Description
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.
Ingredients
- shells from 1 pound shrimp
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- ½ bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
Instructions
- Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.
- 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.
- 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.
- Remove stock from heat and strain. Press all liquid from shells and vegetables
- then discard them.
- Return liquid to heat
- and reduce to 2 to 3 quarts
- or to taste.
Prep Time: 15 mins
Cook Time: 7 hrs 35 mins
Total Time: 7 hrs 50 mins
Servings: 8