Seasoned Fish Fry Mix 
Crispy Creole Fish Fry Mix 
Pepper Sauce 
Original Creole Seasoning 
Creole Spam Musubi
Creole flair meets island comfort in this Creole Spam Musubi recipe by @ChefBradleyBayou. With crispy SPAM…
Get RecipeThis classic fried shrimp po’boy is full of crunch and Cajun flavors that @creoleseoul says taste like home!
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Ingredients
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1 Pound Medium Shrimp, Peeled and Deveined
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1 Box Tony’s Seasoned Fish Fry Mix or Crispy Creole Fish Fry Mix (Depending on Your Preference)
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1 Cup Buttermilk
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1/4 Cup Tony’s Pepper Sauce
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1 Tomato, Sliced
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Head of Lettuce, Shredded
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Dill Pickles, Sliced
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1 Tablespoon Butter
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French Bread Loaf
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Mayonnaise, to Taste
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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Canola or Vegetable Oil for Frying
- Clear
Directions
- Add shrimp to bowl and pour in buttermilk and Tony’s Pepper Sauce. Sprinkle on Tony’s seasoning and Italian seasoning to taste and stir to combine everything together.
- Pour Tony’s fish fry mix into a shallow dish.
- Fill a heavy bottomed pot halfway with cooking oil. Once heated, take shrimp in batches and coat in the fry batter, then carefully drop shrimp in the oil.
- After 3-4 minutes of frying, remove the shrimp from the oil and place them on a paper towel-lined plate. Repeat with remaining shrimp.
- In a separate skillet, melt butter over medium-low heat.
- Slice open the French bread and place the bread face down into the skilled for 2 minutes, or until the bread is browned.
- To assemble the po’boy, cover both sides of the bread with mayo. Next on the bottom half, lay out the tomato slices followed by the pickles on top. Then, pile on the fried shrimp and add the shredded lettuce on top. Fold the top of the bread over and enjoy!
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