Slap Ya Mama!

Sorry . . this contest is over.  Lori in S.D. is the winner. There will be other contests coming soon.

Not really, don’t slap ya mama!  That wouldn’t be a very nice thing to do, would it?  That’s kinda how I feel . . maybe not like I’ve been slapped but maybe just a big bonk on my head.  The days are getting easier but the nights still make me sad.  Waking up and coming downstairs early without having to be quiet til Chad wakes up . . I’m still not used to it.  Chad should be home tonight . . he may be making a road trip with a friend and not be home til wee hours of morning; or he may be home by the time Vince gets home from work.  I haven’t heard what his final decision is.

But, my favorite cajun seasoning is Slap Ya Mama.  There are all kinds of cajun seasoning out there and I don’t have a clue what it is that makes it so special but when you grow up in the south part of Louisiana, probably mostly every household there has some sort of cajun seasoning on the table, along with salt, pepper and Tabasco sauce.

Through the years we’ve used different cajun seasonings but a few years ago, we found Slap Ya Mama and bought it because the name was cute.  It quickly became our favorite.

This is a gift basket from Slap Ya Mama.  We’ve mostly  used the red (hot) and yellow (normal) versions.  I’ve never tried the white (white pepper blend) version.  The three containers of spice are packed in a pepper basket, along with a Slap Ya Mama apron.

This gift basket is going to be given away to a lucky blog reader.   Sorry, but I can only ship it to U. S. addresses please.

In order to get your name into the drawing, you’ll need to make your favorite cajun dish, share the recipe and a picture of the dish on your blog and then add a link here.  The link has to be to the specific post . . not to your main blog!  Your cajun dish can be something your family has loved for years or it can be something you’ve been wanting to try and now is a great reason to try it.

The drawing will be held on February 14.  Add your link any time between now and then to be entered.

Comments

  1. 1

    says

    Oh man I can’t wait to read the responses (recipes) for this! I haven’t had much Cajun food, but what I’ve tried I adore, so I am really looking forward to seeing the dishes everyone comes up with!

  2. 2

    bev says

    LOVE LOVE LOVE the Slap Your Mama spice!! I get it from DIL in Petal, Mississippi. ITs a staple at my house here in St Louis! Will look forward to the cajun recipes posted here.
    Thanks, Judy

  3. 3

    Cindy C. says

    I haven’t done Cajun before but after reading what posts are submitted, I might be trying a couple.

    Judy, your blog is so much fun. I’ve followed you for some time, only posted once or twice, but wanted to just tell you – you inspire me.

  4. 4

    says

    We’ll have to make a pot of Jambalaya. That’s the only Cajun food I think we make. It’s really good. DH likes things really spicy and hot, but I can’t handle things that make my mouth burn. I’ll let you know when I post about it!

  5. 5

    says

    Being a Northerner………I don’t think I’ve ever had anything “cajun”………I’m not sure what would make something cajun……I guess there is no hope for me!! We do things “spicy” here but I’m not sure if that’s the same thing!!!

    Karen L

  6. 7

    Sandra (Sandy Gail) says

    One of your readers will be so lucky to get that cajun seasoning! Here in the northeastern Oklahoma Ozarks I am having a terrible time finding ANY brand of cajun seasoning. I love it on fried catfish and put a tiny bit in just about everything else that I cook. I discovered that ordering online costs more for shipping than for the actual product.

    My introduction to cajun seasoning was in Lake Charles many years ago. We bought loads of fresh shrimp from a local lady and she gave me a can of cajun seasoning to go along with the shrimp. I’ve been hooked ever since. Best wishes to all the cooks who will be trying cajun seasoning now, thanks to you.

  7. 9

    says

    I can’t eat spicy foods so I won’t be involved in the giveaway. . . but my husband likes spicy things so maybe I’ll see if I can find the Slap Ya Mama around here in NJ so he can play with it on his food.

  8. 10

    says

    Just wait a couple weeks or months from now you’ll be mad when Chad comes home and makes all kinds of noise on the weekends. Glad you’re feeling better about him being gone.

