Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Gravy: Gingersnap Gravy




Source of Recipe


From Paul Prudhomme's "Louisiana Kitchen"


List of Ingredients




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


Recipe



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.