Popeyes Cajun Gravy Recipe
Popeyes Cajun Gravy is the comfort food legend straight from Louisiana, a deliciously savory blend of bold spices, hearty meats, and aromatic veggies.
Equipment
- Skillet or saucepan medium-sized
- Wooden spoon or whisk
- Small mixing bowl
- Small jar or container for storage
Ingredients
- 2 tbsp All-purpose flour
- ½ cup Chicken gizzards cleaned and diced
- 1 cup Ground pork
- 1 cup Ground beef
- 3 cups Beef broth
- 1 tsp Garlic powder
- ½ tsp Chili powder
- 2 tbsp Green bell pepper minced
- 2 tbsp White vinegar
- 4 tbsp Milk
- 4 tbsp Cornstarch
- 1 tsp Granulated sugar
- 2 tbsp Vegetable oil
- ½ tsp Dried parsley flakes
- ½ tsp Coarse ground black pepper or more to taste
- Salt to taste
- 4 tbsp Water for cornstarch slurry
Instructions
- Step 1: Preparing the GizzardsStart by giving those chicken gizzards a good rinse under cold water, then pat them dry. Nobody wants soggy gizzards. Season them with salt and pepper, don't be shy.Toss them in 2 tablespoons of flour until they're evenly coated. Think of it as a light jacket before they take a hot oil bath.Heat up 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once it's hot (you can test with a tiny drop of water, if it sizzles, you're good), add those floured gizzards and cook them for 8-10 minutes until they're golden brown all over. Then set them aside while you work your magic on the rest of the gravy..
- Step 2: Creating the Gravy BaseIn a medium saucepan, cook 1 cup of ground pork over medium-high heat for about 5-6 minutes until it's no longer pink. Add in 1 cup of ground beef and keep cooking for another 5-6 minutes.Once the meat's fully cooked, pour in 2 teaspoons of white vinegar and give it a good stir. This is where things start getting flavorful.Now add 1/2 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried parsley flakes. Mix everything well.Toss in 2 tablespoons of minced green bell peppers and cook for another minute until they start to soften.Pour in 3 cups of beef broth, bring it to a boil, then turn down the heat and let it simmer for 10-15 minutes. Your kitchen should smell amazing by now.
- Step 3: Thickening the GravyIn a small bowl, mix 4 tablespoons of cornstarch with 4 tablespoons of water until you've got a smooth paste with no lumps.Slowly pour this mixture into your simmering gravy while stirring constantly. This is key—nobody wants lumpy gravy!Add 4 tablespoons of milk and keep stirring until the gravy thickens to your liking. If it gets too thick, just add a splash of water or beef broth.Finally, add 1 teaspoon of sugar and salt to taste. The sugar might seem weird, but trust me, it balances everything perfectly.
- Step 4: Adding the GizzardsRemember those gizzards you set aside? Time to bring them back to the party. Add them to your gravy and let everything simmer together for 5-10 minutes.Give it a taste and adjust your seasonings if needed. Then turn off the heat and let it sit for a few minutes, gravy's always better after it's had a minute to chill.Serve it hot over mashed potatoes, rice, or whatever else needs some gravy love!
Video
Notes
| Nutritional Information (Per Serving) | |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 9 g |
| Protein | 15 g |
| Fat | 13 g |
| Serving Size | 200 grams |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0.5 g |
| Cholesterol | 60 mg |
| Sodium | 480 mg |
| Potassium | 320 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A IU | 150 IU |
| Vitamin C | 6 mg |
| Calcium | 30 mg |
| Iron | 1.8 mg |