This tasty meal was created by Aaron Friesmeier for our Slap Ya Mama Virtual Cook-off. Over 1,000 people voted, and this cheesy goodness took home 3rd place. Try this dish, you wont regret it! Find Aaron on Instagram @endurancefiend!
Course Main Course
Cuisine American, Cajun
Keyword Slap Ya Mama Bloody Mary Infused Grilled Cheese
Pre-heat 2 stovetop pans at medium and prep each pan with a very light coating of butter
Pre-cook 4 strips of bacon
Very lightly coat the bread in the step 1 bread batter. Similar to cooking French toast sear both sides until done then add 2 slices of Swiss & American cheese, 2 slices of bacon, 2 pickles, 2 Roma tomato slices, a few dashes Of Slap Ya Mama Original Blend Cajun Seasoning. Turn sandwiching over at 1 min per side until cheese is melted and golden brown on both sides of bread.
Garnish sandwich with your Bloody Mary toppings of choice. Aaron likes to garnish with a sliced grape tomato, a green olive, a sweet petite pickle, salami, picked okra, Gouda, and a sausage link.
Place egg whites in medium bowl; set aside in the refrigerator to chill.
Place egg yolks in a large bowl. While whisking, add 1 tablespoon granulated sugar, vanilla, and baking powder. Once well blended, add milk and flour-- sift flour well to avoid large lumps. Continue to whisk until well combined.
Add orange/lemon juice and salt to egg whites. Using a mixer at medium speed, whisk eggs until frothy/foamy (approximately 1 minute). Continue to mix at medium speed while gradually adding the remaining 5 tablespoons of sugar. Turn the speed to high and mix well until consistency has doubled in size, with stiff glossy peaks. Do not overbeat the meringue
On the stove, heat a lidded nonstick skillet on the lowest setting and set aside.
Using a rubber spatula, scoop 1/3 of the meringue mix into the egg yolk mixture. Gently fold until combined. Repeat with the remainder of the meringue until almost combined, and then very gently fold the mixture until no stripes remain.
Carefully grease the skillet and the inside of 3-inch wide pastry rings (approx. 1 1/2 inches tall) with unsalted butter. Check the pan heat by pouring a small amount of water into the pan. If the water pops or sizzles, turn the heat down. Ladle 1/2 cup of mixture into the pastry rings. Place the lid on the skillet, and cook until they start to rise and a few bubbles are forming at the top (3-4 minutes)
Remove lid, and add slap marinaded bacon into the pastry ring. Gently flip the rings using 2 spatulas and immediately replace the lid. Cook until the souffle appears to be light and springy to the touch (2 minutes). Transfer the cooked pancake to the platter, and repeat step 9 until all souffles are completed.
Top pancakes with additional bacon pieces, butter, and slap ya mama sauce & seasoning. ENJOY!!
Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
1 Bag of Flamin’ Hot Cheetos (or XXtra hot or not hot)
½lbblock of pepper jack cheese cut into ½ inch cubes.
Oil for frying
Cut up pork into 3-inch cubes and quarter the onions.
Preheat the oven to 400ºF.
In a pot with a tight-fitting lid, add the pork roast, onions, and garlic, season with 4 tbsp Slap Ya Mama - Original Blend Cajun Seasoning, and cover with water. Cover and simmer on the stove for 2.5 hours (should be falling apart tender). Remove pork onion pieces and garlic but hold on to the cooking liquid.
Add the liver to cooking liquid and boil for 10 minutes. Remove the liver.
Cook the rice using half water and half cooking liquid.
Add cooked onion, garlic, pork, and liver to a food processor and gently pulse to a chunky consistency. You may choose to add the liver first and process it to a finer consistency before adding to the other ingredients.
Mix cooked to pork mixture to rice adding cooking liquid as necessary to maintain moistness. Approximately 70% of meat to 30% rice. Add additional Slap Ya Mamma Cajun Seasoning to taste and cayenne to taste then add the green onions.
Set aside and allow to cool until you’re ready to make the boudin balls.
Use 2 lbs cool unlinked boudin made with Slap Ya Mama Cajun Seasoning (recipe above)
In a food processor pulverize Cheetos until they’re fine and move to a shallow bowl.
Organize your materials into an assembly line: Boudin, cheese, flour, egg mixed with water, pulverized Cheetos.
Now: Take a large handful of boudin and form into a firm ball around a cube of cheese. Coat in flour. Cover in the egg mixture. Sprinkle lightly with Slap Ya Mama - Original Blend Cajun Seasoning. Completely cover with pulverized Cheetos/ packing on if necessary. Set aside.
Heat enough oil to cover the boudin balls to 350 degrees and cook in batches of two to four (depending on the size of your frying set-up) for approximately 5 minutes or until cheese is melted and boudin balls are a rich toasty red.
Mama's Muffuletta is not your average deli meat sandwich-layers of meat, cheese, and olives are served up on fresh bread to create this instant favorite. This recipe is 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. Click here to order your cookbook today!
Add a fun twist to the classic sweet potato casserole. These twice-baked sweet potatoes are easy to whip up and take on the go to all your holiday parties. To top it off, Mama is keeping it oh so sweet yet spicy with her candied pecans seasoned with our Slap Ya Mama Hot Blend Seasoning.
Preheat your oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20 to 45 minutes).
In the meantime, in a medium skillet, combine brown sugar, butter, Slap Ya Mama Hot Cajun Seasoning, and salt. Once butter is melted add in 1 1/2 cup of pecans, stirring until coated. Set aside until sweet potatoes are ready to be topped off and baked for the second time.
Cut each potato in half lengthwise and scoop out the baked insides. Try to keep from tearing the skins much as possible!
Place the potato skins back in the baking pan. Mash the baked sweet potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using). Scoop this filling into the sweet potato skins.
Scoop the candied pecans onto the top of filled potatoes and for the second time bake at 400°F for 12-15 minutes.
In a bowl or jar, combine Slap Ya Mama Pepper Sauce, olive oil, Slap Ya Mama Original Blend Seasoning and lemon juice. Mix well. Fill the syringe with the marinade and inject into the meaty parts of whatever you’re cooking. Enjoy!
6 (8-inch) New Orleans-style French bread pieces, split
Blue Cheese Celery Slaw (recipe follows)
Blue Cheese Celery Slaw
½ cup mayonnaise
½ cup sour cream
2 tablespoons grainy mustard
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon minced garlic
1 handful chopped fresh parsley
1 teaspoon celery salt
½ teaspoon ground black pepper
½ (16-ounce) bag tricolor coleslaw mix
2 cups thinly sliced celery
1 (5-ounce) container crumbled blue cheese
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.
Blue Cheese Celery Slaw
In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.
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 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.