POPEYES CAJUN RICE - COPYCAT
This is my all time favorite! Forget about side dish... This is a meal on its own! Everytime I visit a Popeye's I make sure to always get this. Goes great with fried chicken! Feel free to add or take away any ingredients to make it to your liking!
Provided by Chef 009
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In fry pan, stir in ground beef and bell pepper.
- Cook over medium high heat until beef loses its pink color and bell pepper is soft.
- Remove excess grease.
- Turn temperature down to medium or medium low.
- Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone.
POPEYE'S CAJUN RICE - COPYCAT
Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. For a serious bayou experience, add more Cajun seasoning and red pepper flakes.
Provided by mailbelle
Categories Long Grain Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, combine the ground beef and green pepper and cook over medium-high heat until the beef loses its pink color and the pepper is soft.
- Pour off the excess fat and reduce the heat to medium-low.
- Add the remaining ingredients, then stir and cook together until the ground beef is completely cooked and the liquid is absorbed, 25 to 35 minutes.
POPEYES: CAJUN BATTERED FRIES
Make and share this Popeyes: Cajun Battered Fries recipe from Food.com.
Provided by Messiejessie625
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
- Preheat the oven to 400 degrees. Lightly mist a large nonstick baking sheet with oil spray. Set aside.
- Place the potato on a cutting board. Make straight cuts on the 4 long sides of the potato to remove some of the peel. Discard the trimmed pieces. Some skin will remain on the sides and the ends. With a knife, cut the potato lengthwise into 1/3"thick sticks. These can vary in length. On a scale, weigh 5 1/4 ounces of potatoes or measure 1 1/2 cups. Transfer the potato strips to the boiling water. Cook for exactly 3 minutes but no longer or they will break.Drain in a colander. Set aside for about 5 minutes to cool.
- Meanwhile, in a mixing bowl, combine the egg substitute, flour, paprika, black pepper, cayenne, garlic powder, and the remaining 3/4 teaspoon salt. With a fork, beat to mix. Add the potato strips. With hands, toss to coat well. Allow any excess egg-substitute mixture to drip off. Transfer to the reserved baking sheet. Arrange, not touching, in a single layer.
- Bake for 20 minutes, turning about every 5 minutes, or until crispy and golden.
Nutrition Facts : Calories 187.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 4110.7, Carbohydrate 39.3, Fiber 5.1, Sugar 2, Protein 6.7
POPEYES CAJUN GRAVY
A lip-smacking taste sensation from a popular fast food chain posted from an online source in response to a recipe request.
Provided by Molly53
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- First, make the roux by cooking the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.
- Add remaining ingredients, and bring to a boil.
- Cook for 10 minutes or until the mixture thickens.
Nutrition Facts : Calories 120.6, Fat 6.4, SaturatedFat 1, Cholesterol 1.1, Sodium 833.4, Carbohydrate 9.5, Fiber 0.3, Sugar 0.4, Protein 6
POPEYE'S FRIED CHICKEN COPYCAT
This recipe started very similarly to a copycat, however, with the help of some great commenters, With the help of others have modified this recipe to where it has nothing to do with his anymore. Special thanks to Navarro and elainerivhaywood- This recipe works best in a dutch oven or a deep fryer for that crunch everybody wants. Also make sure the chicken and batter are cold for better adhesion.
Provided by Kana K.
Categories Chicken
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
- In a large bowl, combine flour, salt, peppers, and paprika.
- Break the eggs into a separate bowl and beat until blended slowly adding the milk.
- Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
- Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
- To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
- Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
- When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.
Nutrition Facts : Calories 12197.4, Fat 1329.2, SaturatedFat 177.3, Cholesterol 575.1, Sodium 7345, Carbohydrate 77.6, Fiber 6, Sugar 1.8, Protein 33.2
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