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.