COPYCAT POPEYES RED BEANS AND RICE RECIPE - TOP SECRET R…
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.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Nutrition Facts : Calories 371 calories
RED BEANS AND RICE RECIPE | THE NEELYS - FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
- While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
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Reviews 3.5
Total Time 1 hours 55 minutes
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- When multicooker has finished, carefully turn steam release handle on multicooker to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 4 minutes.) Remove lid from cooker, and stir. Remove ham hock, and let stand until cool enough to handle. Remove and discard thyme and bay leaves. Remove all meat from ham hock, discarding bone and fat; chop meat. Add meat to bean mixture, and stir to combine. Serve immediately with rice, and top servings with scallions. Serve with hot sauce, if desired.
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RED BEANS AND RICE RECIPE | THE NEELYS - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 10 minutes
Category main-dish
Reviews 4.5
Total Time 2 hours 10 minutes
Category main-dish
- While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
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Calories 249.4 per serving
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Reviews 5.0
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Calories 511.8 per serving
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Reviews 5.0
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Calories 511.8 per serving
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Total Time 0 minutes
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From bettycrocker.com
Reviews 4.5
Total Time 8 hours 15 minutes
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Reviews 4.5
Total Time 8 hours 15 minutes
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This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. —Linda Emery, Bearden, Arkansas
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Side Dishes
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