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.

Sara

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Recipe Summary

prep:
15 mins
cook:
7 hrs 35 mins
total:
7 hrs 50 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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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2005
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 stock I make is almost exactly like this but we use leftover crawfish shells from crawfish boils done in Zatarains Liquid. It adds a real zing to the stock that really helps the gumbo. Read More
(94)
32 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/17/2005
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 stock I make is almost exactly like this but we use leftover crawfish shells from crawfish boils done in Zatarains Liquid. It adds a real zing to the stock that really helps the gumbo. Read More
(94)
Rating: 5 stars
10/18/2003
I tried the Seafood Gumbo Stock last year and it was wonderful actually it was the best that I have ever tasted. Read More
(59)
Rating: 5 stars
06/20/2004
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 Read More
(48)
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Rating: 5 stars
02/23/2009
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 etoufee this past Saturday for Mardi Gras party and wanted to use this stock but didn't have the time to roast the shells and then simmer for the 7 hours to make it. I had a pint of some really rich shrimp stock I had made earlier using shrimp heads and shells and a pint of some rich home-made chicken stock that I added to the water. The house smelled so good and the stock was so yummy. I had some left and added some other ingredients for a small bowl of soup yesterday - Delicious!! Who wold have thought to add cloves? Brilliant! Read More
(31)
Rating: 5 stars
09/30/2003
WOW! This takes a long time but it was delicious! Read More
(27)
Rating: 5 stars
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 LOVED the gumbo! A gentleman from Baton Rouge LA said the gumbo was incredibly rich and flavorful--no doubt a product of a great stock!! Thanks for a great recipe...this is a keeper! Read More
(27)
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Rating: 5 stars
02/10/2009
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. Read More
(26)
Rating: 5 stars
08/14/2006
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... Read More
(25)
Rating: 5 stars
01/19/2010
what fallows this ive madegumbo before so i dont know what to do after the stock is made Read More
(22)
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