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
- 1 1⁄2 tablespoons vegetable oil
- 2 chicken gizzards
- 2 1⁄2 tablespoons minced green bell peppers
- 1⁄4 cup ground beef
- 1⁄4 cup ground pork, plus
- 2 tablespoons ground pork
- 2 cups water
- 14 ounces beef broth or 14 ounces chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 2 teaspoons milk
- 2 teaspoons distilled white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon dried parsley flakes
- Heat 1 tablespoon vegetable oil in a large saucepan.
- Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.
- Remove gizzard from the pan and finely mince.
- 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 saute it for 1 minute.
- Add the ground beef and ground pork to the pan and cook it until it's brown.
- Use a potato masher to smash meat into tiny 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.
I have tried several recipes trying to find that elusive Popeye's gravy flavor, but, sadly, will have to keep looking. Although this one was very similar in consistency and appearance, the flavor still tasted wayyyy different than what you get at Popeye's. Even though this recipe calls for a very small amount of vinegar, it overpowered the smell of the gravy. Before making the recipe, I purchased a small container of gravy from Popeye's so that I could compare the two side by side. When you take in the smell of the real Popeye's gravy, you smell the meat and the pepper and the spices. This recipe smelled nothing like the real thing. It is also quite a bit saltier than Popeye's, but that part could be adjusted by using low-sodium broth and either omitting the added salt or adjusting the amount to suit your taste. I am just so disappointed that I spent the money to buy the chicken gizzards and the ground pork and then still didn't turn out a final product that tasted like Popeye's. Oh well, my dog was thrilled to have the leftover meat.
This is very close to pop eyes. great recipe
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.