Gingersnap gravy

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Gingersnap gravy
Categories: Cajun Sauces
Servings: 6

-------------------------------SEASONING MIX-------------------------------
1 t Black pepper 1/2 t Salt
1/2 t White pepper 1/2 t Ground ginger
1/2 t Dried thyme leaves 1/4 t Rubbed sage
1/4 t Ground cayenne pepper 1/8 t Ground cumin
------------------------------MAIN INGREDIENTS------------------------------
2 T Chicken, pork, or beef fat 2 T Unsalted butter
3/4 c Finely chopped onions 1/2 c Finely chopped celery
1/2 t Minced garlic 6 c Basic chicken stock
1 c Pan drippings from chicken 8 ea Gingersnap cookies
1 t Light brown sugar, to taste 1 t Ground ginger, to taste

Combine the seasoning mix ingredients in a small bowl and set aside. Melt
the fat and butter in a large skillet over medium heat. When almost
melted, add the onions, celery, and garlic; saute 5 minutes, stirring
occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring
occasionally. Add the stock and pan drippings; bring to a boil over high
heat and boil rapidly until liquid reduces to about 1 quart, about 25
minutes. Then crumble the gingersnaps into the stock mixture and whisk
with a metal whisk until they are dissolved. Continue cooking 10 minutes,
whisking frequently and making sure the gingersnaps are thoroughly
dissolved. During this time, taste the gravy; if the ginger flavour is not
pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or
add both to taste. Strain the gravy.
Makes 2-1/2 to 3 cups.
From Paul Prudhomme's "Louisiana Kitchen"

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