Cajun Popcorn Recipes

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BUTTERY CAJUN POPCORN

Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! -Beth Stengel, North Hollywood, California

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 3 quarts.

Number Of Ingredients 5



Buttery Cajun Popcorn image

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.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 256mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

12 cups air-popped popcorn
1/4 cup butter, melted
2 tablespoons lime juice
4-1/2 teaspoons Cajun seasoning
4 to 5 tablespoons grated Parmesan cheese

CAJUN-SPICED POPCORN

Popcorn is roasted with butter and a blend of spices to make an addictive snack. I make this for watching movies or even sports.

Provided by Rhiannone

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 30m

Yield 20

Number Of Ingredients 8



Cajun-Spiced Popcorn image

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.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 5.3 g, Cholesterol 12.2 mg, Fat 9.4 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 311.7 mg, Sugar 0.2 g

20 cups popped popcorn
½ cup butter or margarine, melted
2 teaspoons paprika
2 teaspoons lemon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper

SPICY CAJUN POPCORN

If you love spicy then this is for you, the amount of cayenne may be adjust to suit heat level and the popcorn may be popped days in advance and kept in a plastic bag :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 9-10 cups

Number Of Ingredients 7



Spicy Cajun Popcorn image

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.

Nutrition Facts : Calories 81.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.6, Sodium 37.2, Carbohydrate 7.3, Fiber 1.4, Sugar 0.2, Protein 1.3

1/4 cup butter, melted (no subs!)
2 1/2 quarts popped popcorn (plain or butter flavor)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder (or to taste)
cayenne pepper (I use about 1/8 - 1/2 teaspoon)
salt

CAJUN POPCORN (BATTER-FRIED CRAWFISH)

Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul's Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.

Provided by Paul Prudhomme

Categories     dinner, finger foods, appetizer, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 16



Cajun Popcorn (Batter-Fried Crawfish) image

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.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 35 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 899 milligrams, Sugar 3 grams, TransFat 0 grams

2 pounds crawfish tails, peeled, or very small shrimp, peeled and deveined
2 eggs, well beaten
1 1/4 cups milk
1/2 cup corn flour (see note)
1/2 cup all-purpose flour
1 teaspoon sugar
Salt to taste if desired
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon finely ground white pepper
1/8 teaspoon finely ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme leaves
1/8 teaspoon pulverized ground bay leaves
Oil for deep frying
Garlic mayonnaise

CAJUN POPCORN

Take a Mardi Gras celebration from start to snack in 10 minutes flat with jazzed-up popcorn.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Cajun Popcorn image

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.

Nutrition Facts : Calories 138 g, Fat 7 g, Fiber 1 g, Protein 4 g

2 1/4 teaspoons coarse salt
1 1/4 teaspoons paprika
1/2 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground thyme
1/2 to 3/4 teaspoon cayenne pepper
1/4 cup melted butter
24 cups plain popped popcorn (from 1 cup kernels or 4 microwave packages)

CAJUN POPCORN SPICE

Although there are several recipes for Cajun flavored popcorn posted, this fiery blend has a unique combination of spices. Use this on your favorite popcorn popped in a microwave, on the stove or using popcorn popper. You will need a little moisture to get the spices to adhere, the choice (butter, margarine or a low calorie butter substitute) is yours. Store the spice in a air-tight container as you would other spice blends.

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 4m

Yield 1/3 cups

Number Of Ingredients 9



Cajun Popcorn Spice image

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!

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 teaspoon black pepper
1 teaspoon dry basil
1 teaspoon dried oregano
1/2-1 teaspoon cayenne pepper
1/2 tablespoon salt (optional)

CAJUN POPCORN WITH GARLIC MAYONNAISE

Made popular by chef Paul Prudhomme back in the 80s. Key to success-fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn becomes soggy.

Provided by ratherbeswimmin

Categories     Cajun

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16



Cajun Popcorn With Garlic Mayonnaise image

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.

Nutrition Facts : Calories 400.9, Fat 18.3, SaturatedFat 3.9, Cholesterol 249.5, Sodium 808.9, Carbohydrate 29.3, Fiber 0.8, Sugar 3.5, Protein 28.9

1 cup mayonnaise
1 -2 garlic clove, minced
Tabasco sauce, to taste
2 large eggs, beaten
1 1/4 cups milk
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon dried basil, crumbled
vegetable oil, for frying
2 lbs crawfish tails (or small shrimp, peeled and deveined)

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