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Seafood Gumbo Stock

By: 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."

Rating: This weblink has been rated 11 times with an average star rating of 5.0 Read Reviews (11)

Rate/Review | 1,264 people have saved this

Prep Time:
15 Min
Cook Time:
7 Hrs 35 Min
Ready In:
7 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 2 quarts
 

Ingredients

  • shells from 1 pound shrimp
  • 5 quarts water
  • 4 carrots, sliced
  • 4 onions, quartered
  • 1/2 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

Directions

  1. Bake shrimp shells at 375 degrees F (195 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 the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 111 | Total Fat: 1.3g | Cholesterol: 86mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by YHAMILTON 
I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2005 by LASTMANG0 
perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2003 by BGORE04 
WOW! This takes a long time, but it was delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2004 by bgraham 
Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2006 by thistlegarden 
The stock is excellent, but time consuming. After I roasted the shrimp shells, I simmered it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2004 by PARKADAMS 
The baking of the shells make the stock have a great flavor. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2007 by shaun in va 
this took my shrimp gumbo to the next level...its a must!!!! i did cut back on the cook time a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by GrayWolfgang 
Firt time I made it and I was a sceptic but its great!!! I saved the stock in a 1/2 gallon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by Dawn 
I made this stock a few years ago to use as a base for gumbo for my Mardi Gras party. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Marie 
This stock is the best I've ever made! I used this stock recipe when making seafood gumbo for... MORE

 
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