New England Crawfish Rolls

Who doesn't like to get food gift from someone? Especially when it's from a fellow 37 Cook! You know it's going to be good, and you know it's going to be something original. I was paired up with Christine and I'll tell you something, she came through like a trooper. I have had a fascination for a very long time with lobster rolls and well, obviously she couldn't send me those, but she did send me the rolls themselves. I was also lucky enough to receive a famous Rhode Island clam cakes batter mix. Let me tell you, the wheels started going then. I thought a little mix of North and South was in order. It is crawfish season and what better for a light lunch? A Crawfish Roll! First let me disclose...I went to a Crawfest hosted by our local Saafe House and was lucky enough to score some freshly boiled crawfish. It was a win for me, one for the recipe event. I could have purchased some frozen ones, but I don't think I could have gotten the same consistency with the product. Let's get started!

New England Crawfish Rolls
by Traci
Remoulade Sauce adapted from Elise Bauer at Simply Recipes 

Remoulade Sauce:
1/4 cup mayo
1/8 cup cracked pepper mustard
1/8 teaspoon paprika
1/8 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
1/8 teaspoon horseradish
1/4 teaspoon minced garlic

Crawfish Rolls:

6 ounces cooked crawfish tails

1 egg, beaten

2 Tablespoons milk

4 top-split rolls
1 cup seasoned breading mix

Oil for frying
1 cup shredded lettuce
1 Roma tomato, sliced

Prepare the remoulade beforehand, because the longer it melds together the better it gets. Combine all ingredients and cover. Refrigerate until you need it.

In a small bowl add the beaten egg and milk to your crawfish. Let that sit for a few minutes while you put the rolls into the oven. At 300°F, just warm your rolls through. They will get a great crunch on the outside, but will be so light and airy on the inside. Pull them out and set aside.

Heat oil in a medium frying pan.

Add the breading mixture into a zip lock bag. Add in cooked crawfish and mix until they are coated. Add to heated oil. Cook only until you get a great golden brown on the breading. Let drain well when finished.

To assemble, add a swipe of the remoulade sauce to each side of the roll. Layer tomato slices on each side. Place cooked crawfish into the rolls and top with some shredded lettuce. I also added some remoulade on the side.

Serve and watch the smiles. A great combo of the crunch of the crawfish with the extreme tender of the roll. North and South Collide!!!

Thanks to Christine!

This Will Have You Lickin' the Pot!

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!

Cold Boiled Shrimp

I really can’t stand last minute surprises! I need a lot of time to plan out my meals, mainly because I am easily distracted, so it just takes me a long time to figure these sorts of things out. And that’s exactly why I love this challenge because it’s allowing me to think of something to make at the last minute now so I won’t have to…at the last minute! The idea for this very simple quick, last minute dish came from my husband and I use it often, and not just to take to an event of some kind. There have been many times we've had cold boiled shrimp for dinner! We love it and because we do, we keep several pounds of shrimp in our freezer at all times. I can’t stress how much I love the Good Cook 13" x 9" Nonstick Covered Cake Pan! It works so well for this shrimp! I was very surprised and I cannot wait to see what other uses I will come up with for it.

Pasta on the Bayou

Grab a glass of sweet tea, muster up your best Cajun accent and get ready to prop yourself on the porch with a spicy dish of browned chicken, full-flavor sausage and charred veggies all basking in a rich creamy kicked-up sauce. After spending two lively years living in Baton Rouge, Louisiana, I can testify to two sure fire truths in Bayou country, it’s all about the people and the food! This dish is created in layers and I must warn you from experience that if you have family members around during the process, the beginning layers are so irresistible that they may not make it into the final dish.

