------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Gingersnap gravy
 Categories: Cajun Sauces    
   Servings:  6
 -------------------------------SEASONING MIX-------------------------------
       1 t  Black pepper                      1/2 t  Salt   
     1/2 t  White pepper                      1/2 t  Ground ginger   
     1/2 t  Dried thyme leaves                1/4 t  Rubbed sage   
     1/4 t  Ground cayenne pepper             1/8 t  Ground cumin   
 ------------------------------MAIN INGREDIENTS------------------------------
       2 T  Chicken, pork, or beef fat          2 T  Unsalted butter   
     3/4 c  Finely chopped onions             1/2 c  Finely chopped celery   
     1/2 t  Minced garlic                       6 c  Basic chicken stock   
       1 c  Pan drippings from chicken          8 ea Gingersnap cookies   
       1 t  Light brown sugar, to taste         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”