Rating: 5 stars
31 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
7 hrs 35 mins
total:
7 hrs 50 mins
prep:
15 mins
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.

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  • 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

112 calories; protein 13.2g; carbohydrates 12.1g; fat 1.3g; cholesterol 86.3mg; sodium 162.3mg. Full Nutrition
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