Basic Seafood Stock | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Basic Seafood Stock Recipe courtesy of Susan Ford Makes 1 gallon Combine everything in a large stock pot, bring to a boil, reduce to a simmer, and cook 45
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at louisiana.kitchenandculture.com.
Ingredients
- 4 or 5 gumbo crabs, cut in half
- Shells from 2+ pounds of shrimp, heads included
- 2 stalks of celery cut into 1” pieces, leafy tops included
- 1 large onion, chunked
- 2 bay leaves
- 1 Tablespoon coarse black pepper
- 1 gallon of water
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