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My review
Seafood Gumbo Stock
Sara
"This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor."
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Ingredients
7 h 50 m servings 112 calsOriginal recipe yields 8 servings (2 quarts)
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Directions
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Prep
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Cook
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Ready In
- Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
- In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
- Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
- Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Nutrition Facts
Per Serving: 112 calories; 1.3 g fat; 12.1 g carbohydrates; 13.2 g protein; 86 mg cholesterol; 162 mg sodium. Full nutrition
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Reviews
Read all reviews 20Most helpful
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1/17/2005
perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel Free to add fish bones, crab shells or any other shellfish shells you have around. The best gumbo sto...
10/17/2001
I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that I have ever tasted.
6/20/2004
Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra Gumbo. http://soup.allrecipes.com/AZ/ShrimpandOkraGumbo.asp
2/23/2009
I made this stock a few years ago to use as a base for gumbo for my Mardi Gras party. It was incredible and I beleive roasting the shrimp shells really makes the difference. I made shrimp etou...
10/13/2009
This stock is the best I've ever made! I used this stock recipe when making seafood gumbo for about 75 people. Here are a couple of their comments:One lady from Mississippi said she absolutely L...
2/6/2009
Firt time I made it and I was a sceptic but its great!!! I saved the stock in a 1/2 gallon milk jug in the frig.
8/14/2006
The stock is excellent, but time consuming. After I roasted the shrimp shells, I simmered it in my crockpot all day. That worked well. The gumbo recipe that goes with it isn't as good...