Shrimp peels form the basis of a stock for seafood gumbo.
The people of southern Louisiana do enjoy their seafood gumbo. However, the difference between a run-of-the-mill seafood gumbo and a fabulous one often lies in the stock. Just as beef or chicken bones lie at the core of stocks used to make vegetable beef or chicken noodle soups, crustacean shells and peelings form the essential foundation of a good seafood stock. There's no time like the present to enjoy seafood gumbo made from this traditional stock.
Instructions
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.
Tags: seafood gumbo, beef chicken