| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Sauces | 6 | Servings |
INGREDIENTS
| 1 | t | Black pepper |
| 1/2 | t | White pepper |
| 1/2 | t | Dried thyme leaves |
| 1/4 | t | Ground cayenne pepper |
| 1/2 | t | Salt |
| 1/2 | t | Ground ginger |
| 1/4 | t | Rubbed sage |
| 1/8 | t | Ground cumin |
| 2 | T | Chicken, pork or beef fat |
| 3/4 | c | Finely chopped onions |
| 1/2 | t | Minced garlic |
| 1 | c | Pan drippings from chicken |
| 1 | t | Light brown sugar, to taste |
| 2 | T | Unsalted butter |
| 1/2 | c | Finely chopped celery |
| 6 | c | Basic chicken stock |
| 8 | Gingersnap cookies | |
| 1 | t | Ground ginger, to taste |
INSTRUCTIONS
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
A Message from our Provider:
“St Valentine found true love – Jesus”