Name: Seafood Gumbo Stock
Prep time: 15 min
Cook time: 455 min
Total time: 470 min
Yield: 1
Cuisine: creole
Ingredients: shells from 1 pound shrimp; 5 quarts water; 4 carrots, sliced; 4 onions, quartered; 0.5 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

Seafood Gumbo Stock

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Prep Time:
15 minutes

Cook Time:
455 minutes

Total Time:
470 minutes

Simmer roasted shrimp shells with spices and veggies all day for a flavorful seafood stock perfect for gumbo.

Ingredients:

shells from 1 pound shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
0.5 bunch celery, 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 they are dried out and lightly browned around the edges.
In a large pot, bring together water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and shrimp shells. Gently bring to a boil.
Simmer for 5 to 7 hours, replenishing water as necessary by pouring it down the inside of the pot.
Strain the stock, making sure to press out all the flavorful liquid from the shells and vegetables before discarding them.
Bring back the liquid to a simmer, and reduce to 2 to 3 quarts, or adjust to your liking.

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