Popeyes Cajun Rice Recipe 425 Food

POPEYE'S CAJUN RICE RECIPE (COPYCAT)

Steps:

• Rinse your rice well then add to a dutch oven with your beef broth.
• Bring to a boil, then reduce to medium low heat.
• Cover and cook for 20 minutes.
• While the rice is cooking add the vegetable oil, ground beef, chicken gizzards, bell pepper, onion to a large cast iron skillet on medium high heat, breaking it apart as you cook them, for about 6-8 minutes.
• Add in the garlic powder, celery seed, creole seasoning, cayenne and black pepper along with the water and stir well.
• Add the rice to the mixture, stir well to combine and serve.

COPYCAT POPEYES CAJUN RICE

Steps:

• Cook 4 cups of long grain rice according to package directions.
• Finely chop or pulse thechicken gizzards in a food processor. In a frying pan, stir in the ground beef,ground chicken gizzards, and bell pepper and cook on medium-high heat until thebeef loses its pink color and the bell pepper is soft. Remove excessgrease.
• Turn the temperature downto medium or medium-low and add the remaining ingredients. Cook, stirring,until the ground beef is completely cooked and liquid is gone (about 25-35 mins.) More Creole seasoning and red pepper may be added for that Cajun at heart taste.I like to use Tony Chachere's.

POPEYES CAJUN RICE - COPYCAT

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.

COPYCAT POPEYES CAJUN RICE RECIPE

Steps:

• Bring a large frying pan to medium-high heat, and add the ground beef, chopped chicken gizzards, and diced green bell peppers.
• Break apart the ground beef, and cook until it is no longer pink. Drain excess grease, if needed.
• Add all of the remaining ingredients: green onions, seasoning, and beef broth, then stir and reduce the heat to medium-low.
• Add in the rice, stir, and cook for 10 to 15 minutes, stirring occasionally, until any moisture has cooked off.
• Remove from heat, season to taste with more creole seasoning, salt, or red pepper flakes, if desired. Serve immediately.

CAJUN RICE

Steps:

• In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses 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 that Cajun at Heart. I like to use Tony Chacheres's.

CAJUN RICE

Steps:

• Cook onion in oil till tender but still opaque.
• Add broth, pepper strips and seasonings.
• Bring to a rolling boil; stir in rice.
• Cover and remove from the heat.
• Let set for 5 minutes.
• Fluff with a fork.

POPEYE'S CAJUN RICE - COPYCAT

Steps:

• In a skillet, combine the ground beef and green pepper and cook over medium-high heat until the beef loses its pink color and the pepper is soft.
• Pour off the excess fat and reduce the heat to medium-low.
• Add the remaining ingredients, then stir and cook together until the ground beef is completely cooked and the liquid is absorbed, 25 to 35 minutes.

POPEYES CAJUN GRAVY

Steps:

• First, make the roux by cooking the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.
• Add remaining ingredients, and bring to a boil.
• Cook for 10 minutes or until the mixture thickens.