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.

[garagenc]

Sounds good Red, I might have to try that next week. I have some shrimp I bought off the boat and want to us them.

How much bacon do you fry?

[redfish chaser]

Bacon amounts vary by the cooks liking. For me the more the better. But I use a pack for a meal that size. Besides you will sneak a few pieces out the tray while you are cooking. I know I do, the saltiness goes good with my Corona.
I will reach into my bag of Cajun goodies in the next few weeks and share some of the good eats (recipes) with ya'll. Next weekend I have to cook a seafood gumbo for a Superbowl party I attend every year. It's gonna have 2 gallons shrimp stock, blue crab meat 5# white 3# dark, 10 quarts shrimp, 2# crawfish with fat, 4 doz. raw oysters and about 3 doz crab dressed crab bodies. Seasoning will be courtesy of what the Cajuns call the holy trinity of cooking (onions, bell peppers and garlic) with salt and red pepper to bring it all together. I will cook it the day before it's needed so it can be chilled over night. A gumbo is always better the next day.
I'm hoping the 2 gallons of stock will cover all that material, I really did not want to add any straight water.

[redfish chaser]

I am at risk of losing my Cajun status, I forgot the roux in the gumbo on my last post. I hope no others Cajuns read that post, they may tell on me.
lol
Well at least I only forgot it in the post, not in the actual gumbo.

[Stinky_Hooker]

Im in Mobile and noticed that..you could get into trouble round there!


Man I wish I was your next door neighbor for some of those super bowl eats!!!


Yall getting some good oysters? We just started getting some good ones from Bayou La Batre and Coden again here since the oil spill. They been crappy ones from the east coast of FL. (where they said they came from)

[redfish chaser]

Wow, that gumbo really tasted good. The only changes to the ingredients was in the stock. The 2 gallons that were in the freezer did not smell right so I was not going to chance ruining all that seafood. So someone else had a quart that they gave me. So it ended up 5 gallons water, 1 quart shrimp stock, 3 pints roux then the rest of the seafood in the above post.
It ended up at about 50 quarts of gumbo. The crowd the saturday night before superbowl sunday was about 100 people. That pot only lasted about 3 hours after the first bowl went out. Oh, as for seasoning, about 1/2 cup salt, 1/2 cup red pepper and 2 bottles Paul Prudhome Seafood Magic.

[redfish chaser]

I forgot to answer the oyster question. I put some small ones in that gumbo. But ate some really nice, firm and salty ones raw Saturday afternoon. At that party we usually have a couple of sacks to open and I usually get picked to open them. This year they came already shucked, I wasn't complaining, ready to slurp down. Ahhhh, one of the benefits of living here. Fresh seafood of all kinds whenever the desire hits.

CAN YA'LL TELL I LOVE LOUISIANA???