ATLANTA--(BUSINESS WIRE)--Popeyes® Louisiana Kitchen, a division of AFC Enterprises, Inc. (NASDAQ: AFCE), today announces the return of its holiday menu must-have, Cajun Turkey, to give your dinner table some Louisiana flare. Popeyes Cajun Style Turkeys, approximately 9 to 11 pounds, are infused with a unique blend of Louisiana seasonings then flash-fried, creating a unique, crispy coating. Roasting finishes out the process and leaves the turkey crispy on the outside while remaining succulent and flavorful on the inside. The once-a-year limited time offer is available at participating restaurants through December, or until supplies last.
Not sure what to do with your leftover turkey? Try Popeyes Next Day Cajun Turkey Recipe to keep the family feasting for another meal – or two!
“The holiday season always seems to come and go too quickly,” said Marianna Magee, brand marketing and innovation manager. “This year, Popeyes is cherishing time spent around the dinner table with family and friends with its Next Day Cajun Turkey Recipe for even more memories shared.”
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Next Day Recipe: Popeyes Cajun Fried Turkey and Sausage Jambalaya* |
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| Yield: 9 – 1½ cup servings per recipe. | ||
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Ingredients: |
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| ½ Cup Peanut Oil ¾ tsp. Ground Black Pepper | ||
| 6 Ribs Celery Diced ½ tsp. Red Cayenne Pepper | ||
| 4 Medium/Large Onions Diced Large 3 Bay Leaves | ||
| 1 Large Bell Pepper Diced 1 lb. Sliced Sausage (Your Choice) | ||
| 1 Bunch Green Onion Chopped 1½ tbsp. Paprika | ||
| 3 tbsp. Garlic Chopped 1 lb. Leftover Turkey Diced | ||
| ½ tsp. Salt (season according to taste) 2 Quarts Turkey Stock* | ||
| 1 tsp. Dried Thyme 1 Quart Rice | ||
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Preparing Turkey Stock: |
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| 1. | Place turkey bones from Cajun Fried Turkey into a large stock pot cover with 3 quarts water. | |
| 2. | If available toss in 3 celery ribs and two quartered onions (peel included), 1½ tbsp. garlic, simmer for 30 minutes. | |
| 3. | Remove from heat allow to cool and strain | |
| 4. | Reserve 2 quarts of stock for Jambalaya recipe and discard remainder. | |
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Preparing Jambalaya: |
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| 1. | Dice onions, bell peppers and celery. | |
| 2. | Measure Peanut Oil into stock pot and heat on medium high heat. | |
| 3. | Add celery and sauté 3 minutes, as oil reheats add green peppers and sauté for 3 minutes more. Finally, add onions and sauté until all vegetables are cooked through. | |
| 4. | Add sliced sausage and all seasonings, and continue to sauté. | |
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Add turkey, rice and turkey stock to the pot and stir. |
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| 6. | Cover and reduce heat to simmer for 25 minutes. © | |
Popeyes Cajun turkeys are flying out of restaurants this holiday season – and, don’t forget to add Popeyes own Crawfish Stuffing with Cajun Gravy to your menu as well. Visit www.popeyes.com to check out this recipe from our culinary team and to find your local restaurant; those offering Cajun Turkey will be indicated with an icon under the location address.
*Refer to product label for safe steps in food handling, cooking, and storage!
About Popeyes® Louisiana Kitchen
Founded in 1972 in New Orleans, Popeyes is a leader in the New Orleans segment of the foodservice industry and is the world's second largest quick-service chicken concept based on the number of units. As of September 30, 2012, Popeyes had 2,060 operating restaurants in the United States, Guam, Puerto Rico, the Cayman Islands and 25 foreign countries. For more information, visit the Popeyes Louisiana Kitchen Web site at www.popeyes.com.