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.

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 112 calories; protein 13.2g; carbohydrates 12.1g; fat 1.3g; cholesterol 86.3mg; sodium 162.3mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.