How to Make a Stock for Seafood Gumbo
- 1). Add the 10 cups of water, shrimp peels and crab parts to the pot and bring to a boil. Let boil on high for 30-45 minutes while covered. It is important to keep the stock covered through the entire process to avoid evaporation.
- 2). Add the celery, onion, garlic, bay leaves and halved lemon into the mixture. Cover, reduce heat to medium and let cook for 30 minutes.
- 3). Add 1 tbsp. of gumbo file, dash of cayenne pepper and the fish-flavored bullion cube to the mixture. Let the covered mixture simmer for one hour on low.
- 4). Remove stock from the stove and let cool for one hour.
- 5). Pour the stock through a strainer, several times if necessary, and into a plastic pitcher or container. At this point, the stock is ready for use or it can be frozen to use later.
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