Gingersnap Gravy
Source: From Paul Prudhomme's "Louisiana Kitchen"
(6 servings)

SEASONING MIX:
1 tsp Black pepper
1/2 tsp Salt
1/2 tsp White pepper
1/2 tsp Ground ginger
1/2 tsp Dried thyme leaves
1/4 tsp Rubbed sage
1/4 tsp Ground cayenne pepper
1/8 tsp Ground cumin

MAIN INGREDIENTS:
2 tb Chicken, pork, or beef fat
2 tb Unsalted butter
3/4 c Finely chopped onions
1/2 c Finely chopped celery
1/2 tsp Minced garlic
6 c Basic chicken stock
1 c Pan drippings from chicken
8 Gingersnap cookies
1 tsp Light brown sugar, to taste
1 tsp 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.