brought to you by 37 Cooks featuring our savory Red Beans & Rice and Cajun Fish Fry ingredients with a hint of our hot blend seasoning for even more flavor!Here is a spin on the famous BBQ Sundaes. I think you will love this version. You can mix and match glassware for presentation. If it is for a potluck, pile the ingredients in a trifle dish. For a more casual twist, serve them in clear plastic cups. There is no set way to layer theses, mix and match them anyway you like. Or, set everything out separately and let your guests decide how to stack them.
In a bowl mix the okra, egg and buttermilk until okra is covered. In small batches, toss the okra into the fish fry, covering completely. Set on a baking sheet. Heat vegetable oil on medium-high heat for about 5 minutes, until oil is hot. Fry the okra in batches until golden brown, about 1-2 minutes. Drain on paper towels.
In a bowl mix together, slaw, garlic, scallions, parsley, red and green bell peppers. In another small bowl, whisk olive oil, vinegar, mustard, horseradish , Slap Ya Mama Hot Blend Cajun Seasoning and salt. When thoroughly combined, pour over vegetables and stir to coat. Refrigerate until ready to use.
Assemble the Sundaes by layering Red Beans and Rice, Okra, and Cajun Slaw. Top with a heaping pile of Cajun Slaw. Garnish with cherry tomatoes and a sausage slice.
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.
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.
Representatives of the popular Cajun food products company, Slap Ya Mama, have been informed by Cox Sports Television (CST) that the NFL will no longer allow the Slap Ya Mama Red Zone in the Saints’ final preseason game because of concerns about the Slap Ya Mama name.
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!
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.
Slap Ya Mama presents our Cajun Asian Fried Dish brought to you by 37 Cooks featuring our signature blend of jambalaya dinner mix and international cuisine for unparalleled flavors.
We all have “those days” and sometimes “those weeks” where nothing you planned goes according to plan. Sometimes those days are so hectic that even figuring out what to eat is a challenge. Paradoxically, those days are usually the days that you need the food to comfort you, as well as sustain you. One of my go-to meals during those times is fried rice topped with a fried egg. What is more comforting than the luxuriousness of a runny yolk soaking into a big bowl of carbs? I throw in whatever vegetables I have and a bit of meat and something for spice, top it with a fried egg or two, and I can usually find my happy place again. So, I guess it wasn’t all bad this past week because I got to eat this fried rice twice!
I like how the smokiness of the bacon mixes with the aromatic sesame oil. The Jambalaya mix has a great slow heat that creeps up on you and the kimchi adds a bit of heat, too. I definitely recommend topping with a runny egg, but if you don’t like runny yolks then try filling an omelet with this fried rice.
**One thing about fried rice is that it’s best made with cold rice. So cook the rice the day before if possible.
1/4 cup cabbage kimchi (or more to taste), chopped
A bit kimchi juice to taste (I used about 2 Tablespoons)
2 teaspoons toasted sesame oil
Sliced green onion for garnish (optional)
Butter or oil for frying eggs
Mix the contents of the Slap Ya Mama Cajun Jambalaya Dinner Mix with 2 cups of water in a 2-quart saucepan (yes, this is different from the package instructions.) Bring to boil, lower heat to a bare simmer. Give everything a good stir, and toss in the two pieces of slab bacon. Cover. Leave it alone for 15-20 minutes and all the water is absorbed (you’re not sure how long it took because this is when you lost internet and you were in the middle of filing taxes.) Turn off heat. Fluff the rice. The bacon will get in the way, but leave it in there, replace cover and let it sit on the warm burner because all your plans were derailed and you forgot about it for another 20 minutes while you spoke to your ISP.
Thank goodness that burner was turned off.**Now, like I said earlier, fried rice is best made with cold or day old rice. So, fluff and transfer the rice into another container and refrigerate overnight (or three nights, but who’s counting.) If you want to fry the rice the same day you cooked it, fluff the rice and spread it out onto a sheet tray and let it cool. Meanwhile, take the slab bacon from the rice and trim off the rind (or keep it if you like.) Slice the bacon into lardons or slices, set aside. When the rice is cool enough that it is no longer steaming, cover loosely with plastic wrap and pop into the freezer. It should be cold enough in about an hour. Crumble the rice with your hands so it isn’t one big clump of rice. Damp (not dripping wet) hands work well for this.
**Heat a big skillet, like 10 inches or so. I’ve heard woks are good for fried rice, but I don’t own one. I use a skillet. It’s okay. It’s still fried rice even if it doesn’t come from a wok. Toss in the 2 Tablespoons of butter and melt it over med heat. Add the diced onion, carrot, celery, red bell pepper and kimchi, toss to coat everything in butter. Raise the heat to high. Let it cook for about 5 minutes. Everything is going to pick up some color and caramelize a bit. Add the crumbled rice to the skillet. Add a dab more butter and about 2 Tablespoons of kimchi juice if it seems too dry. The kimchi juice will also add a bit more heat and the jambalaya mix has some heat of its own so taste as you go. Add the bacon. Toss the rice, vegetables, and bacon. Break up any clumps of rice. I like to see the individual grains of rice and a golden brown color on the vegetables. Make sure everything is piping hot. Drizzle the sesame oil in and toss to distribute. Add the sliced green onions if using.In a separate skillet, fry the eggs in butter or oil so the whites are set, but the yolks are still runny.
Serves 4 as a side or 2 as a meal. Or one hungry Woo.