This seafood stock recipe 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
Prep Time
7 hrs 50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Bake shrimp shells at 375 degrees F (190 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 shells and vegetables
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