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Popeye's Cajun Gravy (Close Clone)

Popeye's Cajun Gravy (Close Clone)


  • 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


  1. Heat vegetable oil in a large saucepan over medium heat.
  2. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked.
  3. Remove gizzard from the pan and let cool.
  4. Finely mince the gizzard after it has cooled.
  5. Combine ground beef and ground pork. Mix with your hands until well mixed.
  6. Add bell pepper to the saucepan and sauté it for 1 minute.
  7. Add ground beef and pork to the pan and cook until brown. Mash meat into tiny pieces as it browns.
  8. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
  9. Add remaining ingredients and bring to a boil.
  10. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.

This recipe was posted at our old blog for Jean.

The following comment was also made by an Anonymous poster: "The error is in the use of beef broth. It is assumed because of the color. However as a native Louisianan, i will tell you that this variation of our red eye gravy is made with coffee and chicken stock. The ground meats are not beef and pork, but sausage."

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