Cajun Chicken Sandwiches

Cajun Chicken Sandwiches
by Christine

2 pounds chicken tenders
2 cups buttermilk
3 Tablespoons Slap Ya Mama Cajun Pepper Sauce
2 Tablespoons Slap Ya Mama Cajun Original Blend Cajun Seasoning

Oil for frying

1 1/2 cups flour
1/2 Tablespoon kosher salt
1/2 cup Slap Ya Mama Cajun Gumbo Dinner Mix

3 eggs
1 cup plain bread crumbs

3 sliced tomatoes
Lettuce
Mayo
6 split bulkie rolls

Cajun Turkey Croquettes

Cajun Turkey Croquettes
by Christine

1/2 pound ground turkey
3 Tablespoons Slap Ya Mama Cajun Gumbo Dinner Mix
1 1/2 cups unseasoned stuffing mix
1 small onion minced
1 stalk celery minced
1 clove garlic minced
1 1/2 cups chicken broth
4 eggs
2 Tablespoons Slap Ya Mama Cajun Pepper Sauce
1 cup plain bread crumbs
Oil for frying

In a large bowl mix turkey, gumbo mix, stuffing mix, onion, celery, garlic, broth and one of the eggs. Cover and chill for 1 hour. Heat enough oil to deep fry. In a shallow bowl, beat the remaining three eggs with the pepper sauce. in another shallow bowl add the bread crumbs. Form croquettes into logs, place into the egg mixture then place into the bread crumbs. Place into the hot oil and fry until golden brown, about 3 to 4 minutes, depending on how hot your oil is. Drain on paper towels. Keep warm in the oven while you finish cooking the remainder of the croquettes.

Cajun Kroketten with Garlic-Chive Mayo

My husband I were stationed in Ansbach, Germany for four years while we were in the Army.  We loved the friendly and welcoming people, the culture and the amazing food and drinks we experienced during our tour!  Big fans of the local German fare, we frequented a restaurant called the Wolfschlucht, a family owned eatery where you would come to expect nothing less than a great meal and an excellent, locally brewed Hefeweizen beer. Their menu included something I had never heard of before called kroketten.  These potato based gems are the elegant and more sophisticated cousins of the tater tot - more delicate and delicious, they became one of my favorites on their menu! This version includes some gumbo spiciness from Slap Ya Mama and gives them personality and sass. 

Creamy Cajun Gnocchi with Shrimp and Mushrooms

The first time I tasted gnocchi was while my husband and I were living in Germany in the early 90's, when he was serving with 3rd Infantry Division. We had driven to Austria for a ski weekend and ended up at an amazing restaurant for dinner where we had some mouthwatering gnocchi gorgonzola. It was simply delicious and I vowed to learn how to cook this new pasta-like discovery called gnocchi.

For this recipe, I decided to combine another culinary love, Cajun food, with my gnocchi addiction. I was inspired to use Slap Ya Mama seasoning to give a spicy cajun flavor to the gnocchi dish along with shrimp standing in for crayfish. The result was fantastic and my whole family said this was one dish they definitely wanted to help cook and will enjoy eating again.

Cajun-Asian Fried Rice

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.

Baked Stuffed Sole with Slap Ya Mama Gumbo Sauce

Baked Stuffed Sole with Slap Ya Mama Gumbo Sauce
by Carlos

4 sole filets
7 cups water
Slap Ya Mama Cajun Gumbo Dinner Mix
1 cup Slap Ya Mama Cajun Fish Fry
1/3 cup olive oil
1/3 cup bottled clam juice
Slap Ya Mama Original Seasoning
4 Tablespoons butter
Chopped cilantro to garnish

Combine water with gumbo seasoning in a sauce pan. Bring to a boil, and then lower heat to a simmer for 30 minutes. Preheat oven to 400°F. Combine Slap Ya Mama Fish Fry, olive oil and clam juice in a bowl. Place a quarter cup of mixture in the middle of a fish filet and then fold over both ends into a roll. Season with Slap Ya Mama Original Seasoning. Do the same with the remaining fish filets. Place fish rolls in a buttered baking dish. Put dabs of butter on each fish roll. Bake for 20 to 30 minutes, or until fish is fully cooked. Place fish roll on plate and cover with Gumbo Sauce and chopped cilantro. Serve with white rice.

