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Shrimp Gumbo Stock

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PREP TIME
15 min
COOKING TIME
455 min
TOTAL TIME
470 min
SERVINGS
8 servings
Dinner
Shrimp Gumbo Stock
Ingredients
  • 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
Instructions
1
Preheat your oven to a high temperature of 375 degrees F (or 190 degrees C), where you'll dry and slightly brown the shrimp shells.
2
Next, place a large container with a capacity of 8 quarts in your kitchen. Fill it with water and add an assortment of vegetables such as carrots, onions, celery, along with some herbs like bay leaves, garlic, parsley, cloves, pepper, basil, and thyme. Don't forget to include the shrimp shells you're about to dry.
3
Gradually bring the mixture to a rolling boil in the large container. Be patient and let it simmer slowly.
4
Once you've reached this point, reduce the heat to a lower setting. Then, cook the mixture for 5 to 7 hours, allowing all the flavors to meld together.
5
As the cooking time progresses, you may need to replenish the water level in the container 2 or 3 times by carefully pouring more water down the inside of the pot.
6
After 5 to 7 hours, remove the stock from the heat source and strain it through a fine-mesh sieve or cheesecloth to separate the liquid from the solids.
7
Discard the used shrimp shells and vegetables, then press all the remaining liquid out of them. Finally