Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast

Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast

Slap Ya Mama is back with a new signature dish. Introducing the Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast recipe by37 Cooks featuring Slap Ya Mama’s original blend and jambalaya dinner mix seasonings. See the full list of ingredients, serving size, and directions for preparation.

- By Holly of 37 Cooks

When I first signed up for this challenge, I had absolutely no idea what to make. I was thinking breakfast of some kind, but Cajun-spiced? Jambalaya Mix? Pepper sauce? I really started to sweat it…literally!But an idea struck me after working at my son’s preschool one morning. They were reading a book called Marsupial Sue Presents The Runaway Pancake by John Lithgow. I had never heard of this book before, but these kids were in love! They’d sing along with his teacher and hang on her every word. So that’s where the pancake idea was born. I made several kinds at first (zucchini, cheese, sausage) but the yam ones stuck. My son, Caden, would just gobble them up. I hope you do too!

Ingredients

Directions

Cook Slap Ya Mama Cajun Jambalaya Dinner Mix according to box instructions, minus the meat. Let cool.

Saute the diced yam on medium heat in 2 Tablespoons oil, brown sugar and Slap Ya Mama Original Blend Cajun Seasoning until fork tender, about 10 minutes. Let cool.

In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, mix egg, butter and milk. Fold in the black beans, cooked yam and Slap Ya Mama Cajun Jambalaya Dinner Mix. Add the wet ingredients into the dry until just mixed. Let sit about 10 minutes.

Heat a large, non-stick skillet on medium-high. Add 1-2 Tablespoons of canola oil per batch of cakes. Pour 1/4 cup of batter into pan, making 3-4 at a time. Cook the cakes 3-4 minutes and gently flip. Cook another 2 minutes until golden brown. Yields about 12 cakes.

Heat oven to 350˚F. Rinse and pat dry turkey breast. Place in small roasting dish. Coat with olive oil and season with Slap Ya Mama Original Blend Cajun Seasoning. Drizzle with honey. Bake for 50-60 minutes or until done and juices run clear.

For the sauce: Mix the sour cream and Slap Ya Mama Cajun Pepper Sauce. Serve on top of the cakes.

Slap Ya Mama’s Seafood Lasagna

Slap Ya Mama’s Seafood Lasagna

Looking for some Cajun seafood recipes for dinner? Try Slap Ya Mama’s Seafood Lasagna. Our zesty Cajun lasagna features shrimp, crabmeat, and crawfish complete with Slap Ya Mama’s etouffee sauce to really pack a punch in flavor. See full recipe ingredients and prep time.

Ingredients:

  • 1 16oz Jar of Slap Ya Mama Etouffee Sauce
  • 1 lb Shrimp, Peeled & Deveined
  • ½ lb Crab Meat
  • ½ lb Crawfish Tails (if available)
  • ½ Cup Water
  • 12 Lasagna Noodles
  • 4 cups Mozzarella Cheese, Shredded
  • ¾ Cup Parmesan Cheese, grated
  • 15 oz Ricotta Cheese
  • 1 Egg

Directions:

In a 6 quart pot, add Slap Ya Mama Etouffee Sauce, shrimp, crab and crawfish.  (If you don’t have access to crawfish, you can substitute with ½ pound more of shrimp or crab).  Add ½ cup of water.  Bring to a light boil, cover and let simmer for 15 minutes stirring occasionally.  Remove from heat and let rest.

Bring a large pot of water to a rolling boil.  Cook lasagna noodles in boiling water for approximately 12 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese and egg.

Preheat oven to 375 degrees F.

To assemble, spread half of the etouffee sauce mixture in the bottom of a 9” x 13” baking dish.  Arrange 6 lasagna noodles lengthwise over etouffee sauce.  Spread half of the ricotta cheese mixture over noodles.  Layer with one half of mozzarella over ricotta cheese.  Spread remaining half of etouffee sauce mixture over mozzarella and sprinkle ¼ cup parmesan cheese.  Layer another 6 lasagna noodles and remaining ricotta cheese, mozzarella and parmesan cheese.  Cover with foil, making sure it doesn’t touch the cheese.

Bake at 375 degrees F for 20 minutes. Remove foil and bake for another 30 minutes.  Cool for 15 minutes before serving.  Enjoy!

Serves 8

Crazy Cajun Sundaes

Crazy Cajun Sundaes

by Tracy of 37 Cooks

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.

serves 8-10

Red Beans and Rice:

Ingredients:

Directions:

Prepare Red Beans and Rice according to package directions to include the sausage. Let sit uncovered for about 15 minutes to allow it to thicken.

Fried Okra:

Ingredients:

 Directions:

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.

Cajun Slaw:

Ingredients:

  • 4 cups shredded cole slaw mix
  • 2 cloves garlic, minced
  • 1 bunch scallions, chopped
  • 1/2 cup parsley, chopped
  • 1/2 red bell pepper, minced
  • 1/2 green bell pepper, minced
  • 1/4 cup olive oil
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon prepared horseradish
  • 1 Tablespoon Slap Ya Mama Hot Blend Cajun Seasoning
  • Salt to taste

 Directions:

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

Slap Ya Mama Cajun Meatball Sandwiches

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

Ingredients:

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

Directions:

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.

Mardi Gras Meatloaf with Mighty Mushroom Sauce

Mardi Gras Meatloaf with Mighty Mushroom Sauce

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

Ingredients:

Meatloaf:

  • 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

Sauce:

  • 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

Directions:

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.

Serves/Makes 4-6

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Cajun Asian Fried Rice

Cajun Asian Fried Rice

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.

Cajun-Asian Fried Rice

by Woo of 37 Cooks

Ingredients:

  • 1 Package Slap Ya Mama Cajun Jambalaya Dinner Mix
  • 2 cups water
  • 5 ounces Teet’s Slab Bacon, cut into two pieces
  • 2 Tablespoons butter
  • 1/2 cup red onion, finely diced
  • 1/4 cup carrot, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 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)
  • 4 eggs
  • Butter or oil for frying eggs

Directions:

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.