Creole Seasoning Blend

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  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons dried sweet basil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon celery seed
  • 5 tablespoons sweet paprika

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well.

Shrimp Stock

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  • About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp)
  • 8 quarts cold water
  • 2 tablespoons oil
  • 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
  • 2 lemons, halved
  • 1 cup parsley, coarsely chopped, stems and all
  • Sachet d'epices:
    • 8 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.

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.

Crab Stock

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  • 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.

Fish Stock

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  • 6 pounds lean fish bones, heads, etc.
  • 2 tablespoons butter
  • White mirepoix:
    • 8 ounces onions, diced
    • 4 ounces celery, diced
    • 4 ounces parsnips, diced
    • 4 ounces mushroom trimmings
  • 4 quarts cold water
  • 1 cup dry white wine
  • Sachet d'epices:
    • 6-8 parsley stems, chopped
    • 1 bay leaf
    • 1/4 teaspoon cracked black peppercorns
    • 1 whole clove
    • The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Melt the butter in the bottom of a large stockpot. Add the mirepoix, and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for aobut 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet, and water to cover.

Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.

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