Seafood Gumbo Stock So Tasty

Friday, April 25, 2014

Seafood Gumbo Stock

"This inventory will give your Seafood Gumbo the richest flavor feasible. The addition of fish bones and skins or any leftover seafood will further enhance the taste."

Ingredients :

shells from 1 pound shrimp
5 quarts water
four carrots, sliced
4 onions, quartered
half bunch celery, sliced
2 bay leaves
three cloves garlic, sliced
2 sprigs clean parsley
5 entire cloves
1 teaspoon floor black pepper
1 tablespoon dried basil
2 teaspoons dried thyme

Instructions :

Prep : 15M	Cook : 8M	Ready in : 7H50M

Bake shrimp shells at 375 ranges F (195 tiers C) till dried and starting to brown on edges.
In an eight-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 wanted, 2 or three times, with the aid of pouring extra water down the internal of the pot.
Remove stock from heat, and pressure. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to a few quarts, or to flavor.

Notes :

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