Reviewed: Oct. 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!

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Reviewer:

Marie

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Reviewed: Sep. 25, 2009

This is one of the BEST stocks I've made, ever!

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Aly

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Reviewed: Feb. 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!

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Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 6, 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.

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GrayWolfgang

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Reviewed: Jun. 7, 2007

this took my shrimp gumbo to the next level...its a must!!!! i did cut back on the cook time a bit...was good after 4 hours...i did use twice the amount of shells then what the recipe specified

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shaun in va

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Reviewed: Aug. 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...

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thistlegarden

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Reviewed: Jan. 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.

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Reviewer:

LASTMANG0

Cooking Level: Expert

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 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

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