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                             Gingersnap gravy

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -------SEASONING MIX--------
   1      Teaspoon      Black pepper
     1/2  Teaspoon      Salt
     1/2  Teaspoon      White pepper
     1/2  Teaspoon      Ground ginger
     1/2  Teaspoon      Dried thyme leaves
     1/4  Teaspoon      Rubbed sage
     1/4  Teaspoon      Ground cayenne pepper
     1/8  Teaspoon      Ground cumin
                        ------MAIN INGREDIENTS------
   2      Tablespoons   Chicken, pork, or beef fat
   2      Tablespoons   Unsalted butter
     3/4  Cup           Finely chopped onions
     1/2  Cup           Finely chopped celery
     1/2  Teaspoon      Minced garlic
   6      Cups          Basic chicken stock
   1      Cup           Pan drippings from chicken
   8      Each          Gingersnap cookies
   1      Teaspoon      Light brown sugar, to taste
   1      Teaspoon      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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Nutr. Assoc. : 0 0 0 0 631 1492 1302 272 491 0 331 0 999 274 619 342 334 0
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