Recipe: Popeye's Famous Cajun Gravy and Popeye's Gravy Recipes

POPEYE'S CAJUN GRAVY

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
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

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.

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

Combine ground beef and ground pork. Mix with your hands until well mixed. 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.

Source: rec.food.cooking/Marlene C./2003

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POPEYE'S GRAVY

4 1/2 tablespoons vegetable oil
4 1/2 tablespoons all-purpose flour
1 can condensed chicken broth
1 can water (use empty broth can)
1/4 tsp. salt
1/8 tsp. paprika
1 to 2 dashes white pepper
1 to 2 dashes cayenne pepper

Cook the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.

Add remaining ingredients, and bring to a boil. Cook for 10 minutes or until the mixture thickens.

Source: tnn.foods.recipes/John Quinn/2001