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Cajun: Gingersnap Gravy




Source of Recipe


www.culinaria.com


List of Ingredients




1 tsp black pepper
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp ground ginger
1/2 tsp dried thyme leaves
1/4 tsp rubbed sage
1/4 tsp ground cayenne pepper
1/8 tsp ground cumin
2 tbls chicken, pork, or beef fat
2 tbls unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 tsp minced garlic
6 cups basic chicken stock
1 cup pan drippings from chicken
8 gingersnap cookies
1 tsp light brown sugar, to taste
1 tsp ground ginger, to taste


Recipe




Combine the pepper, salt, white pepper, ginger, thyme, sage, cayenne, and cumin 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 and sauté for 5 minutes, stirring occasionally.

Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings and 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.