Gingersnap gravy
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Gingersnap gravy
  Gravy    Sauces    Cajun  
Last updated 6/12/2012 12:43:12 AM. Recipe ID 2275. Report a problem with this recipe.
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      Title: Gingersnap gravy
 Categories: Cajun, Sauces
      Yield: 6 Servings
MMMMM-----------------------SEASONING MIX----------------------------
      1 ts Black pepper
    1/2 ts Salt
    1/2 ts White pepper
    1/2 ts Ground ginger
    1/2 ts Dried thyme leaves
    1/4 ts Rubbed sage
    1/4 ts Ground cayenne pepper
    1/8 ts Ground cumin

MMMMM----------------------MAIN INGREDIENTS---------------------------
      2 tb Chicken, pork, or beef fat
      2 tb Unsalted butter
    3/4 c  Finely chopped onions
    1/2 c  Finely chopped celery
    1/2 ts Minced garlic
      6 c  Basic chicken stock
      1 c  Pan drippings from chicken
      8 ea Gingersnap cookies
      1 ts Light brown sugar, to taste
      1 ts 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"

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Recipe ID 2275 (Apr 03, 2005)

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