Popeyes Turkey for Thanksgiving and Cajun Jumbalaya for Weekend Football.

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Turnup the heat with Popeyes Cajun Turkey for Thanksgiving dinner.  Again this year Popeyes is offering its Cajunstyle Turkeys with mix and match options that include Popeyes Crawfish Stuffing with Cajun Gravy .  Popeyes is one restaurant company that earlyon entered the grocerant niche offering it’s Cajun Style Turkeys, fullycooked once a year during the holiday season. Don’t worry about cooking Popeyes does the work for you. The Popeyes turkeys are “approximately 9 to 11pounds,  infused with a unique blend ofLouisiana seasonings then flash-fried, creating a unique, crispy coating. Theroasting finishes out the process and leaves the turkey crispy on the outsidewhile remaining succulent and flavorful on the inside.” Extending the brand and value both Popeyes and theturkey this year is providing a fresh idea for the leftovers a simple recipefor another meal or two. That is the spirit of the grocerant niche isaction.  Popeyes is again leveraging theFoodservice Solutions 5P’s of food marketing into a consumer focused goodthing.  Here is the Recipie:

		Next Day Recipe: Popeyes Cajun Fried Turkey and Sausage Jambalaya*
		Yield: 9 – 1½ cup servings per recipe.
		Ingredients:
		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
		Preparing Turkey Stock:
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.
		Preparing Jambalaya:
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.
5.		Add turkey, rice and turkey stock to the pot and stir.
6.		Cover and reduce heat to simmer for 25 minutes. ©

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