AFC Enterprises, Inc., through its ownership of the Popeyes Chicken and Biscuits and Churchs Chicken chains, holds the number two position in the U.S. fast-food chicken sector, trailing only KFC. . The Popeyes chain, specializing in a Cajun-style fried chicken that is spicier than most conventional recipes, consists of 1,325 units, 1,152 of which are franchised.

The first Popeyes was opened by Al Copeland in June 1972. By the early 1980s, Popeyes was the third largest fast-food chicken chain, behind KFC and Churchs. New menu items included chicken tacos, barbecued beans, red beans and rice, and, most important, a new biscuit.

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Jambalaya



JAMBALAYA
Popeye's Copycat Recipe

Serves 8


2 cups enriched white rice
non-stick cooking spray
3 boneless, skinless chicken breast halves
3 andouille (or spicy) sausages, diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 bay leaf, fresh or dried
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (more if needed)
1 can (14-oz.) diced tomatoes in juice
1 can (14-oz.) chicken stock or broth
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
3 chopped scallions
fresh thyme, chopped for garnish


Cook rice to package directions. Cube chicken and dice sausage. Chop onion, celery,and green pepper.

Heat a large, deep skillet or place a pot over medium high heat. Liberally spray with nonstick cooking spray. Add chicken (sprinkle with salt, if desired) and brown 3-4 minutes. Add diced sausage, and cook 2-3 minutes more. Add onion, celery, green pepper, bay leaf, and cayenne pepper.  Add and saute vegetables about 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth; season with cayenne pepper, cumin, chili powder, poultry seasoning, and Worcestershire. Bring liquids to a boil.

Remove pot from the heat (or turn off skillet). Gradually mix in rice. Remove bay leaf. Allow to sit a few minutes, mix in chopped scallions. Dish and garnish with thyme.


Etouffee


This dish was a limited time offer at Popeye's for Crawfish Festival in 2011.
Etouffee is French for smothered and New Orleans for delicious. This rich and spicy Cajun stew is traditionally made with crawfish and vegetables, though shrimp is often substituted when crawfish is out of season. The etouffee starts with a dark roux (a mixture of flour and oil) which gives the dish its distinctive color. Cayenne pepper gives the dish a kick, while onions, green peppers and a bit of garlic intensify the flavor. After the seafood is added and cooked, the stew is served over a steaming mound of rice.



ETOUFFEE
Popeye's Copycat Recipe


2 pounds peeled and deveined raw shrimp
Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness)
4 tablespoons butter
3 tablespoons of flour
1/2 cup diced onions
1/2 cup celery, sliced thin
1/2 cup diced green bell pepper
salt and fresh ground black pepper to taste
3 cups chicken stock
1/2 cup diced tomatoes
1 small bay leaf
1 teaspoon Worcestershire sauce
1/2 cup minced green onions
1 teaspoon hot sauce, or to taste
8 cups cooked white rice



In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.

Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.

Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.

Crawfish Festival


For a limited time, get Popeyes Crawfish Tackle Box featuring premium crawfish, marinated in Louisiana seasonings and cooked to perfection.  Served with Cajun fries and a buttermilk biscuit for just $4.99.  It’s a true Louisiana seafood meal in fast food world.
Also available during Popeyes “2nd Annual Crawfish Festival”… some other crawfish offerings:

  • Crawfish Traveler—served with Creamy Horseradish Sauce. Great addition to any family meal, or for on the go snacking.
  • Crawfish Po’Boy—traditional favorite served on a warm baguette with lettuce, pickles and Creamy Horseradish Sauce. Perfect for those who want a hearty meal with a Cajun twist.
  • Crawfish Etouffee—traditional Louisiana “one pot” dish features seasoned rice smothered with a rich sauce of crawfish, veggies and spices.  Etouffee is sold alone as a 16oz Big Easy Bowl, or as a regular side.

Mardi Gras Cheesecake




MARDI GRAS CHEESECAKE
Popeyes Copycat Recipe

Crust:
15 graham crackers, crushed
2 tablespoons butter, melted

Filling:
4 (8 oz.) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all purpose flour

Preheat oven to 350 degrees. Grease a 9 inch springform pan.  In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.  In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Popcorn Chicken and Shrimp




POPCORN CHICKEN and SHRIMP
Popeyes Copycat Recipe

peeled shrimp or bite size chicken pieces
6 cups vegetable oil or olive oil, for frying
2/3 cup all purpose flour
1 tablespoon salt
2 tablespoons ground white pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
3 eggs

Heat oil over medium heat in a deep fryer or in a deep cast iron skillet on the stove.  Combine the flour, salt, peppers, and paprika in a bowl.  In another bowl, break eggs and beat until well blended.  Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature

Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp is a dark golden brown.  Drain shrimp on paper towels and serve warm.



CAJUN SURF and TURF
Why choose? Since you are cooking at home you can do whatever you want.  The basic batter recipe is good for fish, shrimp, crawfish and chicken so pick and choose what you like.





POBOY SUBS
Turn your popcorn chicken, fish or seafood  into a Popeyes PoBoy by serving them on French bread  "dressed" with lettuce and tomatoes as they say in New Orleans.  I like my Shrimp PoBoy with both cocktail and tartar sauce and make Chicken PoBoys with BBQ and Tabasco sauce.  It's your kitchen so do what you want your way!