This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one.

Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish.

Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.


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Chuck Taggart   (e-mail chuck)