How to Make Cajun Popcorn

This is a variation of a recipe made famous by Paul Prudhomme, the Cajun culinary god. The New Orleans dish is so named because they're eaten by the handful, just like popcorn. Because crawfish, or crayfish, tails are not widely available, this dish is more likely to be made with small 60-80 shrimp, usually called popcorn shrimp (the numbers refer to the piece count per pound). You can use whatever shellfish you choose or that is available. The recipe remains the same in either case. Serves eight as an appetizer, or three to four as an entrée.

Things You'll Need

  • Large heavy bottom pot or deep-fat fryer
  • Deep frying or candy thermometer
  • Slotted metal spoon
  • Large paper or plastic bag
  • 2 lbs. crawfish tails partially cooked, shelled, or
  • 2 lbs. raw shrimp, 60-80 size, shelled, cleaned, without tails
  • ¼ cup water
  • 2 qt. vegetable oil
  • Coarse sea salt to taste For the seasoning mixture:
  • 2 tsp. salt
  • 2 tsp. sweet paprika
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sugar
  • 1 tsp. freshly ground black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano For the Coating:
  • 2 cups flour
  • ½ cup finely ground cornmeal
  • 2 tbsp. sweet paprika
  • 2 tsp. dried oregano
  • 2 tsp. sugar

Instructions

  1. Blend the seasoning mixture ingredients together in a mixing bowl. Toss the crawfish or shrimp in the seasoning mix. Cover and refrigerate for at least two hours.

  2. When ready to cook, heat the oil in the pot or fryer until it reaches 375 degrees. While the oil is heating, combine all of the ingredients for the coating together in the bag. Close and shake well to mix.

  3. Remove the shellfish from the refrigerator and sprinkle the water over them to moisten each piece. Add the shellfish to the bag, close twist and close tightly and shake well.

  4. Open the bag and carefully put just one handful of the crayfish or shrimp into the fryer. Cook each batch for 1 to 2 minutes, or until they are golden brown and crunchy. Remove with the slotted spoon and drain onto paper towels.

  5. Continue frying the rest of the shellfish, batch by batch, until all are finished. Sprinkle the Cajun Popcorn with the sea salt and serve immediately.

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