Recipe - Gingersnap Gravy

SEASONING MIX
1 teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Dried thyme leaves
One fourth teaspoon Ground cayenne pepper
One half teaspoon Salt
One half teaspoon Ground ginger
One fourth teaspoon Rubbed sage
1/8 teaspoon Ground cumin

MAIN INGREDIENTS
2 tablespoon Chicken, pork, or beef fat
Three fourths cup Finely chopped onions
One half teaspoon Minced garlic
1 cup Pan drippings from chicken
1 teaspoon Light brown sugar, to taste
2 tablespoon Unsalted butter
One half cup Finely chopped celery
6 cup Basic chicken stock
8 Gingersnap cookies
1 teaspoon 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 2One half to 3 cups.
From Paul Prudhomme's "Louisiana Kitchen"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip