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Gingersnap Gravy

   

  
 

Gingersnap
Gravy is a spicy sauce seasoned with Cajun spices and is thickened with Gingersnap cookies. It’s a Paul Prudhomme Cajun recipe from Louisianna. I serve it with Dirty Rice and Spicy Cajun Chicken. See my Recipes list for these links.

  • In a small bowl combine the 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

1/4 teaspoon rubbed sage

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cumin

  • In a large skillet over medium heat melt:

2 tablespoons butter or olive oil, your choice. The Cajun style is butter, as is the French.

  • Add and Saute:

3/4 cup finely chopped onions

1/2 cup finely chopped celery

1/2 teaspoon minced garlic

  

  • Saute 5 minutes
  • Stir in the seasoning mix and cook 5 minutes, stirring

  

  • Add:

8 cups chicken stock

  • Bring to a boil and then simmer with the lid slightly ajar for 25 minutes
  • Whisk into the broth until dissolved:

12 Gingersnap cookies, broken in pieces

  

  • Continue cooking 10 minutes, whisking often.
  • Add:

2 tablespoons dark brown sugar

2 teaspoons ground ginger

  

  • Continue whisking and simmering a few minutes. Taste and add more gingersnaps, brown sugar or ginger if you prefer. Simmer after your additions a few minutes.
  • Strain the gravy through a fine mesh strainer. Line it with cheesecloth too if you have it. You’ll have to press the gravy through the strainer with a spoon. 
  • Store in the refrigerator until you’re ready to use it. Serve with Cajun food or any plain style chicken or rice.

  

  

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2 responses »

  1. Best eaten through a straw!!!! Seriously I experienced an epiphany when I first tasted this…as in how could I have lived this long without it!!!

    Reply

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