The perfect gravy for Thanksgiving mashed potatoes

This is an awsome Cajun gravy!

You might think you have tried something very similar & maybe you have.

I won't tell you where, so it's your turn to try it and figure it out.

Ingredients:

1 tablespoon vegetable oil

1 chicken gizzard

2 tablespoons minced green bell pepper

2 1/2 ounces of ground beef 1/4 cup

2 1/2 ounces of ground pork 1/4 cup

2 cups water

1 can beef broth 14 oz.

2 tablespoons of cornstarch

1 tablespoon of flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon coarsley-ground black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 dash dried parsley flakes

Heat veggie oil in large saucepan over mdium heat. saute chicken gizzard in the oil for 4-5 minutes until cooked. remove gizzard from 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 it is well mixed. add bell pepper to the pan and saute it for 1 minute. add ground beef and the pork to the pan and cook until it is brown. Use a potato smasher to smash meat into tiny rice size pieces as it browns.

Add water and beef broth to the pan. immediately wisk in cornstarch and flour.

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

MAKES 3 CUPS