Recipe Seafood Gumbo Stock (Soup)

Required 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

Preparing/Cooking:

• 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.

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