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

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more