Title: Gingersnap Gravy
Categories: Cajun Sauce Ethnic
Yield: 6 Servings

SEASONING MIX
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
MAIN INGREDIENTS
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

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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