Louisiana cooking Archives - EECC Travels https://eecctravels.com/tag/louisiana-cooking/ Tue, 23 Jan 2018 02:33:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 135456257 Louisiana Kitchen: Cajun Shrimp Po-Boys https://eecctravels.com/cajun-shrimp-po-boys/?utm_source=rss&utm_medium=rss&utm_campaign=cajun-shrimp-po-boys https://eecctravels.com/cajun-shrimp-po-boys/#respond Tue, 23 Jan 2018 15:00:15 +0000 https://eecctravels.com/?p=872 There are a few dishes that scream Louisiana cuisine… gumbo, jambalaya and the po-boy.  One of our favorite sandwiches is the beer battered cajun shrimp po-boy.  Two things are very important… the batter must be thick and perfectly seasoned and the bread must be fresh and baked to perfection! Here is our recipe: Louisiana Kitchen: Cajun…
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]]> There are a few dishes that scream Louisiana cuisine… gumbo, jambalaya and the po-boy.  One of our favorite sandwiches is the beer battered cajun shrimp po-boy.  Two things are very important… the batter must be thick and perfectly seasoned and the bread must be fresh and baked to perfection!

Here is our recipe:

Louisiana Kitchen: Cajun Shrimp Po-Boys
 
Recipe Type: Sandwich
Cuisine: Louisiana / Cajun
Author: Jason – EECC Travels
Prep time:
Cook time:
Total time:
Serves: 4
Make a Louisiana favorite – the Cajun Shrimp Po-Boy (makes 4 sandwiches)
Ingredients
  • 2 pounds raw shrimp peeled
  • 2 fresh baked loaves French bread
  • Vegetable Oil
  • Lettuce
  • Tomato
  • Mayo & mustard (recommend Zatarain’s Creole Mustard)
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt (or more to taste)
  • 1 tsp black pepper (or more to taste)
  • 1 tsp cayenne pepper
  • 1 tsp Tony’s cajun seasoning
  • 1 cup milk
  • 1/2 cup beer
  • 1 egg
  • 1 tsp hot sauce (recommended Tobasco and Frank’s Red Hot)
Instructions
  1. If shrimp are frozen, thaw and put in colander to drain excess water
  2. In a mixing bowl, add all dry ingredients (cornmeal, flour, baking powder & seasonings) whisk together
  3. Add all wet ingredients (egg, milk, beer & hot sauce)
  4. Mix/whisk until smooth (no lumps)
  5. Check consistency, it should be thick to where it will easily coat the shrimp
  6. Refrigerate batter until ready to fry
  7. Slice ends off of the french bread and cut in half to approximately 6″ each
  8. Using a serrated blade cut through the middle opening the bread up for the sandwich
  9. Generously butter both sides of bread
  10. When the last batch of shrimp is in fryer, place bread under broiler in oven for 3-5 minutes
  11. Pre-heat oil to 375 degrees
  12. Set up a ‘shrimp station’ of: 1) drained shrimp 2) batter 3) drip tray to shake off excess batter 4) fryer 5) cookie sheet covered in paper towels
  13. Hand dip each shrimp in the batter, shake off the excess and place in fryer
  14. Fry for 5-8 minutes until golden brown (break up into smaller batches so fryer is not too full)
  15. Remove shrimp from fryer and place on paper towels to drain excess oil
  16. Add mayo and/or mustard on both sides of bread
  17. Place lettuce and tomato on one side of bread
  18. Pile on the fried shrimp
  19. Serve with pickle spear and chips or fries
  20. Take a picture of your epic creation and ENJOY!
 

Now for some pictures:

EECC Kitchen

Ingredients for batter for shrimp

EECC Kitchen

Fresh, fresh, fresh French bread

EECC Kitchen

Our brand spanking new copper fryer! Nice huh???

EECC Kitchen

Look at that beautiful golden brown shrimp perfection!

EECC Kitchen

The finished product… Cajun Beer Battered Fried Shrimp Po-Boy

Want to see us make these yummy sandwiches?  Here is the video:

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Thanks,
Alisa
EECC Travels

shrimp po-boy

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