Popeyes' Cajun Gravy PRINT
- YIELD: 3 servings
|1||tablespoon vegetable oil|
|2||tablespoons minced green bell pepper|
|2½||ounces ground beef - (¼ cup)|
|2½||ounces ground pork - (¼ cup)|
|1||can Swanson beef broth - (14 oz)|
|2||teaspoons distilled white vinegar|
|½||teaspoon coarsely-ground black pepper|
|¼||teaspoon cayenne pepper|
|⅛||teaspoon garlic powder|
|⅛||teaspoon onion powder|
|1||dash dried parsley flakes|
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let it cool so that you can handle it. Finely mince the chicken gizzard.
Combine ground beef and ground pork in a small bowl. Smash the meat together with your hands until it’s well-mixed. Add bell pepper to the pan and sauté it for 1 minute. Add ground beef and pork to the pan and cook it until it’s brown. Use a potato masher to smash meat into tiny rice-size pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour.
Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
This recipe yields 3 cups.