Cajun Popcorn

Ingredients

1 lb Crawfish Tail Meat

2 cups Flour

1 /3 cup Creole Seasoning

Remoulade Sauce for dipping

Instructions

Pour peanut oil 2 inches deep into a skillet. Bring oil to 365 degrees.

Place crawfish in a bowl, separating the tails (Do not squeeze the fat out of the crawfish). Sprinkle two Tablespoons of Creole Seasoning over crawfish. Combine the remaining Creole Seasoning with the flour and stir to combine.

Use a slotted spoon to remove crawfish from the bowl. Toss the drained crawfish tail meat in the flour thoroughly. Shake off any excess flour and fry for approximately two minutes until golden. Be careful not to over fry the crawfish. Serve with remoulade sauce (recipe page XX) for dipping.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

RobertStJohn.com