Prep 15 mins
Cook 4 hrs
This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
- 1 medium onion, unpeeled and quartered
- 1 clove garlic, unpeeled and quartered
- 1 celery rib
- 1 1⁄2-2 lbs rinsed shrimp shells (and/or heads) or 1 1⁄2-2 lbs crawfish shells (and/or heads) or 1 1⁄2-2 lbs crab shells or 1 1⁄2-2 lbs rinsed fish bones (heads and gills removed) or 1 1⁄2-2 lbs oyster liquor (or any combination of these)
- Place all ingredients in a stock pot or a large saucepan.
- Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
- The pot may be covered or set a lid askew on it.
- Strain, cool and refrigerate until needed.
- If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
- If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).