Gingersnap Gravy

Course : Cajun
Serves: 6
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---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 pieces gingersnap cookies
1 teaspoon light brown sugar -- to taste
1 teaspoon ground ginger -- to taste

Preparation / Directions:

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; sauté 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

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