| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Sauces | 6 | Servings |
INGREDIENTS
| 1 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Ground cayenne pepper |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Rubbed sage |
| 1/8 | ts | Ground cumin |
| 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 |
| 2 | tb | Unsalted butter |
| 1/2 | c | Finely chopped celery |
| 6 | c | Basic chicken stock |
| 8 | Gingersnap cookies | |
| 1 | ts | Ground ginger, to taste |
INSTRUCTIONS
SEASONING MIX MAIN INGREDIENTS 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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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