How to Make a Stock for Seafood Gumbo

104 4
    • 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.

Source...
Subscribe to our newsletter
Sign up here to get the latest news, updates and special offers delivered directly to your inbox.
You can unsubscribe at any time

Leave A Reply

Your email address will not be published.