TSR Version of Popeyes Famous Cajun Gravy by Todd Wilbur

• 1 12 tablespoons vegetable oil
• 2 chicken gizzards
• 2 12 tablespoons minced green bell peppers
• 14 cup ground beef
• 14 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
• 12 teaspoon fresh coarse ground black pepper
• 14 teaspoon cayenne pepper
• 14 teaspoon garlic powder
• 14 teaspoon onion powder
• 14 teaspoon dried parsley flakes

1. Heat 1 tablespoon vegetable oil in a large saucepan.
2. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.
3. Remove gizzard from the pan and finely mince.
4. Combine ground beef and ground pork in a small bowl.
5. Smash the meat together with your hands until it's well-mixed.
6. Add bell pepper to the saucepan and saute it for 1 minute.
7. Add the ground beef and ground pork to the pan and cook it until it's brown.
8. Use a potato masher to smash meat into tiny pieces as it browns.
9. Add water and beef broth to the pan.
10. Immediately whisk in cornstarch and flour.
11. Add remaining ingredients and bring the mixture to a boil.
12. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.

vegetable oil, chicken gizzards, green bell peppers, ground beef, ground pork, ground pork, water, beef broth, cornstarch, flour, milk, white vinegar, sugar, salt, fresh coarse ground black pepper, cayenne pepper, garlic, onion powder, parsley flakes

Taken from www.food.com/recipe/tsr-version-of-popeyes-famous-cajun-gravy-by-todd-wilbur-83974 (may not work)