Popeyes® Cajun Gravy (New updated version)
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
2 1/2 ounces ground beef (1/4 cup)
2 1/2 ounces ground pork (1/4 cup)
2 cups water
14-ounce can Swanson beef broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash dried parsley flakes
1. 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.
2. 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 saucepan 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.
3. Add water and beef broth to the pan. Immediately whisk in
cornstarch and flour.
4. Add remaining ingredients and bring the mixture to a boil. Reduce
heat and simmer gravy for 30 to 35 minutes or until thick.
Makes 3 cups.