| 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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