Tsr Version of Popeyes Famous Cajun Gravy by Todd Wilbur
Recreate the irresistible flavor of Popeyes' signature Cajun Gravy with this spot-on copycat recipe by Todd Wilbur. Perfectly seasoned and rich in texture, this homemade gravy combines a buttery roux, ground beef, pork sausage, and finely minced chicken gizzard to deliver authentic Southern comfort in every bite. A masterful blend of spices, including cayenne, paprika, and granulated garlic, adds a bold kick, while beef broth and cornstarch ensure a velvety consistency. Ready in just 40 minutes, this Cajun gravy pairs flawlessly with mashed potatoes, crispy fried chicken, or fresh-baked biscuits. Reimagine your mealtime with this hearty, restaurant-quality recipe that's sure to spice up your dinner table!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1.5 tablespoons All-purpose flour
- 2 tablespoons Ground beef
- 2 tablespoons Pork breakfast sausage
- 1.5 cups Beef broth
- 1.5 cups Water
- 1 tablespoon Cornstarch
- 2 tablespoons Chicken gizzard, finely minced
- 0.5 teaspoons Minced garlic
- 0.25 teaspoons Cayenne pepper
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Salt
- 0.25 teaspoons Paprika
- 0.25 teaspoons Granulated onion powder
- 0.25 teaspoons Granulated garlic powder
Instructions
In a large skillet, melt the butter over medium heat.
Add the flour to the melted butter and stir constantly to make a roux. Cook for about 5-7 minutes, stirring frequently, until the roux turns a light brown color.
Add the ground beef and pork sausage to the skillet. Cook, breaking it up into small pieces, until it is browned and cooked through.
Stir in the finely minced chicken gizzard and minced garlic. Cook for an additional 2-3 minutes until the gizzards are fully incorporated.
In a separate bowl, combine beef broth, water, and cornstarch. Mix well to dissolve the cornstarch completely.
Slowly pour the broth mixture into the skillet, stirring constantly to prevent lumps from forming.
Add cayenne pepper, black pepper, salt, paprika, granulated onion powder, and granulated garlic powder. Stir until the spices are fully combined.
Bring the gravy to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally to prevent it from sticking to the pan.
If the gravy thickens too much, you can add a little water to reach your desired consistency.
Serve hot over mashed potatoes, fried chicken, or biscuits, and enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
