Stock Market

A lot of comforting food starts with a good stock. In the South, a good stock starts with the holy trinity, some garlic, and a handful of this and that. Unfamiliar with the holy trinity of the Southern kitchen? It’s the Cajun and Louisiana Creole equivalent of the French mirepoix of onion, celery, and carrot with one big difference: Southern kitchens swap out the carrot for green bell pepper—and that one ingredient swap changes everything.

Layering aromatics is the first step toward building any stock and, consequently, any dish. In this chapter, you’ll find recipes for stocks made with the intention of using them in Southern cooking, where they add a deep layer of soul and authenticity to any dish. From there, we encourage you to get creative and elevate your favorite Southern classics, including gumbo, crawfish pie, shrimp and grits, regional seafood boils, and even Brunswick stew. The demand for stock is not just limited to the recipes in this chapter, so as you cook through Salt & Shore, plan to come back here for guidance until you’ve mastered stocks.