Jambalaya Balls

Jambalaya Balls
by Luke

1 Tablespoon Slap Ya Mama Original Cajun Seasoning
1/2 pound ground chuck
1/2 pound Teet's Smoked Pork Tasso, diced
1/2 pound Teet's Smoked Pure Pork Sausage, diced
2 cups water

1 box Slap Ya Mama Cajun Jambalaya Mix

For batter:

2 eggs, beaten
2 cups buttermilk
1 box Slap Ya Mama Cajun Fish Fry

Peanut oil (use the recommended amount of oil that your fryer requires)

SYM Cajun Patacones

This past March, I had the opportunity to spend a week in Panama. It was a beautiful country with wonderful people and some really good food. With almost every meal we were served patacones (or tostones), which are slices of green plantain, smashed and double-fried. My husband decided that he really enjoyed this side dish, so I learned to make them at home. When I was thinking of "unique" ways to use a few Slap Ya Mama products, I remembered a spicy baked fish dish that we ate in Panama. It was served with plantain cakes, but they were larger than the average patacone. They were a mash-up of plantains, pineapple, and other tropical ingredients that cut the heat of the fish perfectly. So...if they could make plantain patties, why couldn't I? I ended up with a fun, rather spicy nibble that incorporates the Slap Ya Mama Cajun Jambalaya Dinner Mix with plantains and a few other select items. These are a great snack, or they could be used as a side dish, if desired. They are best served fresh and warm, with a little garlic sauce/chimichuri, and hot sauce to taste. Buen provecho!

Stuffed Mahi Mahi with Red Bean Sauce and Pineapples

I enjoyed the Slap Ya Mama products, although being from Canada I found them to be a bit spicy. Blending the Red Beans & Rice with the sour cream and pineapple gave it a nice balance.

Creamy Cajun Seafood Pasta

Creamy Cajun Seafood Pasta 
by Judy

1/2 stick unsalted butter
1 green bell pepper, diced

3 scallions, chopped

2 Tablespoons sundried tomatoes, chopped

3 garlic cloves, minced

1/4 cup all-purpose flour

2 teaspoons tomato paste

1/2 cup dry white wine

1 pound cooked shrimp, peeled and deveined
1 10-ounce can lump crabmeat

1 cup half and half or heavy cream

2 Tablespoons Slap Ya Mama Cajun Gumbo Dinner Mix

1 teaspoon red pepper flakes
2 cups baby spinach
16 ounces penne pasta, cooked according to package directions
Shredded Parmesan

Crazy Cajun Sundaes

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.

Crazy Cajun Sundaes
by Tracy

serves 8-10

Stuffed and Slapped Beef Heart

The fine folks at Slap Ya Mama have issued all of us at 37 Cooks an unusual challenge! They provided up with some of their products, and asked us to devise recipes, but we had to improvise, as we weren't allowed to use the recipe that the product was intended for! For instance, they sent me a box of Red Beans and Rice, which obviously, were meant to be served as Red Beans and Rice, but I had to come up with something different. I love using unusual ingredients in my cooking so I decided to use some of the beef heart that I had in the freezer, and make some kind of stuffing with the Red Beans and Rice! I doubt that there's too many people with a nice beef heart in their freezer, so you could substitute a boneless boston butt, which would work great. The fattiness of the pork would put this dish over the top. IF you decide to use the pork, you don't need to make any other changes to this recipe. I served this with whiskey glazed carrots, broccoli, gravy, and a little onion garlic 'jam' on the side. Here we go!

Cajun Stuffed Clams

The Slap Ya Mama Jambalaya dinner mix is so packed with flavor it does not take much more to make a wonderful Cajun meal!

Slap Ya Mama Cajun Meatball Sandwiches

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 Peel-Apart Bread

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.

Gumbo Beignets

Here's a great recipe when you want the flavors of gumbo in a portable package! These savory beignets use Slap Ya Mama Cajun Gumbo Dinner Mix to make a tasty but light dough. Add in some okra, red pepper, shrimp, and andouille, and you've got a perfect passable gumbo appetizer. Enjoy!