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Seafood Gumbo Stock

SUBMITTED 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."
PREP TIME  15 Min
COOK TIME  7 Hrs 35 Min
READY IN  7 Hrs 50 Min
SERVINGS & SCALING
Original recipe yield: 2 quarts
    
About  scaling  and  conversions

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.
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REVIEWS

MORE MEMBER REVIEWS
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 I have ever tasted.

11 users found this review helpful
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!

9 users found this review helpful
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 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.

5 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 111

  • Total Fat: 1.3g
  • Cholesterol: 86mg
  • Sodium: 152mg
  • Total Carbs: 12.1g
  •     Dietary Fiber: 3.5g
  • Protein: 13.3g

VIEW DETAILED NUTRITION

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