Seafood Gumbo Stock

Seafood Gumbo Stock

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"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."
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7 h 50 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

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  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.



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 sto...

I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that I have ever tasted.

Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra Gumbo.

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 etou...

WOW! This takes a long time, but it was delicious!

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 L...

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.

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...

what fallows this ive madegumbo before so i dont know what to do after the stock is made

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