Cajun Popcorn Recipes
CAJUN POPCORN
"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
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-SPICED POPCORN
Popcorn is roasted with butter and a blend of spices to make an addictive snack. I make this for watching movies or even sports.
Provided by Rhiannone
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
- In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
- Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 5.3 g, Cholesterol 12.2 mg, Fat 9.4 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 311.7 mg, Sugar 0.2 g
CAJUN POPCORN
Take a Mardi Gras celebration from start to snack in 10 minutes flat with jazzed-up popcorn.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a small bowl, stir together salt, paprika, garlic powder, onion powder, pepper, oregano, thyme, and cayenne pepper. In a very large bowl, drizzle butter over popcorn and toss. Add spice mixture and toss to coat.
Nutrition Facts : Calories 138 g, Fat 7 g, Fiber 1 g, Protein 4 g
BUTTERY CAJUN POPCORN
Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! -Beth Stengel, North Hollywood, California
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 3 quarts.
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl. Combine butter and lime juice; drizzle over popcorn and toss to coat. Combine Cajun seasoning and cheese; sprinkle over popcorn and toss to coat.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 256mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CAJUN POPCORN (BATTER-FRIED CRAWFISH)
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
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
CAJUN POPCORN WITH GARLIC MAYONNAISE
Made popular by chef Paul Prudhomme back in the 80s. Key to success-fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn becomes soggy.
Provided by ratherbeswimmin
Categories Cajun
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, mix together the mayonnaise, garlic, and Tabasco; stir until blended; set aside, covered in the refrigerator.
- In another small bowl, combine the eggs and milk; whisk until well blended.
- In a big bowl, combine the flour, sugar, salt, two peppers, garlic powder, onion powder, thyme, and basil; stir to mix.
- Gradually whisk in the egg mixture until well blended; let the batter stand for 1 hour.
- In a large, heavy skillet or deep-fat fryer, heat 1 inch of oil to about 370° (but not below 350°) on a deep-fat thermometer.
- In batches, coat the crawfish with the batter, fry in hot oil, stirring, about 2 minutes or until golden and crisp, and drain on paper towels.
- Serve the popcorn hot with the garlic mayonnaise.
Nutrition Facts : Calories 400.9, Fat 18.3, SaturatedFat 3.9, Cholesterol 249.5, Sodium 808.9, Carbohydrate 29.3, Fiber 0.8, Sugar 3.5, Protein 28.9
CAJUN-SPICED POPCORN
This recipe came from Alan (my best friend in college). His parents are from Louisiana and this was his mom's recipe. We used to have poker parties all the time and this was one of our favorite things to serve. Popcorn is cheap, so we made a lot of different flavored popcorns.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 15m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- In small bowl, place 1 quart hot popped corn; set aside.
- In large bowl, pour butter over remaining popcorn.
- Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat.
- Spread on 15x10-inch baking; sheet and bake at 300°F for 3 minutes, or until desired crispness.
- Mix in reserved popcorn. Serve immediately or store in airtight container.
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