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.
Ingredient
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
Direction
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.
