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By Malriah on February 14, 2004

8 Reviews
Prep Time: 10 mins

Total Time: 40 mins

Yield: 3 cups gravy

"Copy cat recipe of Popeye's cajun gravy recipe. It even has the tiny little bits of meat that the original
has! Posted in response to a request.From www.TopSecretRecipes.com"

1 1/2 tablespoons vegetable oil

2 chicken gizzards
2 1/2 tablespoons minced green bell peppers
1/4 cup ground beef
1/4 cup ground pork, plus
2 tablespoons ground pork
2 cups water
14 ounces beef broth or 14 ounces chicken broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley flakes

1. Heat 1 tablespoon vegetable oil in a large saucepan.

2. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.
3. Remove gizzard from the pan and finely mince.
4. Combine ground beef and ground pork in a small bowl.
5. Smash the meat together with your hands until it's well-mixed.

9/9/2014 6:49 AM

Print Popeyes Famous Cajun Gravy Recipe - Food.com - 83974

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TSR Version of Popeyes Famous Cajun Gravy by Todd Wilbur (cont.)

Page 2 of 2

6. Add bell pepper to the saucepan and saute it for 1 minute.

7. Add the ground beef and ground pork to the pan and cook it until it's brown.
8. Use a potato masher to smash meat into tiny pieces as it browns.
9. Add water and beef broth to the pan.
10. Immediately whisk in cornstarch and flour.
11. Add remaining ingredients and bring the mixture to a boil.
12. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.

Amount Per Serving

Total Fat 10.9g
Serving Size: 1 (1126 g)
Servings Per Recipe: 1
Amount Per Serving

% Daily Value
16%

Saturated Fat 2.4g

12%

Cholesterol 136.2mg

45%

% Daily Value
Sugars 1.6 g

Calories 202.7
Calories from Fat 98

48%

Sodium 1305.9mg
Total Carbohydrate 9.5g

54%
3%

Dietary Fiber 0.4g

1%

Sugars 1.6 g

6%

Protein 15.6g

31%

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9/9/2014 6:49 AM