How To Make Seafood Gumbo Stock
Level up your gumbos with his notably savory and rich gumbo stock, made with shrimp shells, veggies, and spices boiled for hours for full flavor.
Bake the shrimp shells at 375 degrees F until dried and starting to brown on the edges.
In an 8-quart pot, combine the water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and shrimp shells.
Bring slowly to a boil. Reduce the heat, and cook for 5 to 7 hours. Replace the water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
Remove the stock from the heat, and strain. Press all the liquid from the shells and vegetables, then discard them.
Return the liquid to the heat, and reduce to 2 to 3 quarts, or to taste.
Use in gumbo recipes, and enjoy!
- Calories: 83.88kcal
- Fat: 0.80g
- Saturated Fat: 0.21g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.13g
- Polyunsaturated Fat: 0.24g
- Carbohydrates: 10.60g
- Fiber: 2.44g
- Sugar: 4.26g
- Protein: 8.97g
- Cholesterol: 71.44mg
- Sodium: 377.18mg
- Calcium: 92.94mg
- Potassium: 299.33mg
- Iron: 1.04mg
- Vitamin A: 289.67µg
- Vitamin C: 7.62mg
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