How Do You Make Basic Seafood Stock?
Homemade seafood stock is the basis of great Cajun foods such as jambalaya, etouffee, chicken fricassee and gumbo. It is used fresh, or concentrated and frozen. This recipe will make 2 gallons of fresh stock or 1 gallon of concentrated stock. Place shrimp heads, shells, and gumbo crabs in large stockpot. Add clam juice and water. Place pot on stove over high heat. Add onions and carrots. You can also add fresh garlic cloves or minced garlic to the broth. Cover pot and reduce heat to medium-high. Bring to a boil, and then reduce heat to simmer. Cover pot and simmer for 2 hours, stirring occasionally. When stock has simmered for 2 hours, remove from the stove and let stand uncovered for an hour. Strain broth into a large container and allow impurities to float to the top. Skim and refrigerate or freeze.
