Name: Cajun Popcorn with Garlic Mayonnaise
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: 1 cup mayonnaise; Tabasco sauce to taste; 1 garlic clove, minced; 2 large eggs, beaten; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon dried thyme, crumbled; 1¼ cups milk; 1 cup all-purpose flour; 1 teaspoon sugar; 2 pounds crawfish tails or small shrimp, peeled and deveined; ⅛ teaspoon dried basil, crumbled; Vegetable oil for frying

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Cajun popcorn, originally popularized in the 1980s by chef Paul Prudhomme at K-Paul’s Louisiana Kitchen in New Orleans, has to be one of the greatest innovations in modern Southern cookery and the ideal food for stylish cocktail parties. Since Paul served the crawfish with a thick sherry wine sauce at the restaurant, I have no idea how the garlic mayonnaise dip evolv