Best Cajun Popcorn Recipes

CAJUN-SPICED POPCORN

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.

CAJUN POPCORN (BATTER-FRIED CRAWFISH)

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.

CAJUN 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.

CAJUN POPCORN SHRIMP SANDWICHES

Steps:

• In a bowl, combine butter, garlic powder and Cajun seasoning. Toss with shrimp. Prepare shrimp according to package directions for baking. , Combine the mayonnaise, pepper sauce, relish and mustard. Spread into warmed pitas. Fill pitas with shrimp, lettuce and tomato slices.

CAJUN-SPICED POPCORN

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.

CAJUN POPCORN

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.

CAJUN POPCORN SPICE

Steps:

• Chef's Note: The amount of cayenne is a matter of taste but also the heat level of your paprika. If you are in the slightest bit timid, start with 1/2 teaspoon, blend and add more if desired.
• Mix all spices together in spice grinder or mini processor. Pulse quickly to mix spices and to break up the leaves of the herbs.
• Sprinkle on popcorn to taste. Hot stuff!

CAJUN POPCORN SHRIMP

Steps:

• Rinse shrimp in cold water.
• Drain well and set aside in a cool place until needed.
• Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place.
• In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper.
• Gradually whisk in the egg mixture, blending well.
• Cover the batter and then let stand for about 1 hour at room temperature.
• Heat 2 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees.
• Dip the shrimp into the batter and fry in small batches for 2 to 3 minutes, turning to color evenly until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Serve hot with your favorite dip.

BUTTERY CAJUN POPCORN

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.

CAJUN POPCORN WITH GARLIC MAYONNAISE

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.

SPICY CAJUN POPCORN

Steps:

• Set oven to 300 degrees.
• In a large bowl, mix/toss the popcorn with the melted butter.
• In another small bowl combine paprika, garlic powder, onion powder, cayenne pepper and salt.
• Sprinkle the paprika mixture over the popcorn in the bowl; toss to coat evenly.
• Spread the popcorn evenly in a single layer on a baking sheet.
• Bake for about 10 minutes.
• Best served warm.

FUN ESSENTIALS: CAJUN SPICY POPCORN CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Combine the chicken with the fresh buttermilk, in a non-reactive bowl.
• 4. Cover and refrigerate for 1 hour.
• 5. Remove the stem and seeds from the dried ancho chili.
• 6. Use a spice grinder, or blender to grind into a powder.
• 7. Add the flour, baking powder, Cajun spice, salt, pepper, garlic powder, and ground ancho chili, to a large bowl, and combine.
• 8. Remove the chicken from the buttermilk and shake off any excess liquid.
• 9. Work in batches and add the chicken bites to the flour/spice mixture.
• 10. Place the chicken on a piece of parchment paper.
• 11. Chef's Note: Add the oil to a pot, and heat up to 350f (175c).
• 12. Fry the chicken in batches (don't crowd the pot), until it's nice and golden brown, about 4 - 6 minutes, per batch.
• 13. Drain on paper towels.
• 14. Serve with your favorite dipping sauce. Enjoy.
• 15. DIPPING SAUCE IDEAS
• 16. Sauce #1: Honey Mustard (mild) 1/2 cup mayo, plain variety 2 tablespoons Dijon mustard, I prefer Grey Poupon 2 tablespoons fresh clover honey 1 tablespoon white vinegar 1/2 teaspoon garlic powder salt, kosher variety, to taste black pepper, freshly ground, to taste
• 17. Chili Sauce (spicy) 1/2 cup sweet chili sauce 1/4 cup ketchup 1 tablespoon Sriracha 1 tablespoon soy sauce 2 tablespoons rice vinegar
• 18. Keep the faith, and keep cooking.

CAJUN POPCORN SHRIMP

Steps:

• Peel and devein the shrimp. Cut into 1/2-inch pieces. Combine the flour, cayenne, chili powder, cumin, black pepper and salt in medium-size bowl. Heat oil in deep fryer. Dredge the shrimp in the seasoned flour, shaking off any excess. Fry them quickly over high heat until brown and crisp. Drain on paper towels and serve immediately. Serving suggestion: Serve with tartar sauce, fresh lemon and Tabasco. Note: For shrimp po'boy sandwiches, leave shrimp whole or halved when frying. Slice French sandwich-sized baguettes in half, pull out some of the bread, brush with olive oil and heat under the broiler until the halves are crisp and brown. Stuff with shrimp, slivered iceberg lettuce and sliced tomatoes, and dress with Spicy Tartar Sauce or remoulade sauce. Makes 8 hors d'oeuvre servings.