TSR Version of Popeyes Famous Cajun Gravy by Todd Wilbur

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


  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.
  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.
Most Helpful

This is very close to pop eyes. great recipe

rj-hill September 08, 2015

This was the closest clone recipe I have ever attempted. The person that rated this as bland must have made a mistake. <br/><br/>I made this exactly as the recipe directed. I then purchased some mashed potatoes and gravy from Popeye's and did a taste test. Extremely close. So close that without a side-by-side comparison you can't tell the difference. <br/><br/>Some suggestions to make it even closer. <br/><br/>Taste - this is slightly saltier, hotter and has less chicken flavor than Popeye's. I suggest using low sodium broth and salting to taste. Use ever so slightly less cayenne. Also add one or two tablespoons chicken base to up the chicken flavor.<br/><br/>Consistency - Popeye's gravy is thin. This recipe is even thinner as directed. I chose to up the simmer time in future attempts to get the desired consistency. <br/><br/>Wildcard - There is a subtle flavor in the original that I can't copy. I originally thought it was a shellfish base but I added some clam juice to a recipe and it wasn't that. I finally gave up without success.<br/><br/>Except for the wildcard flavor this is a fantastic recipe. I make extra and use it as my gravy with all chicken recipes.

Alabill May 06, 2013

Really enjoyed this since had to so many gizzards made a big pot bagged

it an froze it

kimberly113 December 26, 2011