Popeye's Cajun Rice

Popeye’s Cajun Rice

This is a meal on its own! Goes great with Popeye’s chicken!

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 to 1/3 cup water
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.


3 eggs
1/3 cup water
about 1 cup “Texas Pete” hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
salt, pepper, and garlic powder, to taste
1 (1-2 1/2 lbs.) chicken, cut into pieces
peanut Oil, for frying
Delta Sauce (recipe follows)

Place cut up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.

Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Popeye’s Delta Sauce
Makes 1 1/2 Cups

1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup vegetable oil
1/4 cup chili sauce
1/4 cup ketchup
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2-3 dashes hot pepper sauce
1 clove garlic, minced

Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving.