POPEYES CAJUN RICE RECIPES

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POPEYES CAJUN GRAVY RECIPE | TOP SECRET RECIPES



Popeyes Cajun Gravy Recipe | Top Secret Recipes image

Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop. Complete your meal with my recipe for Popeyes Famous Fried Chicken.  Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 45 minutes0S

Prep Time 22 minutes30S

Cook Time 22 minutes30S

Nutrition Facts : Calories 30 calories

POPEYES CAJUN RICE - COPYCAT RECIPE - FOOD.COM



Popeyes Cajun Rice - Copycat Recipe - Food.com image

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!

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/2 cup finely diced bell pepper
1/3 cup diced green onion
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon ground red pepper
4 cups long grain rice, cooked and drained
1/4-1/3 cup water
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 883.2, FatContent 12.6, SaturatedFatContent 5, CholesterolContent 73.7, SodiumContent 86.7, CarbohydrateContent 149.8, FiberContent 3, SugarContent 0.9, ProteinContent 36.3

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I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here.  Source: Top Secret Recipes Unlocked by Todd Wilbur.
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