ezRecipe-Zee: Cooking Recipe: How to make Popeyes Cajun Gravy

Popeyes Cajun Gravy

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Date Added:	March 4, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Sides / Condiments, Sauces / Marinades, Copy Cat / Restaurant

Ingredients:

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
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
1/2   teaspoon      coarsely-ground black pepper
1/4   teaspoon      cayenne pepper
1/8   teaspoon      garlic powder
1/8   teaspoon      onion powder
1     dash          dried parsley flakes

Directions: one line for each direction. When saved the lines will be numbered.

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.
Comments: Chicken gizzard. It took more than ten years to get around to cloning a recipe that absolutely requires chicken gizzard. I've seen the official ingredients list for the Cajun gravy from Popeyes, and if we're gonna do this one right there's just got to be some gizzard in there. Pour this delicious stuff over the Popeyes Buttermilk Biscuits clone from last week, or onto whatever begs to be swimming in pure flavor. Cajun or not, get ready for some of the best gravy that's ever come off your stovetop.

Rating: ()

Added On: March 4, 2008

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