  9. 11

    says

    Too hot for me! I’m a huge spicy wimp and my husband has spent at least 7 years trying to ease me into “real” Mexican food. All Mexican food must have sour cream, according to me! 😀

  10. 13

    Lynne in Hawaii says

    We used in (in a non-traditional way) just this week. Had vegetables over rice in a cheese sauce spiced with Slap Ya Mama (the red of course!).

  11. 14

    says

    Oh Judy! Have you been looking into my mind. I have been wanting to try the Slap Your Mama spices, but have been worried about which one to buy. Also I had already planned to make Shrimp Creole tonight. Now I know that isn’t cajun, but I have altered the recipe a bit to include a roux and tomatoes with okra. I will be sure to make a post on my blog. The recipe is already on my computer…lucky me. Just need to take pictures. Oh by the way! I am originally from the north, but love to experiment with foods.

  12. 15

    Vivian says

    I don’t have a blog so I cannot participate. Oh wait, I have never cooked anthing cajum in my life .either. I look forward to seeing what everyone is making and using some of the recipes that are posted.

    Great give away, Judy. I’m going to use it as a learning to cook cajun lesson. Well, on second thought, my husband does a lot of the cooking at our house, so maybe I’ll share the recipes with him.

    Don’t you just hate waiting to hear what Chad is doing? I usually get on the phone and call my son I(20 also) and just put up with his sighs of annoyance.

  13. 16

    says

    MMMMMMMMM….the Shrimp Creole was delicious. The pictures and recipe are now on my blog. It was exactly one month ago when we last had shrimp creole. I think we have had red beans and rice a couple of times since then. I have enough leftovers to give some to a couple of friend, my father can have some again tomorrow and if I make more rice Bill and I can each have a little for lunch.

  14. 17

    Pam says

    I’m afraid that what little cooking I do, tends to be a bit north and east of Cajun – more southern as DH and I have deep ties to Mississippi. I wonder if I can convince DH to let me try some jambalaya?

  15. 18

    says

    We don’t have “slap yo mama” seasoning here, but I love cajun food. So I made my version of Gumbo. The only okra we have here is frozen, but I do like okra! Thanks for prodding me to make a cajun dish, my sister took home some leftovers for my dad!

  16. 19

    ida says

    I’m not entering the contest, but I did want to share a couple recipes. I learned how to make these at the Cajun Cooking School in New Orleans.

    Chicken and Andouille File Gumbo

    1 fryer chicken, cut into pieces
    3 Tablespoonds Paul Prudhomme’s Poultry Magic
    1/2 cup oil
    1/2 cup flour
    2 cups onion, chopped
    1/2 cup bell pepper, chopped
    2 stalks celery, chopped
    8 cups hot chicken stock
    1 can tomatoes (16 oz)
    3 cloves garlic, minced
    salt
    cayenne pepper
    thyme
    bay leaves
    1 1/2 pounds andouille sausage (or other good smoked sausage)
    green onions, sliced
    parsley, chopped
    file powder

    In heavy Dutch Oven, brown in oil chicken that has been sprinkled with Paul Prudhomme’s Poultry magic. Remove chicken and set aside. (Re-measure the oil to make sure you have 1/2 cup.)

    Add onions and cook until they are translucent.

    Add bell pepper and celery. Cook five minutes more.

    Add hot stock, tomatoes, garlic and sasonings to taste (except file powder). Bring to a boil and reduce heat to simmer. Add chicken and sausage. Simmer to 1 1/2 to 2 hours.

    Adjust seasonings to taste and skim fat before serving. Serve over boiled rice. Garnish with green onion and parsley. Add file powder to at the table.

    Serves 8 to 10.

    Bread Pudding w/ Amaretto Sauce

    1 loaf stale French bread (10 oz)
    1 quart milk (if bread is really hard, you will probably need more)
    1/2 cup sugar
    1 cup raisins
    1 Tablespoon vanilla
    6 eggs

    PUDDING
    In a large bowl, soak bread in milk. Add sugar, raisins and vanilla. Add eggs. Mix very lightly. Place in a well-buttered baking dish.

