Seafood Gumbo Stock

1. 1

   Bake shrimp shells at 375 degrees F (195 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 the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

* Per serving · 4 servings · Values may vary.