Seafood Gumbo Stock Recipe - Allrecipes.com
Seafood Gumbo Stock Recipe
  • READY IN ABOUT 8 hrs

Seafood Gumbo Stock

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    15 mins
  • COOK

    7 hrs 35 mins
  • READY IN

    7 hrs 50 mins

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 Reviews

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.

 
Oct 18, 2003

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

 
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

 
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!

 
Sep 30, 2003

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

 
Feb 10, 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.

 
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!

 
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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Nutrition

  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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