My Popeye’s Mashed Potatoes and Cajun Gravy is THE best copycat recipe! Rich savory brown gravy with bold Cajun flavors and buttery potatoes!
Popeye’s Mashed Potatoes with Cajun Gravy is one of the ultimate, favorite comfort fast foods. The beefy gravy full of signature bold Louisiana flavor is hard to beat! If you love Popeye’s be sure to check out my Copycat Recipes for Popeye’s Cajun Rice, Popeye’s Biscuits, and Popeye’s Green Beans too!
Table of contents
- Sabrina’s Popeye’s Mashed Potatoes and Cajun Gravy Recipe
- Ingredients
- Kitchen Tools & Equipment
- How to Make Popeye’s Mashed Potatoes and Gravy
- Recipe Card
- Chef’s Note: Cook with Chicken Gizzards
- Can this be made ahead of time?
- Nutritional Facts
- Cooking Tips & Tricks
- Pairing Ideas
- How to Store
- Frequent Questions
- Variations
Sabrina’s Popeye’s Mashed Potatoes and Cajun Gravy Recipe
There is good gravy, and then this down-home Cajun cooking gravy recipe puts the rest to shame. Apologies to KFC gravy, but this Popeye’s Gravy recipe is a gravy that you will want for smothering everything from mashed potatoes to fried chicken to pork chops. If you like bold flavor, this is the one gravy to rule them all.
But it’s not just the gravy that is ultra-delicious! My copycat mashed potatoes are light, fluffy, buttery and made with real potatoes. They are the perfect vessel to hold all that rich, decadent meaty gravy. This is definitely a mashed potatoes and gravy recipe that will have everyone begging for seconds!
Ingredients
- Chicken Gizzards: Chicken gizzards are a classic ingredient in authentic Cajun cooking because it adds a lot of richness, similar to dark thigh meat. Most grocery stores sell them, plus they are already cleaned and ready to cook with at the store.
- Ground Beef and Pork: Using ground beef and pork in gravy adds a deeply flavorful dimension to your dish.
- Bell Peppers: I’m using green bell peppers, but you can use red, yellow, and orange bell peppers as well.
- Beef Broth: Beef broth is the base of the gravy and adds a nice depth of flavor versus just using water.
- Cornstarch: Cornstarch is a thickening agent for the gravy.
- Potatoes: Potatoes are, obviously, the main ingredient in mashed potatoes, and the type of potatoes you choose can significantly impact the texture and flavor of your dish. I’m using Russet potatoes but you can use any regular potato from Yukon to the classic Kennebec potatoes.
- Milk and Unsalted Butter: The fats from unsalted butter and milk help to make the mashed potatoes creamy and smooth.
Kitchen Tools & Equipment
- Large saucepan: Ideal for making gravies and simmering sauces. The large size accommodates more liquid and ingredients.
- Stockpot: Choose the right size. Use a stockpot that is large enough to accommodate the quantity of potatoes you’re cooking. For large batches, a 6-8 quart pot is ideal.
- Potato Masher: This is a handy tool that features a flat or slightly curved mashing plate with a handle. You can use an electric hand blender as well.
How to Make Popeye’s Mashed Potatoes and Gravy
Time needed: 50 minutes.
- Cook Chicken Gizzard
Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove the gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
- Mix Meat
In a bowl, combine the ground beef and pork, mixing with your hands until well blended.
- Sauté Peppers
Add minced bell pepper to the saucepan and sauté it for 1 minute. Add the meat mixture to the pan and cook until brown. Mash meat into tiny pieces as it browns.
- Add Liquid
Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes. While the gravy is simmering, prepare mashed potatoes.
- Boil Potatoes
In a large stockpot, bring 1 gallon of water and 2 tablespoons of salt to a boil along with the potatoes, and boil for 15-18 minutes.
- Melt Butter
Add the milk and butter together in a small saucepan and heat until piping hot.
- Mash Potatoes
Drain the potatoes and put them back into the pot on low heat. Mash them well before adding the milk and butter mixture and continue to mash the potatoes until as creamy as desired.
- Serve
Top Mashed Potatoes with a ladle of Cajun Gravy to serve.
Recipe Card
Ingredients
Cajun Gravy
- 1 tablespoon vegetable oil
- 1 chicken gizzard
- 1/4 cup ground beef
- 1/4 cup ground pork
- 2 tablespoons green bell pepper , minced
- 2 cups water
- 1 can beef broth , 14 ounce
- 2 tablespoons cornstarch
- 1 tablespoon 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
- 1/2 teaspoon dried parsley flakes
Mashed Potatoes
- 2 1/2 pounds potatoes , peeled and quartered, soak in cold water until ready to cook
- 1/4 cup unsalted butter
- 1/3 cup whole milk
- 3/4 teaspoons kosher salt
- 1/8 teaspoon coarse ground black pepper
Instructions
- Heat 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 and let cool. Finely mince the gizzard after it has cooled.
