Every time we go to the Popeye’s Chicken shop, we get their Cajun rice. We simply love it. So here’s our rendition of Popeye’s Cajun Rice. We make our Cajun Rice using Basmati rice which is different than the long grained rice used by the Popeye’s restaurant chain.
Popeye’s Cajun Rice
- 1 cup Basmati Rice (you may substitute long grain white rice instead).
- Chicken Broth
- 1/2 pound chicken livers
- 1/4 pound lean ground beef
- 1/3 cup finely diced onion
- 1/4 cup finely diced green onion (scallion)
- 1/3 cup finely diced celery
- 1/3 cup finely diced bell pepper
- 1/8 tsp ground white pepper
- 1/8 tsp Tabasco sauce
- 1 tsp minced garlic
- 1 tsp Gumbo File
- Cook rice according to package directions except substitute chicken broth for the water called for in the recipe. 1 regular sized can of chicken broth contains about 2 cups of broth.
- Brown the 1/4 pound of ground beef in a non-stick skillet. Break up fine while cooking.
- As you’re cooking the ground beef, also cook 1/2 pound of chicken livers in a pot of water. Cook about 10 minutes after the water begins to boil. Strain, then chop fine.
- Add the diced onions, green onion, celery, bell pepper, garlic, white pepper, Tabasco Sauce and Gumbo File. Saute until the onions, peppers, and celery are cooked, about 4 – 5 minutes.
- Add the cooked rice and chopped chicken livers, and stir together. Heat for about 2 minutes, then serve.
Fish sauce (or Nuoc Mam Nhi) is one of those seasonings that we don’t find as a standard item in most kitchens in America. There’s probably a lot of people that would toss it out simply because of the smell. But if you’ve ever eaten at a Chinese restaurant, the odds are you’ve ate this seasoning. To most Americans the smell of fish sauce would be a turn off, but when added to foods the smell vanishes and a delicious flavor results.
So here’s is a delicious Oriental Seasoned Chicken Wings recipe that gets it’s taste from two Asian sauces, fish sauce and oyster sauce. If you have neither of these in your kitchen cabinet then go out shopping for them at an Asian market, start with the lower priced ones first. Believe it or not, the lower cost fish sauces smell less.
Ingredients in Oriental Seasoned Chicken Wings
To make Oriental Seasoned Chicken Wings
- In a Pyrex cup, mix the soy sauce, fish sauce, oyster sauce, ginger, garlic, onion flakes, and sesame oil together. Blend well. Set aside to allow flavors to blend together.
- Disjoint or cut the chicken wings into little drumsticks and wing sections.
- Wash the chicken pieces, then place in a large ziploc storage bag.
- Pour the soy sauce / fish sauce marinade into the ziploc bag, seal, then flip over a few times to distribute the marinade over the wings.
- Place the wings laying flat in refrigerator and let marinate for 2 hours. Turn over every 20 – 30 minutes.
- Preheat oven to 450° F.
- Place the marinated chicken wings on a baking pan that has been covered with non-stick aluminum foil. Try not to let the chicken wings touch together.
- Bake for 25 minutes on a side.
These Oriental Seasoned Chicken Wings could also be served as an appetizer.
If you like waking up on Sunday morning to a hearty breakfast, then this recipe is for you. Now, it’s not something you want to eat everyday since it’s made with sausage but it’s so tasty it’s worth having a couple times a year.
When we’re feeling lazy, we use Pillsbury Grands biscuits from the refrigerator section of the grocery store. But there really isn’t much to making drop biscuits from scratch so when we don’t have a refigerator ready biscuit tube on hand, we make homemade biscuit dough in about five minutes.
- Preheat oven to 400° F
- Brown a one pound breakfast sausage roll in a large non-stick skillet. While cooking, chop up into fine pieces similar to ground beef used in spaghetti sauce.
- Place biscuits in oven, Grands cook in about 12 minutes.
- Add 1/2 cup chopped onion to the sausage, and cook for 2 minutes.
- Sprinkle 3 tbsp flour over the top of the sausage and onions, turn frequently, and cook for another minute.
- Add 2 cups low fat milk to the pan, and cook over medium heat stirring frequently until sauce thickens, about 10 minutes.
- Break up the cooked biscuits into 1 to 2 inch chunks, and place a few pieces in the bottom of a bowl.
- Top the biscuit chunks with the sausage and gravy. Sprinkle a little shredded cheddar cheese on top. Add a cooked egg if desired.