Cajun Popcorn Batter Fried Crawfish Recipes

CAJUN POPCORN

Cajun Popcorn image

"Authentic Cajun popcorn is actually deep-fried crawfish tails seasoned with peppery spices," explains Bogalusa, Louisiana field editor Ruby Williams. "But we like this lighter, simpler version made with real popcorn. It's our favorite TV snack."

Provided by Taste of Home

Categories Snacks

Time 10m

Yield 3 quarts.

Number Of Ingredients 10

Ingredients

1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons canola oil
3 quarts popped popcorn

Steps:

In a small bowl, combine the first eight ingredients; set aside. In a small saucepan, heat oil over medium for 1 minute; add seasonings. Cook and stir over low heat for 1 minute. Place the popcorn in a large bowl; add seasoning mixture and toss to coat.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 294mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

CAJUN POPCORN (BATTER-FRIED CRAWFISH)

Cajun Popcorn (Batter-Fried Crawfish) image

Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul's Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.

Provided by Paul Prudhomme

Categories dinner, finger foods, appetizer, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds crawfish tails, peeled, or very small shrimp, peeled and deveined
2 eggs, well beaten
1 1/4 cups milk
1/2 cup corn flour (see note)
1/2 cup all-purpose flour
1 teaspoon sugar
Salt to taste if desired
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon finely ground white pepper
1/8 teaspoon finely ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme leaves
1/8 teaspoon pulverized ground bay leaves
Oil for deep frying
Garlic mayonnaise

Steps:

Prepare the crawfish or shrimp and set aside.
Blend eggs and milk; beat well.
In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 35 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 899 milligrams, Sugar 3 grams, TransFat 0 grams

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