SEAFOOD GUMBO STOCK
This stock 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.
Provided by Sara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 7h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bake shrimp shells at 375 degrees F (195 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 the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.1 g, Cholesterol 86.3 mg, Fat 1.3 g, Fiber 3.3 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 162.3 mg, Sugar 4.7 g
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Asad Assi
[email protected]This is a great recipe for a quick and easy seafood gumbo. The stock is flavorful and the gumbo comes together quickly.
Asif Tajiki
[email protected]I've never made seafood gumbo before, but this recipe made it easy. The stock is simple to make and it turned out great.
Robert Deffely
[email protected]This recipe is a bit time-consuming, but it's worth it. The stock is delicious and really makes the gumbo.
Paula Morley
[email protected]I'm not a huge fan of seafood, but I really enjoyed this gumbo stock. It was very flavorful and had a nice depth of flavor.
Henrietta Akwei
[email protected]This stock is a great way to add flavor to your gumbo. I would definitely recommend it.
Liam Mcroobb
[email protected]I followed the recipe exactly and my stock turned out great. Thanks for sharing!
Md emam
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt next time.
Hassan Mehmood Qadri
[email protected]This is the best seafood gumbo stock I've ever had. I will definitely be making it again.
Qaali Muqtaar xasan
[email protected]I love using this seafood gumbo stock in my gumbo. It adds so much flavor and depth to the dish.
Nimo Meher
[email protected]This recipe is a keeper! I've made it twice now and both times it's turned out perfectly. The stock is so easy to make and it's packed with flavor.
Tiff Turner
[email protected]This seafood gumbo stock is amazing! I used it to make a gumbo for a party last weekend and it was a huge hit. The stock is so flavorful and rich, it really made the gumbo shine.