Post by JJ Judkins on Jun 15, 2011 15:18:47 GMT -6
Seafood Gumbo Stock
By: Sara
"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."
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
Directions
1. Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting
to brown on edges.
2. 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.
3. 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.
4. 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.
Laura
By: Sara
"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."
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
Directions
1. Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting
to brown on edges.
2. 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.
3. 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.
4. 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.
Laura