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Seafood Gumbo Stock

4

470 min

Seafood Gumbo Stock

Seafood Gumbo Stock Photo 1

Time

470 min

Serving

8 persons

Calories

112

Rating

4.00★ (33)

Cuisine

Author: Victoria Buriak
This seafood stock recipe 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.

Ingredients

  • shells from 1 pound shrimp:
  • quarts water: 5 piece
  • carrots: 4 piece (sliced)
  • onions, quartered: 4 piece
  • bunch celery: 0.5 piece (sliced)
  • bay leaves: 2 piece
  • garlic: 3 clove (sliced)
  • sprigs fresh parsley: 2 piece
  • whole cloves: 5 piece
  • ground black pepper: 1 tsp
  • basil: 1 Tbsp (dried)
  • thyme: 2 tsp (dried)

Metric Conversion

Stages of cooking

Seafood Gumbo Stock Photo 21
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  1. Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.
    Seafood Gumbo Stock Photo 2
  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.
    Seafood Gumbo Stock Photo 3
  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.
    Seafood Gumbo Stock Photo 4
  4. Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.
    Seafood Gumbo Stock Photo 5
  5. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
    Seafood Gumbo Stock Photo 6

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