Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SEASONING MIX----------------------------
1 t Black pepper 1/2 t Dried thyme leaves
1/2 t Salt 1/4 t Rubbed sage
1/2 t White pepper 1/4 t Ground cayenne pepper
1/2 t Ground ginger 1/8 t Ground cumin

----------------------MAIN INGREDIENTS---------------------------
2 T Chicken, pork, or beef fat 6 c Basic chicken stock
2 T 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 t Light brown sugar, to taste
1/2 t Minced garlic 1 t 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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