Paul’s Cajun Popcorn

Paul Prudhomme is as cagey with names as with cast-iron skillets. By calling deep-fried crawfish tails “Cajun popcorn” instead of their traditional name, fried crawdaddies, he has made a regional dish national. Fresh peeled crawfish tails are of course best, but you can use the same hot-pepper seasoning and crisp corn-flour coating to make small shrimps or bay scallops into Cajun popcorn. At his K-Paul’s Louisiana Kitchen, Paul serves this finger food with what he calls a Cajun martini, whi