Killing Our Guilt: Seafood Stock From Start To Finish

I have a soft spot in my heart for southern delicacies, and last weekend my brother Eric and I ventured into uncharted territory: √©touff√©e and jambalaya. Eric is an enormously talented cook who just graduated from culinary school, so we weren’t going to do this meal half-assed. We started as authentically as possible: freshly made seafood stock.

And when I say fresh, I mean fresh.

Aha! I saw boxes of live crawfish all over the sidewalks in front of restaurants in Louisiana, but I didn’t realize I could find them in Asian seafood markets in south Seattle. Excellent. We grabbed a bag full of these bad boys (with our bare hands, which was quite the exhilarating experience), along with about a pound of jumbo whole shrimp and we were ready to begin.

Seafood stock is a bit time consuming, and I’ll be frank: it’s not pretty. If you are uncomfortable with shrimp brains all over your hands, and boiling little freaked out creatures a la Chef Louie in Les Poissons, this might not be the ideal activity for you. But hey! I’m squeamish and I did it, because I knew in the end it would be so worth it. Anything for the sake of my jambalaya.

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