Seafood Gumbo Stock

Ingredients

• shells from 1 pound shrimp
• 5 quartss water
• 4 carrots , sliced
• 4 onions , quartered
• 0.5 bunches celery , sliced
• 2 bays 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. 1

   Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.

2. 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. 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. 4

   Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.

5. 5

   Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.