Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

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

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more