Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***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 leaves
     1/4  teaspoon      rubbed sage
     1/4  teaspoon      ground cayenne pepper
     1/8  teaspoon      ground cumin
                        ***main ingredients***
   2      tablespoons   chicken -- pork, or beef fat
   2      tablespoons   unsalted butter
     3/4  cup           finely chopped onions
     1/2  cup           finely chopped celery
     1/2  teaspoon      minced garlic
   6      cups          basic chicken stock
   1      cup           pan drippings from chicken
   8                    gingersnap cookies
   1      teaspoon      light brown sugar -- to taste
   1      teaspoon      ground ginger -- to taste

Preparation:

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; sauté 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 flavor is not pronounced, 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. From Paul Prudhomme's "Louisiana Kitchen