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Popeye's Cajun Gravy
  • 3 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons green bell pepper, minced
¼ cup (2½ ounces) ground beef
¼ cup (2½ ounces) ground pork
2 cups water
1 can (14 ounces) Swanson beef broth
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
teaspoon garlic powder
teaspoon onion powder
1 dash dried parsley flakes
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Nutrition Facts

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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.

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