|
|
|
|
 |
|
|
| Gingersnap Gravy Recipe |
Category: Ethnic / Cajun
Rating:
N/A
Servings: 6
|
|
|
Ingredients
----SEASONING MIX----
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon rubbed sage
1/8 teaspoon ground cumin
----MAIN INGREDIENTS----
2 tablespoon chicken, pork, or beef fat
3/4 cup finely chopped onions
1/2 teaspoon minced garlic
1 cup pan drippings from chicken
1 teaspoon light brown sugar, to taste
2 tablespoon unsalted butter
1/2 cup finely chopped celery
6 cup basic chicken stock
8 gingersnap cookies
1 teaspoon ground ginger, to taste
Cooking Directions:
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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
sauces,cajun
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
