Gingersnap Gravy

Recipe Ingredients

		Seasoning Mix
1 teaspoon	5ml	Black pepper
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	White pepper
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Rubbed sage
1/4 teaspoon	1.3ml	Ground cayenne pepper
1/8 teaspoon	0.6ml	Ground cumin
		Main Ingredients
2 tablespoons	30ml	Chicken - pork, or beef fat
2 tablespoons	30ml	Unsalted butter
3/4 cup	46g / 1.6oz	Finely chopped onions
1/2 cup	55g / 1.9oz	Finely chopped celery
1/2 teaspoon	2.5ml	Minced garlic
6 cups	1422ml	Basic chicken stock
1 cup	62g / 2.2oz	Pan drippings from chicken
8		Gingersnap cookies
1 teaspoon	5ml	Light brown sugar - to taste
1 teaspoon	5ml	Ground ginger - to taste

Recipe Instructions

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 flavor is not pronounced, 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"

Source:
from "Voila!" (Jr League of Lafayette, LA)

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