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.
Original recipe makes 2 quarts
Ingredients
shells from 1 pound shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 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
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PREP
15 mins
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COOK
7 hrs 35 mins
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READY IN
7 hrs 50 mins
Directions
- Bake shrimp shells at 375 degrees F (195 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 the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Nutrition
Calories: 112 kcal
Carbohydrates: 12.1 g
Cholesterol: 86 mg
Fat: 1.3 g
Fiber: 3.3 g
Protein: 13.2 g
Sodium: 162 mg