Steps to Prepare Seafood Gumbo Pappadeaux

Seafood Gumbo Stock

9 pappadeaux gumbo & bisque.

Recipe Summary Seafood Gumbo Stock

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 | Seafood Gumbo Pappadeaux

shells from 1 pound shrimp

5 quarts water

4 carrots, sliced

4 onions, quartered

½ 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

Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.

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.

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.

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.

Info | Seafood Gumbo Pappadeaux

prep: 15 mins cook: 7 hrs 35 mins total: 7 hrs 50 mins Servings: 8 Yield: 2 quarts

TAG : Seafood Gumbo Stock

Soups, Stews and Chili Recipes, Stews, Gumbo Recipes,

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