I live down here in New Orleans....and learned that good stock is KING on so many of the dishes we do down here. I like to make pork stock out of the smoked bones...goes great with red beans and rice prep (really compliments a good andouille sausage in it)...and great for meaty jambalayas.
My favorite thing is to make smoked turkey stock...it is, to me, the key ingredient in Chicken and Andouille Sausage gumbo. Nothing can sub. for it....
But, a good pork stock...and I prefer smoked...is good for about anything you would use cooking water for in southern dishes...greens...black eyed peas..hoppin' john...beans of all sorts.
I don't like to waste anything foodwise...so, I cook...eat...and often make stock out of the remains...use it soon, or freeze it for later.
cayenne
|