seafood gumbo stock

Ingredients

• Servings: 2
• shells from 1 pound shrimp
• 5 quarts water
• 4 carrots, sliced
• 4 onions, quartered
• 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 35 mins

Ready Time: 7 hrs 50 mins


• 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.