Instructions: Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let it cool so that you can handle it. Finely mince the chicken gizzard.

Combine ground beef and ground pork in a small bowl. Smash the meat together with your hands until its well-mixed. Add bell pepper to the pan and saute it for 1 minute. Add ground beef and pork to the pan and cook it until its brown. Use a potato masher to smash meat into tiny rice-size pieces as it browns.

Add water and beef broth to the pan. Immediately whisk in cornstarch and flour.

Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.

This recipe yields 3 cups.

Comments: Chicken gizzard. It took more than ten years to get around to cloning a recipe that absolutely requires chicken gizzard. Ive seen the official ingredients list for the Cajun gravy from Popeyes, and if were gonna do this one right theres just got to be some gizzard in there. Pour this delicious stuff over the Popeyes Buttermilk Biscuits clone from last week, or onto whatever begs to be swimming in pure flavor. Cajun or not, get ready for some of the best gravy thats ever come off your stovetop.

Yield: 3 cups

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