Popeye’s Cajun Gravy
1 Tbsp Vegetable Oil
1 Chicken Gizzard
2 Tbsp Minced Green Bell Pepper
2½ Oz Ground Beef (¼ Cup)
2½ Oz Ground Pork (¼ Cup)
2 Cups Water
14-oz Can Swanson Beef Broth
2 Tbsp Cornstarch
1 Tbsp Flour
2 Tsp Milk
2 Tsp Distilled White Vinegar
1 Tsp Sugar
1 Tsp Salt
½ Tsp Coarse Ground Black Pepper
¼ Tsp Cayenne Pepper
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
Dash Dried Parsley Flakes
Heat 1 Tablespoon Vegetable Oil In A Large Saucepan Over Medium Heat.
Sauté Chicken Gizzard In The Oil For 4 To 5 Minutes Until Cooked.
Remove Gizzard From The Pan & Let It Cool So That You Can Handle It. Finely Mince The Chicken Gizzard.
Combine Ground Beef & Ground Pork In A Small Bowl. Smash The Meat Together With Your Hands Until It's Well-mixed.
Add Bell Pepper To The Saucepan & Sauté It For 1 Minute. Add Ground Beef & Pork To The Pan & Cook It Until It's Brown. Use A Potato Masher To Smash Meat Into Tiny Rice-size Pieces As It Browns.
Add Water & Beef Broth To The Pan. Immediately Whisk In Cornstarch & Flour.
Add Remaining Ingredients & Bring The Mixture To A Boil. Reduce Heat & Simmer Gravy For 30 - 35 Minutes Or Until Thick.
Makes 3 Cups.