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.




Crawfish Remoulade Salad

Popeye's Louisiana Kitchen Recipe

1/2 tablespoon granulated sugar
1 tablespoon lemon juice
1/8 cup finely diced tomatoes
1/4 cup mayonnaise
1/8 cup Zatarain's Creole Mustard
1/2 tablespoon chopped parsley
2 teaspoons ground paprika
1/6 head of iceberg lettuce
1 green onion, diced on an angle
1/2 tomato, cut into wedges

Sugared Lemon Juice: In a small cup, place 1 tablespoon of lemon juice and then pour in 1/2 tablespoon granulated sugar. Mix so the sugar dissolves in the lemon juice.

Remoulade: In a small bowl, combine 1/4 cup mayonnaise, 1/8 cup Zatarain's Creole Mustard, 1/8 cup finely diced tomatoes, 2 teaspoon ground paprika and 1/2 tablespoon chopped parsley. Blend ingredients together until thoroughly mixed. (Place in refrigerator to keep cold.)

Crawfish: Spread out Popeye's Crispy Crawfish or Popcorn Shrimp on a cookie sheet and bake in a 350 degree oven for 5 to 8 minutes or uncovered in a microwave for 1 to 1 1/2 minutes.

Assembly: Remove core from the lettuce. Then, remove the outside two layers of lettuce and any other brown sections. Cut lettuce in half perpendicularly and then cut the halves into three sections. Use one of the sections for your base. Fan out the Iceberg on a plate. Drizzle the sugared lemon juice solution onto the lettuce. Place the Crispy Crawfish on top of lettuce, followed by the Remoulade Dressing. Garnish with tomato wedges, green onion and add a sprinkle of paprika for flare. Your salad is complete.

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