Gingersnap gravy

* Exported from MasterCook *

Gingersnap gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-------SEASONING MIX--------
1 Teaspoon Black pepper
1/2 Teaspoon Salt
1/2 Teaspoon White pepper
1/2 Teaspoon Ground ginger
1/2 Teaspoon Dried thyme leaves
1/4 Teaspoon Rubbed sage
1/4 Teaspoon Ground cayenne pepper
1/8 Teaspoon Ground cumin
------MAIN INGREDIENTS------
2 Tablespoons Chicken, pork, or beef fat
2 Tablespoons Unsalted butter
3/4 Cup Finely chopped onions
1/2 Cup Finely chopped celery
1/2 Teaspoon Minced garlic
6 Cups Basic chicken stock
1 Cup Pan drippings from chicken
8 Each Gingersnap cookies
1 Teaspoon Light brown sugar, to taste
1 Teaspoon 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"

- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 631 1492 1302 272 491 0 331 0 999 274 619 342 334 0
0 0