CRAB STOCK

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

• 3 pounds crabs, broken in half (Blue crabs preferred but any hard shell crab will do
• 8 quarts cold water
• White Mirepoix:
  • 4 ounces onions, diced
  • 4 ounces leeks, white portion only, washed well, trimmed and chopped
  • 4 ounces celery, diced
  • 4 ounces parsnips, chopped
• 1 whole head garlic, cut in half horizontally
• 4 bay leaves
• Sachet d'epices:
  • 3 or 4 parsley stems, chopped
  • 4 bay leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon cracked black peppercorns
  • The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary. Strain through a china cap layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight. The next day, skim off any fat that has risen to the top. Freeze any leftovers.

 
creole and cajun basics | creole and cajun recipe page
the gumbo pages' home page | search this site

Chuck Taggart   (e-mail chuck)