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Spam and Egg Fried Rice
Spam and Egg Fried Rice
SPAM and egg fried rice is commonly eaten in many Asian cultures. It’s inexpensive and quick and easy to make; giving you your bang for your buck.
Ingredients
- 2 cups day old cooked white rice
- 1/2 can SPAM diced into small cubes
- 4 large eggs beaten
- 1 small onion diced
- 4 green onions chopped
- 2 tsp light soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1/4 cup vegetable oil
- sesame oil
Instructions
- Heat 1 tbsp of the cooking oil in a large sauté pan or wok over medium high heat. Add the beaten eggs to the pan. Allow to set for a minute.
- Scramble the eggs. Cook for another minute and remove from the pan.
- Add the rest of the cooking oil to the pan. Add in the spam and onion. Cook for 4 minutes.
- Add in the rice. Break up all of the clumps. Fry for 4 minutes.
- Season the rice with soy sauce, fish sauce, and sugar.
- Add the eggs back into the rice along with the green onions. Cook for 2 more minutes.
Shrimp Etouffee
Shrimp Etouffee
Etouffee is another classic dish from Louisiana. This extremely rich seafood gravy has a ton of shrimp(or crawfish) that gets ladled over steamed rice.
Ingredients
- 1/4 cup onion diced
- 1/4 cup celery diced
- 1/4 cup green bell pepper diced
- 1/4 cup vegetable oil
- 1/3 cup flour
- 1 tbsp creole seasoning
- 1 1/2 cups seafood stock
- 1 stick butter
- 1 lb 26/30 ct. shrimp peeled and deveined
- 1/2 cup green onions chopped
Instructions
- Heat up the oil in a large sauté pan over medium high heat. Add in the flour and whisk continuously for 5 minutes.
- Whisk in the vegetables and 1/2 tbsp of the creole seasoning. Cook for 5 minutes.
- Set the roux of vegetables aside.
- In another sauté pan, melt half of the butter. Add in the shrimp and green onions. Cook for a minute.
- Add the shrimp to the roux along with the seafood stock, butter, and the rest of the creole seasoning. Cook for 5 minutes.
Fried Shrimp Po’Boy
Fried Shrimp Po’Boy
The Po’Boy is a traditional sandwich from Louisiana. It is said that the po’boy was created in the early 1900’s to feed striking streetcar workers. The original sandwich consisted of French bread filled with fried potatoes and gravy. Po’Boys today are filled with fried shrimp, fried oysters, fried catfish; just to name a few. A dressed po’boy will have lettuce, tomatoes, pickles, and remoulade sauce.
Ingredients
Fried Shrimp
- 1 lb 26/30 shrimp peeled and deveined; tails removed
- 1 tbsp creole seasoning
- 1/2 cup buttermilk
- 2 tbsp hot sauce
- 3/4 cup flour
- 1/2 cup white cornmeal
- vegetable oil for frying
Remoulade
- 1 cup mayonnaise
- 2 tbsp pickle relish
- 1 tbsp lemon juice
- 2 tsp hot sauce
- 2 tsp capers chopped
- 1 1/2 tsp paprika
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 3 garlic cloves minced
Po’Boy
- French baguette toasted
- lettuce shredded
- tomatoes sliced
- pickles
Instructions
- Mix all of the remoulade ingredients together. Refrigerate until ready for use.
- Season the shrimp with 1 tsp of creole seasoning.
- Mix together the flour, cornmeal, and 2 tsp of the creole seasoning.
- Mix together the buttermilk and hot sauce.
- Add the shrimp to the buttermilk.
- Dredge the shrimp in the flour mix.
- For an extra thick breading, dip the shrimp back in the buttermilk, then the flour mix.
- Heat up 1/2” of oil in a sauté pan over medium high heat. Add the shrimp to the oil, making sure to not overcrowd the pan.
- Fry the shrimp for 2-3 minutes a side.
- Drain the grease on a rack. Season the shrimp with the rest of the creole seasoning.
Sandwich Assembly
- Spread a liberal amount of remoulade across both sides of the baguette.
- Top with lettuce, tomatoes, and pickles.
- Top with some fried shrimp.
