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Chicken,Fish, Or Perhaps Shrimp Stock?
The whole point of this question is that I've always cheated and used the powdered bases available at the grocery store when I've made this before. I've got the house to myself this week and want to make this dish without cheating, so I want to actually make it to include the stock, since I've never gone all out before.
I'm in Boston, so fish is readily available here, but I'm thinking the shrimp would be a good stock, since I'm buying shrimp that still have the shells. It basically sounds that you should use a stock that matches the main ingredient. I like to make nicer quality dishes when I do get to cooking, so I want to do it right.
Chicken,Fish, Or Perhaps Shrimp Stock?
Ok, I have an awesome recipe for Shrimp Jambalaya, which calls for chicken or fish stock. What is the better stock choice to use for a dish like this? The recipe has shrimp, andouille sausage, and ham.
What is the criteria for choosing which stock to use? Is there any certain pairing you would do with stock and the dish you are making?
