Original Seafood Stock

32 oz

This satisfying, one pot, Creole-spiced rice dish is prepared with seafood stock, tomatoes, browned andouille sausage and tender shrimp.

This classic Southern stew’s flavor is built in layers all in the same pan, starting with browning the smoky andouille sausage. Then, the savory sauce is created with a brown roux, sautéed holy trinity of onion, bell pepper and celery, seafood stock, tomatoes and Creole seasoning. Finally, it all simmers together with shrimp and okra. Serve with fluffy white rice and hot sauce.

Cooking clams in seafood stock creates a rich sauce for this elegantly simple one-pot take on a classic Italian pasta dish. The pasta is cooked in the stock for better flavor, while the stock is thickened perfectly by the pasta starch. See tips for using canned clams for a more streamlined version.

This creamy yet not-too-thick fish chowder has chunks of perfectly cooked fish, bacon, potatoes and celery. Use mild-flavored white fish such as cod, halibut or snapper, or even a combination, and make sure to season it before cooking so each bite is flavorful.

Special spice blends elevate this stew and give a fragrant, enticing aroma that lets the mix of seafood flavors shine. Fluffy couscous absorbs the rich sauce and carries the flavor to every bite.