---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Gingersnap Gravy
  Categories: Cajun, Sauces, Beef, Pork/ham
       Yield: 6 servings
  
 -------------------------------SEASONING MIX-------------------------------
       1 ts Black pepper                      1/2 ts Dried thyme leaves
     1/2 ts Salt                              1/4 ts Rubbed sage
     1/2 ts White pepper                      1/4 ts Ground cayenne pepper
     1/2 ts Ground ginger                     1/8 ts Ground cumin
 
 ------------------------------MAIN INGREDIENTS------------------------------
       2 tb Chicken, pork, or beef fat          6 c  Basic chicken stock
       2 tb Unsalted butter                     1 c  Pan drippings from chicken
     3/4 c  Finely chopped onions               8 ea Gingersnap cookies
     1/2 c  Finely chopped celery               1 ts Light brown sugar, to taste
     1/2 ts Minced garlic                       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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