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!

Dirty Rice


DIRTY RICE
Popeyes Copycat Recipe

Serves 4-6


1 pound lean ground beef
1/2 cup finely diced bell pepper
1/3 cup diced green onions
1/2 teaspoon garlic powder
1/2 teaspoon celery flakes
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
4 cups long grain rice, cooked and drained
1/4 cup water (more as needed)
1/4 teaspoon black pepper

In fry pan stir 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 - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.

Green Beans




GREEN BEANS
Popeyes Copycat Recipe

1/2 lb. sliced bacon, cut in 1/2 inch strips
1/4 lb. smoked ham, cut in 1/4 inch cubes
2 medium onions, rough chop approximately 3/4 inch cut
1 small bell pepper, rough chop
1/2 stalk celery, medium fine minced
2 cloves garlic, minced
1 stick of butter
1/4 cup flour
3 teaspoons seasoning salt Cajun/Creole (such as Chef Paul Prudhommes, Zatarains or Tony Chachere's available at grocery stores)
1 quart chicken stock
6 cans cut green beans, drained

Saute bacon and ham in butter until bacon is just beginning to reduce size. Add all vegetables cut in 1/4 inch dice to the bacon mixture saute for 15 minutes on medium heat. Add seasoning salt and minced garlic, stir well and cook for another 3 minutes. Add the flour and cook for 2 to 3 minutes, stirring constantly, add chicken stock and bring up to a simmer and cook for 5 to 8 minutes, do not boil, just a simmer. Drain the green beans and add to the mixture cook for 5 minutes.

Mashed Potatoes and Gravy


MASHED POTATOES and GRAVY
Popeyes Copycat Recipe



Mashed Potatoes:
4 pounds Yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces
8 garlic cloves, peeled and halved lengthwise
1 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 cups milk or half-and-half
Salt and freshly ground white pepper

Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender. Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.

In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste. Transfer to a serving bowl and serve immediately. To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.


Cajun Gravy:

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoon minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14-oz.)  can beef broth
2 tablespoon cornstarch
1 tablespoon all-purpose flour
2 teaspoon milk
2 teaspoon distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 dash dried parsley flakes


Heat vegetable oil in a large saucepan over medium heat. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
Combine ground beef and ground pork. Mix with your hands until well mixed. Add bell pepper to the saucepan and saute it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.