Blackened Shrimp Po'Boys and Blackened Sweet Potato Fries

So I have to tell you something.
I hate sandwiches.

Growing up, I called them "barfwiches."
All white bread and gummy in my lunchbox.

Note: I grew up in the 80s.  Sometimes things were totally rad.  But mostly everything either gagged you with a spoon or made you barf.

But Po'Boys...
Po'Boys are not sandwiches.
No duh.
And they are one of my favorite foods.
Totally rad.  Dude.

Something else I have to tell you is that at one time I was anti blackened anything.  It was a fad.  A silly thing to keep alive the incorrect belief that Cajun food = super spicy food.

Yet here I am with Blackened Sweet Potato Fries and Blackened Shrimp Po'Boys (not sandwiches).

Way gnarly!

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Blackened Shrimp Po'Boys
1 lb peeled shrimp
juice of 1/2 lemon
1- 1 1/2 tsp blackening seasoning (see below)
1 Tbsp vegetable oil
1 large loaf French bread
shredded lettuce
sliced tomato
mayo or blackened mayo (see below)

Toss shrimp with lemon juice and blackening seasoning in a bowl.  Let sit for about 20 minutes.  Slice the French bread into 2 large po'boys or 4 small ones.  Toast the bread if desired.  Have the bread, lettuce, tomato, and mayo ready for when the shrimp are finished.

Heat vegetable oil in a skillet over medium high heat.  Add the shrimp and saute until shrimp are cooked through.

Spread mayo or blackened mayo on the bottom of the po'boy bread.  Divide the shrimp between the po'boys, along with the lettuce and tomato.  Serve right away.

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Blackening Seasoning
1 Tbsp paprika
1/2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano

Combine all spices.  Store in an airtight container.  Makes about 1/3 cup.

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Blackened Mayo
use on blackened shrimp or fish po'boys or as a dip for french fries or sweet potato fries

1 cup mayo (I use Blue Plate)
4 tsp blackening seasoning

Mix together in a small bowl.  Cover and refrigerate for about an hour before using.

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Blackened Sweet Potato Fries
3 large sweet potatoes
2 Tbsp vegetable oil
1 - 1 1/2 Tbsp blackening seasoning

Preheat oven to 400 degrees.  Give the potatoes a head start by pricking with a fork and cooking in a microwave for 7-8 minutes.

Peel the sweet potatoes and cut into fries.  Toss with oil.  Sprinkle on seasoning and toss again.  Place in one layer on a baking pan.  Bake for 30-40 minutes, turning once, until done.

Serve with Blackened Mayo if desired.

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Shrimp Etouffee with Mushrooms

I'm going to tell you a little secret about a famous Cajun dish.
One where shortcuts are taken.

Even (if not especially) in highly praised, highly rated "Cajun restaurants."

 

True story.
But I'm not naming names.

Just know that rather than using a roux, many restaurants and home cooks turn to cream of mushroom soup to thicken etouffee (and even gravy).

Another true story: I've used a lot of cream of mushroom in my day.  A lot.
When I first learned to cook, it was the start of many meals.

Hell, I've made and eaten plenty of crawfish etouffee that started out with cream of mushroom soup.

The thing is, it kind of skeeves me out now.

But I do love mushrooms.  And I wondered what would happen if fresh mushrooms were added to shrimp etouffee.

What happened was that the mushrooms made the gravy even darker and richer than with just a roux.  And much darker than cream of mushroom soup would have.

Tips:
How to make shrimp stock
How to make a roux

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Shrimp Etouffee with Mushrooms

1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
8 oz button mushrooms, sliced
about 1/2 cup flour
1 stick butter
2 1/2 cups shrimp stock
1 to 1 1/2 tsp salt
1/2 tsp black pepper
1 to 1 1/2 tsp Tony's Creole Seasoning
1 bay leaf
1 lb peeled shrimp
1/4 cup chopped green onion, plus 2 Tbsp for serving
4 cups cooked rice

Have all the vegetables chopped before starting the roux.
In a cast iron or stainless steel pot, melt the butter over medium heat.  Sprinkle in 1/2 cup flour and stir.  Continue slowly stirring the mixture.  If pools of butter form, sprinkle in a small amount of flour.  Stir until the roux is the color of a shiny penny.

Add the onion, bell pepper, garlic, and mushrooms and saute for about 15 minutes.  Pour in the shrimp stock.  Add the seasonings and bay leaf.  Simmer for about 10 minutes.

Add the shrimp and 1/4 cup green onion.  Cover and simmer another 20 minutes (rice can be cooked during this time).  Serve over rice and sprinkle the remaining green onion over each serving.  Serves 4.


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Spicy Shrimp Etouffee

Another Mardi Gras over with.

Stray beads collected.  Streets swept clean.

And the grocery ads for Lenten seafood are pouring in.

Crawfish is usually the "go-to" when it comes to etouffee.  But since crawfish season has just started, prices are high ($16.99/lb for peeled tail meat).

 

And that just ain't happening, ya dig?

Shrimp make a mighty fine etouffee too.

This is a spicy shrimp etouffee with Tony's Creole Seasoning and a good helping of cayenne pepper and Louisiana hot sauce.  I also decided to make this more of a New Orleans etouffee than a Cajun one, adding a can of Ro-tel tomatoes.

If you've been around here for a while, you've probably noticed than I use an oil-based roux when I make gumbo.  Since etouffee is a simpler dish, I like to use a butter roux to add flavor and richness.

Tips:
How to make shrimp stock
How to make a roux


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Spicy Shrimp Etouffee

1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
about 1/2 cup flour
1 stick butter
1 can Ro-tel tomatoes (I use original flavor)
2 1/2 cups shrimp stock
1 to 1 1/2 tsp salt
1 tsp cayenne pepper
1 to 1 1/2 tsp Tony's Creole Seasoning
1 1/2 tsp Louisiana Hot Sauce
1 lb peeled shrimp
4 green onions, chopped and divided
4 cups cooked rice

Have all the vegetables chopped before starting the roux.
In a cast iron or stainless steel pot, melt the butter over medium heat.  Sprinkle in 1/2 cup flour and stir.  Continue slowly stirring the mixture.  If pools of butter form, sprinkle in a small amount of flour.  Stir until the roux is the color of a shiny penny.

Add the onion, bell pepper, and garlic and saute for about 10 minutes.  Pour in the ro-tel (including the juice) and shrimp stock.  Add the seasonings and hot sauce.  Simmer for about 10 minutes.

Add the shrimp and 2/3 of the green onion.  Cover and simmer another 20 minutes (rice can be cooked during this time).  Serve over rice and sprinkle the remaining green onion over each serving.  Pass hot sauce at the table.  Serves 4.


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