Seafood Gumbo Stock


This seafood stock recipe 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.

Prep Time:
15 mins
Cook Time:
7 hrs 35 mins
Total Time:
7 hrs 50 mins
2 quarts


  • shells from 1 pound shrimp

  • 5 quarts water

  • 4 carrots, sliced

  • 4 onions, quartered

  • ½ bunch celery, sliced

  • 2 bay leaves

  • 3 cloves garlic, sliced

  • 2 sprigs fresh parsley

  • 5 whole cloves

  • 1 teaspoon ground black pepper

  • 1 tablespoon dried basil

  • 2 teaspoons dried thyme


  1. Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.

  2. 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.

  3. 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.

  4. Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.

  5. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

Nutrition Facts (per serving)

112 Calories
1g Fat
12g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 112
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 86mg 29%
Sodium 162mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 13g
Vitamin C 19mg 93%
Calcium 121mg 9%
Iron 3mg 16%
Potassium 464mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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