- Combine beef, pork, and gizzard in bowl, mix with your hands until well blended.
- Add minced bell pepper to the saucepan and sauté it for 1 minute.
- Add meat mixture to the pan and cook until brown. Mash meat into tiny pieces as it browns.
- Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.
- While gravy is simmering, prepare mashed potatoes.
Mashed Potatoes
- In a large stockpot bring 1 gallon of water and 2 tablespoons of salt to a boil along with the potatoes and boil for 15-18 minutes.
- Add the milk and butter together in a small saucepan and heat until steaming.
- Drain the potatoes and put them back into the pot on low heat and mash them well before adding in the milk and butter mixture and continuing to mash the potatoes until as creamy as desired.
- Top Mashed Potatoes with ladle of Cajun Gravy to serve.
Nutrition
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Chef’s Note: Cook with Chicken Gizzards
The KEY to make this gravy taste authentic to Popeye’s original recipe is the chicken gizzards. Southern cooking, especially Cajun cooking, has a rich tradition of using all the edible parts of animals, including things like gizzards and giblets. Gizzards are part of the lining of the chicken’s stomach, but don’t let that put you off! I promise, there is SO much amazing flavor with this often discarded ingredient. Gizzards are richer than thigh meat so they add a deep, meaty and savory taste.
You can find cleaned gizzards ready to cook most grocery stores, usually at the end of the meat aisle with things like tripe, tongue etc. If you get them from a local butcher or market, make sure to ask if they are cleaned or if they can clean them for you.
Can this be made ahead of time?
Yes. While serving it fresh is best, making Popeye’s Mashed Potatoes and Cajun Gravy ahead of time can be a great way to save time on busy days. Prepare the gravy and potatoes according to the directions and store them separately in airtight containers in the fridge for up to 3 days.
Nutritional Facts
Cooking Tips & Tricks
- Use starchy potatoes like Russets or Idaho potatoes. They create a fluffier, creamier mash compared to waxy potatoes like red potatoes.
- Cut potatoes into evenly sized chunks to ensure they cook at the same rate.
- Add warm milk and melted butter to prevent the potatoes from cooling down too quickly and to ensure a smoother texture.
Pairing Ideas
Recreate a whole combo meal with my copycat recipes for Popeye’s Cajun Rice, Popeye’s Biscuits, Popeye’s Coleslaw and Popeye’s Green Beans along some fried chicken! My Super Crispy Chicken Tenders are a kid-friendly favorite but if you are still in a copycat mood, check out my KFC Original Recipe Chicken!
How to Store
- Store: Store the Mashed Potatoes and Cajun Gravy in separate airtight containers for up to 4 days in the refrigerator.
- Reheat: Reheat the potatoes and gravy in the microwave separately, covered. You can also reheat on medium on the stovetop in separate pans. Add some water or milk to the potatoes if they seem too dry.
- Freeze: The Cajun Gravy and Potatoes can be frozen in an airtight container or baggies (separately) for up to 3 months. Cool completely before freezing. Thaw in refrigerator overnight before reheating.
Frequent Questions
Popeye’s Cajun Gravy is a rich, flavorful gravy that features a blend of Cajun spices. It’s typically served with Popeye’s mashed potatoes and is known for its savory and slightly spicy taste.
Since it’s probably not an ingredient you cook with often, you might be curious (or intimidated) about chicken gizzards. They taste like dark chicken meat (think juicy chicken legs), just a little chewier in texture. Since you are mincing them in this brown gravy recipe, you get all the juicy dark meat taste with none of the chewiness.
Yes, Popeye’s Cajun Gravy has a slight kick from Cajun spices, but it is typically not overly spicy. If you make a similar recipe at home, you can adjust the heat level by adding more or less seasoning.
If making a homemade version, you can adjust the spice level to your preference by modifying the amount of Cajun seasoning or adding other spices. Popeye’s pre-made gravy has a consistent spice level, but customization is possible when making it from scratch.
Variations
If you love Popeye’s Mashed Potatoes and Cajun Gravy, but need some dietary substitutes (like vegetarian) or want a little less bold Louisiana flavor, below are some variation ideas. Even though making adjustments won’t bring all that signature Popeye’s Cajun Gravy taste, it will still be delicious.
- Vegetarian: Use equal parts ground vegan meat crumbles, tofu, and finely diced brown mushrooms for the chicken gizzards, ground pork, and beef. For the broth, use both Better than Bouillon Mushroom Base and Vegetable Base.
- Spices: The cayenne pepper brings a lot of heat, so if it’s too hot use a ½ teaspoon paprika instead. You can also add spices like chili powder or cumin to give different flavors.
- Mashed Potatoes: Try other mashed potato recipes like Garlic Mashed Potatoes or Loaded Mashed Potatoes with this delicious brown gravy recipe!
- Breakfast: Swap out the sausage gravy for Homemade Biscuits with this Cajun Gravy or use it to top other savory breakfast dishes like Breakfast Casserole.
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