For an even richer stock, consider adding fish bones, skins, or any leftover seafood trimmings to the pot during the simmering process. Ensure a low and slow simmer to gently extract the flavors without developing bitterness. Taste the stock frequently during the reduction phase and adjust seasonings as needed. The finished stock can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Seafood Gumbo Stock
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PREP TIME15 mins
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COOK TIME7 hrs 35 mins
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TOTAL TIME7 hrs 50 mins
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SERVING8 People
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VIEWS102
Unlock the profound depths of flavor in your seafood gumbo with this meticulously crafted stock. Infused with the essence of the sea, it will elevate your gumbo to a culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol86 mg
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Fiber3 g
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Protein13 g
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Saturated Fat0 g
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Sodium162 mg
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Sugar5 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Preheat oven to 375 degrees F (190 degrees C). Spread shrimp shells on a baking sheet and bake until dried and starting to brown on the edges. (Approximately 15-20 minutes)
02
Step
30 mins
In an 8-quart stockpot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and the baked shrimp shells. Bring the mixture slowly to a gentle boil over medium heat. (Approximately 30 minutes)
03
Step
7 hrs
Reduce heat to the lowest setting, cover, and simmer for 5 to 7 hours. Replenish evaporated water as needed, adding more down the inside of the pot to avoid disturbing the ingredients. Check and replenish water 2 or 3 times. (5-7 hours)
04
Step
15 mins
Remove the stock from heat and carefully strain through a fine-mesh sieve lined with cheesecloth. Press all liquid from the shells and vegetables to extract maximum flavor before discarding them. (Approximately 15 minutes)
05
Step
45 mins
Return the strained liquid to the pot. Simmer over medium heat until reduced to 2 to 3 quarts, or to your desired concentration of flavor. (Approximately 30-60 minutes)
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RECIPE REVIEWS
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Please Rate
Deven Witting
Jun 19, 2025I used this recipe as a base for my seafood paella. It was phenomenal!
Elroy Wunsch
May 31, 2025The roasting of the shells is a game-changer!
Dashawn Wunsch
Apr 3, 2025I added some crab shells, and it gave the stock a fantastic depth of flavor.
Darien Von
Mar 15, 2025Simmering it for 7 hours was worth the wait!
Ed Hane
Jan 22, 2025Great base recipe that is so easy to customize.
Javonte Gleason
Dec 20, 2024Freezing the leftovers worked great, and it tasted just as good when thawed.
Camila Renner
Dec 18, 2024This stock made my gumbo taste like it was from a high-end restaurant!
Brain Crona
Jun 11, 2024A little time-consuming, but well worth the effort!