chad
somebody shut me the fark up.
I often "need" seafood broth and usually don't have any on hand.
Well, I've got a shrimp boil coming up this weekend. In it is boil seasoning, hot sauce, lemon, garlic, sausage, corn, potatoes, shrimp, etc. You get the idea.
Why could the resulting broth, leftover from the boil, not be strained and used for a highly seasoned broth for things like cajun rice, etc.?
I usually toss a couple of gallons of this after a boil and it just doesn't make sense.
Opinions, please. :mrgreen:
Well, I've got a shrimp boil coming up this weekend. In it is boil seasoning, hot sauce, lemon, garlic, sausage, corn, potatoes, shrimp, etc. You get the idea.
Why could the resulting broth, leftover from the boil, not be strained and used for a highly seasoned broth for things like cajun rice, etc.?
I usually toss a couple of gallons of this after a boil and it just doesn't make sense.
Opinions, please. :mrgreen: