I thought I would share this with you as well as the recipe for Jambalaya from Copeland’s -
Long known as the “fried chicken king,” rags-to-riches Al Copeland should retain a place in New Orleans lore as the man with the golden taste buds. Copeland made his initial fortune giving the world Popeye’s Famous Fried Chicken and Biscuits, its original spicy recipe perfected in between early morning shifts at a relative’s donut shop. After a complex takeover of No. 2 chicken chain Church’s by No. 3 Popeye’s in the 1980s, the whole deal crumbled over “junk bond” financing. Copeland lost ownership of Popeye’s. People felt sorry for him, losing all those millions.
By all accounts, Copeland never felt sorry for himself. He actually retained so many Popeye’s recipes that the new corporate owners had to pay him for virtually every chicken wing they served. Plus he had to sell them all the seasonings. Plus he operated quite a few stores himself. Since Popeye’s moved away from its true New Orleans home, Copeland has continued to spin out eatery concepts, the best being Copeland’s of New Orleans and the new Copeland’s Cheesecake Bistro. Copeland’s riches may fluctuate now and again, but there are still no rags in sight.
Copeland’s of New Orleans Jambalaya Pasta
2 tspn salted butter
1 boneless chicken breast, cut into pieces
2 oz andouille sausage cubed
2 oz smoked sausage, cubed
2 oz shrimp, peeled and deveined
½ cup sliced bell pepper, mixed red, green, yellow if desired
½ cup sliced button mushrooms
2 tbsp green onions sliced
½ tspn Creole seasoning
2 oz beef gravy
2 oz marinara sauce
8 oz penne pasta
In a preheated skillet, add the butter and the two sausages.
Saute them until heated through and the fat has rendered approx. 1-2 minutes.
Add the chicken then the shrimp and saute for about a minute or more.
Add the pepper, mushrooms, green onions, and spice, toss and saute for another minute.
Add both sauces and bring to a boil.
Add the heated pasta and toss thoroughly to coat pasta well.