Home Soups & Stews
This homemade seafood stock recipe uses lobster shells and shrimp shells, but if you have crab shells or fish bones, toss those in too.
This low country boil recipe is inspired by Frogmore stew. I like it spicy so I use my Creole seasoning and polish sausage.
We’re using up the leftovers and making a killer stew for the cold winter days.
I love this recipe not only because it tastes amazing, but because it can be used as either a dip or a soup. Need an appetizer for a party? Divide this recipe into a hefty serving of dip and make the rest into soup for lunch or dinner by simply adding a little more stock.