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
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.
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.