new to me fried shrimp

[redfish chaser]

Here ya'll go fellas,
Straight from Cajun Country,

Fry 1# bacon dry, remove and set aside
cook 6-cups white medium grain rice
In bacon drippings, saute 2 onions, scrapping bottom of pot to lift bacon residue
Once onions are carmelized add 1 to 2 pounds shrimp (40-50 count)
saute shrimp till they turn pink and let their water go.
Lean pot over and remove 90% of the water (gravy), reserve
Crack 12 eggs into the shrimp and onions, stirred to scramble
Once eggs are cooked and not runny and no extra moisture is present
Slowly stir in rice, add reserved gravy slowly for desired moisture level
"it may not take all the gravy to reach the right moisture level"
The right moisture level is, not so much as to cause the gravy to pool in the bottom of the pot, but enough to make each bite moist.
While you are stirring in the rice crumble the bacon into the mix and begin seasoning to taste.
We use Tony Chachere seasoning a lot here but you can use salt, garlic powder and red pepper.

Some people would call this "shrimp fried rice" or a type of "jambalaya".
I don't care what you call it, just call me when you are cooking some.

Note: You can substitute pork or a favorite meat for the shrimp just adjust cook time to insure fully cooked meats.