Popeyes' Cajun Gravy Recipe

Published: September 05, 2007

YIELD: 3 servings

Ingredients

1	tablespoon vegetable oil
1	chicken gizzard
2	tablespoons minced green bell pepper
2½	ounces ground beef - (¼ cup)
2½	ounces ground pork - (¼ cup)
2	cups water
1	can Swanson beef broth - (14 oz)
2	tablespoons cornstarch
1	tablespoon flour
2	teaspoons milk
2	teaspoons distilled white vinegar
1	teaspoon sugar
1	teaspoon salt
½	teaspoon coarsely-ground black pepper
¼	teaspoon cayenne pepper
⅛	teaspoon garlic powder
⅛	teaspoon onion powder
1	dash dried parsley flakes

Directions

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.