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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Uzma Ashraf (Cute you)
[email protected]Meh.
Anthony Staten
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The stock is so delicious and it really takes the gumbo to the next level.
Mr,HaSsan yt gaming'
[email protected]I had some trouble finding some of the ingredients for this recipe, but it was worth the effort. The stock turned out great.
Mdsakib015khan Mdsakib015khan
[email protected]This stock is a bit pricey, but it's worth it. It's so flavorful and it really makes a difference in the final gumbo dish.
Fabricio Jimenez
[email protected]I'm not a huge fan of seafood, but I still enjoyed this stock. It's very flavorful and it adds a lot of depth to the gumbo.
Haytam GEMM
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The stock is so delicious and it really takes the gumbo to the next level.
Ramzan Vai Official
[email protected]I had some trouble finding some of the ingredients for this recipe, but it was worth the effort. The stock turned out great.
Ugnius
[email protected]This stock is a bit pricey, but it's worth it. It's so flavorful and it really makes a difference in the final gumbo dish.
Rosemary Moje
[email protected]I'm not a fan of seafood, but I still enjoyed this stock. It's very flavorful and it adds a lot of depth to the gumbo.
Betty Mcclelland
[email protected]This stock is so versatile. I've used it to make gumbo, shrimp creole, and even just a simple seafood stew.
420 ruku
[email protected]I love the addition of the Creole seasoning to this recipe. It really gives the stock a unique and flavorful taste.
princess sithole
[email protected]This is a great recipe for a quick and easy seafood stock. It's perfect for a weeknight meal.
Toetu Sevia
[email protected]I've never made gumbo before, but this recipe made it easy. The stock was simple to make and it turned out great.
Noman_ Ali.
[email protected]This stock is perfect for making gumbo. It's so rich and flavorful, and it really makes the gumbo stand out.
Henry Culbreath
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of seafood, but I was pleasantly surprised. The stock was delicious and I will definitely be making it again.
Akila Ruwan
[email protected]I love that this recipe uses a variety of seafood. It really gives the stock a deep and complex flavor.
Frida Tshabangu
[email protected]This is the best seafood gumbo stock I've ever had. It's so flavorful and浓郁.
Sara Rocha
[email protected]I've made this stock several times now and it's always a hit. It's so easy to make and it adds so much flavor to my gumbo.
Edith Naluyimba
[email protected]This gumbo stock is amazing! I followed the recipe exactly and it turned out perfect. It's so flavorful and rich, and it really makes a difference in the final gumbo dish.