Industry News | October 22, 2012

Crawfish Swim into Popeyes for a Limited Time

Popeyes Louisiana Kitchen celebrates a Louisiana tradition this fall with the return of the much anticipated crawfish during its 4th Annual Crawfish Festival. Catch the Cajun crustaceans while they’re hot October 22 through November 25 piled high with Cajun Fries, biscuit, and Popeyes very own Creamy Horseradish Sauce for only $4.99. And, with Thanksgiving just around the corner, spice up your spread with a New-Orleans inspired menu including Popeyes Cajun Turkey and Crawfish Dressing recipe!

Popeyes crawfish are popable bites of meaty crawfish that are hand battered and breaded with Louisiana seasonings, fried up and served with Creamy Horseradish Sauce. Guests can enjoy crawfish as a meal, combo, or even a Po’Boy.
 
“Popeyes guests know and love us for our authentic Louisiana flavors – from spicy Bonafide fried chicken to Red Beans and Rice – and they give only us credibility to serve up indigenous New Orleans cuisine like crawfish,” says Marianna Magee, brand marketing and innovation manager. “During the month of November, Popeyes is celebrating crawfish and serving it up in real Louisiana comfort food style.”
 
Get creative with your Thanksgiving menu by adding Crawfish Dressing to your Cajun Turkey with a recipe created by Popeyes own Chef Amy Alarcon, vice president of culinary innovation.
 
Popeyes Crawfish Stuffing and Cajun Gravy
 
Ingredients
 
1 stick butter + 2 tablespoons
1 cup diced onion
1 cup diced celery
4 garlic cloves, minced
2 cups diced apple (Honey Crisp or Granny Smith)
2 cups chicken stock
1 cup heavy cream
2 cups Popeyes crawfish (fully cooked and breaded)
1-14 ounce package bread stuffing mix (such as Pepperidge Farm)
 
1 small side container of Popeyes Cajun Gravy
 
Melt butter in 4-quart Dutch oven on stove top. Add diced onion and celery and cook over medium heat until vegetables start to turn translucent, about 6-7 minutes. Add garlic and diced apple and continue to sauté for an additional 5 minutes. Add crawfish to pan and mix thorough until crawfish is coated with butter and vegetable mix. Add chicken stock and cream to pan and bring to a boil. Pour in the stuffing mix and stir until it is thoroughly mixed in and moist. 
 
To serve, place sliced Cajun Turkey on plate, add some additional stuffing, and top with heated Cajun Gravy just before serving. 
 
 
News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.