    Bake at 375 for 30-45 minutes. Remove from oven. While hot, pole holes in cake with the end of a wooden spoon. Splash with amaretto liqueur. Pour hot Amaretto Sauce over bread pudding to penetrate the pudding as well as glaze the top.

    SAUCE
    1/4 pound (1 stick) unsalted butter
    1 cup powdered sugar
    1/4 cup Amaretto liqueur

    Over low heat, melt butter, add sugar, stirring constantly. Add amaretto. Heat slowly for one or two minutes.

    Serves 12.

  17. 20

    ida says

    I forgot the ROUX!! added now

    —–

    Chicken and Andouille File Gumbo

    1 fryer chicken, cut into pieces
    3 Tablespoonds Paul Prudhomme’s Poultry Magic
    1/2 cup oil
    1/2 cup flour
    2 cups onion, chopped
    1/2 cup bell pepper, chopped
    2 stalks celery, chopped
    8 cups hot chicken stock
    1 can tomatoes (16 oz)
    3 cloves garlic, minced
    salt
    cayenne pepper
    thyme
    bay leaves
    1 1/2 pounds andouille sausage (or other good smoked sausage)
    green onions, sliced
    parsley, chopped
    file powder

    In heavy Dutch Oven, brown in oil chicken that has been sprinkled with Paul Prudhomme’s Poultry magic. Remove chicken and set aside. (Re-measure the oil to make sure you have 1/2 cup.)

    In the same pot, make a dark brouwn roux using the oil and flour.

    Add onions and cook until they are translucent.

    Add bell pepper and celery. Cook five minutes more.

    Add hot stock, tomatoes, garlic and sasonings to taste (except file powder). Bring to a boil and reduce heat to simmer. Add chicken and sausage. Simmer to 1 1/2 to 2 hours.

    Adjust seasonings to taste and skim fat before serving. Serve over boiled rice. Garnish with green onion and parsley. Add file powder to at the table.

    Serves 8 to 10.

  18. 21

    says

    I have never had anything cajun before I had blackened cajun salmon at a picnic this summer. But salmon is not in season so I had to improvise and we made deep fried cajun tilapia It turned out pretty darn good. I can still fell some of the heat……now I will have to add cajun seasoning to more things. The lady at the picnic gave me her recipe for her spice mix. If you want the recipe, just let me know. 🙂

  19. 22

    says

    Yoo-hoo! I posted my dish on my blog. It’s been difficult not to fix it every week since you planted the seed, but I’m restraining myself.

    Of course, I went on auto pilot with Mr. Linky and can’t figure out how to fix it or delete it (seriously – I’m on my first cup of coffee): I put my main blog address rather than the link to the specific post. And here I was doing so well, following directions!

    Here it is (sigh): http://fiberbabble.blogspot.com/2009/02/testy-and-tasty.html

    Stop by and have a look – feel free to ooh and aah over the pretty picture 🙂

    I think I’ll go visit the competition – I’m sure I’ll find plenty of recipes to try!

  20. 23

    says

    Well, Judy, Jeff’s gumbo recipe is up! I will eventually post more of Jeff’s duck recipes as we cook them. You ought to taste his duck filet and duck kabobs! MMMMM! That will give Chad several different ways to cook what he gets next year.

    Thanks so much for this challenge!

  21. 24

    says

    Hey, where did the smiley face come from by my link? Did I do that? I don’t even KNOW how to do that! LOL.

    Love all the recipes!

  22. 25

    says

    Foodsaver,,,,,,, I had seen those in costco and always throught, Judy L uses one and she just love it. How would I use it… first of course to save food, Alot of food goes to waiste because I do not eat it fast enough. I live by myself and a cat and a Chihuahua
    female I rescued. Since I had had Ginger she thinks she died and went to heaven.
    The next Thing I would use a food saver for is bagging up all those blocks I made as experiments and then do not use. I could keep them really sorted out for when I get ready to use them
    But saving food would really be the best. When you are cooking for only one person, there is always extra left overs, and the zip lock bags always get freezer burn.
    Thanks again Judy, I use love getting up in the morning and reading what new.
    Nancy L.
    San Diego ca.