Seafood Gumbo Stock
Ingredients
- shells from 1 pound shrimp
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- ½ bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
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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, then discard them.
- Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Source
Original recipe: View Original