Seafood Gumbo Stock

Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this seafood stock recipe to use as a base for gumbos.

• Preparation Time: 15 mins
• Cooking Time: 7 hr 35 mins
• Total Time: 7 hr 50 mins
• Calories: 112 Calories

Ingredients

• 1 tablespoon dried basil
• 4 carrots, sliced
• 1 teaspoon ground black pepper
• 2 teaspoons dried thyme
• 2 bay leaves
• 5 whole cloves
• 5 quarts water
• 4 onions, quartered
• 3 cloves garlic, sliced
• 2 sprigs fresh parsley
• shells from 1 pound shrimp
• 0.5 bunch celery, sliced

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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