“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.” - by Sara
Ingredients
Adjust Servings
Original recipe yields 2 quarts
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
Amount Per Serving (8 total)
- Calories
- 112 cal
- 6%
- Fat
- 1.3 g
- 2%
- Carbs
- 12.1 g
- 4%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel Free to add fish bones, crab shells or any other shellfish shells you have around. The best gumbo stock I m..." See moreake is almost exactly like this but we use leftover crawfish shells from crawfish boils done in Zatarains Liquid. It adds a real zing to the stock that really helps the gumbo."
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