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seafood-gumbo-stock-recipe

Seafood Gumbo Stock Recipe

A rich and flavorful seafood gumbo stock, perfect for your gumbo dishes.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Cajun
Servings: 6 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 1 lb Shrimp shells from peeled shrimp
  • 1 lb Crab shells from cleaned crabs
  • 1 cup Onion chopped
  • 1 cup Celery chopped
  • 1 cup Bell pepper chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Tomato paste
  • 8 cups Water
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 pcs Bay leaves

Instructions 

  1. 1. In a large pot, heat a bit of oil over medium heat. Add the shrimp and crab shells, and cook until they turn pink.
  2. 2. Add the chopped onion, celery, bell pepper, and garlic. Cook until the vegetables are soft.
  3. 3. Stir in the tomato paste and cook for another minute.
  4. 4. Pour in the water, add salt, black pepper, and bay leaves. Bring to a boil.
  5. 5. Reduce the heat and let it simmer for about an hour. Skim off any foam that rises to the top.
  6. 6. Strain the stock through a fine-mesh strainer into another pot or large bowl. Discard the solids.
  7. 7. Use the stock immediately or let it cool and store in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Value

Calories: 50kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Gumbo, Seafood, Stock
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