Copycat Popeyes Cajun Rice Recipe
Make Popeyes Cajun Rice at home with long grain rice, ground beef, bell pepper, green onions, and Creole seasoning for classic dirty rice flavor.
Servings 10
Calories 350kcal
Ingredients
- 4 cups long-grain rice
- 1/2 cup chicken gizzards
- 1 pound lean ground beef
- 1/2 cup finely diced green bell pepper
- 1/3 cup sliced green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery flakes
- 1 teaspoon Tony Chachere’s Creole Seasoning plus extra if desired
- 1/4 teaspoon red pepper flakes plus extra if desired
- 1/4 teaspoon ground black pepper
- 1/4 to 1/3 cup water
- 2 teaspoons finely chopped parsley for garnish
Instructions
- Cook the rice according to the package directions.
- Finely chop the chicken gizzards or pulse them in a food processor.
- Place the chopped chicken gizzards, ground beef, and bell pepper in a large skillet over medium-high heat. Cook until the beef is no longer pink, but not yet fully browned. Drain the excess grease.
- Turn the temperature down to medium or medium-low and add the green onions, garlic powder, celery flakes, Creole seasoning, red pepper flakes, ground black pepper, and water. Cook, stirring, until the beef is fully browned and the liquid has evaporated, about 25 to 35 minutes.
- Add the cooked rice and mix well. Add additional Creole seasoning and red pepper flakes if desired. Garnish with finely chopped parsley and serve.
Recipe Tips
- The low and slow step is non-negotiable. Give the meat mixture the full 25 to 35 minutes on medium-low heat. This is where the liquid cooks off, the spices concentrate, and the flavor transforms from flat to bold. Every shortcut here costs you flavor.
- Upgrade your rice with beef broth. Swap the water for beef broth when cooking the rice, and you will notice the difference immediately. The broth seasons the rice from the inside out and adds a layer of savory depth that water cannot match.
- Tony Chachere's matters. This recipe calls for it by name because it most closely matches the paprika, garlic, onion, and salt blend Popeyes uses commercially. A generic Creole seasoning will work, but the flavor profile will be slightly different.
- Gizzards or livers, your call. Gizzards are traditional and what Popeyes used. Chicken livers are an equally valid swap and add a richer, deeper flavor. Both should be finely pulsed in a food processor before cooking.
- Taste before salting. Tony Chachere's contains salt, and the seasoning intensifies significantly during the low and slow step. Always taste before adding more.
Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 52mg | Potassium: 292mg | Fiber: 1g | Sugar: 0g | Vitamin A: 370IU | Vitamin C: 11.2mg | Calcium: 29mg | Iron: 2.1mg
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