Recipe

A Spicy Cajun Gravy Like Popeyes Recipe

	Twill10 / All my dishes 2 months, 1 week ago Spicy Cajun gravy Prep:30m Cook:30m Servings:10	Twill10
	gravy

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Ingredients

My niece and myself have been trying to figure out this recipe and we got one very close. I would use two fresh jalapenos (better flavor to me), De-seeded and De-veined (the white Strips inside removed, because they have the heat). If you use gizzards make a gizzard pate in the food processor instead of mincing it. This would make it blend better. We also thought ham ground in the food processor would be a better choice than the pork , beef or gizzards and their new recipe has a small amount of ham in it Then add some ham juices from the cooking of the ham to make the gravy a little darker and if it was needed some chicken bouillon to add some depth to the flavor. I wish I had the time because I believe we could get a very good recipe, because we were very close already. Any way try this I found and let me know how it works out. Using my add-ons

later,

Tom

Popeye's Cajun Gravy

1 tablespoon vegetable oil

1 chicken gizzard (I would use ground ham for the meat in this recipe)

2 tablespoons minced green bell pepper (I would use jalapenos)

1/4 cup ground beef (Optional) I would drop and use a small amount of ham

1/4 cup ground pork (optional) ( I would drop and use a small amount of ham

2 cups water

1 (14 ounce) can beef broth

2 tablespoons cornstarch

1 tablespoon all-purpose flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon granulated 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

Directions

Heat vegetable oil in a large saucepan over medium heat. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and saute it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.

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Comments

hot_it_up 2 months ago said:
Should be close. It is hard to make their sauces and gravy's as they use some of the oil they fry with to make some of the roux. I have a friend that gets me some used oil from there to fry Turkey in. You could fry a shoe in the stuff and it would be good.

Jeff

twill10 1 week ago said:
I made this gravy for Thanksgiving and I used onion powder, ground (coarse)ham, 1/4 medium bell pepper ground in a food processor and some chicken bouillon.
I made a roux with butter and flour then added the other ingredients. I was very good and my Wife said it was better than Popeye's, She is a little Biased.
It was really good.

diannehocut 1 week ago said:
Wonderful recipe! Thanks for all the details...which I do believe is what makes a recipe special! Also, thanks for your comment on my simple Cobb Salad. 5UP

Dianne

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