Popeyes 4th Annual Crawfish Festival is the Perfect Recipe for Rich Louisiana Flavor Give Thanks for the Return of Crawfish This Holiday Season with Crawfish Dressing Recipe Business Wire ATLANTA -- October 22, 2012 Popeyes® Louisiana Kitchen celebrates a Louisiana tradition this fall with the return of the much anticipated of Crawfish during its 4^th 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 special Louisiana seasonings, fried up and served with our own special 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,” said 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.” This year, taste crawfish like never before! 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 TBS 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 QT 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 thoroughly 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. Hurry in to your local Popeyes today to take advantage of this great offer—this once a year limited time offer ends soon! Visit www.popeyes.com for more recipes from our culinary team, to find your local restaurant or a location near your offering Cajun Turkeys. 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 July 8, 2012, Popeyes had 2,049 restaurants operating in the United States, Puerto Rico, Guam, the Cayman Islands and 25 foreign countries. For more information, visit the Popeyes Louisiana Kitchen Web site at www.popeyes.com. Contact: Popeyes® Louisiana Kitchen Kelsey Schmitt, 404-459-4697 Kelsey.Schmitt@Popeyes.com
Popeyes 4th Annual Crawfish Festival is the Perfect Recipe for Rich Louisiana Flavor
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