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Seafood Gumbo Stock

Seafood Gumbo Stock

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Sara

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
  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.
  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.
  4. 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.
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Reviews

LASTMANG0
84
1/17/2005

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 make 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.

YHAMILTON
55
10/18/2003

I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that I have ever tasted.

bgraham
42
6/20/2004

Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra Gumbo. http://soup.allrecipes.com/AZ/ShrimpandOkraGumbo.asp