Gingersnap Gravy

Serves:

Ingredients:

--------- SEASONING MIX ---------
1 ts Black pepper
1/2 ts White pepper
1/2 ts Dried thyme leaves
1/4 ts Ground cayenne pepper
--------- 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
--------- SEASONING MIX ---------
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Rubbed sage
1/8 ts Ground cumin
--------- MAIN INGREDIENTS ---------
2 Tb Unsalted butter
1/2 c Finely chopped celery
6 c Basic chicken stock
8 ea Gingersnap cookies
1 ts Ground ginger, to taste

Method:

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"