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Gingersnap Gravy




Source of Recipe


K-Paul's Louisiana Kitchen


List of Ingredients




3 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic or Blackened Redfish Magic
1¾ teaspoons ground ginger
1 teaspoon dry mustard
3 tablespoons unsalted butter
1 cup chopped onions
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
1 teaspoon minced fresh garlic
2 teaspoons minced fresh ginger
2 cups chicken stock, or vegetable stock, plus more as needed
1/3 cup gingersnap cookie crumbs, finely ground
1 cup heavy whipping cream




Recipe



Combine Meat Magic, ground ginger and dry mustard in a small bowl.

Heat butter in a 10-inch skillet set over medium-high heat. When butter melts, stir in 1 heaping tablespoon of the spice mixture from the small bowl. When butter foams and sizzles, add onions and red and yellow bell peppers. Stir well; cover, and cook 6 minutes. Uncover, stir and scrape up any brown bits on skillet bottom. The vegetables will be brightly colored and just beginning to brown. Re-cover, and cook 4 minutes. Stir and scrape again; re-cover, and cook 2 minutes.

The onions should be golden brown, with dark brown edges; the bell peppers should still be slightly crunchy. Stir in garlic, ginger and 1 teaspoon of the seasoning mix from the small bowl. Stir well; add 1 cup chicken stock. Scrape skillet bottom until browned bits dissolve. Mixture should be a red-brown color.

Re-cover, and cook 8 minutes; whisk in gingersnap crumbs and 1 cup stock (you may need to adjust stock, adding more to thin the sauce, or less if sauce looks too thin).

Cook, whisking frequently, until mixture is smooth, about 3 minutes. Gradually whisk in cream; bring to a boil. Reduce heat to about medium-low to maintain a bubbling simmer. Cook, whisking frequently, until gravy has thickened to the constituency of heavy cream, about 10 minutes.

Makes 3 cups.

Remaining seasoning mix is rubbed on meat or fish (there may be some left over).