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Stock: Seafood Gumbo Stock

Source of Recipe


Unknown






List of Ingredients



• 1 lb. shrimp shells
  
• 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 tsp ground black pepper
  
• 1 Tbsp dried basil
  
• 2 tsp dried thyme
  






Instructions



1. Bake shrimp shells at 375 degrees until dried and starting to brown at the edges.
   
   
2. In an 8-quart stockpot, 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 to 3 times).
   
   
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.
   
   Makes 2 quarts.