Reviewed: Mar. 24, 2012

How lov-er-ly! Made this last night using parsley, bsil, thyme, and bay leaf from my garden. The only alternation was adding a 1/2 teaspoon of Old Bay Seasoning. Made Bayou Gumbo today, and it's GREAT with this stock addition, This a wonderfully fragrant and flavorful stock. Thanks for sharing!

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3 users found this review helpful

Reviewer:

OneNonBlonde

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

Reviewed: Nov. 9, 2011

Wow, this is incredible stock. I omitted the cloves as I didn't have any on hand but you'd never miss them. Used this for my gumbo and want an incredibly nice depth it added. Will definitely be making this one again and again.

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5 users found this review helpful

Reviewer:

GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Sep. 14, 2011

Very good, but use sparingly as it is real strong. I made my world's famous gumbo using this instead of chicken stock and everyone said it tasted too "fishy." Next time I will uses half and half with Chicken stock.

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6 users found this review helpful

Reviewer:

nolagyrl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Jan. 30, 2011

I wasn't sure about roasting the shells, but found it made a great difference. Thanks for sharing.

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14 users found this review helpful

Reviewer:

Metris

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 17, 2010

Thank you for sharing this recipe! I am making gumbo tonight & will have to speed it up into 4 hours however I am sure it will be amazing! I will post later with my results & photos!

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17 users found this review helpful

Reviewer:

BAPamperedChef

Reviewed: Jan. 18, 2010

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

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18 users found this review helpful

Reviewer:

babydoll

Reviewed: Jan. 17, 2010

Wonderful. I make this and pressure can it so that I will have it on hand whenever I want to make gumbo. Adding a fish head and some clam shells will make it even better, but I used only shrimp shells for a long time.

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15 users found this review helpful

Reviewer:

TNBQUILT

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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21 users found this review helpful

Reviewer:

Marie

Reviewed: Sep. 25, 2009

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

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14 users found this review helpful

Reviewer:

Aly

Cooking Level: Expert

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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27 users found this review helpful